I received compensation and complimentary products to facilitate my review.
Here in Virginia it has been raining almost every single day the entire month of May.
I am not exaggerating! I am so ready for sunshine and warmer temperatures.
One thing that makes me feel better on a rainy day is a warm cup of TAZO® Chai Latte.
There's just something so comforting about the creamy blend of black tea, cinnamon,
ginger, cardamom and vanilla. Sweet meets spicy all in one perfect cup.
I was so excited to find out that I can now brew my own chai latte at home using my Keurig®.
TAZO® has partnered with New York Times Bestselling author and host, Padma Lakshmi
to celebrate the release of new TAZO® Chai Latte K-Cup® pods. Tea and chai have
always been a part of Padma Lakshmi's life and family heritage and she is excited to
celebrate the flavors of chai with TAZO®. Padma has developed recipes that pair perfectly
with a cup of chai and you can find them here.
New TAZO® Chai Latte K-Cup® pods are made from milk, tea leaves and spices.
A blend that is part sweet, part spicy, and so delicious!
Madeleines have been on my list of recipes to try for quite some time and I thought they
would be perfect paired with a cup of chai latte, so I dug out my madeleine pan and got
Madeleines are small, shell-shaped sponge cakes perfect for spring. I added a little lemon
zest for additional flavor and lots of powdered sugar.
I was right.
Madeleines and TAZO® Chai Latte K-Cup® pods are a match made in heaven.
Find where you can buy TAZO® Chai Latte K-Cup® pods here.
Connect with TAZO® on Facebook, Twitter, Pinterest and Instagram.
Sweet meets spicy and they are a perfect match!
Classic French Madeleines
2/3 C granulated sugar
3 large eggs
1 C all-purpose flour
1/2 tsp. baking soda
1/2 C butter, melted and cooled
1 tsp. vanilla extract
1 T lemon zest
powdered sugar for garnish
Preheat oven to 350 degrees. Spray madeleine pan with cooking spray and lightly
flour. In a small saucepan, over low heat, melted butter. Remove from stove to cool.
In a large mixing bowl, mix eggs and sugar with an electric hand-held mixer.
Mix until slightly foamy. Add flour and baking soda, mixing to combine. Slowly
add melted butter, vanilla and lemon zest and mix until all ingredients are incorporated.
Using a small cookie scoop, fill each shell with about one tablespoon of batter.
Bake for 8 - 10 minutes or until edges are lightly browned and the tops spring back
when lightly touched. Let madeleines cool in the pan for a few minutes.
Using a knife, gently remove each madeleine from the pan and place on a wire rack
to cool. Dust with powdered sugar before serving.
Yield - 30
Recipe from Beth Cakes