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Archives for the ‘Tea Recipes’ Category

Make Way For Cupcakes, Bigelow Tea-Style!

Did you know that the term cupcake refers to “any small cake that is about the size of a teacup,” according to the Internet? No? It also means THE BEST THING IN THE WORLD. Yummmm! Reason #1 to make a batch today? (Um. Do you need a reason? Because cupcakes!) Well, it’s National Cupcake Day, so it’s only fitting to enjoy one (or a dozen… whatever) with a cup of Bigelow Tea. And, guess what, there are even a few recipes here to get you started. Or, make your own, tag #TeaProudly and make the world drool.

But, first, how about some random nuggets of history on the cupcake? Did you know that cupcakes were mentioned as far back as 1796 in American Cookery by Amelia Simmons? However, the earliest documentation of the term “cupcake” appeared in a cookbook in 1828. Someone was definitely on to something, because today, cupcakes are trendy with a capital “T.” While a standard cupcake recipe uses the same basic ingredients (butter, sugar, eggs and flour—easy enough!), these days you can find unique cupcakeries and bakeries across the globe. There are countless flavors, designs and ingredients to choose from. Check it out and see for yourself!

Tea and Banana Bread Cupcakes

Ingredients

Cupcakes

2 ½ cups of all purpose flour

1 tsp of baking soda

½ tsp of baking powder

pinch of salt

2 very rip bananas (mashed)

1 tsp of vanilla

1 stick of softened butter

1 cup of sugar

2 eggs

½ cup of Bigelow Vanilla Chai Tea

½ tsp of nutmeg

½ tsp of cinnamon

¼ cup of half and half OR milk

Banana Buttercream

2 bananas mashed

3½ cups of powdered sugar

2 sticks of butter

Sugar Decorations

2 cups of sugar

1 cup of water

½ tsp of cream of tarter (stabilizes)

Instructions

Cupcake Instructions

Mix all the dry ingredients together. This includes the flour, baking powder, baking soda, salt, sugar, nutmeg and cinnamon. Add the softened butter, vanilla and eggs and stir. Add the mashed bananas. Next add the Bigelow Tea. And then add the half and half. Bake at 350F for 15 minutes or until a toothpick comes out clean.

Frosting Instructions

First whip the two sticks of softened butter. It’s best to let the butter come up to room temperature slowly, try to avoid microwaving them to soften them. Add the mashed bananas…try and find very ripe bananas. Add the powdered sugar little by little. If you need it to be stiffer, just add more sugar, if it’s too stiff, then add a tablespoon of milk.

Sugar Decorations

Okay these are SOOO EASY. Add all the ingredients into a pot and turn on medium high heat. You’ll need a candy thermometer and watch it closely. Stir constantly and after about 15 minutes it should be around 340F. Once it reaches around 320, be careful! Sugar can burn quickly! Once it reaches 340F, get some parchment paper, spray it with non-stick spray and pour the caramel sugar mixture onto it. Immediately the mixture starts to cool. Tip: slide a bendable cutting board under it and slowly form a log. Once the caramel is cool enough (2-5 minutes), slowly snip off pieces with scissors and form different creations. Just be careful because the sugar is still hot.

Pumpkin “Constant Comment” Cupcakes

Ingredients

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

Instructions

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 tooth pick is inserted and comes out clean.

London Fog Cupcakes

Ingredients

1/2 cup milk

3 egg whites

1 tsp vanilla

1 vanilla bean

1 cup flour

1/4 cup & 2 tbsp sugar

2 tsp baking soda

1/2 tsp salt

4 tbsp butter

2 tbsp vegetable oil

3 cup powdered sugar

1 cup butter

Earl Grey tea bag

1 tsp vanilla extract

2 tbsp Earl Grey tea

Instructions

Preheat oven to 350 degrees.

In a small bowl, combine the milk, egg whites, vanilla, and the scraped insides of the vanilla bean.

In a larger bowl, mix together the flour, sugar, baking soda and salt.

On low speed, add the butter and oil and mix until you have a crumb texture. On medium speed, add the milk mixture and mix for two minutes until light and fluffy. Scoop the mixture in to a muffin tin and fill each cup 3/4 of the way.

Bake for 12-15 minutes until a toothpick comes out clean.

While the cupcakes are baking, melt the butter in a small sauce pan. Add the Earl Grey tea bag and steep over low heat for five minutes.

Put the butter in the fridge for 20 minutes. When the butter has solidified, take it back out and mix it together on medium speed with the powdered sugar, and vanilla. Add the Earl Grey tea a little bit at a time until you have the consistency you like.

When the cupcakes are cool, frost them!

Lavender Honey Earl Grey Cupcakes

(pictured at top)

Ingredients

Cupcake Ingredients:

2/3 cup whole milk

4 Bigelow Earl Grey teabags

1 3/4 cups all-purpose flour

1 1/2 tsp baking powder

2 tsp dried lavender

1/2 tsp salt

1/2 cup butter at room temperature

1 cup granulated sugar

1/4 cup honey

1 tsp vanilla extract

1 tsp lavender paste or extract (optional)

2 eggs at room temperature

Honey and dried lavender to garnish (optional)

Frosting Ingredients:

8 oz. cream cheese

1/4 cup honey

1/2 tsp vanilla extract

2 cups heavy cream

Instructions

Warm 2/3 cup whole milk in the microwave, then let 4 Bigelow Earl Grey teabags steep in the milk for about 10 minutes. The milk will eventually resemble a caramel color. When the tea is done steeping, carefully squeeze the teabags to wring out milk. Before disposing of the teabags, snip off the Earl Grey tags if you wish to use them to decorate your finished cupcakes. Allow the milk to cool to room temperature.

