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Archives for the ‘Tea Recipes’ Category

Bigelow Tea Loves Baking On National Cookie Day

bigelow tea recipes

Joy to the world… Bigelow Tea is celebrating National Cookie Day tomorrow!  With the holiday preparations in full swing, now is the perfect time to bake a batch of your favorite cookies to share with friends, the entire dorm, family, or coworkers. Don’t forget to brew a refreshing mug of Bigelow Tea’s new Peppermint Bark tea to pair with these sweet treats. Here are a few favorite holiday recipes for Cookie Day. Happy baking!

Lemon Lift Glazed Butter Cookies

(Pictured at top)

Ingredients

  • ⅔ cups confectioners sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • Bigelow Lemon Lift® Tea Bag

Instructions

Beat together the sugar and butter until smooth and creamy. Stir in flour and salt, blending until dough is formed. Divide dough in half; shape into disks and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 350° F. Roll dough on lightly floured surface to ¼”” thick. Cut into shapes with cookie cutters, re-rolling scraps for additional cookies. Place cookie shapes on ungreased cookie sheets and bake 12-15 minutes, or until edges start to brown. Remove cookies to wire racks to cool. Drizzle with Lemon Lift® Glaze.

bigelow tea lemon lift

*Lemon Lift® Glaze: Pour 2 tablespoons boiling water over 1 Bigelow Lemon Lift® tea bag in a small bowl. Let steep 5 minutes. Remove tea bag, squeezing out liquid. Gradually stir in 1 to 1 ½ cups confectioners sugar until mixture is a glaze consistency, adding a few drops yellow food coloring, if desired.

Vanilla Drop Cookies

bigelow tea cookie recipe

Ingredients

  • ¼ cup (60mL) whipping cream
  • Bigelow® French Vanilla Tea Bags
  • ½ cup (125mL) butter, softened
  • 1 teaspoon (5mL) vanilla
  • 1 cup (250mL) sugar
  • 1 egg
  • 1 ½ cup (375mL) flour, sifted
  • ½ teaspoon (2.5mL) salt
  • 1 teaspoon (5mL) baking powder

Instructions

Heat cream in microwave for 1 minute or until it comes to a low boil. Remove from microwave and add tea bags. Let steep for 5 minutes. Squeeze bags of excess cream and set aside. Cream butter with vanilla and sugar until light and creamy. Add egg and beat until incorporated. Sift flour, salt and baking powder. Add flour mixture and cream alternately. Mix well between additions. Preheat oven to 350ºF (180ºC). Grease cookie sheet. Drop cookies, using a teaspoon, onto greased cookie sheet. Bake in oven for 15 minutes. Cool on cookie sheet.

Pumpkin Spice Meringue Cookies with Pecans

bigelow tea cookies recpies

Ingredients

  • ¼ cup hot water
  • Bigelow® Pumpkin Spice Tea Bags*
  • Egg whites from 2 large eggs, at room temperature
  • ½ teaspoon Cream of Tartar
  • ½ cup superfine sugar
  • ¼ cup chopped pecans (or walnuts)
  • Parchment paper

*Variations:

Mint Medley Meringues: Substitute Mint Medley Herbal Tea for the Pumpkin Spice, and substitute crushed peppermint candies (or candy canes) for the pecans.  

Ginger Spice Meringues: Substitute Ginger Snappish Herbal Tea for the Pumpkin Spice, and finely chopped crystallized ginger for the pecans.

