Chookas Chai Madeleines

Winter has hit and all I want to do is eat baked goods and drink copious amounts of tea.

Not sure about you, but I love madeleines so much and I wondered how they would taste with some chai infused. AMAZING to the power of max.

I found a great recipe by Bron Marshall and tweaked it a little to include our popular Chookas Chai.

We suggest you crank these little beauties stat...


- Once combined, the mixture must be refrigerated for at least 4 hours (but then can stay refrigerated for up to 3 days). We made our mixture on Saturday, then baked the madeleines on Sunday.

- A scalloped 'madeleine pan' is needed to make the real deal.

- Moistening the tea leaves first helps them infuse, as the fat in the butter can seal and trap the flavour from spreading through it. Pour a little hot water over the leaves and let them swell before adding to the butter.

- Serve warm straight out of the oven with a lovely black tea like our beautiful Warm Up.


75 grams of butter

2 tablespoons of Chookas Chai, moistened with hot water

2 medium sized free range eggs

75 grams of white sugar (we actually used raw sugar successfully)

1 teaspoon of vanilla extract

3/4 cup (100 grams) of plain all-purpose white flour, sifted

1/2 teaspoon baking powder


Place the butter and the 2 tablespoons of Chookas Chai (moistened with hot water) in a small saucepan.

Melt them down together and allow the tea leaves and spices to infuse into the butter. Cool to room temperature.

In a large bowl, whisk the eggs, sugar and vanilla together until they are thick, pale and fluffy. Set aside for a moment.

Sift together the flour and baking powder. Set aside.

Strain the cooled butter mixture in a sieve, squeezing as much of the infused buttery moisture out as you can. Set aside.

With a flat spatula, fold the sifted dry ingredients into the fluffy egg mixture.

Continue by folding through the chai infused butter.

Be careful to only mix until just combined.

At this stage you can refrigerate the mixture to help ensure the signature "bump".

You may like to transfer the mixture to a piping bag before placing in the fridge. Secure the end of the bag so there is no spillage.

Let the mixture rest in the fridge for at least 4 hours.

When ready to bake, grease the madeleine pan with plenty of butter and dust with sifted flour.

Place the pan in the freezer for a couple of minutes to chill while the oven reaches a temperature of 200 degrees celsuis.

Pipe the chilled mixture into each madeleine mould to approx 3/4 full.

Bake for 8-12 minutes or until the madeleines are golden brown and spring back when you touch the centre.

Serve while hot or cool and store in an airtight container.

Makes 12 large madeleines.

Have fun and enjoy the amazing end result.

If you love cooking with tea, check out our first blog post where we shared the recipe for our Chai Date and Walnut Loaf... AMAZING.

"Very impressed with your Chookas Chai. It is perfect!" - B. Zahra

#BrewedByBelinda #tea #chai #ChookasChai #cookingwithtea