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Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

btfri_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

November is Gluten-Free Diet Awareness Month, and Bigelow Tea wants our fans to know that we recognize this dietary need year-round. We understand that people who cannot have any gluten – particularly those diagnosed with Celiac Disease – have to watch what they eat. And what they buy. As grocery stores are carrying more gluten-free goods, the FDA has issued specific rules on what products can be labeled “gluten free.” All of our current teas are formulated to be gluten free, and we’ve developed some delicious gluten-free recipes you can make at home. Here are two of our favorites that are perfect for autumn weather:

Gluten-free* Ginger Oatmeal Muffins

btfri2_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month


Tea Concentrate:

10 bags Bigelow Ginger Snappish Herb Tea with Lemon

1 cup boiling water


2/3 cup firmly packed dark brown sugar
1/2 cup vegetable oil
2 tablespoons molasses
2 eggs
1/2 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

Yield: 12 muffins

btfri3_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

Variations: Try using Bigelow Cinnamon Stick Tea, Sweetheart Cinnamon Herb Tea or Bigelow Constant Comment Tea

Prep Time: 10 minutes Baking Time:  14 to 18 minutes

**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.


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 2/3 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.

Hot Pumpkin Spice Buttered Toddy

btfri4_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month


6 tea bags Bigelow Pumpkin Spice 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
1/8 teaspoon salt
8 to 12-ounces (1 to 1 ½ cups) clear rum

Whipped cream, optional

Extra pumpkin pie spice, optional


*Variations: Try using Bigelow Eggnogg’n Tea  or Bigelow Apple Cider Herb Tea


In large glass batter 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 and a dusting of spice, if desired.

Top image by mr.bologna via Flickr

Bigelow Tea Savors Caramel Month and Halloween!

btwed_Bigelow Tea Savors Caramel Month and Halloween!

Halloween is coming soon … and since it’s also National Caramel Month, our mouth is watering for the rich, buttery flavor of caramel. At Bigelow Tea we love this candy confection and think it’s the perfect fall flavor to blend with teas. One of our favorite blends is our special Carmel Chai Tea, which happens to be part of the prizes package being given away in our October Bigelow Chai Teas Sweepstakes! Head over to Facebook to enter!

btwed2_Bigelow Tea Savors Caramel Month and Halloween!

And, if you’re looking to satisfy that Halloween season sweet tooth, try one of these recipes made with Bigelow Vanilla Caramel Tea: our yummy Caramel Glazed Coffee Cake and our Vanilla Caramel Tea-licious Ice Cream Sandwiches! Whichever recipe you choose to make, it will be the best “treat” of this Halloween season!

Caramel Glazed Coffee Cake

btwed3_Bigelow Tea Savors Caramel Month and Halloween!


1 ½ cups (350mL) all-purpose flour
1 ½ teaspoons (7mL) baking powder
¾ teaspoon (3mL) salt
1/3 cup (80mL) butter
1 cup (250mL) sugar
2 eggs
1 cup (250mL) Sour Cream (Do not substitute with Light)
½ teaspoon (2mL) baking soda

Vanilla Caramel Glaze:
½ cup (120mL) boiling water
Bigelow® Vanilla Caramel Tea Bags
½ cup (125mL) brown sugar
¼ cup (60mL) butter
Dash of salt
1 cup (250mL) powdered sugar

Yield: Serves 10-12. Prep Time:20 min. Cook Time:50-60 min.


Coffee Cake:

Combine flour, baking powder and salt together in a medium bowl. Cream butter and sugar gradually, beating well. Add eggs and beat well. Combine baking soda with sour cream and add to batter alternatively with dry ingredients, blending well.

Pour batter into a greased and floured 9″ (22.5cm) square cake pan.

Bake in a 325º oven for 50-60 minutes.

Vanilla Caramel Glaze:

Place Bigelow® Vanilla Caramel tea bags in measuring cup, pour boiling water over and let steep for 10 minutes. Remove tea bags, squeeze out excess water to make ¼ cup (60mL) tea.

