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Archives for the ‘Tea Recipes’ Category

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

iStock_000037427970Large_lamb_tea_braised

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

Ingredients

  • 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

Chutney:

bigelow mint medley rooibos  with asian pear

          Mint Medley Herbal Tea                        Organic Rooibos with Asian Pear

Instructions

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

Ingredients

  • 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

Instructions

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)

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.

Gluten-free* Ginger Oatmeal Muffins

bigelow tea muffins

Ingredients

Tea Concentrate:

Muffins:

  • 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

Instructions

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

Ingredients

bigelow tea blueberry

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.

Mellow Limoncello Sparkler

bigelow tea lemon recipe

bigelow tea i love lemon

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.

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

 

Gluten-Free Baking Inspiration From Bigelow Tea

bigelow tea gluten free

It’s Gluten-Free Baking Week and Bigelow Tea has whipped up some delectable recipes for GF treats to eat any time of day! Each is a palate pleaser that uses Bigelow Tea in the recipe, but no gluten (both in our teas and the recipes)… so go ahead and get your bake on! Pair it with your favorite Bigelow Tea!

Spice-y Chai Apples with Crispy Oats

(Pictured at top)

bigelow tea spiced chai

Ingredients

  • Filling:
  • 3-4 medium Apples sliced in thin wedges, approx. 3 ½ cups -try granny smith, gala or john gold
  • 1 cup tea concentrate
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground black pepper
  • 1 teaspoon vanilla extract
  • 2 TBSP corn starch
  • ¼ cup firmly packed light brown sugar
  • Topping:
  • 1 cup instant cooking Oats
  • ½ cup firmly packed light brown sugar
  • ¼ cup unsalted butter-cold (may use salted with good results)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon

When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.
*Use Gluten Free certified Oats to be totally Gluten Free when making this recipe

Instructions

Heat oven to 400 F. Place tea bags in boiling water; steep for 5-8 minutes. Remove tea bags and squeeze to remove liquid; discard bags. Add the black pepper, cardamom, and vanilla to tea concentrate. Set aside while you slice apples. Place apples in a bowl large enough to hold all the filling ingredients, pour tea concentrate over apples and toss well. Let the apples sit with the tea concentrate for a minimum of 5 minutes and up to 10 minutes. Once your apples have soaked, add brown sugar and corn starch to the bowl-stir well. Pour filling into prepared pan and place the pan uncovered in the oven for approx. 20 minutes. Stir the apples after 10 minutes. Continue cooking another 10 minutes -until apples are tender and the tea sauce is bubbling before you add the topping. While apples cook make your topping; gather the brown sugar, oats & spices together in a small bowl. Chop the cold butter fine, add to the topping ingredients. Toss well; it will be lumpy with large crumbs. Set aside. When apples are ready, spread the topping over the apples. Return to the oven for another 10-12 minutes or until the topping is well browned and crunchy looking. Cool slightly before serving. Serve plain or with a dollop of Greek yogurt, whipped cream, heavy cream or vanilla ice cream.  

Gluten Free* Ginger Oatmeal Muffins

bigelow tea gluten free muffin

Ingredients

  • Muffins:
  • 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

When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.

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

**Definition of Xanthan Gum – Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, EMULSIFIER and STABILIZER in foods such as dairy products and salad dressings.

BIgelow Tea Ginger Snappish

 

Instructions

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.

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.