In a medium bowl, combine flour, baking powder, dried lavender, and salt. Set aside.

In a separate mixing bowl, beat butter, sugar, honey, vanilla, and lavender paste using an electric mixer on medium-high speed for 30 seconds. Add eggs one at a time, beating until well incorporated. Finally, mix in the Earl Grey-infused milk.

Add flour mixture in small batches, beating on low speed until the batter is just combined.

Preheat oven to 350 degrees F. Line a muffin tin with paper liners, and spoon batter into each cup until three-fourths full. Bake for 20-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes completely.

To make frosting, beat cream cheese, honey, and vanilla extract with an electric mixer on medium speed until light and fluffy. In half-cup batches, slowly add the heavy cream, beating until each addition forms stiff peaks. This frosting recipe makes a pretty big batch. I don’t mind because it’s my favorite frosting recipe (so light, and not overly sweet) and I like to pile my cupcakes high with frosting. But if you have leftovers, know that it refrigerates well.

Pipe frosting onto cupcakes however you wish. I like to use a star tip to create a “nest” on top of the cupcake. Just before serving, I garnish with dried lavender and carefully pour a dollop of honey into the center of the nest. If you saved your Bigelow Earl Grey tags, tape them to toothpicks and use them to decorate a few of your cupcakes.

6 Festive Bigelow Tea Drink Recipes For Holiday Gatherings

The holiday season is a wonderful time of year to enjoy good food, fun with friends, plenty of love, laughter and……you guessed it, tea!  Speaking of fun……these six heavenly drink recipes made with Bigelow Tea will amaze and delight your holiday guests. So jump right in and start celebrating six sensational suggestions for holiday entertaining that are sure to be nothing short of awesome!

1. Ugly Holiday Sweater Party

Who doesn’t love a good ugly sweater party, right?! This traditional spiced treat will warm your guests when (baby) it’s cold outside. Laugh it up and don’t forget to have guests vote for their favorite ugly sweater at the end of the night!

Orange & Spice® Hot Mulled Wine

Warm your guests this winter with this traditional treat – wine spiced with Bigelow’s Orange & Spice tea.

Makes 8 4-oz drinks

Ingredients

4 cups red table wine

4 Bigelow Orange & Spice® Herbal Tea Bags

½ cup light brown sugar

1 bay leaf

Instructions

Try a Bigelow “Naughteas” Cocktail – a drink made using Bigelow Orange and Spice herbal tea and alcohol. Place red wine in a medium saucepan and heat to simmer. (DO NOT BOIL.) Add tea bags and let sit over low heat for 30 minutes. Squeeze and remove tea bags. Add sugar and bay leaf, stirring until sugar is dissolved. Let wine sit over low heat for another 10 minutes, then remove bay leaf. Reheat and serve as needed.

2. Cookie Exchange

Cookies, cookies, everywhere—can you say yum?! Make your holiday cookie exchange super special with this classic hot drink that is sure to complement any scrumptious holiday delight that comes your way!

Hot Eggnogg’n Buttered Rum

A popular classic hot drink using Bigelow’s Eggnogg’n tea. It’s the ultimate hot drink for winter.

Serves 6

Ingredients

6 tea bags Bigelow Eggnogg’n Tea*

6 cups (48-ounces) hot water

Spiced Butter:

¾ cup light brown sugar

½ cup butter, softened

1 teaspoon pumpkin pie spice

½ teaspoon vanilla extract

⅛ teaspoon salt

8 to 12-ounces (1 to 1 ½ cups) clear rum

Whipped cream, optional

*Variations: Try using Bigelow Apple Cider Herbal Tea or Bigelow Pumpkin Spice Tea

Instructions 

In large glass bowl, place tea bags; add hot water. Brew for 4 minutes. Squeeze tea from bags then discard bags. Meanwhile, in small mixer bowl add all Spiced Butter ingredients; beat at medium high speed, scraping bowl occasionally, until light in color (1 minute). In 6 mugs or heat-proof glasses, place 2 tablespoons spiced butter, 2-ounces rum, and 6 ounces hot brewed tea. Mix until Spiced Butter melts. Garnish with whipped cream, if desired. 

3. Holiday Decorating & Tree-Trimming Party 

Get the bells, bows and boughs out and celebrate with this delicious nonalcoholic party punch the kids will love! For a grown-up punch, kick it up a notch by adding champagne instead of sparkling water.

Sparkling “Constant Comment” Tea Holiday Punch

This delicious and refreshing party punch is made with Bigelow Constant Comment tea, adding a bit of spice to this beverage.