In a medium saucepan, combine brown sugar, butter, tea and salt. Bring to boil, stirring constantly. Cool slightly and whisk in ½ to ¾ cup of powdered sugar until a glaze is achieved.

Poke cooled cake with a skewer, pour glaze over cake. Let sit until glaze is absorbed and has hardened on the cake.

Vanilla Caramel Tea-licious Ice Cream Sandwiches

btwed4_Bigelow Tea Savors Caramel Month and Halloween!


1 ¾ cups (409mL) whole milk
Bigelow® Vanilla Caramel Tea Bags*
2 cups (500mL) heavy cream
2 eggs, beaten
2/3 cup (160mL) sugar
48 chocolate or vanilla wafers – 2 ½ inches in diameter

Yield: Makes 1 quart (1L) = 24 ice cream sandwiches



Requires Ice Cream Maker.
In a small saucepan, combine ½ cup milk (reserve remaining milk for later use) and 6 Vanilla Caramel tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags, remove and discard.

In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into sauce pan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill.

Pour into ice cream maker and follow manufacturer instructions. Place in a plastic container and store in freezer until ready to make sandwiches.

To make sandwich:
Let ice cream soften slightly, then place a small scoop on flat side of cookie, top with another cookie and press gently. If desired, roll the sides of the sandwiches through rainbow or chocolate sprinkles to coat ice cream. Freeze on a baking sheet for 1 hour; wrap each sandwich in plastic. They will keep in freezer for up to one week.

Prep Time: 15 minutes – Cook Time: 45 minutes.

btwed5_Bigelow Tea Savors Caramel Month and Halloween!

Top Image by tawest64 via

Pair Chocolate And Bigelow Tea For The Perfect Indulgence!

 BTmon_Pair Chocolate And Bigelow Tea For The Perfect Indulgence!

It’s National Chocolate Day! Of course, If you’re among those who find daily bliss in a square (or more) of 70 percent cacao, today is just another opportunity to indulge. Still, the chocolate lovers here at Bigelow Tea believe this day is worthy of a few extra-special chocolate treats. We think you’ll agree that our Chocolate SweetTEA Pie and Jasmine Green Tea Truffles are perfect for celebrating the occasion!

Pair either with a steaming cup of Chocolate Chai or our White Chocolate Obsession tea. You’ll gain new appreciation for the literal translation of theobroma cacao, the botanical name for the cacao tree: “God food.” Need we say more? Enjoy!



Chocolate SweetTEA Pie



Bigelow® Sweetheart Cinnamon Herb Tea Bags*
¾ cups hot whole milk
10 graham crackers, broken into pieces
5 tablespoons unsalted butter, melted
2/3 cup plus 2 tablespoons sugar
4 large egg yolks
¼ cup cornstarch
¼ teaspoon salt
6 ounces semi-sweet chocolate chips
1 – 9″ pie plate
Freshly whipped cream (recipe below)

btmon5_Pair Chocolate And Bigelow Tea For The Perfect Indulgence!


This decadent pie is a perfect way to end Valentine’s Day dinner with your sweetheart.  Bigelow’s® Sweetheart Cinnamon or Raspberry Royale™

tea infuses the filling with flavor, making it an extra special treat.  
Preheat oven to 350 degrees and set the rack on the middle setting.

Place the graham crackers into the work bowl of a food processor fitted with the metal blade. Pulse until crackers are fine crumbs.  Add 2 tablespoons of sugar and melted butter, and pulse until combined.

Pour mixture into the pie plate and press firmly onto the bottom and sides.

Bake for 10 minutes until lightly golden.  Cool completely on a wire rack.

Meanwhile, place tea bags in the hot milk. Allow to steep for 5-7 minutes, and then remove tea bags, gently squeezing out liquid from bags.

In a medium, heavy-bottomed saucepan, whisk together the egg yolks, 2/3 cup of sugar, cornstarch and salt.  Place pan on stove-top and turn heat to medium-high.  While whisking, add tea infused milk.  Bring mixture to a low simmer while whisking vigorously.  While continuing to whisk, add chocolate chips.  Continue to whisk mixture at a low simmer until thickened into a custard, about 5-7 minutes total.

