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Archives for the ‘Tea Recipes’ Category

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

One Direction Loves Bigelow Tea Backstage On Tour

btmon_One Direction Loves Bigelow Tea Backstage On Tour

Last summer, we wrote about British heartthrob Liam Payne’s love of tea and how we can’t wait for him to try our very own English Breakfast Tea. Turns out, the entire band, One Direction, is now enjoying Bigelow Tea backstage while touring. While in Mexico City, asked a One Direction team member which drinks and snacks were indispensible … and Bigelow Tea topped the list: Por ejemplo, los alimentos enumerados como indispensables para el grupo son Bigelow Tea.”

Whether Liam and the rest of the boys—Harry Styles, Niall Horan, Zayn Malik and Louis Tomlinson—are performing in Mexico or here in the United States, we know that Bigelow Tea will be an important element of their pre-show ritual. They’re Brits, after all … and tea time is a big part of life across the pond!

And while many of 1D’s fans are teens and tweens, we think that their adult fans might enjoy a Bigelow® Kisses-n-Cream Mar-TEA-ni while listening to the group’s hit, Kiss You! It contains our White Chocolate Obsession tea, and we know that many “Directioners” are obsessed with these lads! This recipe, of course, can easily be made alcohol free.

Bigelow® Kisses-n-Cream Mar-TEA-ni


Bigelow® White Chocolate Obsession Tea Bags
1 ¼ cups boiling water
1 tablespoon sugar
½ cup cocoa powder (optional)
4 ounces vanilla vodka
4 ounces whipping cream

Yield: Serves 4

btmon3_Pair Chocolate And Bigelow Tea For The Perfect Indulgence!


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. Chill.

Prepare martini glasses by wetting the rim and dipping in a shallow dish of cocoa powder.

To make a martini, take two ounces of the cooled sweet tea, one ounce of the vanilla vodka and mix it with one ounce of cream in a shaker. Shake with ice and strain into a martini glass.

Photo by Eva Rinaldi via

Bringing Swanky Back: Bigelow Tea’s New Year’s Cocktail

bttues_Bringing Swanky Back- Bigelow Tea’s New Year’s Cocktail

This New Year’s Eve your hottest accessory could very well be a cool cocktail. Just holding a fancy glass filled with a ruby-colored beverage can make you feel a little glam! Here’s a link to some yummy drinks made with Bigelow Tea for the over-21 crowd, and below is an especially festive one! It features tart and tasty pomegranate, a posh fruit indeed. So channel your inner mixologist and make one for your friends tonight! (Facebook friend @KarleySimms might want to give it a try since she tells us she “loves poms!”) Enjoy!

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


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.

Allow to cool, then chill. To chill place tea concentrate in the freezer for 30-45 minutes.

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.

From Hot Tea To Hot Buttered Rum, Bigelow Tea Is The Perfect Drink!

 btfri_From Hot Tea To Hot Buttered Rum, Bigelow Tea Is The Perfect Drink!

Did you know that any of our Bigelow teas can morph into a delish drink recipe?  Whether you are hangin with friends or hosting your family, we have the ingredients if you provide the bartender.  Check out our Mint Medley MojitoSangri–Tea-ahhhh Iced Tea LemonadeOrange & Spice® Hot Mulled Wine or our Hot Pumpkin Spice Buttered Rum (recipe below).

And….we bet you have a recipe to share.  If so post a picture with a link on Instagram and tag with #bigelow so we can check it out and try a few on our own.  Now enjoy this recipe which is pure awesomeness!

Hot Pumpkin Spice Buttered Rum


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


btwed3_Eat Better Together Month- Try Breakfast And Bigelow Tea


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


In large glass 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, and6 ounces hot brewed tea. Mix until Spiced Butter melts.

Garnish with whipped cream and a dusting of spice, if desired.

Get Your Gluten Free Bake On With Bigelow Tea!

btmon_Get Your Gluten Free Bake On With Bigelow Tea! 