Instructions

In a measuring cup, steep tea bags in hot water for 5 minutes. Thoroughly squeeze tea bags into cup before discarding. Allow tea to cool. Preheat oven to 275º and place rack on middle setting. Line a large baking sheet with parchment paper. Beat egg whites on medium-high speed with an electric mixer, until soft peaks form (about 2 minutes). Add the cream of tartar, then the sugar, a little at a time, and raise the speed of the mixer to high. Add 1 teaspoon of the prepared tea and continue to beat on high until stiff peaks form (about 5 minutes). The mixture should be very voluminous and look like fluffy whipped cream. Don’t over-beat…the mixture should look glossy, not dry. Using a 2 oz. ice cream scoop (or 2 spoons), place rounded mounds of meringue (about 2 tablespoons per cookie) onto prepared baking sheet and sprinkle with chopped nuts. Bake for 45 minutes, until firm to the touch. Turn off oven and allow the cookies to slowly cool as the oven cools (at least another hour). They will be crisp on the outside, with a slightly soft center. When they are finished, they will release from the parchment very easily. Cool completely on a wire rack before storing in an airtight container on the counter-top. Note: Superfine sugar is sometimes sold as “castor” or “caster” sugar and is available in the baking section in most supermarkets. You can make your own superfine sugar by processing regular granulated sugar in a food processor for approximately 30 seconds. Note: High humidity can sometimes affect the results of this recipe. Dry days are best to make meringues.

 

Bigelow Tea is Naturally Gluten-Free!

bigelow tea gluten free

November was Gluten-Free Diet Awareness Month and the gluten-free (GF) movement shows no signs of abating. In fact, GF foods are selling like proverbial hotcakes (minus the gluten of course)—with 11 percent of households purchasing GF products in 2013. The GREAT news for tea drinkers and gluten-free folks alike is that tea is a naturally gluten-free beverage and all current Bigelow Teas do not use any grains or gluten containing ingredients. Sansgluten Beyrouth noted on Twitter that Bigelow Teas are clearly labeled gluten free. Let’s sip to that!

So what’s the story with gluten?

For starters, Celiac Disease affects an estimated 1 in 133 people—about 1.8 million—or approximately one percent of the population. An autoimmune digestive disorder, Celiac Disease is triggered by eating gluten, a protein found in wheat, barley and rye. Over time, this reaction produces inflammation, insufficient nutrient absorption and intestinal disturbances that can cause myriad health problems, affecting the brain and vital organs.  An additional 18 million people are believed to be gluten intolerant or possess Non Celiac Gluten Sensitivity, implicated in a range of health issues including chronic fatigue, neurological disorders, nutrient deficiencies, anemia, nausea, skin rashes, depression, and more.

The bottom line? Drink Bigelow Tea! And while you’re at it, check out some gluten-free recipes like the Spicy Apple Chai pictured at top! And most importantly, drink and eat healthfully and responsibly.

 

Bigelow Tea’s Delicious Thanksgiving Recipes Cause “Constant Comment®”

bigelow tea thanksgiving recipe

#Foodies can rejoice this Thanksgiving because Bigelow Tea will make sure you have a tea-lightful holiday! Cooking a feast can take hours, so hopefully you have a little help in the kitchen. A sous chef (aka a friend or mother-in-law), along with a steaming mug of your favorite Bigelow Tea flavor, like “Constant Comment®”, is all you really need. Instagrammer and #ConstantComment tea fan shellmorel loves “being able to have afternoons with Ma and Pa and have tea…” and Thanksgiving is the perfect day to bond with family.

You probably know by now that Bigelow Tea is not just for sipping, so use it to whip up a few of your Thanksgiving feast favorites. Try one of these recipes, below, and you will stir up #ConstantComment for years to come—they really are that delicious!

Roasted Turkey with Constant Comment Glaze

Ingredients

Glaze:

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

Instructions

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 FB pumpkin spice

If you’re feeling festive this year, switch out the usual pumpkin pie for Pumpkin Spice Cupcakes made with Bigelow Tea’s Pumpkin Spice tea. This recipe is #delish.