Makes 25 4-oz. Drinks

Ingredients

4 cups water

6 Bigelow “Constant Comment” Tea Bags

2 quarts Sparkling Water**

1 12-oz. can frozen lemonade concentrate

1 12-oz. can frozen orange juice concentrate

1 8-oz. can crushed pineapple with juice

Garnish with Orange Slices

Instructions

In a saucepan, bring water to boil, add tea bags, cover and steep for 5 minutes. Remove tea bags. Allow tea to cool; then chill. Just before serving time, combine tea, sparkling water or Champagne, juice concentrates, and pineapple in a large punch bowl. Garnish with Orange Slices ** Celebrating a special event? Spark it up by substituting 1-½ to 2 bottles of Champagne for the Sparkling Water

4. Holiday Brunch 

It’s not breakfast, it’s not lunch, but whatever you call it, brunch is the bomb! Make your holiday brunch extraordinary with this festive and refreshing nonalcoholic raspberry punch!

Raspberry Holiday Punch

A non-alcoholic drink your holiday guests will love and Bigelow helped you make it with Red Raspberry Herbal tea.

Makes 18 24-oz drinks

Ingredients

2 cups Cranberry Juice or Cran-Raspberry Juice

Juice of ½ lime

2 cups ginger ale or lemon lime soda

Sherbet (Raspberry or Lime)

1 quart (4 cups)

Bigelow Red Raspberry Herbal Tea—chilled

Instructions

Mix together all ingredients (except soda and sherbet) in punch bowl. Just before serving, add soda slowly to punch bowl and stir gently. Add ice and garnish with fresh lime slices and sherbet. **Either Bigelow Red Raspberry Herbal Iced Tea or Bigelow Red Raspberry Herbal hot tea bags can be used in the preparation of this recipe. For iced tea, prepare according to directions on the box. For the hot tea bags prepare according to package directions to make iced tea using 6-8 tea bags per 32 ounces boiling water. Prepare ahead of time and chill.

Optional Garnish: Make a frozen decorative ring – You’ll need: 1 round fluted pan (Bundt, tube pan, gelatin mold) Fresh Fruit Water Fill bottom ⅓ of pan with water and freeze until firm. Add fresh or thawed raspberries around pan, alternating with lime slices*; freeze an additional 15-30 minutes or until semi-firm; add remaining water and freeze until set. To remove ring from container, gently dip in hot water to release edges. Remove and place ring in punch bowl. *Can use orange, lemon or any fruit you want to accentuate.

5. Feast of the Seven Fishes 

This longstanding Italian holiday tradition has been embraced and celebrated by people around the globe. Skip the espresso and kick back with this hot holiday tea recipe to top off your holiday feast!

Hot Holiday Tea

Instead of hot chocolate or coffee, why not a cup of tea using Bigelow’s Apple Cider Herbal tea along with a little kick.

Serves 4

Ingredients

1 ⅓ (340mL) water

8 Bigelow® Apple Cider Herbal Tea Bags

1 ⅓ cups (340mL) cranberry juice

1 cup (250mL) burgundy wine

Cinnamon sticks as a garnish

Instructions

In a medium saucepan, bring water to boil, add tea, cover and let steep for 5 minutes. Remove teabags. Stir in cranberry juice and wine. Return to medium heat. Heat thoroughly. Serve in a large pottery mug. Garnish each cup with a cinnamon stick.

6. New Year’s Eve  

HAPPY NEW YEAR! Go ahead and put off those pesky resolutions–ring in the New Year with this elegant and vibrant red champagne punch!

Pomegranate Pizzazz Champagne Punch

The bright red color of this sparkling punch is perfect for the holidays. The addition of fresh pomegranate seeds makes it extra-festive!

Serves 6-8

Ingredients

1 ¼ cups boiling water

6 Bigelow® Pomegranate Pizzazz Herbal Tea Bags*

750-ml bottle champagne or sparkling wine, chilled

2 tablespoons orange juice

¼ cup fresh pomegranate seeds (optional)

*Variation – Red Raspberry Champagne Punch: substitute 6 Bigelow® Red Raspberry Herbal tea bags for the Bigelow Pomegranate Pizzazz and substitute ½ cup fresh raspberries for the pomegranate seeds.

Instructions

The bright red color of this sparkling punch is perfect for the holidays. The addition of fresh pomegranate seeds makes it extra-festive! Combine water and tea bags and allow to steep for 5 minutes. Thoroughly squeeze tea bags and remove. Add orange juice. To chill, place tea concentrate in the freezer for 30-45 minutes. Pour champagne into a large pitcher. Add tea mixture and pomegranate seeds to pitcher and stir. Serve immediately.

Bigelow Tea. Cookies. Recipes. Yum!

From chocolate chip to pumpkin spice, cookies are full of all kinds of yummy goodness. It’s no wonder that people all over the U.S. celebrate National Cookie Day on December 4th!  In fact, Sesame Street’s Cookie Monster loves these sweet treats so much that he proclaimed his own National Cookie Day in The Sesame Street Dictionary. (Hmmmm….wonder if he likes to dunk his cookies in tea, too?)

Not only that, the cookies we know and love today were discovered by accident! According to culinary historians, before baking a large cake, Dutch bakers would put a small amount of batter in the oven to test the temperature. When they took a taste of these little cakes, they discovered that the bits of baked batter were scrumptious–and the cookie was born!

Whether you like your cookies crisp, crumbly or chewy, the holiday season is a wonderful time to pay homage to this delicious treat! These five special cookie recipes are perfect to swap and share with friends, family (or anyone!), so grab a cup of Bigelow Tea, your favorite cookie ingredients, and get to celebrating!

