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Archives for the ‘Tea Recipes’ Category

Make Bigelow Tea’s “Constant Comment”® Your Secret Ingredient for Thanksgiving!

Bigelow Tea recipeThanksgiving is approaching, so let’s talk turkey (or chicken if you prefer)! If you’re tired of the same old turkey dinner, you’ll be happy to know that Bigelow Tea has developed a succulent recipe for Roasted Turkey with “Constant Comment”® Glaze. Brush the turkey with the glaze—made with Bigelow Tea’s first tea. To round out the meal, we’re also including recipes for a Cinnamon and “Constant Comment”® Cranberry Sauce (created by tea fan Daniel J. Lestrud,) and dessert, Pumpkin “Constant Comment”® Cupcakes (created by Kristal Robishaw, 2011 Recipe Contest winner)—all made using Bigelow Tea’s most famous blend.


bigelow tea constant comment

Roasted Turkey with Constant Comment® Glaze



12 Bigelow® Constant Comment® Tea Bags*

1 cup (250mL) boiling water

⅔ cup (160mL) brown sugar

2 tablespoons (30mL) butter

½ cup (125mL) cranberry juice

Turkey and Gravy:

1 10-15 pound (5-7.5g) turkey (thawed if previously frozen)

1 lemon, cut into four pieces

1 onion, peeled and cut into four pieces

1 cup (250mL) chicken stock

2 tablespoons (30mL) cornstarch

Salt and pepper to taste

*Variations: Try using Bigelow Orange and Spice Herbal Tea 


Preheat the oven to 350º. Steep tea bags in 1 cup boiling water for 5 minutes. Squeeze excess liquid out of tea bags and discard. Reserve tea. Meanwhile, prepare a glaze by heating butter, brown sugar and cranberry juice into a saucepan over medium heat until butter is melted and sugar is dissolved. Add tea and reduce mixture by cooking over medium high heat for 15 minutes. Set aside. To prepare turkey, remove giblets and neck from turkey, rinse inside and out and pat dry. Place a cut lemon and a cut-up onion into the cavity and truss the turkey. Place in an open roasting pan breast side up. Brush skin with glaze. Bake turkey in preheated oven. Keep glaze warm on stove and continue basting with glaze every 20 minutes. Remove turkey from oven and let stand for at least 20 minutes before carving. Discard any unused glaze. To make gravy, dissolve cornstarch in chicken stock. Place roasting pan on burner over medium heat, scraping browned bits. Add stock whisking constantly until thickened; about 1 minute. Strain gravy and serve with turkey. As a nice alternative, use a 9-11 pound oven stuffer roaster chicken in place of the turkey. For best results, tie the chicken with string at the legs and the wings. For the glaze reduce the number of tea bags from 12 to 8.

bigelow tea recipe cranberry sauce

Cinnamon and Constant Comment ® Cranberry Sauce


1 cup sugar

1 cup water

4 tea bags of Bigelow Constant Comment Tea

4 tea bags of Bigelow Cinnamon Stick Tea

4 cups cranberries


Combine sugar and water.  Heat till it begins to boil and add tea bags. Add Cranberries and let boil till berries begin to burst and sauce begins to thicken.  Let cook and remove tea bags and squeeze out liquid. Pour into container and chill.

Pumpkin “Constant Comment”® Cupcakes

bigelow tea constant comment cupcakes


Bigelow Constant Comment tea bags steeped in ½ cup boiling water

½ cup butter

1 cup granulated sugar

1 cup brown sugar

4 eggs

1 can (15 ounces) of pumpkin puree

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup vegetable oil


Preheat oven to 350 degrees (F). Steep tea and set aside to cool (be sure to squeeze tea bags to get all the liquid). Cream together butter and sugar until light and fluffy. Slowly add eggs, one by one. Once eggs are combined, add the can of pumpkin. In a separate bowl, sift together flour, baking powder, baking soda and salt. To the tea that has been steeped, add enough vegetable oil to reach the ¾ cup mark on measuring cup. Alternate mixing the wets and dries to the pumpkin mix until combined. Scoop mixture into cupcake liners and bake for 20 minutes or until a toothpick is inserted and comes out clean.


