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Archives for the ‘Tea Recipes’ Category

Forget Orange. In July, BLUE Is The New Black At Bigelow Tea

bigelow tea recipe

In the world of Bigelow Tea, blue is definitely the “it” color of July. Not just because of Independence Day, where blue joins red and white on the American flag, but also because it’s National Blueberry Month!

Blueberries are not only deliciously versatile, they’re so ridiculously healthy it’s like a whopping, blue-tea-fulbonus—on pancakes, in yogurt, or by the handful! And for purists, the luscious flavor of blueberries can be enjoyed year-round in Bigelow Tea’s delightful Green Tea with Wild Blueberry & Acai or Wild Blueberry with Acai brewed hot or poured over ice. @Fitness_Ron calls Bigelow’s Green Tea with Wild Blueberry & Acai “amazing stuff!” Thanks, Ron!

If you can’t get enough of blueberries, here are two recipes for a blueberry tea-infused cocktail and a blueberry vinaigrette. Yum!

Wild Blueberry Delight

(Pictured above)


btwed4_Bigelow Tea Thinks Vince Gilligan Is Brilliant


Place tea bags into measuring cup and add boiling water. Let steep for 10 minutes. Remove tea bags. Refrigerate until cold. For one drink: Pour 2 ounces of the cooled tea, 1 ounce vodka, ¼ cup Blue Curacao and ½ ounce Grand Marnier into a shaker filled with ice. Shake and strain into serving glass.
For a hint of citrus in this delightful drink try this flavor combination: 3 Bigelow Lemon Ginger Herbal Plus Tea Bags and 3 Bigelow Wild Blueberry Acai Herb Plus Tea Bags

Looking for a twist on traditional salad dressing? Here’s a tried and true-blue version of a classic:

Wild Blueberry Acai Vinagrette

bigelow tea recipe2


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

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


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

May we suggest Green Tea with Wild Blueberry and Acai to pair with this recipe?

Great Grilling With Bigelow Tea

bigelow tea recipes

If you’re often found grillin’ like a villain in sub-zero weather or with an umbrella in hand during those springtime showers, National Grilling Month has to be among your favorite times of year! Yes, July is THE best time to get some fresh produce and protein on the grill and turn it into a delicious meal. Bigelow Tea makes a wonderful grilling ingredient and marinade component, adding flavor to everything from tofu to veggies. Here are two recipes to get you started. Your neighbors will be peeking over the fence to see what’s on the grill!

Tea Marinated Grilled Tofu

(pictured above)


8 – 6 inch wooden skewers
1 – 14 oz. package extra firm tofu
Bigelow® Green Tea with Pomegranate Tea Bags
Bigelow® Earl Grey Tea Bags
2 cups hot water
½ teaspoon salt, plus additional for sprinkling
1 tablespoon honey
1 medium zucchini, cut into 1 inch rounds
8 Baby Bella mushrooms, cleaned (about 8 oz.)
2 tablespoons canola oil (for brushing)
Non-stick grill spray


Tofu is a great vegetarian, low-calorie alternative for your grill, and marinating it in tea gives it great flavor and color. A touch of honey adds sweetness and helps to create a beautiful grill marks as it caramelizes. First, set wooden skewers in water and allow to soak for approximately 30 minutes. Next, sandwich the block of tofu between two plates lined with a few layers of paper towels. Place something heavy on top plate (like a can) so tofu can drain for 10-15 minutes. In large bowl, combine hot water and tea bags and steep for 5-7 minutes. Squeeze out tea bags into bowl, remove, and add salt and honey to tea. Stir until honey is dissolved. Cut tofu into 1 inch cubes, and add to bowl. Set aside to marinate for 15 minutes. Thread 2-3 cubes of tofu and 2-3 pieces of vegetables onto each soaked skewer, being careful not to pack the skewers too tightly. Brush each skewer with canola oil and season with a pinch of salt. Spray a gas grill with non-stick grill spray and preheat to medium-high. Place skewers on grill, and cook for approximately 2-3 minutes per side, until grill marks appear and tofu begins to form a nicely colored crust. Note: be very gentle when turning skewers (use a grill spatula), as the tofu is delicate. Remove from grill and serve hot.

Grilled Lemon Portobello Mushrooms

bigelow tea recipes 2


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


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

Breakfast At Wimbledon Anyone?  Bigelow Tea Says Yes!

bigelow tea_1

Like tennis fans everywhere, the Bigelow Tea family is ready for Wimbledon! If you’ll be getting up early to catch televised matches, why not enjoy some Bigelow Tea and a special breakfast while watching the sets? Break out your fancy tea set and serve traditional Bigelow® Earl Grey Tea. And if you don’t want to prepare a “full English” breakfast (also known as a “fry up”), purchase some English Marmalade and bake this divine Earl Grey Tea Loaf. Prepare it ahead of time, so you won’t miss any of the courtside action! Speaking of Earl Grey, #Bigelow fan @cynnibunn pairs hers with sugar and milk. What will you be eating and sipping while you watch Wimbledon?