Vanilla Drop Cookies

These tender little cookies require no rolling, chilling or cutting. Made with Bigelow French Vanilla Tea, these treats will take you back years ago to Grandma’s kitchen.

Makes 2 dozen cookies

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.

 

“Constant Comment” Biscotti

“Biscotti” is Italian for “twice baked”, and thus the reason these cookies are so deliciously crunchy. The flavors of “Constant Comment” come through in both the cookie dough and the icing, which gets drizzled over each biscotti for a sweet finish.

Makes 2 dozen biscotti

Ingredients

  • 1 cup hot water
  • Bigelow® Constant Comment Tea Bags
  • 1 stick unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 eggs
  • 2 ¾ cups unbleached white flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup white chocolate chips
  • 1 cup powdered sugar

Instructions

Preheat oven to 375 degrees and place rack on middle setting. Line a large baking sheet with parchment paper. In a measuring cup, steep tea bags in hot water for 5-7 minutes. Thoroughly squeeze tea bags into cup before discarding. Place tea into a small saucepan and boil until liquid is reduced to ½ cup. In a large bowl, combine butter, sugar and eggs. With an electric mixer, beat on high speed for one minute.

Add ¼ cup plus 2 tablespoons of the prepared tea (reserving the remaining 2 tablespoons for icing) to butter/sugar/egg mixture, and mix to combine. In a smaller bowl, combine flour, baking powder, and salt and stir to combine. Add to wet mixture a little at a time, and stir to combine. Add white chips and stir to evenly incorporate. Turn dough onto a prepared pan and with lightly floured hands, form into a log, approximately 16 inches long by 3 inches wide and ½ inch high.

Bake for 20 minutes, remove from oven. Allow to cool for 5-7 minutes. Cut each log crosswise into ½ inch wide slices. Lay each slice on its side on the baking sheet, and return to oven for an additional 20 minutes. Cool completely on a rack, and prepare icing. To make the icing, combine 1 cup powdered sugar and 2 tablespoons of the remaining tea. Stir to combine. Once biscotti are cooled, drizzle icing is a zigzag pattern over each one.

Lemon Lift® Glazed Butter Cookies

These cookies are not just for Christmas; your family will enjoy them all year round. The tangy flavor of Bigelow Lemon Lift Tea makes them mouth-watering.

Makes 4 dozen cookies

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.

*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.

Pumpkin Spice Meringue Cookies with Pecans

This fluffy meringue cookie adapts to the fall season by adding Bigelow Pumpkin Spice Tea to the recipe. These tiny morsels are low in calories too.

Makes 2 dozen cookies

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.

 

The Crowning Glory to your Holiday Cookies

A flavorful frosting for cookies, scones, muffins and cakes using Bigelow Eggnogg’n Tea.

Ingredients

Instructions

Boil water. Place 4 tea bags in water and steep for 3-4 minutes. Remove tea bags and let liquid cool for ½ hour. Place sugar in mixing bowl. Add 2 tbsp. tea liquid and stir until completely mixed. Mixture should be the consistency of honey. If not, gradually add more liquid in small amounts to reach desired consistency. Can be used as an icing for holiday cookies, scones, muffins, or ice cream.

Oh My – It’s Time for Pie!

December 1st is National Pie Day and we can only guess that the #TeaProudly community (and Bigelow Tea of course) are down for this celebration, right?!

So “why pie”?  Here are some fun pie facts to share with anyone who is asking:

  • Humble (Pie) Beginnings –  The Ancient Greeks, as far back as 5th century BC, described sweetmeats, including small pastries filled with fruit, which many think were the first pies.
  • Pie Talk – the word pie is said to derive from magpies, the name of the species of wild birds known for their hiding and hoarding skills. The history of the connection between the dessert and the bird species is not clear; some say birds were a delicacy and cooked into pies, others rationalize pies have hidden fruits and delicacies under their crusts, likening this to the magpie.
  • Pie In The… – Pieing – the technical name for a pie in the face – is an old standard when it comes to comedy sketches.  The first incidence of pieing was in a 1909 silent film called “Mr. Flip”.

Whatever the origins or backstory, at Bigelow Tea we know pie is best served as dessert, or anytime snack, with your fave tea, hot or iced.  In fact, why not take the pie / tea combo a step further by trying out this tea infused pie recipe?  Bigelow Earl Grey Meringue Pie has a rich aroma and taste of natural bergamot from our Earl Grey Tea…total yum…and a true #TeaProudly pie eating moment once you take your first bite!  Enjoy!!

Bigelow Earl Grey Meringue Pie

Ingredients

  • Bigelow Earl Grey Tea bags
  • 1 1/2 cups water
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 4 egg yolk
  • 1  puff pastry shell
  • 4 egg white
  • 6 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cream of tartar

Instructions

Heat oven to 400.

Place pastry into baking dish of choice and make holes with fork to let air escape. Place some weight on pastry to prevent it from rising and bake till golden brown. Let cool till ready for use.

Heat water and steep tea ten minutes.

Combine 1 cup sugar, flour, cornstarch and salt and stir into tea.  Bring to a boil and whisk in butter.

Stir together egg yolks and temper with hot tea mixture and then return to pot and bring back to a boil then pour into prepared pasty shell.

Whisk egg whites with either lemon juice or cream of tartar. When soft peaks form add sugar and continue whipping till firm peaks form.