Pumpkin Spice Cupcakes

bigelow tea cupcake recipe 

Ingredients

  • Tea Concentrate:
  • 13 tea bags Bigelow Pumpkin Spice Tea*
  • 1 ¼ cups boiling water
  • Cupcakes:
  • 1 ¾ cup sugar
  • ¾ cup vegetable oil
  • 3 eggs
  • 1 (11-ounce) can mandarin oranges, drained, discard liquid
  • ½ cup tea concentrate
  • 2 teaspoons real vanilla extract
  • 2 teaspoons freshly grated orange zest
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 cups shredded carrots
  • Frosting:
  • 1 (8-ounce) package cream cheese, slightly soft
  • 1 tablespoon butter, softened
  • 2 tablespoons tea concentrate
  • 3 ½ cups confectioners’ sugar

Instructions

Place tea bags in a 2-cup glass measure. Add 1 ¼ cups water. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. (About 1 cup plus 2 tablespoons tea concentrate.) Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside. In large mixing bowl add sugar, vegetable oil and eggs. Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes). Add mandarin oranges, ½ cup tea concentrate, vanilla, and orange zest. Continue mixing, scraping bowl often, until well mixed (1 minute). In medium bowl stir together flour, baking soda, cinnamon, and salt. Add flour mixture to tea mixture. Continue mixing, at low speed, until well mixed (1 to 2 minutes). Add carrots; mix well. Place batter in muffin cups filling about ½ to ¾ full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool. Meanwhile, in medium mixing bowl place cream cheese and butter. Mix at high speed, scraping bowl often, until light and creamy (1 minute). Add 2 tablespoons tea extract. Mix well. Add confectioners’ sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes). Frost top of each cupcake with frosting.

 

Bigelow Tea Celebrates Pomegranate Month with Pizzazz

bigelow tea pomegranate pizazz

It’s raining pomegranates here at Bigelow Tea! November is Pomegranate Month and we’re going all out for this sweet celebration. Tea fans are buzzing about Bigelow Tea’s naugh-tea cocktails, roasted pork chops, and other delightful recipes made with Pomegranate Pizzazz. When you aren’t cooking, Bigelow Tea makes it easy to take this pomegranate obsession anywhere. Tea fan @TatyanaAssata considers tea a survival tool and brings a steaming mug to her desk for writing sessions.

If you’re looking to share the Pomegranate Month love with friends, make a cup of Green Tea with Pomegranate and head to the kitchen… everyone will love these dishes!

Pomegranate Cosmopolitan

(Pictured, above)

Ingredients

Instructions

Place tea bags into measuring cup and add boiling water. Let steep for 10 minutes. Remove tea bags, add sugar and blend well. Refrigerate until cold. For one drink: Pour 2 ounces of the cooled sweetened tea, 1 ounce vodka, 1 teaspoon lime juice and ½ ounce Triple Sec into a shaker filled with ice. Shake and strain into serving glass.

bigelow tea pomegranate pizzazz tea

Roasted Pork Chops Pomegranate Pizzazz ® over Mashed Plantains 

bigelow tea recipe pork chops

Ingredients

  • 4 cups of water
  • ¼ cup kosher salt
  • 2 tablespoons honey
  • 3 garlic cloves, mashed
  • 3 sprigs of rosemary
  • 1 tablespoon peppercorns
  • 10 Bigelow Pomegranate Pizzazz ® Herbal tea bags
  • 4 (¾ inch thick) rib pork chops 8-10 ounces each (about 2 pounds total)
  • 1 cup of boiling water
  • ½ cup orange juice
  • 2 tablespoons (30ml) brown sugar
  • Olive oil
  • 4 large yellow plantains, rinsed and sliced into 2-inch chunks with peel on
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 2 large shallots, diced (about ½ cup)
  • Salt and pepper 

