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Archives for the ‘Tea Recipes’ Category

Baking With Our January Fan Of The Month And Bigelow Spiced Chai Tea!

Earlier this month we introduced you to Tiffany King, our January Fan of the Month! Tiffany, who home schools her children, also creates recipes and writes about home cooking on her Eat at Home blog. Best of all, even though she’s super-busy, Tiffany always manages to find time for a cup of Bigelow Tea!

Recently Tiffany was inspired to create some sweet, spiced muffins using Bigelow Spiced Chai Tea! We wanted to share the recipe for Spiced Chai Tea Muffins with Cinnamon Streusel Topping with you today. We hope you’ll break out the muffin pan and give it a try!

Spiced Chai Tea Muffins with Cinnamon Streusel Topping


2 cups flour
1 Tbs. baking powder
1/2 tsp. salt
3/4 cup sugar
1 stick butter, softened
2 eggs
1/4 cup strong brewed Bigelow Spiced Chai Tea
1/2 cup milk
1 tsp. vanilla

For the topping:

5 Tbs. sugar
2 tsp. cinnamon
3 Tbs. butter
5 Tbs. flour


Stir flour, baking powder and salt together in a bowl.
In a mixer bowl, mix butter, sugar and eggs.
Add brewed tea, milk and vanilla to wet ingredients and mix till well blended.
Pour wet ingredients into dry and stir gently till well combined.
Divide evenly between 12 muffin tins.
Using a fork, combine all ingredients for topping until you have crumbs.
Sprinkle on top of muffins.
Bake at 400 degrees 15-20 minutes.

Yield: 1 dozen muffins

Notes: To make the strong, brewed tea use 1 or 2 tea bags and 1/4 cup boiling water. Steep for 5 minutes.


For Hot Tea Month, Cindi Bigelow Shares Tips For Cooking With “Constant Comment”® Tea

Here at Bigelow Tea, it’s all about family, and nothing brings a family closer than cooking together in the kitchen. In fact, it was right in a family kitchen where our company began! More than 65 years ago Ruth Campbell Bigelow formulated “Constant Comment”® in her home kitchen, creating the very first Bigelow Tea flavor.  With its delicious blend of spices and orange peel, “Constant Comment” became an instant classic.

Your family can also enjoy togetherness courtesy of “Constant Comment” tea by using it in scrumptious recipes. In this video, Cindi Bigelow shares some of the ways you and your loved ones can cook using “Constant Comment” tea.


Whether you prepare a “Constant Comment”® Cosmo“Constant Comment”® Cupcakes or something else, we believe that if you make it with your family, you’ll be creating memories as well as a tasty treat!

Bigelow Tea Joins In The Celebration Of Three Kings Day

Bigelow Tea is proud to take part in recognition of Three Kings Day, celebrated this Sunday, January 6th. For the Hispanic community and many others, Three Kings Day, or Los Reyes Magos, is one of the most important holidays of the Latin world, commemorating the “three wise men” that followed the star to Bethlehem, bringing gifts of gold, frankincense and myrrh.

Celebrated twelve days after Christmas, Three Kings Day is also known as Epiphany. While children may still get presents on December 25th, Three Kings Day also rewards them with presents and candy for being good. There are also parades and festivals in communities across the country, even at Disneyland! Family gatherings include traditional treats like Rosca de Reyes, the “Mexican Kings Bread.”

Our teas can also be a part of Three Kings Day, either as a beverage or in one of our fantastic recipes. Here are two recipes that embrace the Hispanic influences of Three Kings Day: Roasted Pork Chops Pomegranate Pizzazz® over Mashed Plantains, and Chamomile-Mango “TresLeches!” Enjoy!

Roasted Pork Chops Pomegranate Pizzazz ® over Mashed Plantains 


4 cups of water
1/4 cup kosher salt
2 tablespoons honey
3 garlic cloves, mashed
3 sprigs of rosemary
1 tablespoon peppercorns
10 Bigelow Pomegranate Pizzazz ® tea bags
4 (3/4 inch thick) rib pork chops 8-10 ounces each (about 2 pounds total)
1 cup of boiling water
1/2 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 1/2 cup)
Salt and pepper


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® 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® 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.