Spread over pastry and let it touch edges. Bake at 400 till meringue begins to brown and let cook till merigue is firm and cooked through. If meringue begins to get to dark lower temp to 300 and let cook till meringue sets.

Chill and serve.

It’s Almost T – Time… Thanksgiving with Bigelow Tea!


Thanksgiving is all about family, fun and of course, that much anticipated feast!  If ever there was an important meal to share with the ones you love, it’s our all-American, multi-dished, prepared with love, eating for hours on end Thanksgiving sit-down.

The Bigelow Tea family  is all about traditions, many originating with their love of tea and commitment to their customers.  Family owned for three generations, the Bigelow family enjoys sharing their history, anecdotes and recipes with everyone in the #TeaProudly community and hearing about theirs.  After all, special moments of togetherness and sharing is what defines this holiday.

A favorite part of Thanksgiving preparations is finding new dishes to try out and share.  Of course the traditional favorites have to make an appearance, but some fresh and lively newcomers are always a welcome addition to the table.  To #TeaProudly to the max this Thanksgiving, invite Bigelow’s fragrant and bold tea ingredients to your cooking marathon session and welcome flavor sensations your guests will love.  And, don’t forget to serve tastes of the season teas with and after your meal, hot and iced… including new Bigelow Tea Benefits if you might feel the effects of overindulging!

Try out these recipes that are bound to be requested any time of year… enjoy and happy Thanksgiving!

Miniature Vegetable Quiches

Ingredients

Tea Concentrate:

Vegetable Tea Mixture:

  • 2 tablespoons extra virgin olive oil
  • ¾ cup diced colored bell peppers
  • ½ cup asparagus tips/ cut into small pieces, ½ – 1 inch
  • ½ cup frozen peas
  • 1 tablespoon minced shallots
  • ¼ cup tea concentrate

Egg Mixture:

  • 6 large eggs
  • ½ cup half and half
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked pepper
  • 4-ounces (½ of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces
  • Dill, optional garnish

Instructions

Place tea bags in a 2-cup glass measure. Add water. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. (About ½ cup tea concentrate.) Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside. In 10-inch non-stick skillet place olive oil. Heat for 1 minute. Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened. Add ¼ cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated. Remove from heat; set aside. In large bowl stir together eggs, half and half, salt and pepper. Mix well. In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture. Repeat with remaining ingredients. Bake for 15 to 18 minutes or until very lightly browned near edges. Remove from oven. Cool slightly. Garnish with dill if desired.

Lemon Orzo with Roasted Vegetables

Ingredients

  • 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

Instructions

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  

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.

Pumpkin Spice Cupcakes

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.

3 Comfy-Cozy Bigelow Tea Drink Recipes

It’s finally fall (yay!) AND International Stress Awareness Day – two reasons that make it the perfect time to sip all kinds of warm, yummy, comforting drinks. From aromatic pumpkin spice to brand-new caramel apple flavor, Bigelow Tea’s special seasonal tea blends are great for relaxing and enjoying the sweet and savory flavors of fall – guilt-free!

Whether you’re just kicking back and taking in the vibrant hues of autumn leaves or inviting some friends over for pumpkin pie (ooooh so good!), tasty Bigelow teas are amazing when incorporated into these fall-inspired drink recipes! (Wow!) As sunny autumn days fade into dark cool nights, try your hand at these comfy-cozy concoctions and tag #TeaProudly to let us know what you think!

Spicy Apple Chai

A beverage with comforting flavor of cinnamon and apples using Bigelow Spiced Chai tea.

Serves 2

Ingredients

  • 1 cup (250mL) boiling water
  • 3 Bigelow Spiced Chai Tea Bags
  • ½ cup (125mL) apple cider
  • 1 teaspoon (5mL) sugar
  • 2 tablespoons (30mL) whipping cream, optional
  • 1 cinnamon stick

Instructions

Pour boiling water over Bigelow Spiced Chai tea bags. Let steep 5 minutes. Remove tea bags, squeezing out excess tea. Add apple cider and tea; heat in microwave or in small saucepan. When heated, add sugar and top with whipping cream, if desired. Garnish with a cinnamon stick.

Maple Vanilla Chai Tea Latte

Bigelow Vanilla Chai is my favorite but I did find a way to make it even better!

Recipe and photo submitted by Building Our Story

Serves 1

Ingredients

Instructions

Place Bigelow Vanilla Chai tea bag into large cup or mug. Heat almond milk until steaming – do not boil.  You can do this on the stove or in the microwave. Pour steaming milk over tea bag and let steep for at least 5 minutes. 

Maple Chamomile Tea Latte

For those tea lovers that cannot have caffeine it is important to have some Bigelow Cozy Chamomile on hand. I enjoyed the maple flavor in the chai tea latte I created that I decided that maple syrup would be perfect with my chamomile tea as well.

Recipe and photo submitted by Building Our Story

Serves 1

Ingredients

Instructions

Place Bigelow Cozy Chamomile tea bag into large cup or mug. Heat almond milk until steaming – do not boil.  You can do this on the stove or in the microwave. Pour steaming milk over tea bag and let steep for at least 5 minutes. Remove tea bag and stir in maple syrup. Sprinkle latte with ground cinnamon and sea salt.  Serve immediately – nice and hot!