Instructions

Combine water, salt, honey, garlic, rosemary and peppercorns in a large pot, cover and bring to a fast boil. Remove from heat. Add 5 Bigelow Pomegranate Pizzazz® herbal tea bags. Steep 20 minutes. Remove tea bags from brine, extracting as much liquid as possible. Allow to cool and chill until ready to use. The brine should be completely cold before adding the pork chops. Combine pork chops and brine solution in a large plastic bag, Chops should be completely submerged. Place the sealed bag in a large glass bowl or container and refrigerate, at least 2 hours or up to 4 hours. Plantains Directions: Put plantains in a heavy saucepan with enough cold water to cover. Bring to a rolling boil. Lower to medium heat and simmer covered until the plantains are tender and peeking out of the peel, about 20 minutes. Drain plantains, reserving cooking liquid. When cool enough to handle, peel and mash the plantains until smooth, adding cooking liquid as needed. Set aside. Remove the pork chops from the brine, rinse and pat dry. Discard brine solution. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Working in two batches, carefully add pork chops to skillet and brown, about 3 minutes on each side. Transfer seared pork chops to a baking pan and set aside. Preheat oven to 400 degrees Add 5 Bigelow Pomegranate Pizzazz® herbal tea bags to boiled water. Steep 5-8 minutes. Remove tea bags, extracting as much liquid as possible. Add brewed tea, orange juice and brown sugar to the skillet and simmer until reduced by about half. Pour sauce over pork chops and place the baking pan in preheated oven. Roast until an instant-read thermometer inserted horizontally registers 150°F, 7-9 minutes. Remove from oven and allow to rest 5 minutes before cutting. While the pork chops roast, wipe the skillet clean and heat the canola oil in a large skillet over medium heat. Add the shallots and garlic and sauté about 3 minutes. Add the plantains and sauté until heated through. Add salt and pepper to taste. Serve the pork chops over the mashed plantains. Pour sauce over pork and garnish with a sprig of rosemary.

 

Hey, Pumpkin! Bigelow Tea Has Recipes For National Pumpkin Month!

bigelow tea national pumpkin month

October officially marks the arrival of pumpkin season! Wholesome and fibrous, eaten or slathered on as a beauty treatment, pumpkin, studies say, is packed with essential nutrients for healthy eyes, mood, weight and skin. Plus, its distinctively sweet & savory flavor and meaty texture gives the gourd the ability to be scrumptious in every meal of the day! So keeping this in mind, check out Bigelow Tea for the perfect blend of Pumpkin Spice Tea—made with real pumpkin, cinnamon, ginger and cloves—to enjoy on its own or infuse into some incredible recipes ranging from dessert to breakfast! Happy autumn!

bigelow tea FB pumpkin spice

Pumpkin Ginger Cheesecake

(Pictured at top)

Ingredients

  • 4 tablespoons (60mL) butter, melted
  • 1 ¼ cup (310mL) gingersnaps, crushed
  • 1 tablespoon (15mL) brown sugar
  • 1 teaspoon (5mL) cinnamon
  • 10 Bigelow Ginger Snappish Tea Bags
  • 10 Bigelow Pumpkin Spice Tea Bags
  • 1 ½ cup (375mL) heavy cream
  • 24 ounces (750g) cream cheese, softened
  • 1 ½ cups (375mL) sugar
  • 3 large eggs
  • 1 ½ cups (375mL) pumpkin pie filling
  • ¼ cup (60mL) pecan halves

Instructions

Preheat oven to 325*F (160*C). To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together. Add the melted butter and mix together with a spoon. Spray a 10″” (25cm) spring-form pan with cooking spray. Press the crumb mixture into the bottom. Filling: Add heavy cream into saucepan, heat over medium heat, be careful not to boil. Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool. Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well. Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well. Stir in the pumpkin pie filling, combine well and pour the cheese mixture into prepared springform pan. Place pan into a larger pan and fill with hot water halfway up. Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle. Refrigerate at least 3 hours to chill thoroughly. Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.