Serves 4

Chamomile-Mango “TresLeches”


Pound Cake:

1 ½ cups all purpose flour
¼ tsp baking powder ¼ tsp salt
½ cup (1 stick) butter
1 ½ cups sugar
3 eggs
1 tsp vanilla extract
1 ½ cup milk

Milk Syrup:

1 ½ cups evaporated milk
1 ¼ cups heavy cream
15 tea bags Bigelow Chamomile-Mango
1 ¼ cups condensed milk

Whipped Topping:

1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Yield: Serves 16


Preheat oven 350 degrees.

Sift together flour, baking powder, and salt. Using a stand mixer, beat butter until fluffy. Add sugar and beat until thoroughly combined. Add eggs one at a time. Make sure to mix well before each addition. Add vanilla. Mix dry ingredients with milk alternating flour mixture and milk until combined (beginning and ending with flour mixture). Pour batter into a buttered and floured 9×9 square pan. Bake for 25-30 minutes or until top is golden brown and toothpick comes out clean.

While the pound cake is baking prepare the milk syrup which will be used to soak the cake. Combine evaporated milk and heavy cream into a medium sized saucepan. Add the tea bags. Bring mixture to a simmer over medium heat. Do not boil. Let tea steep into the milk-cream mixture for approximately 45 minutes. Remove tea bags, squeezing out the excess liquid. Add the condensed milk and vanilla. Stir.

After the cake has cooled, use a skewer to poke holes into the cake. Make sure to make enough holes. Pour the milk syrup over the cake. Cover with plastic wrap and chill in the refrigerator for at least three hours, preferably overnight.

When ready to serve, make whipped topping. Combine the cream, powdered sugar and vanilla in mixer. Beat until soft to medium peaks form. Cover the cake with whipped topping. Cut into pieces and serve. Top with fresh sliced strawberries.

Image by Congreso de la Republica del Peru via

Bigelow Tea Raises A Glass With Sparkly Beverages On New Year’s Eve!

As midnight as the countdown to 2013 approaches, we at Bigelow Tea say … let the festivities begin! It’s time to raise a glass and bid farewell to 2012 while we welcome the new year. We can’t think of a better way to start off the merriment than with two sparkly beverages! The first is a gorgeous holiday punch flavored with our classic “Constant Comment”®Tea. The second is the equally festive Mellow Limoncello Sparkler. Each can be prepared in a snap, so you won’t have to miss any of the fun. So, tonight, as you get ready to shout “Happy New Year,” treat yourself and your guests to a flute full of tea-infused fun!

Sparkling “Constant Comment” Tea Holiday Punch


4 cups water
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
Orange Slices

Yield: Yields 25 4-oz. servings.



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

Mellow Limoncello Sparkler


2 cups (500mL) water
Bigelow I Love Lemon® Herb Tea Bags or Bigelow Lemon Lift® Tea Bags
½ cup (125mL) Limoncello Liqueur
Sparkling wine or sparkling water
Lemon slices

Yield: Serves 6. Prep Time: 10 minutes – Cook Time: N/A.


Boil 2 cups (500mL) water. Place Bigelow’s I Love Lemon® Herb (or Lemon Lift®) tea bags into teapot. Pour water over tea and let steep for 2-5 minutes. Chill.

When ready to serve, pour 1/3 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.

Image by L.C.Nottaasen via

Welcome Your Holiday Guests Tonight With Bigelow Tea Appetizers!

On this special night, open your doors to neighbors, family and friends and greet them with a perfect appetizer: a little nibble with big flavor courtesy of Bigelow Tea. Here are two of our favorite tea-infused apps to welcome your holiday guests and any carolers who might stop by. We love these bites because you can assemble them in less than an hour, leaving more time to focus on enjoying the togetherness of the holiday. Enjoy … and have a very wonderfully merry evening!