Bigelow Tea’s Darjeeling Meets Its Match

Darjeeling Bigelow Tea

Bigelow Tea would like to introduce you to the “champagne of teas,” Darjeeling. An elegant black tea grown high in the remote Himalayan foothills, Darjeeling is revered for its delicate astringency balanced by a fragrant, nutty aroma. What’s more, this tea actually pairs well with some of fall’s heartiest foods!Bigelow Tea Roast Pork recipe

Yes, Darjeeling’s delicately robust spice and woody muscatel notes marry well with rich, creamy, or spice-forward red meat dishes. This autumn, pair it with Bigelow Tea’s Roast Pork with Spiced Apple (pictured above).The tender and succulent pork tenderloin will be both savory and sweet thanks to the seasoned apples and the addition of some Bigelow Apple Cider Herbal TeaDarjeeling Black Tea Box Bigelow Tea

Food and beverage pairings are nothing new. Think wine & cheese, beer & pretzels and even milk & cookies! With so many varieties of Bigelow Tea out there, the combinations are limitless! So give this particular pairing a try … and post your thoughts on how each component compliments the others. Or feel free to just eat, sip and enjoy!

Cooking With Bigelow Tea? There’s An App(etizer) For That!

bigelow tea recipe mushrooms

Looking for the perfect appetizer to kick off your next dinner party or event? Look no further than Bigelow Tea. These recipes for Lemon Lift English Cucumber Pickles and Grilled Lemon Portobello Mushrooms combine the classic flavors of Bigelow Tea Lemon Lift and I Love Lemon® Herbal Tea with culinary staples sure to please any palate. And they’re vegetarian-friendly, too!

Lemon Lift English Cucumber Picklesbigelow tea recipe pickles


  • 4 each English cucumber, large, sliced 1/4 inch thick
  • 6 cups white vinegar
  • 3 cups sugar
  • 3 tablespoons kosher salt
  • 8 Bigelow Lemon Lift Tea Bags


Peel a strip of each side of cucumber and slice 1/4″ thick round.
Heat vinegar, sugar and salt to a boil and add tea bags and let steep five minutes.
Add cucumbers to hot vinegar mixture, stir and let cool.
Package and refrigerate.

bigelow tea lemon lift

Grilled Lemon Portobello Mushrooms

(Pictured Above)


  • 6 large Portobello mushrooms
  • Bigelow® I Love Lemon Herbal Tea Bags
  • 1 cup (250mL) boiling water
  • 3 tablespoons (45mL) fresh coriander, chopped
  • Salt and pepper to taste
  • 1 cup (250mL) extra-virgin olive oil


Clean mushrooms with a soft brush and remove stems. Set aside. Place 8 Bigelow® I Love Lemon Herbal Tea Bags into a measuring cup and pour boiling water over tea bags. Let steep for 5 minutes. Remove tea bags. Mix together tea, coriander, pepper and salt and gradually whisk in olive oil. Place mushrooms in a zip lock bag and pour marinade over mushrooms. In refrigerator, let marinade for up to 24 hours. When ready to grill, place mushrooms on preheated grill and cook 8 to 10 minutes per side or until tender, basting frequently with reserved marinade. Slice mushrooms and place on salad greens, or serve as an appetizer. They also go very well with steak.

A Bigelow Iced Tea Recipe to Celebrate Iced Tea Month

bigelow recipe

You love Bigelow Tea hot, but have you tried it chilled over ice? June is National Iced Tea Month and Bigelow Tea has plenty of amazing iced tea recipes to help you cool down during summer’s long hot days. Imagine sipping Pomegranate Blueberry Iced Tea (pictured above) with the family after your next BBQ.  The best part about making iced teas with Bigelow is knowing that—hot or cold—Bigelow Tea’s flavor remains consistent. Grab a pitcher and start brewing your homemade Bigelow iced tea during Iced Tea Month! For more iced tea recipes, watch Cindi Bigelow make her favorite combinations!

Pomegranate Blueberry Iced Tea


  1. 1 quart boiling water
  2. 2 Bigelow Pomegranate Pizzaz Herbal Tea Bags
  3. 1 Bigelow Wild Blueberry with Acai Herbal Tea Bag


Bring 1 quart of water to a boil, add 2 Pomegranate Pizzazz and 1 Wild Blueberry with Acai Herbal tea bags and steep for 10 minutes. Pour into pitcher and refrigerate until chilled. Serve in a tall glass with ice. Sweeten to taste, if so desired.


