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Archives for the ‘Tea Recipes’ Category

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

Bigelow Tea Has Fantastic Recipes for Gluten Free Diet Awareness Month!

November is Gluten-free Diet Awareness Month and to celebrate, the National Foundation for Celiac Awareness is saluting organizations that support celiac disease and gluten free communities. We at Bigelow Tea also support these communities and are proud to share that all of our current Bigelow Teas are gluten-free.

People diagnosed with Celiac Disease make great efforts to consume a diet free of gluten. At Bigelow Tea, we’re all about choice, so along with our gluten free teas, we also have a ton of great recipes that are gluten free!  Here’s one festive fall recipe,

Creamy Custard Rice Pudding made with Bigelow Pumpkin Spice Tea. It’s sure to sweeten up any lunch or dinner you put out this busy month. Enjoy!

Creamy Custard Rice Pudding made with Bigelow Pumpkin Spice Tea


11 Bigelow Pumpkin Spice tea bags
¾ cup raw long grain rice
5 eggs
¾ cup sugar
1-1/2 tsp vanilla
6 cups whole milk
Pinch of salt
Handful of raisins

Serves 8


Pour 1-1/2 cups boiling water over 3 Bigelow Pumpkin Spice tea bags. Steep 5 minutes. Remove tea bags without squeezing.
In a saucepan, return tea to boiling. Add rice and stir. Cook over high heat until tea returns to a low boil. Reduce heat to simmer, cover and cook rice according to package directions, approximately 20 minutes.
In a large saucepan, scald 6 cups milk to which 8 Bigelow Pumpkin Spice tea bags have been added. Remove tea bags without squeezing.
In a large bowl, beat eggs with fork. Add rice, sugar, salt, raising and vanilla. Gradually add milk and mix well.
Pour mixture into 2-1/2 quart baking dish. Place into larger pan filled with 1 inch boiling water.
Bake in 350 degree over for 60 minutes.
Remove from oven. Remove skin from top layer of custard and discard. Stir gently to evenly distribute rice.
Refrigerate. Serve chilled. Garnish with whipped cream.

Rice pudding image via Flickr from

On Thanksgiving, Share A Recipe With Your Family Featuring Bigelow Tea

Cindi Bigelow’s Thanksgiving Day Table

At Bigelow Tea two of our favorite things are food and family. That’s what makes Thanksgiving one of our most beloved days of the year! On that annual day of giving thanks, people all over the country take time to gather with loved ones and share traditional dishes like Grandma’s stuffing and Aunt Susie’s cranberry sauce. If your family and friends are not too resistant to change, you just might want to try one of the following Bigelow Tea recipes … each made with tea as an ingredient!

We think our Orange & Spice Pureed Carrots will add both color and flavor to your Thanksgiving table, and we know that our Creamy Custard Rice Pudding Made with Bigelow Pumpkin Spice Tea will have everyone begging for more. And our Roasted Turkey with Constant Comment® Glaze is one way to take the traditional bird to a whole new level. It’ll all taste even better with a perfect cup of tea! So, enjoy the recipes … and have a warm and wonderful Thanksgiving!

Roasted Turkey with “Constant Comment”® Glaze


12 Bigelow® Constant Comment® Tea Bags
1 cup (250mL) boiling water
2/3 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

Yield: Serves 8 – Prep Time: 20 min. – Cook Time: 10-12 min. per pound –unstuffed


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.

Orange & Spice Pureed Carrots


2 pounds (1kg) carrots, peeled and cut into 1-2 inch pieces
12  Bigelow Orange & Spice Herb Tea Bags*
½ cup (125mL) milk
2 tablespoons (30mL) butter, melted
Ground pepper and salt to taste
5 shallots, peeled
1 ½ cups (375mL) vegetable oil
3 tablespoons (45mL) butter

Yield: Serves 6 – Prep Time: 15 minutes – Cook Time: 30 minutes.