Earl Grey Tea Loaf


  • 2 ¼ cup (560mL) boiling water
  • 12 Bigelow® Earl Grey Tea Bags
  • ¾ cup (180mL) raisins
  • 2 ½ cups (725mL) flour
  • 1 cup (250mL) sugar
  • 2 teaspoons (10mL) baking powder
  • 1 teaspoon (5mL) salt
  • 1 teaspoon (5mL) cinnamon
  • ¼ teaspoon (2mL) ground cloves
  • Dash black pepper
  • ½ cup (125mL) butter
  • 6 tablespoons (125mL) icing sugar, sifted


Preheat oven to 350ºF (180ºC). Pour boiling water over Bigelow® Earl Grey tea bags and let steep for 5 minutes. Remove bags. Pour 2 cups (500mL) of tea (reserve remaining tea) over raisins and set aside to soak. In medium bowl sift together dry ingredients. Cut in butter and blend thoroughly, can be done in a food processor. Add tea with raisins and stir until smooth. Pour into a greased and floured loaf pan and bake for 50-60 minutes or until a tester comes out clean. Allow to cool for 10 minutes and remove loaf from pan. Add 2 tablespoons of the remaining tea to icing sugar and drizzle over loaf. Serve warm with butter.

Bigelow Tea Earl Gray

Bigelow Tea Is Chillin’ and Grillin’ During BBQ Month

bigelow tea

Pour yourself a cold one—a tall glass of Bigelow Tea on ice—and fire up the grill because it’s National Barbeque Month! The grill gurus at Bigelow Tea have cooked up some mouth-watering recipes for you to try this May, and here are two favorites: lamb kebabs marinated in “Constant Comment”® for meat lovers and lemon Portobello mushrooms for the veggie fans out there. Be sure to post selfies by the grill on Facebook and, like @JoySlavens who posted that she loves “brats and onions,” tell us what you’re grilling!

Lamb Kebabs With Mashed Sweet Potatoes


Bigelow Constant Comment® Tea Bags

¾ cup (180mL) hot water
½ cup (125mL) honey
2 tsp. (10mL) cumin
½ tsp. (2.5mL) ground cloves
20 – 1½ inch (4.5cm) cubes boneless leg of lamb
3 medium sweet potatoes
4 metal or wooden skewers (wooden skewers must be soaked for at least 1 hour)
Dash of salt
¼ cup (60mL) butter

Yield: Serves 4 – Prep Time: 20 minutes – Cook Time: 15-20 minutes.

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


Brew Constant Comment® tea bags in ¾-cup (180mL) hot water. Remove tea bags and discard, squeezing to extract as much liquid as possible; add honey, cumin and ground cloves and mix well.
Place lamb cubes in large glass casserole and pour tea mixture over lamb. Mix well and set aside.
Pierce sweet potatoes and microwave on high until tender 10-12 minutes, turning once (time will vary according to microwave).
Meanwhile, thread 5 pieces of lamb onto each skewer. Sprinkle with a little salt and brush with marinade. Preheat broiler; broil lamb, brushing with marinade, 3-4 minutes per side or until cooked to medium.
Remove pulp from sweet potatoes and mash with butter. Keep warm on low in microwave. To serve, divide sweet potatoes into four servings, top with skewers of lamb.

Grilled Lemon Portobello Mushrooms


6 large Portobello mushrooms
Bigelow® I Love Lemon Herbal Tea Bags

1 cup (250mL) boiling water
3 tablespoons (45mL) fresh coriander, chopped
Salt and pepper to taste
1 cup (250mL) extra-virgin olive oil

Yield: Serves 6 – Prep Time 10 mins. – Marinating Time 24 hrs – Cook Time 8-10 min

btmon3_Bigelow Tea Celebrates World Vegetarian Day!


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


Drink Water And Bigelow Tea For Hydration

bigelow tea iced green tea

Bigelow Tea is tapping into facts about hydration during National Drinking Water Week! With summer just around the corner, this week is a good time to remember how important it is to conserve water and to drink it up!

Water is essential, helping to control body temperature, blood pressure and heart rate. It also keeps skin, hair and nails healthy. While individual fluid needs vary, everyone should increase intake after exercising or spending time in the heat. But if you find it hard to drink enough water, then grab your tea kettle. That’s right, tea is great for hydration and counts toward your total fluid intake!