Miniature Vegetable Quiches


Tea Concentrate:

10 bags Bigelow Green Tea
1 cup boiling water

Vegetable Tea Mixture:

2 tablespoons extra virgin olive oil
¾ cup diced colored bell peppers
½ cup asparagus tips/ cut into small pieces, 1/2 – 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 (1/2 of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces

Dill, optional garnish

Yield: Makes 18-24 miniature quiches depending on size of mini-muffin tin (About 1 ½ cups vegetable mixture.)

Prep Time: 20 minutes; Baking Time: 15 to 18 minutes


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.

I Love Lemon Asparagus Wrapped in Smoked Salmon 


Bigelow® I Love Lemon Herb Tea Bags
4 cups water
1 lb fresh asparagus (approx. 30 stalks), peeled, and tough ends trimmed away
4 oz. light cream cheese, at room temperature
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 teaspoons salt
8 oz. thinly sliced smoked salmon

Yield: Serves 10


This elegant hors d’oeuvre is surprisingly simple to prepare, and is as delicious as it is beautiful. By parboiling fresh asparagus in Bigelow® I Love LemonTMHerbal Tea, it becomes subtly infused with flavor and the perfect complement to smoked salmon. A touch of herbed cream cheese holds the wraps together for an impressive presentation.

In a medium saucepan, bring 4 cups of water to a gentle boil. Remove from heat, add tea bags and allow to steep for 5 minutes.

Remove tea bags, return saucepan to the heat and bring to a boil. Add asparagus and 1½ teaspoons of salt to the pan.

Parboil for 2-3 minutes, or until crisp-tender. Remove asparagus and immediately transfer to a bowl of ice water (to stop the cooking). Drain and pat dry. Set aside.

Meanwhile, in a small bowl, combine the cream cheese, fresh herbs and remaining ½ teaspoon of salt. Stir to combine.

Spread a thin layer of the cream cheese mixture (about ½ teaspoon) on each slice of smoked salmon.

Roll up one stalk of asparagus in each piece of smoked salmon, leaving the tips of the asparagus exposed (making it easier to pick up).

Arrange on a platter and serve at room temperature.

Photo by megapixel13 via

Fan Of The Month Greta Eagan Celebrates Gluten Free Baking Week With Bigelow Tea!

It’s Gluten Free Baking Week, and that means it’s time to try some new recipes that just might turn into holiday staples. At Bigelow Tea we love creating food made with tea, and we’ve got a whole bunch of recipes that are gluten free. So let’s take a few minutes, preheat the oven, and bake up a tasty morsel!

Though we all love a good cake or a warm batch of cookies—especially when served with a cup of Bigelow Tea!—baking isn’t just about sweets. That’s why we wanted to share with you this new recipe, courtesy of Greta Eagan, for Maple & Miso Glazed Squash.

Greta is our December “Fan of the Month.”  She’s an eco-fashion expert, a tea lover, and she lives a gluten-free lifestyle full of veggies and whole foods … and her favorite Bigelow English Breakfast tea! We were so excited when Greta shared her baked squash recipe, particularly because it includes Bigelow French Vanilla Decaf Tea as an ingredient!

Give it a whirl during Gluten Free Baking week … we think you and your family will find it delightfully tas-TEA! Enjoy!

Maple & Miso Glazed Squash


6 tablespoons grape seed oil for glaze (use additional oil for baking sheets)
3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into one-inch-thick crescents
2 tablespoons mellow white miso paste
2 tablespoons pure maple syrup
1/2 cup Bigelow Decaffeinated French Vanilla Tea (1 tea bag steeped for 5 minutes)


Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.

Boil water for a cup of tea. Pour about 1/2 cup hot water over the tea bag, cover and let steep for five minute. Mix up maple miso glaze by adding miso, maple syrup and grape seed oil, then gradually add the concentrated tea and mix until miso dissolves (use 1/4- 1/2 cup of tea). Try to avoid making your mixture too watery.