Pour chocolate custard into cooled crust.  Allow to cool completely before topping with whipped cream (*recipe below).   Place entire pie into refrigerator to chill approximately 3 hours.  Serve chilled.

*Whipped Cream

1 cup cold whipping cream or heavy cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

Place all ingredients in a large bowl.  Using an electric mixer, beat until stiff peaks are formed.  Spoon or pipe onto the cooled chocolate pie.

Jasmine Green Tea Truffles

btmon6_Pair Chocolate And Bigelow Tea For The Perfect Indulgence!


¾ cup (180mL) whipping cream
Bigelow® Jasmine Green Tea Bags
9 ounces (252g) good semisweet chocolate, chopped

5 ounces (140g) good semisweet chocolate, chopped and melted
Cocoa powder and icing sugar for dusting

Yield: Serves 24 – Prep Time: 20 min. – Cool Time:1 hr fridge, 30 min freezer

btmon7_Pair Chocolate And Bigelow Tea For The Perfect Indulgence!


Place cream in small sauce pan. Add tea bags and simmer for a few minutes or until tea has infused cream; remove tea bags and squeeze out excess cream.

Pour hot cream over chocolate. Stir gently to blend and cool at room temperature. Beat with a whisk until fluffy and place in refrigerator for about an hour.

Make sure your hands are cold, rub with ice cubes. Using a melon baller, place a small amount of the chocolate mixture into your cold hands and roll into a ball. Place on a cookie sheet and continue until all chocolate is used. Place in freezer until solid.


Melt chopped chocolate.  Dip frozen truffles into melted chocolate with a toothpick, place on clean tray. Return to freezer for 30 minutes. Once coating is set, dust with icing sugar or cocoa powder.

Photo by Ring R via

Bigelow Tea Loves The Pumpkin And Its Many Uses

 BTFri_Bigelow Tea Loves The Pumpkin And Its Many Uses

At Bigelow Tea we appreciate resourcefulness, and in the food world, no food screams versatility more than the wonderful pumpkin. Tomorrow, October 26th, for National Pumpkin Day, and all month for National Pumpkin Month, we’ll be celebrating this all-around great gourd. So what makes the pumpkin such a hit on the fall scene?

Kids have been carving pumpkins into jack-o-lanterns for hundreds of years, a tradition that started in Ireland. Adults love to cook with them since they are low in calories, fat and sodium and have so many uses. Everything from the flowers to the seeds and even the flesh can become ingredients in various recipes. And the greatest thing about the pumpkin?  It tastes delicious in our Pumpkin Spice Tea!


So, to celebrate National Pumpkin Day tomorrow, here are a few recipes that use that tasty tea: our Pumpkin Spice Quick Bread and our Pumpkin Ginger Cheesecake!

Pumpkin Spice Quick Bread

btfri4_Bigelow Tea Loves The Pumpkin And Its Many Uses


½ cup milk
Bigelow® Pumpkin Spice Tea Bags*
1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter (1 stick), at room temperature
2 large eggs
½ cup raisins (optional) or ½ cup of chopped walnuts (optional)

Yield: One 9″ x 4″ loaf



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.

Preheat oven to 325º F. Grease 9″ x 4″ loaf pan.

In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together sugar and butter. Add eggs and mix until smooth. Alternate adding tea-infused milk and flour mixture, stir after each addition.

If you choose, add raisins and stir to combine.

Pour batter into loaf pan. Bake 45-60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing from pan.

For Pumpkin SpiceTM Quick Bread with Walnuts: Substitute for the raisins.

Pumpkin Ginger Cheesecake

btfri4Bigelow Tea Loves The Pumpkin And Its Many Uses


4 tablespoons (60mL) butter, melted
1 1/4 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 1/2 cup (375mL) heavy cream
24 ounces (750g) cream cheese, softened
1 1/2 cups (375mL) sugar
3 large eggs
1 1/2 cups (375mL) pumpkin pie filling
1/4 cup (60mL) pecan halves

Prep Time: 35 minutes – Cooking Time: 70 minutes

Yield: Serves 10                     


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.