Not digging gluten? Putting the kibosh on wheat? Then Gluten Free Baking Week is your friend! With Bigelow Tea you can bake for the holidays and totally skip the gluten. Our Spice-y Chai Apple with Crispy Oats—made with our Spiced Chai Tea—is sooooo good and way cooler than apple pie.  Check out our Gluten Free Living Pinterest board as well as our website where we are always celebrating being g-free with tea, of course!!

Spice-y Chai Apples with Crispy Oats


Tea Concentrate:

1 cup boiling water
Bigelow Spiced Chai Tea bags


3-4 medium Apples sliced in thin wedges, approx. 3 1/2 cups -try granny smith, gala or john gold
1 cup tea concentrate
1/4 teaspoon ground cardamom
1/2 teaspoon ground black pepper
1 teaspoon vanilla extract
2 TBSP corn starch
1/4 cup firmly packed light brown sugar


1 cup instant cooking Oats
1/2 cup firmly packed light brown sugar
1/4 cup unsalted butter-cold (may use salted with good results)
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon

Prep Time: 20 minutes
Baking Time: 30-35 minutes
8 x 8 pan-buttered or oiled well Yields: 8-10 servings


The exotic blend of apples and spiced chai tea, cardamom and black pepper, leave this not too sweet treat with a bit of heat. Serve on a cool fall evening or enjoy in the morning with a bit of yogurt. This is a gluten free treat!

Heat oven to 400 F.

Place tea bags in boiling water; steep for 5-8 minutes.  Remove tea bags and squeeze to remove liquid; discard bags. Add the black pepper, cardamom, and vanilla to tea concentrate. Set aside while you slice apples.

Place apples in a bowl large enough to hold all the filling ingredients, pour tea concentrate over apples and toss well. Let the apples sit with the tea concentrate for a minimum of 5 minutes and up to 10 minutes.

Once your apples have soaked, add brown sugar and corn starch to the bowl-stir well. Pour filling into prepared pan and place the pan uncovered in the oven for approx. 20 minutes. Stir the apples after 10 minutes. Continue cooking another 10 minutes -until apples are tender and the tea sauce is bubbling before you add the topping.

While apples cook make your topping; gather the brown sugar, oats & spices together in a small bowl. Chop the cold butter fine, add to the topping ingredients. Toss well; it will be lumpy with large crumbs. Set aside.

When apples are ready, spread the topping over the apples. Return to the oven for another 10-12 minutes or until the topping is well browned and crunchy looking.

Cool slightly before serving. Serve plain or with a dollop of Greek yogurt, whipped cream, heavy cream or vanilla ice cream.

Top Image by The Travelista via

Gettin’ Figgy With It: Dessert Made With Bigelow Tea!

btfri_Gettin’ Figgy With It- Dessert Made With Bigelow Tea!

Figgy pudding? We don’t even know what that is … and we definitely don’t want anyone to bring us some! But we do adore figs, and we think that figs paired with homemade ice cream sounds like pure bliss! As Bigelow Tea’s Holiday Recipe Week comes to a close, here’s our recipe for Figs Brulée with Vanilla-Eggnog Ice Cream. You’ll savor the retro-holiday taste of Eggnog—courtesy of our Eggnogg’n Tea!—alongside plump, caramelized figs. Totally tasty!

And if you brew our Eggnogg’n Tea this season, snap a shot, post it to Instagram and tag it with #Bigelowtea or #Eggnoggn! Can’t wait to see you sipping!

Figs Brulée with Vanilla-Eggnog Ice Cream

btfri2_Gettin’ Figgy With It- Dessert Made With Bigelow Tea!


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

 btwed3_Eat Better Together Month- Try Breakfast And Bigelow Tea


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.