Pumpkin Spice Waffles with Walnuts

Bigelow Tea Pumpkin Spice Waffles

Ingredients

  • 1 ½ cups hot water
  • Bigelow® Pumpkin Spice Tea Bags
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable or canola oil, plus more for brushing
  • ½ cup walnuts, roughly chopped (optional)
  • Electric waffle maker (an 8 inch round waffle maker was used for this recipe)

Instructions

Sprinkle with cinnamon and chopped walnuts for additional flavor. Steep tea bags in hot water for 3-5 minutes. Remove bags, being sure to squeeze thoroughly. Set tea aside to cool. In a large bowl, whisk together flour, baking powder, sugar, cinnamon and salt. Add cooled tea, beaten eggs, and oil. Stir to combine. Gently fold in the walnuts (if desired). Preheat the waffle maker. When hot, lightly brush the surfaces with oil, to prevent sticking. Place about ⅔ cup of batter onto the hot waffle maker. Close top and cook for approximately 2 minutes (most waffle makers have an indicator light which will let you know when the waffle is ready), or until waffle is cooked through and surfaces are crisp. Remove to a platter. Repeat with remaining batter. Serve warm with butter and maple syrup.

 

Bigelow Tea’s Earl Grey Makes A Tas-TEA Glaze For Chicken

bigelow tea recipe

If you sometimes feel like you’re living the joke about the amateur chef who had “101 ways to remove all the flavor from a chicken,” you’ll be thrilled to discover this delish Fig Preserve Tea Glaze, made with Bigelow Tea!

Tea fan Randi Dukes, who blogs at DukesandDuchesses loves to get her grill on … and she came up with this glaze that uses Bigelow Tea’s Earl Grey tea as a key ingredient which is totally delicious.

A staple of the American diet, chicken is something that people like @ATasteOfMadness (a fan of Randi’s)—who commented that she’s always looking for new chicken recipes—eats … a lot! In fact, studies show that people in the U.S. consume more than 60 pounds per person per year! That’s more than a pound per week.

Here’s Randi’s recipe that couldn’t be simpler, tastier and healthier! And with only four ingredients—you’ll be diggin’ (make that figgin’) in and enjoying this for years to come.

bigelow tea recipe 2

Ingredients:

Fig preserves (1 jar, 11 ounces) *Note: Look for low/no sugar or organic varieties if preferred
Earl Grey Bigelow Tea bags (4)
Red Pepper Flakes (1/4 teaspoon)
Black Pepper (1/2 teaspoon)
Chicken breasts, trimmed

Instructions:

Combine Fig preserves and Bigelow Tea bags in a saucepan and stir on a low simmer for about 20 minutes until the tea has infused the preserves.  Remove from heat, remove the tea bags, and stir in the red pepper flakes and the black pepper. Place chicken on the grill, sprinkle with salt and pepper, and cook for a few minutes.  Flip the chicken over and apply the glaze liberally then continue to grill until the chicken is cooked through.

This glazed chicken has a delicious, slightly sweet flavor and pairs perfectly with wild rice and a fresh vegetable.

And, as Ms. Duke blogged, “every meal is better with an iced cold glass of tea.” Try her favorite Bigelow iced tea combination: “Boil 12 cups of water and steep six Earl Grey tea bags with three Perfect Peach tea bags.  Let steep until the tea is dark, remove the tea bags, add 1/4 cup of sugar, and fill your pitcher with ice cubes.  You’ll have a refreshing beverage that pairs perfectly with this chicken dish.”

Images via DukesandDuchesses.com

Bigelow Tea Begins The Fall On a Tasty Note

bigelow tea fall

Refreshing. Sweet. Succulent.  These are the words that describe two of Bigelow Tea‘s favorite veggies and fruits: the pear and the cucumber. Paired (no pun intended!) with tea, they are delightful to savor during the last of summer and the beginning of fall. Here are two Bigelow Tea recipes featuring cucumber and pear.  Kick back, relax and enjoy! Maybe try some iced tea, like Bigelow Tea Facebook friend, Stephen Lightkep. Enjoy!

Cucumber Sandwiches

bigelow tea cucumber sandwiches

Ingredients:

  • 2 medium cucumbers or 1 long English-style cucumber
  • Softened cream cheese
  • 12 slices of white bread
  • Salt and white pepper to taste
  • Softened butter

Instructions:

Peel cucumber and slice thinly as possible. Spread cream cheese on one side of bread; place one layer of cucumbers on top, and sprinkle with salt and pepper. Spread butter on second slice, place on top of cucumbers, buttered side down. Trim crusts and cut into quarters.