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.

Top Image by ronnieb via

Bigelow Tea Bites Into National Apple Month

btfri_Bigelow Tea Bites Into National Apple Month

Tart or sweet, apples are always a favorite here at Bigelow Tea. For National Apple Month this October, we’ve gotten to the core of cooking up different ways to savor their crunchy texture and juicy flavor using Bigelow Teas.

Baking is one method that enhances the taste of this fall fruit. So we’ve paired apples with different Bigelow Teas in recipes that go straight into the oven. Here are two of our favorite picks. Our simple Bigelow ® Cinnamon Stick ® Baked Apples work well as a side dish or a dessert, and our Apple Cider Muffins are a tasty snack or breakfast treat. Both are full of delicious apple flavor!

Bigelow® Cinnamon Stick® Baked Apples

btfri2)Bigelow Tea Bites Into National Apple Month


1 ½ cups hot water
Bigelow® Cinnamon Stick® Tea Bags*
6 medium apples (Cortland, Granny Smith, or any other slightly tart baking apple)
3 tablespoons, plus 6 teaspoons brown sugar
3 tablespoons unsalted butter, cut into small pieces

*Variations: Substitute “Constant Comment®” Tea for the Cinnamon Stick Tea and/or add 1 teaspoon raisins to each apple cavity before baking (along with the brown sugar).

btfri3_Bigelow Tea Bites Into National Apple Month


Baked apples are a simple side dish, which are perfectly paired with either pork or poultry. When baked with Bigelow® Cinnamon Stick Tea, they become a rustic autumn substitute for applesauce. Alternatively, serve the baked apples with ice cream for a delicious dessert!

Preheat oven to 400º and place rack in middle of oven.

In a measuring cup, steep tea bags in hot water for 5 minutes. Thoroughly squeeze tea bags into cup before discarding. Add 3 tablespoons brown sugar to tea and stir until dissolved. While tea is still hot, add butter and stir to combine. Set aside.

Horizontally slice the top of each apple off and reserve. Using a melon baller or spoon, scoop out the core and seeds of the apple, making sure not break through the bottom.

Place the apples in a 8 x 8 inch (or 7 x 10) glass or ceramic baking dish and spoon 1 teaspoon of brown sugar into each cavity.

Gently pour prepared tea over the top of the apples and bake for about 40 minutes, or until apples are soft.

Place the baked apples on a platter and transfer 2/3 cup of the juices to a small saucepan. Boil until slightly thickened, about 10 minutes. Pour juices over the top of the apples and serve warm.

Apple Cider Muffins

 btfri4_Bigelow Tea Bites Into National Apple Month


¾ cup milk
Bigelow Apple Cider Herb 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
1/8 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

Yield: Makes 10-12 medium muffins.



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 2/3 full. Bake 18-20 minutes, until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

Top image by William F. Yurasko via

Bigelow Tea Shares Gluten-Free Recipes For Celiac Disease Awareness Month

btwed_Bigelow Tea Shares Gluten-Free Recipes For Celiac Disease Awareness Month

Google “gluten free” and you will find plenty of information about the pros and cons of this increasingly popular dietary choice. But for people diagnosed with Celiac Disease, the only choice for their gastrointestinal health is giving up gluten, a protein found in wheat and other grains. In recognition of Celiac Disease Awareness Month (sometimes celebrated in May), Bigelow Tea is sharing two fantastic gluten-free recipes made with tea! Sure, there are lots of gluten-free products available, but not all of them are healthy. Cooking at home with ordinary ingredients gives you peace of mind … and great taste. Enjoy!

Seared Scallops in Lemon Broth

btwed2_Bigelow Tea Shares Gluten-Free Recipes For Celiac Disease Awareness Month


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.

btwed3_Bigelow Tea Shares Gluten-Free Recipes For Celiac Disease Awareness Month


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.