How To Hygge For The Weekend With Bigelow Tea

Adapted blog and picture by Andrea of Salty Canary

Have you heard of “hygge?” It’s pronounced “HUE-ga” and is the current Danish trend here in the United States of being cozy, slowing down, and having a sense of well-being. It’s been a super popular fad, and is a nice reminder to slow down and settle into “weekend mode.” So, stock up on your favorite Bigelow Tea flavors and learn of art of hygge – you may even want to try it this weekend!

We don’t know about you, but a weekend spent slowing down, being cozy, and appreciating the fall season is just what everyone needs right now! We love the fall and winter months of September through December, but when you add the holidays to everyday life, it can become overwhelming and before you know it January is here! We think cozying up on the couch with cozy socks, blankets, and pillows, a good book and some stationery to write some snail mail, and a cup of tea and pumpkin bread is the perfect weekend of hygge along with some mulling spices on the stove to make the house smell like fall!

The first step to Hygge-ing (is that a word?) for the weekend is to make NO plans! None! So it’s actually a plan for no plans! Block off a weekend on the calendar. No apple picking, no pumpkin patches, no corn mazes, no haunted mansions, no movies, or dinners with friends! It’s like a staycation at home. It’s an excuse to spend the weekend in bed or on the couch, and you don’t even have to have the excuse of the flu!

Next, prep your hygge gear – cozy socks, legwarmers, pajamas, or sweaters, along with cozy blankets and plush pillows. Maybe even a fire in the fireplace or scented candles!

Next, prep your snack! Tea and fresh baked pumpkin bread is the perfect choice! We suggest picking up a box of Bigelow’s Orange & Spice Tea because oranges remind us of fall and it pairs so nicely with this fresh baked pumpkin bread. Drinking tea is warm and cozy; tea has the power to soothe souls and connect people!

Then choose your activity. Try to unplug, if you can. No Netflix, Hulu, or TV binging. No internet surfing. Instead, gather a few inspirational books, magazines, and some stationery, and reconnect with the old-fashioned art of snail mail.

And last, but not least, make your house smell cozy with some mulling spices on the stove. Here’s one of our favorite recipes by Salty Canary:

Ingredients:

  • 2 oranges, sliced
  • 4 cinnamon sticks
  • 6 star anise, whole
  • 2 Tb whole cloves
  • 2 Tb all spice
  • 4 bay leaves

Instructions:
Combine all the ingredients in a large stock pot, fill the pot half way or two-thirds full of water and allow to come to a boil, then reduce to a simmer. NOTE: NEVER leave pot unattended. Check it periodically in case it needs more water.

So, there you have it… the perfect way to hygge out this weekend. Tag #TeaProudly on social media and show us how it went for you! Remember – just relax, because you deserve it!

2 Breakfast Recipes That Will Light Your Weekend On Fire!



Rise and shine, up and at’em, wake up and smell the roses… get out of bed already!  Whatever the tactic for trying to rouse sleeping-in family members on lazy weekend mornings, sometimes you need reinforcements. Enter Bigelow Tea, and irresistible recipes featuring fragrant and flavorful #TeaProudly ingredients. Both make resistance impossible for even the most determined of sleepy heads!

More reasons to gather for an AM meal? Starting the day with a good breakfast has health benefits important to share with loved ones, everything from aiding in weight management to building strength and endurance.  On the warm, cozy side of things, the slower pace of weekend mornings are ideal for an always beneficial-to-the-family meal together.  Plus, side perk, sipping on a Bigelow Tea  morning favorite – like English BreakfastEarl Grey or the robust  American Breakast tea – is a great accompaniment as everyone  cooks and eats together.

This weekend, why not try some traditional weekend fare – pancakes and waffles – made extra enticing with Bigelow Pumpkin Spice and Salted Caramel Bigelow Teas?  Savory and sweet pumpkin and smooth caramel recipes, Bigelow tea brewing, family togetherness …all combine for weekend memory magic you’ll treasure  all week long!

Pumpkin Spice Waffles with Walnuts

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.

Banana Pancakes with Salted Caramel Syrup

Ingredients

Salted Caramel Syrup with Bigelow Tea

  • 1⅓ cups Bigelow Salted Caramel Tea (already steeped)
  • 7 ounces sweetened condensed milk
  • 1 tsp salt
  • 2 Tbs Corn starch
  • 1 Tbs water

Banana Pancakes

  • 1⅓ cups all-purpose flour
  • 1 Tbs granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup milk
  • ½ cup Bigelow Salted Caramel Tea (already steeped)
  • 2 very ripe bananas, mashed (about a cup)
  • 1 whole egg
  • 1 TBS butter, melted
  • Banana slices to garnish

Instructions

In a medium sized bowl combine flour, sugar, baking soda, baking powder, and salt. In separate bowl, whisk milk, tea, mashed banana, egg, and melted butter together until smooth. Fold wet ingredients into dry ingredients and using a spatula, mix untill just combined. Let batter sit while preparing syrup.

Syrup

Steep a mug of salted caramel tea, remove tea bag and put 1 and ⅓ cup in a heavy pot. Add 7 ounces of sweetened condensed milk and a tsp salt. Stir well. Turn on to medium heat, and stir to combine. In a separate bowl mix together corn starch and water. Add mixture to syrup mix, and stir over heat until it thickens. Remove from heat.