Yield:

Makes 24 sandwich quarters.

bigelow tea cranberry hibiscus

Suggestions:

Great for Afternoon Tea, pairs beautifully with your favorite cup of Bigelow Tea. Why not try some Cranberry Hibiscus Herbal Tea?

Earl Grey Poached Pears With Earl Grey Custard

(Pictured, at top)

Ingredients:

  • Bigelow Earl Grey Tea Bag
  • 4 cups boiling water
  • 1 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Bosc pears, peeled, stem on

Ingredients for Bigelow Earl Grey Sabayon:

  • Bigelow Earl Grey Tea Bags
  • ¼ cup boiling water
  • 3 egg yolks
  • 3 tablespoons granulated sugar (depending on desired sweetness)
  • 1 teaspoon cornstarch, sifted
  • Mint leaves for garnish

Instructions:

Poaching Liquid: In medium saucepan, infuse the Bigelow Earl Grey tea by steeping the tea bag in 4 cups of boiling water for 1 minute. Add sugar, lemon zest and lemon juice, stir until the sugar has dissolved. Place pears in saucepan and simmer, covered for 20-30 minutes or until tender, stirring gently once or twice. When ready, remove and place on a plate.

Bigelow Earl Grey Sabayon: In a measuring cup, make the Bigelow Earl Grey tea by steeping 5 Earl Grey tea bags in ¼ cup boiling water for 5 minutes. Strain, set aside. In a large heatproof bowl, combine egg yolks and sugar. With an electric hand mixer, beat on high speed until pale in color, about 3 minutes. Whisk in the Earl Grey tea. Set the bowl over simmering water, beat until the mixture thickens, about 3 minutes. Remove the bowl from the heat, add sifted cornstarch and continue beating until incorporated. To serve, place a pear standing up on attractive plate. Drizzle sabayon down the sides and garnish with mint leaves. If serving cold, keep sabayon refrigerated and beat on high with an electric mixer 1 or 2 minutes to fluff up mixture. Serve as above.

Yield:

Serves  4 of poached pears; 1 cup of sabayon sauce. 

Bigelow Tea Earl Gray

Photos (at top) via Pixabay and by Emilian Robert Vicol via flickr

Everything Is Peachy At Bigelow Tea!

bigelow tea peach recipe

Beat the summertime heat with Bigelow Tea as you try out some delectable, peach-inspired recipes—in celebration of National Peach Month.  One of the most abundant, refreshing and succulent fruits to enjoy at this time of year, the peach is made even more tasty when paired with Bigelow® Green Tea with Peach!  Try these tasty Bigelow Tea concoctions and enjoy some dinner and dessert!

Grilled Green Tea Chicken and Peaches

bigelow tea recipe 2

Ingredients:

  • 1 whole chicken – cut up – about 4-5 pounds
  • ¾ cup water
  • Bigelow Green Tea with Peach Tea Bags
  • ⅓ cup honey
  • 1 teaspoon freshly ground pepper
  • ¼ cup extra virgin olive oil
  • Freshly grounded pepper and salt to taste
  • 4 fresh peaches, halved and pitted

Directions (for Marinade):

In a small saucepan over medium high heat, bring water to the boil and add teabags, reduce heat and simmer for 10 minutes reducing liquid by ¼. Stir in honey and black pepper.

Directions (for Grilling Chicken):

Preheat grill. Rub chicken with the olive oil and sprinkle lightly with salt and pepper. Place chicken on grill, turn to medium low heat (or use “Indirect” cooking according to grill instructions) and brush with Green Tea with Peach marinade. Cover grill and cook chicken for 15 minutes, brush again with marinade, and cook for another 15 minutes, turn over and brush with marinade and continue cooking for another 20 minutes. Check chicken with a meat thermometer which should read 140-150*F. Remove from heat. Brush peaches with marinade and place cut side down on grill. Grill for 3-4 minutes. Turn, brush with marinade and grill for another 3-4 minutes.