Prepare the carrots. Add 8 Orange & Spice Herb Tea Bags to 4 cups(1L) of boiling water; let steep for 10 minutes. Remove tea bags. Cover carrots with tea and cook for 10-15 minutes or until tender. Meanwhile, infuse milk by heating with 4  Orange & Spice Herb Tea Bags for 10 minutes. Remove tea bags.
Drain carrots and puree in a food processor and add melted butter and infused milk. The carrots should be very smooth. Place in a casserole and garnish if desired with crispy shallots.
To make the garnish – slice shallots into very thin rings. In a saucepan heat oil with butter over medium-low heat until it begins to bubble, add shallots and cook until they are a rich golden brown; about 30-40 minutes. Stir shallots occasionally while they are cooking to make sure they brown evenly. Remove shallots from oil, drain. Once the shallots have dried and are crisped, they can be stored for several days. Serve shallots on top of carrots.

Creamy Custard Rice Pudding made with Bigelow Pumpkin Spice Tea


11 Bigelow Pumpkin Spice tea bags
¾ cup raw long grain rice
5 eggs
¾ cup sugar
1-1/2 tsp vanilla
6 cups whole milk
Pinch of salt
Handful of raisins

Yield: Serves 8


Pour 1-1/2 cups boiling water over 3 Bigelow Pumpkin Spice tea bags.  Steep 5 minutes.  Remove tea bags without squeezing.
In a saucepan, return tea to boiling.  Add rice and stir.  Cook over high heat until tea returns to a low boil.  Reduce heat to simmer, cover and cook rice according to package directions, approximately 20 minutes.
In a large saucepan, scald 6 cups milk to which 8 Bigelow Pumpkin Spice tea bags have been added.  Remove tea bags without squeezing.
In a large bowl, beat eggs with fork.  Add rice, sugar, salt, raising and vanilla.  Gradually add milk and mix well.
Pour mixture into 2-1/2 quart baking dish.  Place into larger pan filled with 1 inch boiling water.
Bake in 350 degree over for 60 minutes.
Remove from oven.  Remove skin from top layer of custard and discard.  Stir gently to evenly distribute rice.
Refrigerate.  Serve chilled.   Garnish with whipped cream.

Bigelow Tea Adds Pizzazz to National Pomegranate Month

Pomegranates have been consumed since ancient times, and today can be found in any produce section. The seeds of this red, juicy fruit are delicious on their own and are extremely versatile in recipes. November is National Pomegranate Month, and Bigelow Tea has a taste for its flavor in several of our tea blends including Pomegranate Black TeaGreen Tea With PomegranateOrganic Green Tea With Pomegranate & Acai and our herbal Pomegranate Pizzazz.

Moreover, we’ve concocted two specialty drinks that mix in our pomegranate herbal tea with other ingredients, and the results are worth celebrating! As the holiday season approaches, we hope you’ll find that the flavor of pomegranate can help make spirits bright at your gatherings. Give these two cocktails a stir!

Pomegranate Pizzazz Champagne Punch


1 ¼ cups boiling water
Bigelow® Pomegranate Pizzazz™ Tea Bags*
750-ml bottle champagne or sparkling wine, chilled
2 tablespoons orange juice
¼ cup fresh pomegranate seeds (optional)

Yield: Serves 6-8


1) Combine water and tea bags and allow to steep for 5 minutes. Thoroughly squeeze tea bags and remove.
2) Add orange juice. To chill, place tea concentrate in the freezer for 30-45 minutes.
3) Pour champagne into a large pitcher. Add tea mixture and pomegranate seeds to pitcher and stir.
4) Serve immediately.

Pomegranate Bellini Mar-TEA-ni


Bigelow® Pomegranate Pizzazz Herbal Tea Bags
1 ¼ cups (310mL) boiling water
4 ounces vodka
¼ cup (60mL) fresh orange juice
Pomegranate seeds if available

Yield: Serves 4


1) Place Bigelow® Pomegranate Pizzazz Herbal tea bags into a measuring cup and add 1¼ cups boiling water. Let brew for 3 minutes. Remove tea bags.
2) Allow to cool, and then chill. To chill place tea concentrate in the freezer for 30-45 minutes.
3) To make a martini, take two ounces of the cooled tea and mix it with 1 tablespoon of orange juice and one ounce of the vodka. Shake with ice and strain into a martini glass. Garnish with pomegranate seeds.