Lay squash pieces on baking sheets. Drizzle maple miso glaze over each crescent (reserve half the mixture for the other side). Roast about 5 minutes.

Remove baking sheets from oven. Using tongs, turn over pieces. Drizzle once more with glaze mixture. Roast until tender, about 20 minutes.


Bigelow Tea Dessert Recipes End Your Holiday On A Sweet Note

Just like the end of a great meal, it’s fitting to finish our week with Bigelow Tea dessert suggestions that will compliment your holiday dinner recipes. We’ve picked two delectable options that will top off your sides dishes and entrées which we featured earlier in the week here on our blog. What a wonderful way to complete a spectacular meal!

First, we recommend our Figs Brulée with Vanilla-Eggnog Ice Cream for its fresh take on serving figs where our Eggnogg’n Tea adds in extra flavor! And for our second suggestion, consider Vanilla Caramel Bread Pudding. What makes our version of this traditional dessert a bit sweeter is that we include our rich Vanilla Caramel Tea as a main ingredient. Enjoy preparing one or both of these dessert options, along with our other holiday recipes!

Figs Brulée with Vanilla-Eggnog Ice Cream


1 pint half-and-half
1 cup sugar
Bigelow Eggnogg’n® Tea Bags
2 vanilla beans, split lengthwise and scraped, seeds reserved, divided
12 egg yolks
18 figs
6 tablespoons butter, melted
1/2 cup sugar

Yield: Makes 18 servings


In a medium saucepan over medium-high heat, combine the half-and-half, sugar, tea bags, and reserved seeds from 1 vanilla bean. Cook until the mixture just begins to boil; remove from heat, and set aside.

In a medium bowl, whisk the egg yolks until smooth. Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten egg yolks, whisking constantly.  Remove the tea bags from the half-and-half, and then add the egg-yolk mixture to the remaining half-and-half in the saucepan. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until the custard reaches 180º on an instant-read thermometer.

Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir until the custard is very cold. Freeze the custard in an ice-cream maker according to the manufacturer’s instructions.

Preheat oven to 350º. Cut each fig in half, and place each half, cut side up, in a well of a muffin pan.

In a small bowl, mix together the butter and reserved seeds from remaining vanilla bean. Brush the top of each fig with the butter mixture, and bake for 6 minutes.

Remove figs from oven, and evenly sprinkle the cut sides of the figs with the sugar. With a culinary torch, hold the flame about 2 inches above the surface of the figs. Direct the flame in an even back-and-forth motion so that the sugar melts and browns. Serve two prepared fig halves with a scoop of ice cream.

Vanilla Caramel Bread Pudding


14 Bigelow® Vanilla Caramel or Bigelow® Eggnogg’n Tea Bags
2 ¼ cups (560mL) whole milk
½ cup (125mL) unsalted butter
1 cup (250mL) sugar
5 large eggs, lightly beaten
1 teaspoon (5mL) cinnamon
1 teaspoon (5mL) vanilla extract
½ cup (125mL) raisins
16 slices of challah bread

Vanilla Caramel Sauce:
¼ cup (60mL) unsalted butter
½ pound (224g) powder sugar
Reserved tea infused milk

Yield: Serves 12 – Prep Time: 30 minutes – Cook Time: 40 minutes


Preheat oven to 350ºF (180ºC).

Heat milk over medium heat, add Bigelow® Tea Bags (either Vanilla Caramel or Eggnogg’n) and raisins; remove from heat and let steep for 5 minutes. Remove tea bags, squeezing out all excess milk/tea. Strain tea infused milk; reserve raisins. Measure out 2 cups (500mL) and set aside the remaining tea infused milk for sauce.

In food processor, combine butter and sugar until well blended; add eggs, 2 cups (500mL) tea infused milk, cinnamon and vanilla. Continue processing until well blended.

Lightly butter a 9″ x 13″ baking dish. Break up the bread into 1″ cubes and layer in pan. Scatter the raisins over the top. Pour tea/milk mixture over the bread; soak for 5 to 10 minutes. Gently press down on the bread to make sure it is covered by the mixture.

