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Archives for the ‘Tea Recipes’ Category

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

Ingredients:

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

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.

Chewy Chocolate Mint Brownies

Ingredients:

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.

Instructions:

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

Ingredients:

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)

Directions:

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 Flickr.com

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

 

Ingredients:

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

Instructions:

  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

Ingredients:

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

Instructions:

  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 Flickr.com

Spice up Columbus Day with Bigelow Tea Favorites

With October ushering in fall activities, we at Bigelow Tea think this month is ideal for savoring flavors associated with the season. And, because Columbus Day falls on Monday, October 8, we’ve also discovered a tasty way to commemorate this holiday: add in some spice!

In the time of Christopher Columbus, spices were in high demand. With his sailing expedition backed by Spain’s King Ferdinand and Queen Isabella, Columbus, an Italian-born navigator, had intended to find a direct waterway from Europe to Asia. Instead, as the history lesson goes, Columbus came upon the Americas, which were previously unknown to Europeans. On his initial return to Spain in March 1493, spices were among the treasures he brought back.  Columbus has become a controversial figure in recent decades, yet his accomplishment is still recognized through public celebrations.

For Columbus Day 2012, we hope you’ll be adventurous like Columbus and try some of our own “test kitchen” discoveries! We’ve developed dessert recipes featuring spices that will certainly ginger up the holiday.  Our Vanilla Caramel Cake pays homage to vanilla, which was found in the New World. Cinnamon, a fall favorite, is super-tasty in our Sensational Cinnamon Sticky Buns.

We also suggest pairing these sweet treats with a selection of our fall-inspired Bigelow Teas. Why not further explorethese flavors by preparing a pot of Bigelow Cinnamon Stick Tea or Bigelow Spiced Chai Tea?

So on this Columbus Day, be adventurous and spice up your personal tastes with Bigelow Tea!

 

Bigelow Tea Celebrates National White Chocolate Day—With A Twist!

At Bigelow Tea, we simply love chocolate … and we can’t wait to celebrate National White Chocolate Day tomorrow (September 22nd)!  Bigelow Tea recommends having fun with either our White Chocolate Mint Mousse Tea Cups or White Chocolate Pound Cake. These recipes offer a twist on white chocolate and will cause all tea-drinking chocolate lovers to celebrate big-time on National White Chocolate Day!

White Chocolate Mint Mousse Tea Cups

The Winning Bigelow Tea Contest Recipe by Diane Halferty

 

Ingredients:

1-1/2 cups bittersweet or semisweet chocolate chips
6 ounces white chocolate baking chips
2 cups whipping cream, divided
6 Bigelow Tea Plantation Mint or Mint Medley tea bags
3 large egg yolks
Scant ½ cup granulated sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 drops red food color
2 tablespoons crushed candy canes (about 6 miniature candy canes)

Yield: 24 mini cups 

Instructions:

Line 24 mini muffin cups with petit four paper cups. In 1-quart saucepan, melt bittersweet or semisweet chocolate chips over low heat, stirring frequently. Spoon about 2 teaspoons of the chocolate into each paper cup. With back of small measuring spoon, spread chocolate up sides to within 1/8 inch of the top. Chocolate should be warm enough to spread. Refrigerate about 20 minutes or until completely set.

Carefully remove paper cups from chocolate cups.

Meanwhile, melt the white chocolate chips in a double boiler over simmering water. Heat ¾ cup of the whipping cream and the tea bags in a saucepan just until it begins to boil. Carefully remove tea bags and squeeze excess moisture from them into the pan.

Whisk together the egg yolks, sugar and salt until pale yellow. Add the hot cream-tea mixture to the eggs, a little at a time, to temper, whisking constantly. Pour the custard into the melted chocolate while still over the double boiler and whisk until smooth. Stir in the vanilla and remove from the heat; cool mixture.

Beat 1-1/4 cups of the cream to whipped cream consistency. Whip half the cream into the tea mixture and then fold in the remaining cream.

Spoon or pipe whipped cream mixture into chocolate cups. Refrigerate until serving. Just before serving, sprinkle with candy.

White Chocolate Pound Cake

Recipe submitted by Lori Peardon,
 Bigelow Recipe Contest 2011

Ingredients:

1 cup butter
4 eggs
2½ cups self-rising flour
1 cup sugar
1 cup Bigelow White Chocolate Obsession Tea, brewed and cooled

Instructions:

Grease and flour 9x5x3 inch baking pan.  Combine butter, eggs, sugar and brewed tea.  Add flour and mix thoroughly.

Turn batter into pan and bake for one hour at 325˚F.  Cool 15 minutes before turning cake onto a wire rack.

