Monday, May 23, 2016

TAZO® Chai Latte K-Cup® Pods & Classic French Madeleines

This post was sponsored by Starbucks as part of an Influencer Activation.
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


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