• Gather your ingredients so you have everything close at hand on the counter or table.

Prepare the Chai Spice

• Using a small bowl, combine the ground cinnamon, ginger, cardamom, freshly ground nutmeg, allspice, ground cloves, and just a bit of freshly ground black pepper.
• (If at all possible, use freshly ground nutmeg for this spice, as it will really add flavor to this recipe.)

Make the Batter

• To begin, melt 1/4 butter in a glass bowl in the microwave and allow to cool.
• While the butter cools, prepare the batter. In a small bowl, combine the all-purpose flour, chai spice, baking powder, and salt. Whisk to incorporate.
• Using a large mixing bowl, combine the large egg, granulated sugar, and vanilla extract. Mix on high speed until light and creamy, about 4-5 minutes.
• Gradually add the flour to the egg mixture, beating to incorporate. Drizzle the melted butter into the batter and mix on low speed until everything comes together in a nice dough.
• Place in a bowl and cover. Refrigerate for 12-24 hours.

Bake the Madeleines

• When time to bake, preheat oven to 350℉. Melt 2 tablespoons butter in microwave. Using a pastry brush, spread melted butter over the wells of the Madeleine pan.
• Spoon about a tablespoon of batter into the center of each well. (There is no need to spread the batter to the edges of the scalloped wells, as it will spread as it bakes. Just plop a small mound into the center of each well.)
• Bake in preheated oven for 11-13 minutes until edges are golden brown. Allow to cool in pan for 5 minutes. Transfer cakes to a wire rack to cool.

Prepare the Chai Spice Glaze

• To prepare the glaze, in a small mixing bowl, combine the powdered sugar, chai spice, and whole milk. Whisk together until smooth and creamy.
• Dip the tops of the Madeleines in the glaze and return to the wire rack to set. (Or carefully brush glaze on with a pastry brush.) Allow to set for 2 hours before serving.
• (You may opt not to glaze the Madeleines. If so, simply skip the glazing instructions and dust the baked cakes with powdered sugar right before serving.)
• Cakes are best eaten the day they are made. However, you may store leftover cakes in an airtight container at room temperature for up to 3 days. Or freeze in a freezer bag or container for up to 3 months.
• This recipe will make 16 bite-sized sponge cakes.