French Style Green Beans

btwed5_Bigelow Tea Shares Gluten-Free Recipes For Celiac Disease Awareness Month


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

btwed6_Bigelow Tea Shares Gluten-Free Recipes For Celiac Disease Awareness Month


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.

Photo by lamoix via

Bigelow Tea’s “Constant Comment”® Spices Up Our Cupcake Recipe

bttues_Bigelow Tea’s “Constant Comment”® Spices Up Our Cupcake Recipe

Tea and cupcakes go together beautifully, so why not include this beverage as a baking ingredient?! We’ve been doing it for years—making recipes with tea—and we found a tea-lover in Maine who had the same idea! During our visit to Whole Foods in Portland, MaineBigelow Tea chatted with Kristal Robishaw, a baker at the store, and learned she loves to experiment with new cupcake recipes. She also likes to add tea to her mixes!

Upon hearing this news, we of course had to give Kristal a box of our “Constant Comment”® to take home and try out. Later on, Kristal shared with us her excitement in coming up with her latest cupcake creation featuring “Constant Comment” tea. Here’s what she had to say about this tea-infused treat:

“Well, I made some pumpkin cupcakes with “Constant Comment” and they came out amazing. I didn’t use any additional spices other than the tea because I really try to make the tea the star in my recipes … I just used a basic cream cheese buttercream [frosting] recipe and topped them with a pecan praline crumble.”

She also added that she would be serving the cupcakes at a barbecue soon. “I’m sure they will be a hit,” she added. We think so too. And below is her recipe, which we all can make at home!

Pumpkin “Constant Comment” Cupcakes


5 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 of pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup vegetable oil


Recipe created by Kristal Robishaw

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.

Makes 24 cupcakes

bttues2_Bigelow Tea’s “Constant Comment”® Spices Up Our Cupcake Recipe

Bigelow Tea Celebrates World Vegetarian Day!

btmon_Bigelow Tea Celebrates World Vegetarian Day!

World Vegetarian Day is tomorrow, October 1st, which is also the kick-off of Vegetarian Awareness Month which promotes the benefits of eating vegetarian. Bigelow Tea thinks that World Vegetarian Day is a great way to start a discussion about enjoying a more “veggie lifestyle” as well as being a great opportunity to look at some fantastic Bigelow Tea-inspired vegetarian recipes!  Our recipes always feature our excellent Bigelow Tea selections, and with vegetarian options like our Grilled Vegetarian Mushroom Quesadillas (with I Love Lemon With Vitamin C® Herbal Tea) or our Vietnamese Tea Rolls that feature our Green Tea With Mint, you can’t go wrong!

Bon Appétit!

btmon2_Bigelow Tea Celebrates World Vegetarian Day!

Grilled Vegetarian Mushroom Quesadillas


¼ cup (60mL) butter
Bigelow I Love Lemon & C® Herb Tea Bags
¾ cup (180mL) boiling water
3 teaspoons (10mL) chili powder
2 gloves garlic, minced
1 pound (500g) fresh mushrooms, sliced
1 small onion, minced
1 teaspoon (5mL) salt
1 – 8 ounce (250g) pkg. Tempeh, crumbled
2 cups (500mL) light Monterey Jack Cheese, grated
Canola oil
12 – 6 inch (15cm) flour tortillas
Lemon wedges as a garnish

Yield: Serves 6 – Prep Time: 10 minutes Cook time: 10 minutes.

btmon3_Bigelow Tea Celebrates World Vegetarian Day!


To prepare filling:

Place tea bags into measuring cup and pour boiling water over bags. Let stand for 5 minutes. Remove bags and reserve tea.

Melt butter in large skillet over medium high heat. Add tea, chili powder and garlic. Saute until fragrant, about 1 minute. Add mushrooms, onion and salt. Saute until mushrooms are brown and tender. Add the crumbled tempeh and saute 2 minutes more or until heated through. Remove from heat, cool for 10 minutes.