Cover with foil and bake for 35-40 minutes. Remove foil and bake for additional 10 minutes to brown top. The pudding is ready when the custard is set, but still soft.

Make the Vanilla Caramel Sauce while bread pudding is baking, by melting butter over medium heat in a saucepan. Add powdered sugar to the melted butter and whisk to blend. Add reserved Vanilla Caramel or Eggnogg’n infused milk to taste.

Pour sauce over the baked bread pudding and allow to soak in 2-3 minutes. Serve warm.

Top Image by John Flanagan via

Bigelow Tea Lights Up A Party With Perfect Entrées for the Holidays!

With the holidays coming up, Bigelow Tea knows how important it is to enjoy a savory meal with friends and family and so we want to make life easier and exciting by sharing some holiday recipe options. Today we’re offering two of our favorite entrée recipes—and we’re confident you’ll find them both to be delicious. Try our Glazed Ham with Constant Comment Orange Sauce or our light and zesty Seared Scallops in Lemon Broth.  Both are sure to make tasty accompaniments to the side dishes in yesterday’s blog entry! Enjoy … and check back Friday for desserts!

Glazed Ham with Constant Comment® Orange Sauce


2/3 cup (160mL) brown sugar
2 tablespoons (30mL) butter
12 Bigelow Constant Comment® Tea Bags

1 cup (250mL) hot water
½ cup (125mL) fresh orange juice
Zest of orange
1 teaspoon (5mL) ground cloves
1 – 6 to 8 pound (3 to 4kg) cooked ham
12 wholes cloves

Yield: Serves 12 – Prep Time: 10 minutes – Cook Time: 90-120 minutes.


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

Seared Scallops in Lemon Broth


2 cups (500mL) chicken broth
Bigelow I Love Lemon® Herb Tea Bags

2 teaspoons (10mL) butter
1 teaspoon (5mL) olive oil
1 pound (500g) sea scallops
2/3 cup (160mL) frozen peas
2 cups (500mL) cooked rice
Zest from a whole lemon

Yield: Serves 4 – Cook Time: 25 minutes – Prep Time 15 minutes.


Boil chicken broth in small saucepan, remove from heat and add Bigelow I Love Lemon tea bags. Infuse for 10 minutes.
Meanwhile, rinse scallops and pat dry. Sprinkle lightly with salt and pepper. Add olive oil and butter to large non-stick skillet. When butter is foaming, add scallops and cook flat side down until well browned; turn and cook other side. Cook scallops for approximately 6-8 minutes total time.
Bring tea broth to a boil, add peas and cook 4 minutes.
Place ½ cup rice each in shallow soup bowls; place scallops evenly over rice, pour lemon pea broth over scallops and garnish with lemon zest.

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Side Dishes Made With Bigelow Tea Really Make The Holiday Meal!

There are warm and tempting aromas coming from our kitchens this holiday season. That’s why Bigelow Tea is presenting our special holiday recipes…so we can provide some outstanding options for your perfect holiday meal! Today we want to share some side dishes and we can’t help but think, “so many festive sides, so little time!”

Here are two delicious tea-infused options that will delight you and your guests. What’s more, they pair beautifully with tomorrow’s Bigelow Tea entrée recommendations. So be sure to visit us tomorrow for main course recipes made with Bigelow Tea.

In the meantime, our French Style Green Beans and Carrots with Pomegranate-Balsamic Glaze  are a tasty and colorful addition to any table. And we’re sure you’ll agree that our Mashed Acorn Squash with Apple Cider Herb Tea is pure ambrosia. It’s true; the sides can make the meal!

