I was lucky enough to be introduced to the restorative power of tea at a very young age. My dad was stationed with the U.S. Navy in Naples when I was nine. My brother and I were quickly adopted by several wonderful British friends who became our extended family overseas. Known as “Super Sue” and “Mighty Mike,” we thrived on the attention and were happily introduced to the wonders of Paddington Bear and afternoon tea. I’ve always loved tea so, of course, I didn’t hesitate at all when Choice Organic Teas offered to send me some of their blends to feature on my blog.
I received an assortment of three teas: Throat Cozy; Lemon Lavender Mint; and, my favorite, English Breakfast. John had a bit of a scratchy throat, so he tried the Throat Cozy tea which is imbued with “anise, Europe’s most popular herb to calm the occasional cough, lends an irresistible licorice flavor. It’s a slightly sweet, velvety blend sure to please and ease your throat.” It really did the trick. It’s flavorful and soothing.
I created tea-infused Madeleines with the Lemon Lavender Mint tea and enjoyed them immensely with a steaming cup of English Breakfast tea. The Lemon Lavender Mint combines the bright citrus flavor of lemon and the earthiness of lavender with the freshness of mint – all of which we have growing on our garden. One sip will transport you to the Mediterranean. This tea is delicious hot or cold. I like the flavors so much that I used them to brighten up a classic French tea cake, the Madeleine.
- 5 tablespoons butter, melted
- 4 teabags, Lemon Lavender Mint Tea
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- 2 large eggs
- ⅓ cup sugar
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- ½ teaspoon finely grated lemon peel
- Butter to grease the pan.
- Powdered sugar to sprinkle over finished cakes.
- Line a small strainer with damp cheesecloth and set it over a small bowl.
- Melt butter in in the microwave (30 seconds).
- Open tea bags, stir tea into melted butter and let steep for 10 minutes, then pour mixture into strainer.
- Twist cheesecloth tightly around tea to release tea-flavored butter into bowl.
- In a medium mixing bowl, whisk eggs and sugar until thickened.
- Add honey, vanilla, and lemon peel, whisking until fully combined.
- Fold in flour, baking powder, and salt.
- Then stir in tea-flavored butter.
- Cover batter with plastic wrap and at least 3 hours (can be made a day ahead).
- Preheat oven to 400°F.
- Coat a 12-cavity madeleine pan with butter.
- Divide batter equally among cavities.
- Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes.
- Remove from pan and sprinkle with powdered sugar.
- Madeleines are best eaten the day they're made.
I enjoyed these delightful cakes with a steaming cup of clear, bright English Breakfast tea.