Three Tasty Twists on Salad Recipes From Bigelow Tea

bigelow tea salad recipe

Give your next barbecue or dinner a lift with one of these three salads made with Bigelow Tea. It’s the perfect way to celebrate National Salad Month this May! Spoil your taste buds with the Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish, or the Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives, or simply dress a bowl of greens with the easy-to-make Blueberry Acai Vinaigrette.

Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish 


  • 4 cups mixed lettuce greens
  • ¼ cup (60mL) pomegranate seeds*
  • 2 ounces (56g) soft goat cheese, crumbled

Pomegranate Vinaigrette:

  • ½ cup (125mL) boiling water
  • Bigelow Pomegranate Pizzazz® Herbal Tea Bags
  • ⅓ cup (80mL) red wine vinegar
  • ⅓ cup (80mL) olive oil
  • 2 teaspoons (30mL) grated shallots
  • 1 teaspoon (5mL) sugar – to taste
  • Salt and pepper to taste


Make this vinaigrette by infusing water with 6 Bigelow Pomegranate Pizzazz® Herbal Tea Bags for 10 minutes. Remove tea bags. Combine vinegar, olive oil and shallots together. Add sugar, salt and pepper to taste. Arrange a cup of mixed greens on 4 individual plates, garnish with pomegranate seeds and goat cheese, drizzle with Pomegranate Vinaigrette. Serve immediately.

*If pomegranate seeds are not available, substitute sun-dried cranberries

Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives

bigelow tea recipe


  • Bigelow Mint Medley Herbal Tea Bags
  • ¾ cups Bulgur Wheat (Tabouleh)
  • 1 ¼ cups boiling water
  • 1 large tomato, split and cut into ¼ inch dice
  • ½ cucumber, peeled, and cut into ¼ inch dice
  • ¾ – 1 cup crumbled feta cheese, about 4 ounces
  • ¼ cup thinly sliced scallions
  • ¼ cup chopped pitted Greek olives
  • 1 ½ tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh mint
  • ½ teaspoon salt or to taste
  • Plenty of freshly ground black pepper


Pour the Bulgur wheat into a bowl. In a glass measuring cup, pour one cup of boiling water over the tea bags and steep for 4-5 minutes. Remove the tea bags to a small strainer and using the back of the spoon, press as much liquid as possible back into the cup. If needed, add additional boiling water to measure 1 cup, then pour it over the Buglur wheat. Let it stand until all the liquid evaporates, about 30 minutes, stirring occasionally. Put the finished tabouleh (Bulgur wheat) in a salad bowl. Add the tomato, cucumber, feta cheese, scallions, mint and olives, turning to mix well. Pour in the olive oil; add salt and pepper and toss again. Taste to adjust the seasonings, if necessary. Serve over a bed of lettuce leaves.

Blueberry Acai Vinaigrette
(Pictured at top)


  • ½ cup white wine vinegar (125mL)
  • Bigelow Wild Blueberry with Acai Herbal Tea*
  • 1 tablespoon honey (15mL)
  • 2 tablespoon Dijon Mustard (30mL)
  • 1 small clove garlic
  • 1 cup vegetable oil (250mL)
  • 1 teaspoon salt (5mL)
  • A pinch of black pepper
  • *Optional – tarragon, fresh, chopped or dried

*Variations – Try using our Cranberry Hibiscus Herbal Tea or Green Tea with Wild Blueberry & Acai


Pour the vinegar into a small microwave-safe bowl, and cook on high for 1 minute, or cook in a saucepan on medium heat, until bubbles are visible. Remove, add the teabags, and steep for 5 minutes. Remove the teabags to a small strainer and, using the back of a spoon, press as much liquid as possible back into the bowl. Stir in the honey and mustard, then pour the mixture into an electric blender or a food processor. Add garlic and salt. Slowly drizzle the oil while the machine is running until it is smooth and creamy. Cover and refrigerate if not using right away.


Invite Bigelow Tea To Your Sunday Dinner

bigelow tea recipes

As a family-owned companyBigelow Tea savors time well spent with loved ones. For your next family gathering, bring Bigelow Tea to the table with a Glazed Ham with Constant Comment Orange Sauce and Lemon Orzo With Roasted Vegetables. These dishes offer a warm and comforting taste perfect for your next holiday dinner. Bon appétit!