First image via Adactio via Flickr

Bigelow Tea Celebrates National Apple Month

Apple pie reigns as America’s classic dessert, and here at Bigelow Tea we love the flavor of fresh apples too! With orchards bearing their lovely fruit, now is the perfect time to enjoy the luscious combination of fresh apples, cinnamon and spice. Oh yes, that’s nice! If making homemade crust doesn’t fit into your busy schedule, that’s no reason to miss out on the taste and aroma of freshly baked apples. So, In honor of National Apple Month, we offer these Apple Cider Muffins, made with our Apple Cider Herb Tea, as the perfect alternative to traditional apple pie.  Enjoy!

Apple Cider Muffins

Ingredients:

¾ cup milk
4 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

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 overmix. 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.

Apple photo by Planetc1 via Flickr

Celebrate Grandparents Day With A Bigelow Tea Inspired Party

Even in today’s high-tech world, grandparents still enjoy life’s simple pleasures like bonding with their grandchildren, spending time with friends and loved ones, and even savoring a cup of tea. At Bigelow Tea, we recognize the valuable role grandparents play in our lives, and look forward to Grandparents Day on Sunday, September 9. Why not make this one extra-special by holding a family tea party?

Many hands, big and small, can get involved in party planning with grandparents. Whether your event is held outdoors or inside, as a buffet or sit-down meal, make the table special by using “real” linens, cloth napkins and pretty teacups. The littlest guests can help by putting together a centerpiece and then taking their seats alongside the guests of honor.

The party menu could include traditional tea sandwiches made with cucumbers or chicken salad. For a tea-inspired twist, consider preparing a Bigelow Tea-infused treat developed in our test kitchens, like our Perfect Peach Upside-Down Cake!

While the tea party is underway, don’t forget to take tons of pictures. Photos of Grandma & Grandpa’s special tea party will provide a lasting memory of an extraordinary day for generations to come. So, on Grandparents Day, we hope you’ll brew up some Bigelow Tea—Orange & Spice perhaps?—and enjoy the company of your family!

Image by ClaraDon via Flickr.com

Summer’s A Peach With Recipes From Bigelow Tea

Peaches are at their peak, beckoning in all their sweet, juicy glory. In honor of August’s National Peach Month, Bigelow Tea suggests grabbing these plump beauties while they last. Peaches are packed with vitamin C and potassium, and let’s face it–in a few more months, they just won’t taste the same. Fortunately, you can enjoy that fresh-from-the-orchard peach flavor anytime with these simple treats infused with our Perfect Peach Herb Tea. Indulge … and here’s to a summer that’s just peachy in every way!

Berry Peachy Mar-TEA-Ni

Ingredients:

Bigelow® Red Raspberry Herb Tea Bags
Bigelow® Perfect Peach Herb Tea Bags
1 ¼ cups boiling water
1 tablespoon sugar
4 ounces vodka

Serves 4

Instructions:

Place tea bags into a measuring cup and add 1 ¼ cups boiling water. Let brew for 3 minutes. Remove tea bags.  Add sugar and stir until it dissolves.

To chill place tea concentrate in the freezer for 30-45 minutes.

To make a martini, place 2 ounces of the cooled sweet tea and mix it with 1 ounce of the vodka in a cocktail shaker. Shake with ice and strain into a martini glass.

Peach No-Bake Cheesecake

 

Ingredients:

4-6 Bigelow Perfect Peach® Herb Tea Bags
1 box No-Bake Cheesecake Mix
Box-stated milk amount
Sliced peaches (optional)

Instructions:

Slightly ahead of time, place milk and tea bags in a saucepan. Heat over medium heat until bubbles just start to form on sides, stirring constantly. Remove pan from heat. Let steep 10 minutes. Remove tea bags. Either refrigerate until cool or quick cool in the freezer. (Do not leave in freezer longer than 30 minutes.)

Prepare cheesecake according to package directions using tea and milk mixture instead of milk.

Garnish with sliced peaches, if desired.

Bigelow Tea Summer Treats From The Freezer

There’s nothing like a frosty frozen treat on a summer day – especially when we move beyond the conventional kids’ stuff! Here are a few easy ways to turn your favorite Bigelow Tea varieties into refreshing tea beverages to enjoy when the mercury is rising. All you need is your freezer, a little sugar, optional juices and … varieties of Bigelow Tea, of course! Try our Frozen Iced Tea and Iced Tea Cubed recipes, or experiment to create your own.

Enjoy these super-cool refreshments all summer long!

Bigelow Frozen Iced Tea

Ingredients:

10 Bigelow Tea Bags, any variety*
4 cups of boiling water, set aside 1 cup
¾ cup sugar
2 cups ice cubes
4 tablespoons fresh lemon, lime or orange juice (optional)

Yield: Makes about six 2/3-cup servings

Instructions:

Steep tea bags in 3 cups boiling water for 5 minutes. Meanwhile, pour remaining 1 cup of boiling water into a medium saucepan and stir in sugar. Bring back to boil over medium-high heat, stirring occasionally. Boil 5 minutes; remove from heat.