To assemble quesadillas:

Preheat grill to 350ºF (180ºC). Lightly brush 6 tortillas on one side with oil. Place the tortillas oil-side down on large non-stick rimless baking sheet (Use a cookie sheet with sides by turning it upside down). Divide the filling mixture equally among the 6 tortillas. Top each filled tortilla with cheese. Brush tops with oil.

Gently slide the quesadillas onto the grill. Grill for about 3 minutes on each side, until heated through and golden brown. Remove from grill and let stand for 2 minutes before cutting into wedges. Serve with salsa, sour cream or guacamole and lemon wedges if desired.

btmon4_Bigelow Tea Celebrates World Vegetarian Day!

Vietnamese Tea Rolls – Served Cold


½ pound (250g) mushrooms, diced
4 medium carrots, julienned
1 ¼ cups (310mL) snow peas, stemmed, strings removed and very finely julienned
1 ¼ cup (310mL) bean sprouts
4 green onions, cut into thin slivers
16 large basil leaves
16 rice paper wrappers
3 cups (750mL) boiling water
10 Bigelow® Green Tea with Mint Tea Bags

Dipping Sauce:
½ cup (125mL) boiling water
Bigelow® Green Tea with Mint Tea Bags
½ cup (125mL) fresh lime juice
3 tablespoons (45mL) low sodium soy sauce
1 tablespoon (15mL) honey
1 tablespoon (15mL) Asian Chili Sauce
2 garlic cloves, minced
1 teaspoon (5mL) fresh ginger
2 green onions, minced

Yield: Serves 8 (2 each) Prep Time: 45 mins Cook Time: 2 mins

btmon5_Bigelow Tea Celebrates World Vegetarian Day!


Bring a small saucepan of water to a boil, add mushrooms, carrots, snow peas and bean sprouts, blanch for 1 minute, and transfer to a paper towel. Have green onions and basil leaves prepared.

Boil 3 cups (750mL) water, add 10 tea bags and let steep for 5 minutes. Remove tea bags. Pour tea into a low sided casserole. Cool.

To assemble rolls, soak sheets of rice paper in tea for 1 minute, carefully transfer to a paper towel, let sit 1-2 minutes or until pliable.

To assemble each roll, take a soaked wrapper, arrange 1/16th of the vegetables in a row on top of the wrapper, roll up rice wrapper folding in flaps after first turn. Add one basil leaf, keep rolling. Continue until all the rolls are finished. The rolls will keep in the refrigerator for 6 hours, tightly covered. To serve cut in half on the diagonal and serve with dipping sauce.

To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags. Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions. Mix well and serve with wrappers.

Image by ciao_yvon via

Apples Aplenty: Bigelow Tea Bites into First Day of Fall

btfri_Apples Aplenty- Bigelow Tea Bites into First Day of Fall

Here’s to Autumn! As the first day of the season brings in foliage, cooler weather and harvests, we at Bigelow Tea enjoy biting into another fall favorite: apples. Plus with school now in session, apples have long been touted for teachers. In fact, we’ve learned that this exchange dates back to when children of farmers would give this fruit to schoolhouse teachers as a token of appreciation. Apples also make a healthy snack, and a wonderful flavor to include in our Apple Cider Herbal Tea.


Brew a cup today, on this first day of fall, or further polish off this flavor by enjoying these three delicious recipes!

Caramel Apple Crunch Muffins

btfri3_Apples Aplenty- Bigelow Tea Bites into First Day of Fall



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


Recipe submitted by Heather Kennedy
Bigelow Recipe Contest 2011

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.