Nothing hits the spot on a hot day like fresh-brewed iced tea, so why not keep a pitcher on hand in the fridge? Check out these brewing tips. Any Bigelow Tea tastes great over ice. Instagram fan @Jennylynne77 recommends Earl Grey! For more inspiration, here are some yummy Bigelow Tea iced tea recipes to try.

By all means, drink plenty of water, but isn’t it nice to know you can mix things up with your favorite Bigelow tea? Enjoy!

“Tea” Off With The Masters And Bigelow Tea


TEA-time takes on a whole new meaning for Bigelow Tea as The Masters golf tournament kicks into high gear.  Whether you’re lucky enough to attend the actual event in Augusta, or are simply watching it on the big screen at home, the cheering and excitement will make you thirsty! In the spirit of the sport—and to honor the man who has won 4 green jackets at the Masters—you may be in the mood to swig a few Arnold Palmer-inspired drinks (beverages that use both lemonade and iced tea). With a few bags of Bigelow Half & Half Iced Tea & Lemonade with Pomegranate, you can enjoy a wonderfully chilled pitcher of oh-so refreshing “Sangri-Tea-ahh.” Tea lovers like @PatrickEhland enjoy Bigelow Tea either hot or iced, so give this recipe a try with some friends and tweet all about it!  #JustAddBigelow!

Sangri–Tea-ahhhh Iced Tea Lemonade (Red)



4 cups boiling water
2 bag Bigelow Half & Half Iced Tea & Lemonade with Pomegranate
3 tablespoons sugar
3 cups fresh fruit including oranges, lemons, peaches and apples (Red, Fuji, or both) cut into bite sized pieces
½ cup Brandy
½ -1 liter of any flavor sparkling seltzer water
1-750mL bottle of Merlot


Place tea bags in a 4-cup glass measure. Add boiling water. Let steep for 10 minutes. Squeeze and remove tea bags, add sugar, and stir to dissolve. Add brandy and fruit to tea concentrate. Refrigerate 1 hour (or up to one day for a stronger flavor).  When ready to serve, combine chilled mixture with wine and sparkling seltzer water. Pour into ice filled pitcher.

Yield:  4 servings
Prep Time:  15-20 minutes
Chill Time:  1 hour or overnight

Bigelow Tea Eats Right During National Nutrition Month

 Bigelow Tea Eats Right During National Nutrition Month 

The Bigelow Tea family knows that big flavors make for the best tastes! March’s National Nutrition Month is a great time to remember that food that’s “good for you” can (and should!) be tasty too. That way, you’ll keep coming back for more!

Whether it’s a ripe, juicy apple baked with a dash of cinnamon or a bag of baby spinach sautéed in a bit of olive oil and garlic, mouth-watering flavors can be part of National Nutrition Month. Some wholesome and delicious recipes featuring Bigelow Tea can be found on the Bigelow Tea Pinterest recipe board! See what you like and give one—or more—of the recipes a try! Susan Davis, Nikki Allen, Dianne Brown, and Phil Egan all repinned our Bigelow Tea Mint Tabouleh Salad with Feta, Cucumber and Olives—a popular share!

2_Bigelow Tea Eats Right During National Nutrition Month

And what you drink is as important as what you eat. Hot or chilled, tea keeps you hydrated and compliments any meal. Which #BigelowTea is the key for your #dailycup?

Top image from Instagram via @devinitelyme

Bigelow Tea Welcomes Spring!


Spring starts officially tomorrow, woohoo! Goodbye snow and hello springtime flowers. As the days grow longer and the warm sun dazzles the senses, Bigelow Tea thinks it’s time to trade those fuzzy boots for sandals and add ice to that delightful Green Tea with Wild Blueberry and Acai or any flavor that you prefer…ice your favorite or combine flavors to celebrate the new season.

Bigelow Tea fans like Facebook friend Staci have been having Sweet Dreams of sunshine throughout this long, cold winter. Take advantage of warmer days by heading outside with your best friends to enjoy a nice chat and your favorite Bigelow Tea on ice. Looking to make the perfect cup of iced tea? Third-generation President and CEO Cindi Bigelow offers great how-to tips in this video:

Or, if you want a cool, upscale and slightly naugh-TEA sip, this I Love Lemon Gin Fizz recipe is for you. For a few more springtime entertainment tips, head over to the Bigelow Tea Pinterest board dedicated to tea parties.

What is your favorite springtime Bigelow Tea?