French-style Green Beans and Carrots with Pomegranate-Balsamic Glaze


1 cup hot water
Bigelow® Green Tea with Pomegranate Tea Bags
1 teaspoon balsamic vinegar
½ teaspoon sugar
1 teaspoon corn starch
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 pound fresh french-style green beans
½ pound carrots cut into 1 inch matchsticks
Salt and pepper to taste

Yield: Serves 6


Combine hot water and 4 Bigelow® Green Tea with Pomegranate Tea Bags and allow to steep for 5-7 minutes.
Place tea in a small saucepan. Bring to a boil, and cook until liquid is reduced by half (about ten minutes).
Add balsamic vinegar and sugar. Stir to combine.
Add cornstarch and whisk vigorously until glaze is thickened and smooth. Set aside.
Meanwhile, in a large skillet, combine butter and olive oil. Heat until butter is melted but not smoking and then add carrots and green beans.
Saute vegetables until just tender, approximately 5 minutes (allow a few extra minutes of extra cooking time if using traditional green beans).
Add pomegranate-balsamic glaze, and toss to combine. Season with salt and pepper to taste.
Serve immediately.

Note: Glaze may be prepared up to 2 days in advance. Store in an airtight container in refrigerator.

Mashed Acorn Squash with Apple Cider Herb Tea


Non-stick cooking spray
1 cup hot water
Bigelow® Apple Cider Herb Tea Bags
4 lbs. acorn squash (about 4 medium or 2 large), cut in half and seeds removed
¼ cup packed brown sugar
3 to 4 tablespoons unsalted butter
1 teaspoon salt

Yield: Serves 6


Enliven your Holiday table with a new tea-inspired side dish! High-fiber acorn squash is a healthy alternative to potatoes, and when flavored with Apple Cider Herb Tea, is the perfect accompaniment to any festive table.
Preheat oven to 400º and place oven rack on middle setting.
Spray a baking sheet with non-stick cooking spray and arrange the acorn squash cut-side down on the pan. Bake for 40 minutes, or until flesh is soft. Allow to cool for approximately 15 minutes or until cool enough to handle.
Meanwhile, combine hot water and tea bags and allow to steep for 5 minutes. Thoroughly squeeze tea bags and discard. Set aside.
Using a spoon, scoop out the flesh of the acorn squash and place in large bowl. Mash with a fork.
Add ½ cup of the tea, brown sugar, butter and salt, and stir to combine, making sure the liquid is absorbed. Add more tea (1 tablespoon at a time) if the puree is too stiff.
Check seasonings, and add more salt if necessary. Serve hot.

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Looking At Bigelow Tea And National Cookie Day!

Don’t let this special day be forgotten during your busy holiday season: Bigelow Tea is pleased to remind you that December 4th is National Cookie Day! Did you know that the English word “cookie” comes from the Dutch word “koekje,” which means “little cake?” Cookies are perhaps the most comfortable of comfort foods. Making cookies as children is where we first learned about baking and the importance of measuring ingredients. Fresh baked cookies are about family, love and the holidays. And, yes, cookies are best friends with your favorite cup of tea!

And while cookies are perfect with tea, we remind you that Bigelow Tea is also perfect for cookie making! We’ve created many dessert recipes made with tea … and some are cookies!  Here are a few for you and your family to enjoy!

Lemon Lift® Glazed Butter Cookies


2/3 cups confectioners sugar
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
¼ teaspoon salt
1 Bigelow Lemon Lift® Tea Bag

Yield: Makes about 4 dozen cookies.


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 1/2 cups confectioners sugar until mixture is a glaze consistency, adding a few drops yellow food coloring, if desired

Constant Comment® Meringue Cookies With Pecans


1/4 cup hot water
2 Bigelow Constant Comment® Tea Bags*
Egg whites from 2 large eggs, at room temperature
1/2 teaspoon lemon juice
1/2 cup sugar
¼ cup chopped pecans (or walnuts)(optional)
Parchment paper

Yield: Makes 24 cookies

*Variations: Mint Medley Meringues: Substitute Bigelow Mint Medley Herb Tea for the Constant Comment Tea and substitute chocolate chips for the pecans.


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 F 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 lemon juice, 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 overbeat…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 countertop.

Image via