NOTE: If a sweeter Mar-TEA-ni is desired, add ¼ ounce (½ tablespoon) of orange flavored liquor (Triple Sec, Grand Mariner, or Cointreau) to each drink.

Image 1 by JMR_Photography via

Bigelow Tea Salutes The Pumpkin During National Pumpkin Month

The colors left on the trees are at their most vibrant, the air is crisp and cool, and pumpkins are everywhere! At Bigelow Tea we embrace autumn and adore everything about it. It also happens to be National Pumpkin Month, and last Friday was National Pumpkin Day. All this talk of pumpkins makes us think of our delicious Pumpkin Spice Tea! If you haven’t tried it yet, you must, as we are sure you will fall in love with it immediately.

For more pumpkin flavor, here are two amazing recipes that incorporate our tea: Pumpkin Pie Tea Bread or our Pumpkin Spice Cupcakes. Both are spook-tacular and perfect for fall!

Pumpkin Pie Tea Bread

Ingredients for bread:

3½ cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice
3 cups white sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
Bigelow Pumpkin Spice Tea Bags
½ cup boiling water

Ingredients for Tea Glaze:

2 cups Confectioner’s Sugar
Bigelow Pumpkin Spice Tea Bags
½ cup boiling water


Preheat oven to 350˚F.  Grease two 9×5 inch loaf pans.

Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.  Set aside.

In a large bowl, beat together sugar, oil, eggs and pumpkin puree.  Stir in flour mixture alternately with tea.  Divide batter evenly between the prepared pans.  Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted in center comes out clean.  Cool 5 minutes; while still hot, pierce loaves with skewer long enough to go through the bread.  Mix remainder of tea with enough confectioners’ sugar (up to 2 cups) to make a glaze, then drizzle over bread thoroughly.  Let bread cool 1 hour and then re-apply any leftover glaze across top of bread.  Remove bread and let cool to room temperature.

Recipe submitted by Belinda Burgess
Bigelow Recipe Contest 2011

Pumpkin Spice Cupcakes

Ingredients For Tea Concentrate:

13 tea bags Bigelow Pumpkin Spice Tea*
1 ¼ cups boiling water

Ingredients For 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

Ingredients For Frosting:

1 (8-ounce) package cream cheese, slightly soft
1 tablespoon butter, softened
2 tablespoons tea concentrate
3 ½ cups confectioners’ sugar

Prep Time:   15 minutes     Baking Time:  20 minutes


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.

Makes 24 cupcakes                                                               

Image by Richard Bowen via

For All Ages, Bigelow Tea Sweetens National Chocolate Day

Here’s another fine excuse for indulging in candy: three days before Halloween, National Chocolate Day on Sunday October 28 encourages all chocoholics to savor this confection in all shapes and forms! Here at Bigelow Tea, we also appreciate chocolaty goodness …  and even make a White Chocolate Obsession Tea to drink when chocolate cravings strike! So, In honor of this cocoa-inspired day and Halloween, we suggest these three yummy recipes that would satisfy any sweet tooth!

Adults can prepare a cup of Spicy Chocolate Chai Tea, which gets its zest from our Spiced Chai Tea. For children of all ages, our Chewy Chocolate Mint Brownies are baked with Plantation Mint Tea. And our Chocolate SweeTEA Pie blends in cinnamon by incorporating our Sweetheart Cinnamon Herb Tea. Ah, how sweet this day is!

Spicy Chocolate Chai Tea


¾ cups (180mL) boiling water
6 Bigelow® Spiced Chai Tea Bags
1½ tablespoons (22.5mL) unsweetened cocoa
2 tablespoons (30mL) sugar
2 cups (500mL) whole milk
3 cinnamon sticks
Whipping cream, optional


Pour boiling water over Bigelow® Spiced Chai tea bags and let steep 5 minutes. Remove tea bags, squeeze out excess tea from tea bags.

