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Archives for the ‘Tea Recipes’ Category

Make Some Bold Pairings With Bigelow Tea Earl Grey

bigelow tea earl greyLooking for your next tea pairing adventure? Look no further than Bigelow Tea’s Earl Grey tea. This refined, yet bold, black tea is highlighted by bright and fragrant citrus notes—thanks to the finest bergamot oil from Calabria, Italy. A true classic, Earl Grey pairs beautifully with the strong, earthy flavors in red meat dishes, duck and dark chocolate. Now that’s decadent!

bigelow tea earl grey boxTry pairing a cup of Earl Grey with tea-infused main dishes like recipes for Orange Beef and Chinese Broccoli or Pan Seared Duck with Orange and Spice Gastrique.

Or if you have more of a sweet tooth, pair a cuppa with Vanilla Caramel Chocolate Custard or Creme Brulee, or Darjeeling and Dark Chocolate Pots. With its delicate and citrusy aroma and golden coloring, Earl Grey’s smooth flavor provides the perfect complement to rich and indulgent dishes.

With the complex yet traditional flavor of Earl Grey, here’s one more tip: simply brew, sip and enjoy!

Warming & Comforting: Salted Caramel Rice Pudding Recipe With Bigelow Tea

bigelow tea pudding recipe

A little bit sweet. A little bit salty. A lot creamy, dreamy and delicious! This recipe for Salted Caramel Rice Pudding is everything comfort food should be … and it comes together quickly on your stovetop. Blogger Parrish drew inspiration from Bigelow Tea‘s Salted Caramel Tea to create the dessert. It’s the one to make when the wind is howling and all you want to do is curl up on the couch with something rich and yummy. Pair this soul-satisfying treat with a steaming mug of I Love Lemon Herbal Tea for a surefire way to warm up from the inside out!

Salted Caramel Rice Pudding

bigelow tea salted caramel

Ingredients:

1 cup white rice
2 cups water
2 Bigelow Salted Caramel Tea bags
2 cups hot milk
2 Tablespoons heavy cream
1 Tablespoon salted butter
Pinch of salt
8 ounces sweetened condensed milk, more if needed
Dash of ground cinnamon
1 Tablespoon of vanilla extract
1 whole egg, beaten
Caramel sauce

Instructions:

Steep your 2 bags of Bigelow Salted Caramel Tea in the 2 cups of water.

In a medium saucepan or pot, combine the rice, tea steeped water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage.

Remove the pot from the stove and add the sweetened condensed milk, and cinnamon.

Return to low heat for 5 minutes to finish cooking.

Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly.

Serve immediately in a small bowl. Drizzle with a little store bought caramel sauce and a sprinkle of salt to really put it over the top.

 

Fill Your Cup With Holiday Cheer… and Bigelow Tea!

bigelow tea christmas recipe

When you need to warm up after the outdoor activities or impress your guests without much fuss, a cuppa cheer is the way to go! And by cheer, we mean Bigelow Tea, of course! During this festive (and entertainment-filled) season, it’s the perfect time to introduce new cocktails (and mocktails), and Bigelow Tea has you covered with recipes for Hot Eggnogg’n Buttered RumSparkling “Constant Comment” Tea Holiday Punch, and Pomegranate Pizzazz Champagne Punch. Whip up one—or all—of these delish drinks and toast to the holidays!

Hot Eggnogg’n Buttered Rum bigelow tea egg noggin

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.

Sparkling “Constant Comment” Tea Holiday Punch

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

Pomegranate Pizzazz Champagne Punch

Ingredientsbigelow tea pmegranate pizzazz

*Variations: 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.

 

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

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

 

bigelow tea constant comment

Roasted Turkey with Constant Comment® Glaze

Ingredients

Glaze:

12 Bigelow® Constant Comment® Tea Bags*

1 cup (250mL) boiling water

⅔ cup (160mL) brown sugar

2 tablespoons (30mL) butter

½ cup (125mL) cranberry juice

Turkey and Gravy:

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

1 lemon, cut into four pieces

1 onion, peeled and cut into four pieces

1 cup (250mL) chicken stock

2 tablespoons (30mL) cornstarch

Salt and pepper to taste

*Variations: Try using Bigelow Orange and Spice Herbal Tea 

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 recipe cranberry sauce

Cinnamon and Constant Comment ® Cranberry Sauce

Ingredients

1 cup sugar

1 cup water

4 tea bags of Bigelow Constant Comment Tea

4 tea bags of Bigelow Cinnamon Stick Tea

4 cups cranberries

Instructions

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

Pumpkin “Constant Comment”® Cupcakes

bigelow tea constant comment cupcakes

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 toothpick is inserted and comes out clean.

 

Bigelow Tea’s Darjeeling Meets Its Match

Darjeeling Bigelow Tea

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

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

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

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

bigelow tea recipe mushrooms

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

Lemon Lift English Cucumber Picklesbigelow tea recipe pickles

Ingredients

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

Instructions

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

bigelow tea lemon lift

Grilled Lemon Portobello Mushrooms

(Pictured Above)

Ingredients

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

Instructions

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

A Bigelow Iced Tea Recipe to Celebrate Iced Tea Month

bigelow recipe

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

Pomegranate Blueberry Iced Tea

Ingredients

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

Instructions

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

 

Three Tasty Twists on Salad Recipes From Bigelow Tea

bigelow tea salad recipe

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

Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish 

Ingredients

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

Pomegranate Vinaigrette:

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

Instructions

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

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

Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives

bigelow tea recipe

Ingredients

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

Instructions

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

Blueberry Acai Vinaigrette
(Pictured at top)

Ingredients

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

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

Instructions

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

 

Invite Bigelow Tea To Your Sunday Dinner

bigelow tea recipes

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

Glazed Ham with Constant Comment® Orange Sauce

(Pictured at top)

bigelow tea constant comment

Ingredients

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

Instructions

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

Lemon Orzo With Roasted Vegetables

bigelow tea recipes 2

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 temperature.

 

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!