Time: 55-65 minutes

Yield: Serves 4

Green Tea with Peach Ice Cream

(Pictured at top) 

bigelow tea peach tea

Ingredients:

Directions:

Combine heavy cream and half-and-half in a medium saucepan and bring to a simmer over medium heat, being careful not to boil. Turn off the heat; add sugar and salt, stirring to dissolve. Add the vanilla and the tea bags and let the mixture cool to room temperature, occasionally stirring and gently pressing the tea bags to infuse cream with the tea flavor. When cool, cover tightly and place in the refrigerator overnight. Before freezing, pour the mixture through a sieve set over a large bowl. Press the tea bags to release flavor. Add the diced peaches and freeze in an ice cream maker according to the manufacturer’s directions.

ChillingTime: 4-6 hours

FreezingTime: 25-30 minutes

Yield:  1 Quart

Photo (at very top) via Wikimedia Commons.

Happy Hour! Making Tea-Infused Cocktails with Bigelow Tea

bigelow tea cocktail recipe

It’s 5 o’clock somewhere and Bigelow Tea has delicious recipes that will help you put the happy in Happy Hour. You love tea and you love your cocktails, so try combining the best of both worlds the next time you’re in the mood for an evening sipper, like tea-loving photographer @jillianguyette on Instagram. Jillian might be on to something with her black tea cocktail because People magazine’s StyleWatch recently noted that tea-infused cocktails are trending in cities like New York and San Francisco.

Luckily, you don’t need to look further than Bigelow Tea for tasty cocktail recipes! If you want to see how easy it is, just watch how Cindi Bigelow makes a Constant Comment cocktail.

Mellow Lemoncello Sparkler

(pictured above)

Ingredients

Instructions

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.

Berry Peachy Mar-TEA-ni

bigelow tea red rasperry

 

Ingredients

Instructions

Place tea bags into a measuring cup and add 1 ¼ cups boiling water. Let brew for 3 minutes. Remove tea bags. Add sugar and stir until it dissolves. To chill place tea concentrate in the freezer for 30-45 minutes. To make a martini, place 2 ounces of the cooled sweet tea and mix it with 1 ounce of the vodka in a cocktail shaker. Shake with ice and strain into a martini glass.

 

Forget Orange. In July, BLUE Is The New Black At Bigelow Tea

bigelow tea recipe

In the world of Bigelow Tea, blue is definitely the “it” color of July. Not just because of Independence Day, where blue joins red and white on the American flag, but also because it’s National Blueberry Month!

Blueberries are not only deliciously versatile, they’re so ridiculously healthy it’s like a whopping, blue-tea-fulbonus—on pancakes, in yogurt, or by the handful! And for purists, the luscious flavor of blueberries can be enjoyed year-round in Bigelow Tea’s delightful Green Tea with Wild Blueberry & Acai or Wild Blueberry with Acai brewed hot or poured over ice. @Fitness_Ron calls Bigelow’s Green Tea with Wild Blueberry & Acai “amazing stuff!” Thanks, Ron!

If you can’t get enough of blueberries, here are two recipes for a blueberry tea-infused cocktail and a blueberry vinaigrette. Yum!

Wild Blueberry Delight

(Pictured above)

Ingredients

btwed4_Bigelow Tea Thinks Vince Gilligan Is Brilliant

Instructions

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.
For a hint of citrus in this delightful drink try this flavor combination: 3 Bigelow Lemon Ginger Herbal Plus Tea Bags and 3 Bigelow Wild Blueberry Acai Herb Plus Tea Bags

Looking for a twist on traditional salad dressing? Here’s a tried and true-blue version of a classic:

Wild Blueberry Acai Vinagrette

bigelow tea recipe2

Ingredients

  • 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

Instructions

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.

May we suggest Green Tea with Wild Blueberry and Acai to pair with this recipe?