Cooking pancakes

Heat griddle and spray with no stick spray, or use a cast iron skillet with cooking spray heated over medium heat. Spoon batter in, creating 4-5 inch pancakes. Once bubbles begin to form carefully flip pancakes and continue to cook on other side until lightly brown.  Adjust heat if necessary.

Notes

Syrup can be stored in fridge in airtight container for up to two weeks.
* For a quick version use 1½ cup “Just add water” buttermilk pancake mix, ¾ cup Bigelow Salted Caramel Tea, and 2 bananas (mashed) to make pancakes, and top with syrup made according to directions.

Sweet! Bigelow Tea-Infused Recipes

Did you know the vast range of fragrant, flavorful tea ingredients found in the Bigelow family of teas makes for not only a great drink, but a natural, aromatic and rich addition to sweet and savory recipes? While Asian countries have been using tea in recipes for centuries, the Western world is finally catching on. Tea-infused recipes are all the rage in the culinary world and now even home cooks are trying their hand at incorporating tea flavor sensations into their own recipes.

We recently shared two excellent examples by #TeaProudly community members, Jennifer, the blogger behind ‘Engineer Mommy’ and Natalie of the minimalist cooking blog, ‘Just a Little Bite.’

Natalie developed a recipe for London Fog cupcakes, an ode to her London Fog Latte obsession. The tea tie-in?  Bigelow Earl Gray Tea, mixed into the frosting to add a heady bergamot and black tea note which evokes the latte experience.

Lemon, ginger and a healthy dose of wellness were the inspiration for Jennifer’s perky and potent Lemon Ginger Bars.  The Bigelow Lemon Ginger Herbal Tea fan created the recipe to pair with mugs of the tea itself to battle a cold. The bars feature a lemon-ginger combo traditionally known to sooth all that ails you, including the need for a tasty treat!

Ok, #TeaProudly tribe, the challenge is on!  How can you take your favorite Bigelow Tea flavors and transform them into awesome recipes?  With Bigelow’s traditional and modern new flavor families like fruity (peach, orange), sweet (caramel, chocolate) and savory (pumpkin, cinnamon), Bigelow offers plenty of inspiration for your next culinary creation.

Check out Natalie and Jennifer’s recipes below and we invite you to join the fun by sharing your favorite tea enhanced recipes. Be sure to tag #TeaProudly, we can’t wait to try them!

London Fog Cupcakes

Ingredients

  • 1/2 cup milk
  • 3 egg whites
  • 1 tsp vanilla
  • 1 vanilla bean
  • 1 cup flour
  • 1/4 cup & 2 tbsp sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp butter
  • 2 tbsp vegetable oil
  • 3 cup powdered sugar
  • 1 cup butter
  • 1 earl grey tea bag
  • 1 tsp vanilla extract
  • 2 tbsp earl grey tea

Instructions

Preheat oven to 350 degrees.

In a small bowl, combine the milk, egg whites, vanilla, and the scraped insides of the vanilla bean.

In a larger bowl, mix together the flour, sugar, baking soda and salt.

On low speed, add the butter and oil and mix until you have a crumb texture. On medium speed, add the milk mixture and mix for two minutes until light and fluffy. Scoop the mixture in to a muffin tin and fill each cup 3/4 of the way.

Bake for 12-15 minutes until a toothpick comes out clean.

While the cupcakes are baking, melt the butter in a small sauce pan. Add the Earl Grey tea bag and steep over low heat for five minutes.

Put the butter in the fridge for 20 minutes. When the butter has solidified, take it back out and mix it together on medium speed with the powdered sugar, and vanilla. Add the Earl Grey tea a little bit at a time until you have the consistency you like.

When the cupcakes are cool, frost them!

May we suggest Lemon Lift® to pair with this recipe?

Lemon Ginger Bars

Ingredients

For the crust

  • 1 cups Flour
  • 1/4 cup Sugar
  • 1/2 cup Butter

For the filling

  • 3/4 cup Sugar
  • 1/3 cup Flour
  • 3 Eggs
  • 3 tbsp. Steeped Tea: Bigelow Tea Lemon Ginger
  • 1/4 tsp. Ginger Powder
  • Zest And Juice Of 2 Lemons
  • Powdered Sugar, For Topping

Instructions

For the crust

Preheat the oven to 350 degrees F. Grease a pan with butter. Combine the flour and sugar. Add the butter and stir until it resembles small crumbs.. Bake for 20 minutes. Let cool.

For the filling

Combine the sugar, ginger powder and flour in a mixing bowl. Add the eggs and use a whisk to combine.

Add the lemon zest & lemon juice and combine. Steep 1 Bigelow Tea Lemon Ginger teabag in a 1/2 cup boiling water. Let cool. Add 3 tbsp of the steeped tea to the lemon filling mixture. Pour over crust. Bake 20 minutes. Let cool and top with some powdered sugar. Cut into squares.

For step by step instructions visit EngineerMommy.com

May we suggest Lemon Ginger Herbal Tea to pair with this recipe?

4 Muffin Recipes To Fall For This Season

Muffins!  Tasty treats that are always great to eat, muffins are super yum and versatile… practically any flavor can be enjoyed in muffin form.  Did you know the word muffin is thought to originate in Germany, where muffen, is plural of muffewhich means ‘small cake’.  And, Americans and the English have had a centuries-old feud about exactly what is a muffin; the cake like version enjoyed in the US or the flat, yeast bread favored on the other side of the pond.

