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Bigelow Tea #Recipes, For A Week!

btmon_Bigelow Tea #Recipes, For A Week!

We know you love to give Bigelow Tea as a gift during the holidays, and we appreciate it! That’s why we decided to return the favor by giving YOU a week of recipes to make, eat and share! The first is an appetizer made with I Love Lemon herbal tea. You may not be the next top chef, but if you can boil water (and if you make tea, you obviously can!), you’ll have no problem putting together this elegant but easy appy! Other than parboiling the asparagus—that’s boiling for just a few minutes for you non-foodies—there’s no real cooking involved! Try it and post a picture of it on our Facebook page!

I Love Lemon Asparagus Wrapped in Smoked Salmon

Ingredients:

Bigelow® I Love Lemon Herb Tea Bags

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

Yield: Serves 10

 btmon3_Bigelow Tea Celebrates World Vegetarian Day!

Instructions:

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

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

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

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

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

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

Arrange on a platter and serve at room temperature.

Image via anitasarkeesian on flickr

Bigelow Tea Suggests Going Eco With Your Holiday Decorating

btfri_Bigelow Tea Suggests Going Eco With Your Holiday Decorating

Kick off the holiday season with some eco-decorating tips along with a generous dose of your favorite Bigelow Tea… a win-win combination that we like to call SustainabiliTea! Why not text your friends and challenge each one to come up with an earth friendly decorating idea? Make it a party! Cook up a spread (check out these recipes) along with some Bigelow Tea—like “Constant Comment”®— and deck the halls!

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

Here are some of our favorite ways to be green this season (other than drinking green tea of course):

  • Living Tree – Consider buying a live potted fir or Norfolk Pine tree and then, after the holidays, either plant it in your yard or give it to someone who will appreciate its awesomeness.
  • Rosemary, Pine Cones and Cinnamon – Forget the fir-scented candle. Fill the house with the herbal and spicy scents of fresh rosemary and cinnamon sticks, and then add some bunches of real pine cones to the mix!
  • Three letters: L-E-DLED lights are bright and use up far less energy than all the rest.
  • Get Crafty –What to do with all those leftover Bigelow Tea wrappers? Break out the glue and let your imagination run wild. If you’re stumped, check out this Bigelow Tea wrapper wreath. (We know you want it.) And hey, Bigelow employees know how to get crafty too…what do you think of this handmade ornament that was made during Bigelow’s Earth Week in November?

btfri3_Bigelow Tea Suggests Going Eco With Your Holiday Decorating

This is only the beginning … we know you have some tips too, so share with us on Instagram and tag your images with #bigelow so we can check them out. (And hey, while you are there, follow us too!!)

Happy Holidays!

Top image by Vanderbilt University via Pinterest

On National Cookie Day, Bigelow Tea Is Ready to Exchange

btwed_On National Cookie Day, Bigelow Tea Is Ready to Exchange

Ready for some serious holiday cookie making and munching!  Well we are too so for National Cookie Day on December 4, we think it would be kind of fun and retro to host a cookie exchange!

So how do you get started?  Just send guests an early invite so they have time to bake. Then ask each attendee to bring about one dozen for each guest—plus another dozen to eat at the party (we can’t just look at those goodies, right?). And to help you out, we have a great cookie recipe made with our Eggnogg’n Tea that is super delish. Give it a try or share it with your friends. And if you’re invited to a party this year and don’t have time to get all Betty Crocker, any one of our Tea Gifts makes a great hostess gift!

BTW, if you do make some fab cookies this year, like @KristinHolt , pin your photo on Pinterest and tag it with #bigelowtea.  We’d love to see what you’re baking!

The Crowning Glory to Your Holiday Cookies

Ingredients: 

1 cup water
4 Bigelow Eggnogg’n Tea Bags
2 cups 10x confectioners sugar (powder sugar)

btwed3_Eat Better Together Month- Try Breakfast And Bigelow Tea

Instructions:

Boil water. Place 4 tea bags in water and steep for 3-4 minutes. Remove tea bags and let liquid cool for ½ hour. Place sugar in mixing bowl. Add 2 tbsp. tea liquid and stir until completely mixed. Should be the consistency of honey. If not, gradually add more liquid in small amounts to reach desired consistency.

Can be used as an icing for holiday cookies, scones, muffins, or ice cream

 

Thanksgiving Recipe Favorites From Bigelow Tea

btFri_Thanksgiving Recipe Favorites From Bigelow Tea

Thanksgiving is less than a week away! Bigelow Tea loves the season and preparing food for family and friends who will gather for the holiday! It’s a joy to give thanks for the bounty that we enjoy. Whether you are more excited about the turkey and stuffing, the shopping on Black Friday, or just relishing the upcoming quality time together with family, Thanksgiving is a special time of year!