Image thanks to @bohobunnie

Celebrate the Green of St. Patrick’s Day with Bigelow Tea’s Greenie Martini

btmon stpattys

It’s St. Patrick’s Day and every March the Bigelow Tea family goes #green in the kitchen. While many think of St. Patrick’s Day as a time to add green food coloring to beer, Bigelow Tea has a mean Greenie Martini recipe featuring the unique and delicious blend of Green Tea with Pomegranate. It’s easy to make, and smooth to sip. As @Alex_Rice23 on Instagram mentioned, there’s always time for a green tea martini.

Enough TEAsing! Here are video instructions by third generation CEO Cindi Bigelow and the recipe for you to celebrate going #green:

Greenie Mar-TEA-ni – Sweetened with Agave


Bigelow® Green Tea with Pomegranate Tea Bags (or any flavored Bigelow Green Tea)
1¼ cups boiling water
2 teaspoons agave nectar
4 ounces vodka
Garnish with a twist of lemon

Yield: Serves 4

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


Place tea bags into a measuring cup and add 1¼ cups boiling water. Let brew for 3 minutes. Remove tea bags. Add agave nectar and stir until it dissolves.

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

To make a martini, take two ounces of the cooled sweet tea and mix it with one ounce of the vodka. Shake with ice and strain into a martini glass. Garnish with a twist of lemon.

Photo by Alex_Rice23 via Instagram

Trending In Your Kitchen: Bigelow Tea’s Warm Winter Meals

bttues)Trending In Your Kitchen- Bigelow Tea’s Warm Winter Meals

Are you so over this bone chillin’ winter? The weather app’s forecast is cold, cold and (yep) more cold. So warm up with these homemade meals made with Bigelow Tea and wholesome ingredients like leeks and lentils. They’ll remind you of cozy Sunday dinners with the family.

If you like to cook—like @Curly_Sue22, who cooks at college with her beloved slow cooker, affectionately nicknamed Elsa— you’ll really want to give these recipes a try. They are hearty, easy and perfect for any kitchen (even a dorm kitchen, Curly_Sue22)!

So get the family or friends together and share the warmth. #JustAddBigelow! #BigelowFamily

Pork, Fennel and Leek Casserole


1 cup (250mL) chicken stock
1 cup (250mL) water
Bigelow Constant Comment® Tea Bags
¾ cup (180mL) boiling water
¾ cup (180mL) apple juice
1 tablespoon (15mL) butter
1 small fennel bulb
3 leeks, cleaned, trimmed and thinly sliced
1 pound (500g) pork tenderloin, cut into medallions
¼ cup (60mL) flour
1 tablespoon (15mL) olive oil
1 – 10 ounces (280g) package of frozen peas
12 mini potatoes, unpeeled and cut into chunks
2 tablespoons (30mL) cornstarch
½ cup (125mL) mint leaves, chopped

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


Preheat oven to 350ºF (180ºC). Make Constant Comment  tea with ¾ cup (180mL) boiling water, discard the tea bags, squeezing to extract as much liquid as possible. Add chicken stock and set aside.

Melt butter in large skillet and add fennel and leeks and saute gently for 4-5 minutes or until soft, don’t brown. Transfer to a bowl and set aside.

Add pork to large plastic bag; add flour, season with salt and pepper, and toss until pork is well coated.

Add olive oil to large skillet and brown the pork in batches over medium heat. Remove pork and add apple juice, increase heat and stir up the brown bits from the bottom. Add the tea mixture and boil, add pork, fennel, leeks and potatoes.

Cover and place in oven. Cook for 45 minutes. Remove from the oven and add peas, mix cornstarch with a little cold water to make a paste and add slowly to hot liquid. Return to oven and continue cooking until sauce thickens.

Season with salt and pepper if needed and garnish with chopped mint leaves.

Moroccan Lentil Stew with Cinnamon


4 cups hot water
Bigelow® Cinnamon Stick® Tea Bags
½ lb. dried brown lentils, rinsed well
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
3 lbs chicken, cut into bite-sized pieces
1 – 14.5 oz. can diced tomatoes in sauce
1 teaspoon salt
Freshly ground black pepper
½ cup dry roasted almonds, roughly chopped
3 tablespoon Italian flat leaf parsley, chopped

btwed2Bigelow Tea Goes #BacktoBreakfast With Oatmeal Month


Combine four cups hot water and four Cinnamon Stick® tea bags and allow to steep for approximately 5-7 minutes. Add tea and lentils to a large stew pot. Bring to a boil, cover and simmer for approximately 20 minutes, or until lentils are tender.

Remove to a large bowl and set aside. In the same pot, add olive oil and saute onions and garlic until softened. Add cut-up chicken and cook until cooked through and no longer pink inside (about 10 minutes). Add diced tomatoes and cooked lentils to the pan and heat through. Season with salt and pepper.

Add chopped almonds and parsley and serve.

Top photo by Chad Miller via