Roast Loin of Pork with Spiced Apple Cider Apples

btfri4_Apples Aplenty- Bigelow Tea Bites into First Day of Fall


3 1/2 cups (975mL) boiling water, divided
1 box Bigelow Apple Cider Herb Tea Bags
2 1/2 lb. (1kg) pork loin roast
1 clove garlic, sliced
1/4 cup (50 mL) olive oil
2 bay leaves
Salt and pepper

Apple Garnish:
4 large firm cooking apples, peeled and cut into slices
(example: Fuji, Granny Smith, Cortland)
1 cup (250mL) reserved (from above) Bigelow Apple
Cider tea
2 tablespoons (30mL) brown sugar

Yield: Serves 8 – Prep Time: 25 minutes – Cooking Time: 60 minutes


Boil water and add 20 Bigelow Apple Cider Herb tea bags. Let steep for 5-8 minutes. Remove bags by squeezing well and discard. Make slits in the roast and insert garlic slices.  Combine 2 1/2 cups (625mL) Bigelow Apple Cider Herbal Tea with olive oil, bay leaves and salt and pepper in a large plastic bag, add pork roast and marinate for 8 hours or overnight in refrigerator.

Refrigerate 1 cup (250mL) reserved Bigelow Apple Cider Herbal Tea for Apple Garnish.

When ready to roast pork, preheat over to 350ºF (180ºC). Remove meat from marinade, place meat in roasting pan and put into oven and roast for approximately 60 minutes or until meat is no longer pink inside and thermometer reads 160ºF (71ºC).  Meanwhile, prepare apple garnish by combining reserved 1 cup (250mL) Bigelow Apple Cider Herbal Tea and brown sugar, place in large skillet, add apple slices and cook on medium heat until liquid has reduced and apple is tender and flavored with tea.  Serve slices of pork with apple garnish.

Spicy Apple Chai

btfri_5_Apples Aplenty- Bigelow Tea Bites into First Day of Fall


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

Yield: Serves 2 – Prep Time: 8 minutes Cook Time: N/A


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.

Top image by ollesvensson via

Bigelow Tea Likes “Pete Campbell” Of TV’s Mad Men!

Bigelow Tea like Pete Campbell of mad men1

At Bigelow Tea we do watch a little television now and then … and we’re mesmerized by the non-stop drama and fast paced deals that take place every week on the stylish AMC drama Mad MenThe show’s charm lies largely in the fascinating characters that roam throughout the 1960s-era show, from the dashing “Don Draper” (Jon Hamm) to the young but up-and-coming Pete Campbell, played by Vincent Kartheiser. The whole cast brings excitement to the storylines but it’s Mr. Kartheiser we’re looking at today, because while his character pulls in big business for the company, in real life the actor loves his tea!

BT Mon2_Pete Campbell Madmen

On Mad Men Vincent plays a baby-faced exec who gives his all for the firm, but at such a cost. He’s lost his wife, lost clients and lost his youth … all while taking a back seat to the ever-dashing Don Draper. Thanks goodness the actor’s real lifestyle is more relaxed and casual! In an interview in Ad Age Media News, Mr. Kartheiser sat in a Manhattan hotel room answering questions between sips of tea with honey.

And while we adore hot tea with honey, the Mad Men offices are all about cocktails! So, Bigelow Tea suggests blending the best of both worlds by making one of our inspiring Bigelow Tea cocktails. One of our mar-TEA-nis would be appropriate, like our White Chocolate Obsession Mar-TEA-ni or our very sophisticated“Constant Comment”® Cosmo (recipe below). Either, when served in an elegant martini glass, would be the perfect beverage to serve at your next Mad Men party! 

“Constant Comment” Cosmo

BTmon3_Pete Campbell Madmen


Bigelow “Constant Comment” Tea Bags
1 ¼ cups boiling water
1 cinnamon stick
2 tablespoons sugar
4 ounces vodka
¼ cup fresh orange juice
Garnish with orange twist

Yield: Serves 4



Place Bigelow “Constant Comment” tea bags into a measuring cup and add 1 ¼ cups boiling water and cinnamon stick, let brew 3 minutes. Remove tea bags and cinnamon stick, add sugar and orange juice and stir. Chill 20-30 minutes in the freezer.

Place cooled sweet tea mixture and 4 ounces of vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist.

To make one Cosmo, place two ounces of the cooled sweet tea and mix it with 1 ounce vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist.

Image 1 by Jeffery via
Image 2 via Ad Age Media News