Image by Liz Davenport via

Sweet Potatoes That Make You Go, Whoa, From Bigelow Tea

btwed+Sweet Potatoes That Make You Go, Whoa, From Bigelow Tea

Ever bite into something amazing and say “sa-weet”? That’s exactly what’ll happen when you try our sweetpotato casserole made with Bigelow Tea! Casserole? We know, it sounds a little dated, but when you throw in some Ginger Snappish tea … well let’s just say we’re not talking about an old time casserole anymore! This is good stuff. Make it with your holiday meal and you will be loved. Oh, and we’re throwing in a bonus recipe too: Raspberry Holiday Punch. Drink it with joy while you follow our recipe board on Pinterest!

Sweet Potato Casserole


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


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.

Raspberry Holiday Punch


2 cups Cranberry Juice or Cran-Raspberry Juice
Juice of 1/2 lime
2 cups ginger ale or lemon lime soda
Sherbert (Raspberry or Lime)
1 quart (4 cups)
Bigelow Red Raspberry Herbal Tea chilled

Yield: Makes 18 – 4oz. servings

btwed3_Sweet Potatoes That Make You Go, Whoa, From Bigelow Tea


Mix together all ingredients (except soda and sherbert) in punch bowl. Just before serving, add soda slowly to punch bowl and stir gently. Add ice and garnish with fresh lime slices and sherbert.

**Either Bigelow Red Raspberry Herb Iced Tea or Bigelow Red Raspberry Herb hot tea bags can be used in the preparation of this recipe. For iced tea, prepare according to directions on the box. For the hot tea bags prepare according to package directions to make iced tea using 6-8 tea bags per 32 ounces boiling water. Prepare ahead of time and chill.

Optional Garnish: Make a frozen decorative ring
You’ll need:

1 round fluted pan (bundt, tube pan, gelatin mold)
Fresh Fruit

Fill bottom 1/3 of pan with water and freeze until firm. Add fresh or thawed raspberries around pan, alternating with lime slices*; freeze an additional 15-30 minutes or until semi-firm; add remaining water and freeze until set.

To remove ring from container, gently dip in hot water to release edges. Remove and place ring in punch bowl.

*Can use orange, lemon or any fruit you want to accentuate.


Bigelow For Breakfast? Yes, Only This Time The Tea Is In Your Pancakes!

bttues_Bigelow For Breakfast? Yes, Only This Time The Tea Is In Your Pancakes!

You gave them snacks, drinks, a warm bed to sleep in … and now your overnight guests want breakfast?! Even if you’re not exactly a morning person, trust us: you can do this. Fill up your visitors with a stack of Eggnogg’n Pancakes, made with Bigelow Tea. The recipe can be doubled or even tripled for a house full of hungry visitors. And it can be made the night before, while you’re sipping that final mug of Sweet Dreams tea (or something a tad stronger). Yep, with these pancakes on the table, your guests won’t want to leave! Wait, that’s a good thing, right?

Psst … if you have a moment to sneak away, tweet about what you’re feeding your friends and family this holiday season and include the hashtag #bigelowtea!

Eggnogg’n Pancakes


10 Bigelow Eggnogg’n Tea Bags
1¼ cup milk
1 cup flour, sifted
¼ teaspoon salt
1 tablespoon sugar
1 tablespoon baking powder
1 egg
2 tablespoons sour cream
2 tablespoons butter, melted

Yield: Serves: 10-12 pancakes

btwed3_Eat Better Together Month- Try Breakfast And Bigelow Tea


Heat milk in microwave for 2 minutes; add tea bags and let sit for 5 minutes. Squeeze tea bags well and discard. Let cool.

Sift flour and dry ingredients into a mixing bowl.

Beat together egg, infused milk and sour cream. Stir into dry ingredients.

Add melted butter and whisk well. If too thick, add more milk.

Drop a small spoonful on a hot griddle, 1 tablespoon at a time.

This recipe can be doubled or tripled. It stores well overnight.

Top image via

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


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!


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