Glazed Ham with Constant Comment® Orange Sauce

(Pictured at top)

bigelow tea constant comment


  • ⅔ cup (160mL) brown sugar
  • 2 tablespoons (30mL) butter
  • 12 Bigelow Constant Comment® Tea Bags
  • 1 cup (250mL) hot water
  • ½ cup (125mL) fresh orange juice
  • Zest of orange
  • 1 teaspoon (5mL) ground cloves
  • 1 – 6 to 8 pound (3 to 4kg) cooked ham
  • 12 wholes cloves


Brew Constant Comment® tea bags in hot water. Discard the tea bags, squeezing to extract as much liquid as possible. Combine tea, brown sugar, butter, orange juice and zest with ground cloves in small saucepan. Bring to boil over medium heat. Remove from heat and set aside. Preheat oven to 325ºF (170ºC). Using a sharp knife, score the fat on top of the ham into diamond shapes, then press the cloves, stem side down, into each diamond. Place ham in shallow roasting pan. Brush the Constant Comment® Orange Glaze on the ham liberally. Roast the ham for about 15 minutes a pound, brushing two to three times during the cooking process. Remove from oven and let stand for 15 minutes before carving. Drizzle sliced ham with remaining sauce.

Lemon Orzo With Roasted Vegetables

bigelow tea recipes 2


  • 1 zucchini, washed and cubed
  • 1 red bell pepper, 1-inch (2.5cm) diced
  • 1 yellow bell pepper, 1-inch (2.5cm) diced
  • 1 red onion, peeled, 1-inch (2.5cm) diced
  • 2 garlic cloves, minced
  • ¼ cup (60mL) extra virgin oil
  • Freshly ground pepper and salt to taste
  • ½ pound (250g) orzo
  • ¼ cup (80mL) boiling water
  • Bigelow® I Love Lemon Herbal Tea Bags
  • ¼ cup (60mL) vegetable oil
  • Zest from one lemon
  • Salt and pepper to taste
  • 4 green onions, chopped
  • ¼ cup (60mL) pine nuts, toasted
  • 1 cup (250mL) feta cheese, cut into ½ diced
  • 15 fresh basil leaves, julienned


Using a large baking pan, toss vegetables, garlic, salt and pepper in olive oil. Roast 40 minutes at 375ºF (190ºC), until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water according to package directions. Drain and transfer to large serving dish. Add the roasted vegetables with juices to the orzo. Combine well. Make the dressing by pouring boiling water over the tea bags. Let steep for 10 minutes and remove the tea bags. Combine vegetable oil, lemon zest, salt and pepper, shake or whisk. Add to the vegetables and orzo. Garnish with green onions, pine nuts, feta cheese and basil. Taste for seasoning and serve at room temperature.


A Bigelow Tea Classic Recipe: Tea Braised Leg of Lamb With Pear, Jalapeno and Tea Infused Chutney!


Count on Bigelow Tea to show the way to all things tea! With its many bold flavors it can be enjoyed straight from a mug or in delicious recipes. For seventy years three generations of the Bigelow family have infused their love of tea into the homes and lifestyles of millions.  America’s Number one Specialty Tea Company welcomes spring and proudly presents Tea Braised Leg of Lamb with Pear, Jalapeno and Tea Infused Chutney. Enjoy it for your next family gathering as Spring ushers in many opportunities to get together and celebrate together.

Tea Braised Leg of Lamb with Pear, Jalapeno and Tea Infused Chutney


  • 4 pounds leg of lamb, boneless, ready to roast kosher salt and Black Pepper
  • clarified butter, or any high heat fat (enough to coate bottom of pan)
  • 2 sweet onions, chopped
  • 4 carrots, chopped
  • 4 celery ribs, chopped
  • 6 garlic cloves, chopped
  • 32 ounces chicken stock
  • 8  Bigelow Lemon Lift Tea bags
  • 8  Bigelow Plantation Mint Tea bags

bigelow tea lemon lift-plantation mint

Bigelow Tea’s Lemon Lift                          Bigelow Tea’s Plantation Mint


bigelow mint medley rooibos  with asian pear

          Mint Medley Herbal Tea                        Organic Rooibos with Asian Pear


Pre-heat oven to 200 degrees.

Heat braising pan and add enough fat to cover bottom.

Heat stock to a boil and add tea bags and let steep while lamb is browning.

Dry lamb with paper towels and season with salt and pepper and immediately sear on all sides in braising pan.

Remove from pan and sweet onion, garlic. Then add celery and carrot and sweat till they begin to become tender.