To help with your holiday planning, Bigelow Tea is passing on some of our favorite recipes—enough options for a complete meal. Enjoy!

Roasted Turkey with Constant Comment® Glaze

Ingredients:

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

Prep Time: 20 min. – Cook Time: 10-12 min. per pound -un-stuffed

Yield: Serves 8

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

*Variations: Try using Bigelow Orange and Spice Herb 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.

Sweet Potato Casserole

Ingredients:

6 medium sweet potatoes
Bigelow® Ginger Snappish or Bigelow®Constant Comment Tea Bags
½ cup (125mL) whipping cream or half & half
½ teaspoon (2.5mL) salt
2 tablespoons (30mL) unsalted butter
1 egg beaten
*Optional – 1 cup (250mL) miniature marshmallows

Prep Time: 10 minutes – Cook Time: 1 hour

Yield: Serves 8 

btfri3_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

Instructions:

Boil sweet potatoes with skins on until tender, 15-18 minutes. Peel and mash.

While potatoes are cooking, heat cream, add tea bags and remove from heat. Let steep for 5 minutes.

To the mashed potatoes, add salt, butter, egg, tea infused cream. Beat until smooth.

Place in 2 quart buttered baking dish, (sprinkle with marshmallows if desired) and bake in oven at 375º for 15-20 minutes or until heated through (and marshmallows are browned*).

Serve hot.

* If made ahead, bring to room temperature, heat for 25 minutes. Top with marshmallows, if desired, and bake another 10 minutes or until marshmallows are browned. 

Pumpkin Ginger Cheesecake

Ingredients:

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

btfri3_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

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Instructions:

Preheat oven to 325*F (160*C).

To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together. Add the melted butter and mix together with a spoon.

Spray a 10″ (25cm) spring-form pan with cooking spray. Press the crumb mixture into the bottom.

Filling:

Add heavy cream into saucepan, heat over medium heat, be careful not to boil.
Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool.

Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well. Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well. Stir in the pumpkin pie filling, combine well and pour the cheese mixture into prepared springform pan.
Place pan into a larger pan and fill with hot water halfway up. Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle. Refrigerate at least 3 hours to chill thoroughly.

Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.

Spicy Chocolate Chai Tea

Ingredients:

¾ cups (180mL) boiling water
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

Prep Time: 10 minutes Cook Time: N/A

Yield: Serves 3

btfri5_Thanksgiving Recipe Favorites From Bigelow Tea

Instructions:

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.

Top Image by rfduck via Flickr.com

Bigelow Tea Cooks It Up During National Pomegranate Month!

btfri_Bigelow Tea Cooks It Up During National Pomegranate Month!

Pomegranates are a serious “super food,” and we are excited to celebrate all of their first-rate qualities this month, during National Pomegranate Month! We at Bigelow Tea have known for quite some time that it’s a fruit to be reckoned with. Just check out our Pomegranate Black Tea! It’s got the refreshingly sweet, but tart taste of the pomegranate right in the tea! Put the kettle on, please!

btfri2_Bigelow Tea Cooks It Up During National Pomegranate Month!

Pomegranates have been used in Middle Eastern cuisine for centuries. We’ve found an easy way to capture the delicious tastes of this unique fruit in not one, but two terrific recipes using our pomegranate tea varieties. First, our Pomegranate Muffins are a wonderful way to liven up traditional muffins with a burst of flavor. Then, we have our not-to-be-missed Pomegranate Quinoa Salad with Fruit and Nuts. Sounds like the perfect brunch for us!

Pomegranate Muffins

btfri3_Bigelow Tea Cooks It Up During National Pomegranate Month!

Ingredients:

12 Bigelow® Pomegranate Pizzazz Herb Tea Bags
2 cups (500mL) boiling water
3 cups (750mL) all-purpose flour
1 cup (250mL) sugar
1½ tablespoons (22.5mL) baking powder
¾ teaspoon (3.5mL) salt
¾ cup of vegetable oil
3 large eggs
1½ cup cooled Pomegranate tea from above (reserve 6 tablespoons (90mL) for icing

Glaze
2 cups (500mL) icing sugar
5-6 tablespoons (75-90mL) of remaining Pomegranate tea
Add 1 tablespoon at a time to make a stiff icing

Prep Time: 10 minutes – Cook Time: 12-15 minutes

Yield: Makes 12 muffins

btfri4_Bigelow Tea Cooks It Up During National Pomegranate Month!