Place tea in saucepan, stir in cocoa, sugar and cook until dissolved or just until mixture comes to a boil. Stir in milk and continue to heat until mixture is thoroughly heated. Pour into cups and garnish with cinnamon sticks and whipping cream, if desired.

Chewy Chocolate Mint Brownies


5 Bigelow® Plantation Mint Tea Bags (or Bigelow Mint Medley Herb Tea Bags)
½ cup water
1 3/4 cups semi-sweet chocolate chips
¾ cup (1-1/2 sticks) unsalted butter
4 large eggs, room temperature
½ cup brown sugar
½ cup granulated sugar
1 cup all-purpose flour
9×13 inch baking pan, greased and floured

Yield: Yields one 9″ x 13″ pan.


Preheat oven to 350 degrees and set the rack on the middle setting.
Place tea bags in ½ cup of hot water. Set aside to cool, and then remove tea bags, squeezing out liquid from bags.
Meanwhile, place 1-¼ cups of the chocolate chips and butter in a metal bowl. Set over a saucepan filled with about 2 inches of water, to create a double-boiler. Heat on low and let chocolate and butter melt, stirring frequently.
In a medium sized bowl, whisk together eggs and sugars until well blended. Add the cooled tea mixture and whisk to combine. Add a few tablespoons of the melted chocolate/butter combination to the egg mixture and stir to combine. Add the remaining chocolate and incorporate. Lastly, add the flour and remaining ½ cup of chocolate chips, mixing until smooth.
Pour batter into prepared pan. Bake approximately 25 minutes. Center will feel firm but still moist. Bake 5-10 minutes longer for a drier brownie. Place pan on a wire rack to cool completely before cutting into 20 squares.

Chocolate SweetTEA Pie


8 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)


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 stovetop 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.

Top image by D. Sharon Pruitt via

Bigelow Tea Finds Delight in National Caramel Month

October is National Caramel Month, and we at Bigelow Tea are firm believers that apples go amazingly well with this deliciously gooey candy. We’ve found two tasty ways to enjoy this pairing without getting sticky hands! Thanks to Heather Kennedy, winner of our 2011 Bigelow Recipe Contest, our Caramel Apple Crunch Muffins combine apples with our Vanilla Caramel Tea for a delicious treat worth biting into! And if pie is your thing, another sweet option is our Apple Cider and Caramel Silk Mini Pies. These smooth, bite-size pies get their apple flavor from our Bigelow Spiced Apple Cider Herb Tea. Yum!

Caramel Apple Crunch Muffins



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


  1. Preheat oven to 375˚F. Grease muffin tin or line with paper cups.
  2. 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.
  3. 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.
  4. 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.”
  5. Bake for 20-22 minutes. Remove to rack and allow to cool for a few minutes before removing from pan.

Apple Cider and Caramel Silk Mini Pies


2 ¼ cups milk
6 bags Bigelow Spiced Apple Cider Herb Tea
6 bags Bigelow Vanilla Caramel Tea
1 (3.4-ounce) box French Vanilla instant pudding and pie filling
1/3 cup white chocolate chips
8 mini graham cracker crusts
Sweetened Whipped Cream
Additional white chocolate chips

*Substitution options: For less sweet overall taste you may replace French Vanilla pudding with plain Vanilla and cinnamon chips may replace white chocolate chip

Makes 6 servings


  1. In 2-quart saucepan, over medium heat, bring milk to a simmer. Remove from heat and add tea bags; steep for 8 to 10 minutes. Remove tea bags and squeeze to remove liquid; discard bags.
  2. Cool tea milk completely.
  3. In medium mixing bowl stir together tea milk, and pudding mix. Using wire whisk, stir for 2 to 3 minutes or until filling becomes thick.
  4. Stir in 1/3 cup cinnamon chips. Spoon about ¼ cup filling into each mini graham cracker crust.
  5. When ready to serve garnish each mini pie with whipped cream and additional chips.
  6. Refrigerate leftovers. 

Image 1 by joyosity via