Return lamb back to pan and add stock. Stock should slightly cover or come up at least three quarters of the lamb leg.
Place in low 200 degree oven for approximately four hours or until fork tender,

Remove from braising liquid and place braiser on stove with liquid and reduce to about 1 cup and strain. Season to taste and serve with lamb.

While lamb is braising prepare chutney.

Heat vinegar to boil and add tea bags, let steep five minutes.

Combine all diced ingredients in a pot and cover with steeped vinegar and tea bags and agave nectar (or sugar).
Let cook till liquid has reduced and is syrupy and pears are tender.
Chill and serve with lamb.

May we suggest Darjeeling Tea to pair with this delicious recipe!


Bigelow Tea Celebrates St. Patrick’s Day With Lucky Leprechaun Frozen Green Tea

bigelow tea st patricks day green tea

Bigelow Tea loves a nice cup of Green Tea anytime of year. March, however, is the perfect time to break out this traditional tea. From St. Patrick’s Day to the first day of spring, there’s plenty of everything green to celebrate. For those looking to embrace this lucky color, Bigelow Tea suggests doubling your green luck with a cup of Green Tea with Mint. It’s refreshing and soothing from start to finish. Or, make your friends green with envy when you entertain with Bigelow Tea’s pack of Six Assorted Green Teas.

bigelow tea green tea with mint

St. Patrick’s Day began in Ireland for over a thousand years ago as a religious feast day for the patron Saint of Ireland. Today’s it’s celebrated around the world with special food, drinks, and the color green.  For those looking to celebrate with a kiss of sweetness this St. Patrick’s Day, you’re in luck. Bigelow Tea’s Lucky Leprechaun Frozen Green Tea is perfect for a St. Patrick’s Day toast.  Green Tea dessert fan @JonathanDmnd recently tweeted, “Green tea ice cream is the best,” so he’d definitely enjoy this recipe as well.

Lucky Leprechaun Frozen Green Tea


  • 1 Cup Bigelow Classic Green Tea
  • 1/2 Cup Almond Milk (or your favorite milk)
  • 1/4 Cup Sugar
  • 12 Ice Cubes
  • Whipped Topping
  • 5 drops Green Food Coloring (optional)
  • Optional rainbow sprinkles


Take 1 cup cold water and boil.  Once at a rolling boil add 1 green tea bag.  Steep for 3 minutes off of heat.
Let tea cool – at least 5 minutes in a cup.
Add tea, milk, sugar, ice, and green food coloring to blender.  Blend well.
Add to a chilled glass and top with whipped topping and sprinkles.


Bigelow Tea Celebrates Oatmeal Month in January

bigelow tea oatmeal muffins

Bigelow Tea is always awesome in the mornings … and during Oatmeal Month the Bigelow family has cooked up some new ways to enjoy tea beyond the cup as the flavors of Bigelow Tea infuse these two wonderful  and easy to make recipes. In the first, it’s Orange & Spice Herbal Tea making the muffins moist and flavorful. In the second, the zesty taste of Ginger Snappish Herbal Tea With Lemon does the trick!  Give them a try! Tea fan @purpluepassion12 tweeted that a muffin is “the best breakfast item ever to pair with @bigelowtea!”  Do you agree? Share how you’ll get #backtobreakfast! And while you’re at it, brew a mug of good, strong American Breakfast Black Tea to pair with these recipes. Happy muffin making!

Cranberry Oatmeal Orange and Spice Tea Muffins

(pictured above)


For the Muffins:

  • 2 cups old fashioned oats
  • 1/2 cup brewed Bigelow Orange and Spice Herbal Tea (two bags)
  • 1 3/4 cups milk
  • zest from one orange
  • 1 cup fresh or frozen cranberries, sliced
  • 2/3 cup granulated sugar + 1 tablespoon, divided
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, slightly beaten
  • 1/2 cup vegetable oil

For the Glaze:

  • 3 ounce cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cups confectioners’ sugar
  • 5 to 6 tablespoons brewed Bigelow Orange and Spice Herbal Tea (1 tea bag)


For the Muffins:

Preheat oven to 375 degrees.
Line muffin pans with 24 cupcake liners OR 11 2 3/4-inch x 2-inch cupcake molds
In a medium bowl add the oats, brewed tea, milk and orange zest.
Stir to combine and set aside for 20 minutes.
Place sliced cranberries in a small bowl, sprinkle 1 tablespoon sugar over cranberries and set aside.
In a large bowl whisk together the sugar, flour, baking powder, baking soda and salt.
Add the eggs and oil to the oatmeal mixture; stir to combine.
Add the oatmeal mixture to the flour mixture; stir until combined.
Fold in cranberries.
Scoop into prepared muffin pans.