Squeeze liquid from tea bags and discard bags. Pour tea into a 13×9-inch baking pan and stir in sugar mixture. Stir in ice until dissolved. If desired, stir in juice.  Freeze 4-5 hours, stir once an hour during last three hours of freezing. Tea mixture should be partially frozen so it is icy/slushy, but not frozen solid.  Spoon frosty iced tea into dessert dishes and garnish with fresh fruit, mint sprigs, or as desired.

*Green Teas tend to be milder in flavor; so when preparing with any Bigelow Green Teas use 15 bags to deliver a flavorful frosty treat!

Tips: If mixture becomes frozen solid, defrost on counter about 15 minutes and break up using ice cream scoop or strong serving spoon.

Serving Suggestions:

Bigelow’s Taste Testers’ favorite Bigelow® Frozen Iced Tea flavors include Plantation MintWild Blueberry Acai Herb Plus (adding fresh lemon juice), Red Raspberry Herb Tea (adding fresh lemon juice), Perfect Peach Herb TeaPomegranate Pizzazz Herb Tea, and Lemon Ginger Herb Plus. Experiment with your own favorite Bigelow® Teas, following preparation above.

An attractive way to serve Bigelow® Frozen Iced Tea is in hollowed-out citrus cups. Simply trim the bottom of your fresh oranges, limes and/or lemons so cup sits upright. Cut in half and scoop out the pulp. Spoon slushy frozen iced tea into hollow fruit cups.  Serve immediately.  If you refreeze, thaw about 5 minutes before serving.

Iced Tea Cubed using Bigelow Half and Half Iced Tea and Lemonade

Ingredients:

Bigelow® Half & Half Iced Tea & Lemonade or Half & Half Iced Tea & Lemonade with Pomegranate

Instructions:

The next time you make Bigelow Half & Half Iced Tea & Lemonade or Half & Half Iced Tea & Lemonade with Pomegranate freeze some in an ice cube tray. Then use ice tea cubes in place of regular ice cubes to keep iced tea cool, fresh and flavorful.


Bigelow Tea Devours National Ice Cream Sandwich Day With Tea Infused Treats

Tea lovers will be excited to hear that you can make ice cream sandwiches with tea! Who knew? Well, we at Bigelow Tea did … and we want to share this fantastic family-friendly recipe with you just in time for National Ice Cream Sandwich Day which is tomorrow! Our Vanilla Caramel Tea infuses just the right amount of sweetness and richness into the ice cream you’ll make with this recipe. If you give it a try, we think ice cream sandwiches will take on new meaning in your household, and your kids might start asking for tea-licious ice cream all the time!

Vanilla Caramel Tea-licious Ice Cream Sandwiches

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 

*Delicious alternatives—any of our Bigelow® Teas—suggested flavors are Constant Comment®,Vanilla ChaiPlantation Mint®, French Vanilla or Spiced Chai.

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 saucepan 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.

Leave It To Bigelow Tea To Make A Delightful Long Island Iced Tea!

Maybe you’ve had a Long Island Iced Tea recently and found it just a bit lacking … because, despite its name, the popular mixed cocktail doesn’t contain any tea.Until now that is! At last Bigelow Tea paves the way for the tastiest Long Island Iced Tea recipe ever, featuring your choice of our delicious Half & Half Iced Tea & Lemonade or Half & Half Iced Tea & Lemonade with Pomegranate!

Our new Long Island Iced Tea Lemonade recipe joins our grand list of Bigelow Tea beverage recipes. It could’t come at a more perfect time: during the summertime iced tea season!

Sip and enjoy!

Biglelow Tea Long-island Iced Tea  Lemonade

Ingredients:

1 bag Bigelow Half & Half Iced Tea & Lemonade*
2 cups boiling water
16 ounces brewed Half & Half Iced Tea & Lemonade concentrate*
2 ounces gin
2 ounces dark rum
2 ounces vodka
4 ounces triple sec
2-ounces Cola
2-ounces Sparkling water

*Variation: Try using Bigelow Half& Half Iced Tea & Lemonade with Pomegranate
Makes 4 servings (6 ounces)

Instructions:

Place tea bag in 2-cup glass measure. Add boiling water. Let steep 8 minutes. Squeeze and remove tea bag; cool, set aside tea concentrate.
In large pitcher stir together all of tea concentrate, gin, rum, vodka, and triple sec; stir.
Fill a large glass with ice and add about 6-ounces of tea lemonade mixture.
Add a splash (1/2 ounce) each of cola and sparkling water to each glass.
Garnish with an umbrella and lemon slices or a piece of fruit, enjoy!