Bigelow Tea knows a thing or two about muffins. The #TeaProudly  community has been sharing muffin ideas and recipes for a long time, many of which have been featured in the Bigelow Tea blog. Plus, everyone agrees that tea and muffins are a match made in snack heaven.

Make muffins especially memorable by adding Fall tea flavors like Vanilla CaramelApple Cider and Spiced Orange (and more) into recipes. Get brewing and baking and enjoying the sweet rewards all season long!

Caramel Apple Crunch Muffins

Ingredients

  • 6 Bigelow Vanilla Caramel Tea Bags
  • 1 cup boiling water
  • 1¾ cups unbleached all-purpose flour
  • ½ cup sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. freshly grated nutmeg
  • 1 cup grated tart apple
  • ½ cup melted butter
  • 1 egg (beaten)
  • ½ cup apple sauce or apple butter
  • Light or dark brown sugar

Instructions

Preheat oven to 375°F. Grease muffin tin or line with paper cups. Place 6 Bigelow Vanilla Caramel Tea Bags in a heat proof measuring cup. Add freshly boiled water to the 1 cup line. Place a lid or plate on top of the cup to hold in the heat while the tea steeps for 3 minutes. Remove lid and tea bags – resist urge to squeeze the bags! Set aside the tea concentrate to cool. Combine in large bowl flour, sugar, baking powder, salt and nutmeg. Peel and grate 1 large firm tart apple to make one cup of grated apple. Add to flour mixture and stir to break up clusters of apple. Set aside. Combine melted butter, egg, tea concentrate and apple sauce OR apple butter. Make a well in the dry ingredients and add wet ingredients. Stir just until everything is moistened but don’t over mix. Fill muffin cups ¾ full. Sprinkle each muffin before baking with a pinch of light or dark brown sugar for the “”crunch””. Bake for 20-22 minutes. Remove to rack and allow to cool for a few minutes before removing from pan.

Apple Cider Muffins

Ingredients

  • ¾ cup milk
  • 4 Bigelow Apple Cider Herbal Tea Bags
  • 1 to 2 Granny Smith apples, peeled, cored, grated (1 cup)
  • 2 cups all-purpose flour
  • ½ teaspoon cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon nutmeg
  • ⅛ teaspoon salt
  • ¼ cup walnuts, chopped (optional)
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg
  • ½ teaspoon vanilla

Instructions

Preheat oven to 400° F. Grease muffin cups or use muffin liners. Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.) Remove from heat and let cool (15-20 minutes); remove tea bags, squeezing out liquid. Set aside. Grate apples in food processor with a shredding blade or by hand with a cheese grater. Set aside. In large bowl, combine flour, cinnamon, baking soda, nutmeg and salt. Add apples and nuts; mix well. In separate bowl, whisk together oil, sugars, egg and vanilla until smooth. Add tea-infused milk; stir until well blended. Add dry ingredients all at once and stir until moist. Do not over-mix. Batter will be loose. Fill muffin cups ⅔ full. Bake 18-20 minutes, until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

Spiced Cranberry Orange Muffins

Ingredients

For the Muffins:

  • 1 cup milk
  • Bigelow Orange and Spice Herbal Tea Bags
  • 2 cups (plus 1 tablespoon) unbleached all-purpose flour, divided
  • ¼ cup (plus 2 tablespoons) granulated sugar, divided
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup butter, softened
  • ¼ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 orange, juiced and zested
  • 1 ½ cup chopped cranberries

For the Topping:

  • 1/3 cup sugar
  • ¼ cup butter, melted
  • 1 orange, juiced and zested

Instructions

For the Muffins:

Preheat oven to 375 degrees. Grease muffin tins or line with paper muffin cups.
Place milk in a small sauce pan. Bring milk to a simmer and add tea bags, Remove from heat and set aside, allowing tea to steep in milk for at least 10-15 minutes.
Meanwhile, stir together 2 cups flour, ¼ cup granulated sugar, baking powder, salt and spices in a large bowl. Set aside.
Using an electric mixer, beat butter in large bowl until light and fluffy. Gradually add brown sugar, beating until blended. Beat in egg, vanilla, orange zest and juice. Remove tea bags from milk. Gradually mix dry ingredients and infused milk into the butter mixture, alternating between milk and dry ingredients. Continue mixing in milk and dry ingredients until combined.
In a small bowl, stir together chopped cranberries and remaining 1 tablespoon flour and 2 tablespoons sugar. Gently fold cranberries into prepared batter.
Using a scoop or spoon, fill greased or paper-lined muffin cups two-thirds full with muffin batter. Bake in preheated oven for 18-22 minutes or until a toothpick inserted into center muffin comes out clean and muffins begin to brown on top. Let muffins cool in muffin tins for 3-5 minutes then remove to a wire rack to cool completely.

For the Topping:

Place sugar in a small bowl. In a separate bowl, stir together melted butter, orange juice and zest. After muffins have cooled slightly in muffin tins, but while they are still slightly warm; dip the muffin tops in the butter/lemon juice and then dip into sugar.

 

Cranberry Oatmeal Orange and Spice Tea Muffins

Ingredients

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)

Instructions

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.