TIP: For regular size muffins use an ice cream scoop. For the larger size cupcake molds use 2 ice cream scoops.
Bake regular size 20 to 25 minutes AND large 30 to 35 minutes.
Cool on rack.

For the Glaze:

Cream together the cream cheese and butter.
Mix in vanilla.
Blend in the sugar.
Add the tea 1 tablespoon at a time until it reaches a drizzle consistency.
Use a large spoon and drizzle over muffins.

Gluten-free* Ginger Oatmeal Muffins

bigelow tea muffins


Tea Concentrate:


  • ⅔ cup firmly packed dark brown sugar
  • ½ cup vegetable oil
  • 2 tablespoons molasses
  • 2 eggs
  • ½ cup tea concentrate
  • 1 tablespoon freshly grated ginger
  • 1 ½ cups gluten-free flour
  • ½ cup old-fashioned rolled oats*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon Xanthan Gum**
  • ½ teaspoon salt
  • ½ cup dried currants
  • 2 tablespoons sugar

*Use Gluten Free certified Oats to be totally Gluten Free when making this recipe


Place tea bags in a 1-cup glass measure. Add water to equal 1 cup. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. Heat oven to 350 F. Spray 12-cup muffin tins with baking spray; set aside. In large mixing bowl add brown sugar, vegetable oil, molasses, and eggs. Mix at high speed, scraping bowl often, until creamy (1 to 2 minutes). Add tea concentrate and ginger. Continue mixing at medium speed, scraping bowl often, until well mixed (1 minute). In medium bowl stir together gluten-free flour, rolled oats, baking powder, baking soda, Xanthan Gum, and salt. Add to tea mixture. Mix just until moistened. Stir in currants. Fill muffin tins about ⅔ full. Sprinkle top of each muffin with about ½ teaspoon sugar. Bake until very light brown (14 to 18 minutes) or until wooden pick inserted in center of muffin comes out clean. Remove from oven. Cool.

*What is Gluten Free and Gluten-Free Recipes? All vegetables, fruit, meat, fish, poultry, eggs, beans, nuts, rice, potatoes, and corn are gluten free in their natural state. Also milk and most hard cheeses and creams are naturally gluten free. Recipes using any of these items would be naturally gluten free. The recipes designated Gluten free do not include the following ingredients: wheat, rye, barley, or oats; or ingredients that might contain these, but Bigelow Tea does not assume liability for information reported on our recipes. However, anyone who needs or wants to follow a gluten free (GF) diet should check ingredients and products to ensure they are GF. (For example, sesame seeds are naturally GF, but it’s always wise to check with the manufacturer to make sure that gluten was not introduced to the product during processing.) Bigelow Tea makes no guarantees that the recipes are appropriate for your diet. Individuals should consult with their physician or other medical professional.

New Year’s Eve Cocktails Made with Bigelow Tea Of Course

If celebrating the upcoming year is about turning over a new leaf, Bigelow Tea can help you turn over a new tealeaf—by helping you ring in 2015 with ease, style, glamour. If you’re looking for a simple, yet trendy New Year’s Eve party cocktail, you’ll love these glitzy sips…check out these Bigelow Tea cocktails!

Wild Blueberry Delight

bigelow tea blueberry recipe


bigelow tea blueberry


Place tea bags into measuring cup and add boiling water. Let steep for 10 minutes. Remove tea bags. Refrigerate until cold. For one drink: Pour 2 ounces of the cooled tea, 1 ounce vodka, ¼ cup Blue Curacao and ½ ounce Grand Marnier into a shaker filled with ice. Shake and strain into serving glass.

Mellow Limoncello Sparkler

bigelow tea lemon recipe

bigelow tea i love lemon


Boil 2 cups (500mL) water. Place Bigelow’s I Love Lemon® Herbal (or Lemon Lift®) tea bags into teapot. Pour water over tea and let steep for 2-5 minutes. Chill. When ready to serve, pour ⅓ cup (80mL) chilled lemon tea into a champagne or wine glass. Add 2 tablespoons (30mL) Limoncello Liqueur and fill up with chilled sparkling wine or water. Garnish with a thin slice of lemon.

Bigelow Tea and the Bigelow family wish you and your loved ones a very happy 2015!