Instructions:

Make tea by steeping tea bags in the boiling water for 10 minutes. Set aside to cool.

Preheat oven to 400ºF (200ºC).

Line muffin pans with muffin paper liners (total of 12) and spray top of muffin pan with cooking spray.

Combine flour, sugar, baking powder and salt in large mixing bowl. Whisk together oil, eggs and reserved tea in separate bowl until combined. Add the egg mixture to the flour mixture and stir until the dry ingredients are moist and blended. Do not over mix.

Scoop the muffin mixture into prepared muffin pan filling to the top of each muffin cup.

Bake 12-15 minutes or until light golden brown or when a toothpick comes out clean. Remove from oven and cool for 5 minutes. Turn out the muffins and glaze.

Make the glaze by combining icing sugar and 5-6 tablespoons (75-90mL) tea. Ice the muffins with glaze.

Pomegranate Quinoa Salad with Fruit and Nuts

btfri5_Bigelow Tea Cooks It Up During National Pomegranate Month!

Ingredients:

2 cups boiling water
Bigelow® Green Tea with Pomegranate Tea Bags
1 cup quinoa (try ‘red quinoa’ if you can find it, but any variety will work perfectly)
½ cup dried tart cherries (opt for pitted)
½ cup unsalted dry-roasted almonds, roughly chopped
½ cup flat leaf parsley, chopped
1-2 tablespoons extra virgin olive oil
Salt and pepper to taste

Yield: Serves 6

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

Instructions:

Quinoa (pronounced “KEEN-wa”) is a protein-packed whole grain that is the perfect healthy substitute for rice or couscous.  When prepared with Bigelow® Green Tea with Pomegranate, it becomes a delicious base for a nutritious side salad or light lunch.  You can substitute different dried fruits and nuts in this recipe for a slight variation. Suggestions are dried pomegranates or cranberries (like Crazins) and cashews or walnuts.

Combine boiling water and tea bags and allow to steep for 5-7 minutes. Squeeze excess liquid out of teabags and discard teabags.

Place tea in a medium saucepan with quinoa.  Bring to a boil, and then simmer covered until most of the liquid is absorbed and quinoa is tender (about 12 minutes). Stir occasionally.

Transfer quinoa to a serving bowl and fluff with a fork.  Add cherries, almonds, and parsley and stir to combine.  Drizzle with olive oil and season with salt and pepper. Toss.

Serve warm or at room temperature.

Top Image by Ano Lobb via Flickr.com

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

Ingredients:

Tea Concentrate:

10 bags Bigelow Ginger Snappish Herb Tea with Lemon

1 cup boiling water

Muffins:

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.

Instructions:

Place tea bags in a 1-cup glass measure.  Add water to equal 1 cup.  Steep tea for 10 minutes.

Squeeze all liquid from tea bags into cup.  Discard tea bags.

Heat oven to 350 F.  Spray 12-cup muffin tins with baking spray; set aside.

In large mixing bowl add brown sugar, vegetable oil, molasses, and eggs.  Mix at high speed, scraping bowl often, until creamy (1 to 2 minutes).

Add tea concentrate and ginger.  Continue mixing at medium speed, scraping bowl often, until well mixed (1 minute).

In medium bowl stir together gluten-free flour, rolled oats, baking powder, baking soda, Xanthan Gum, and salt.  Add to tea mixture.  Mix just until moistened.

Stir in currants.  Fill muffin tins about 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

Ingredients:

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

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

Instructions:

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!

Ingredients:

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.

Instructions:

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!

Ingredients:

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

 

Instructions:

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 Flickr.com

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!

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Chocolate SweetTEA Pie

BT_CHocolate

Ingredients:

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!

Instructions:

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!

Ingredients:

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

Coating:
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!

Instructions:

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.

Coating:

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 Flickr.com

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!

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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

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Ingredients:

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

 

Instructions:

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

Ingredients:

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                     

Instructions:

Preheat oven to 325*F (160*C).
To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together.  Add the melted butter and mix together with a spoon.
Spray a 10″ (25cm) spring-form pan with cooking spray.  Press the crumb mixture into the bottom.

Filling:

Add heavy cream into saucepan, heat over medium heat, be careful not to boil.
Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool.
Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well.  Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well.  Stir in the pumpkin pie filling, combine well and pour the cheese mixture into prepared springform pan.
Place pan into a larger pan and fill with hot water halfway up.  Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle.  Refrigerate at least 3 hours to chill thoroughly.

Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.

Top Image by ronnieb via morgueFile.com

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

Ingredients:

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).

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Instructions:

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

Ingredients:

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.

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Instructions:

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 Flickr.com