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Archives for the ‘Tea Tips’ Category

4 Luscious Bigelow Tea Recipes Perfect for New Year’s Day

Whether you’re an early riser who can’t miss the first sunrise of the year or you’re sleeping off too much holiday cheer, what could be better than starting off 2018 with some delicious and comforting food? These four delightful recipes infused with Bigelow Tea are perfect for a yummy New Year’s Day breakfast, brunch or just hanging around the house in your pajamas. (and watching movies, yay!) Give these scrumptious treats a try and tag #TeaProudly to share your favorites!

Eggnogg’n Pancakes

Start your day with these delicious pancakes made with Bigelow’s Eggnogg’n tea.

Prep Time: 5 Minutes

Makes 10-12 Pancakes

Ingredients

  • 10 Bigelow Eggnogg’n Tea Bags
  • 1 ¼ cup (310mL) milk
  • 1 cup (250mL) flour, sifted
  • ¼ teaspoon (1mL) salt
  • 1 tablespoon (15mL) sugar
  • 1 tablespoon (15mL) baking powder
  • 1 egg
  • 2 tablespoons (30mL) sour cream
  • 2 tablespoons (30mL) butter, melted

Instructions

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 (15mL) at a time. This recipe can be doubled or tripled. It stores well overnight.

Vanilla & Cinnamon Baked Challah French Toast

This do-ahead dish makes a perfect breakfast for overnight guests. It can be completely assembled the night before, and will bake while you’re brewing the morning tea. Serve with a fresh fruit salad for a delicious start to your day.

Serves 6-8

Ingredients 

Instructions

Lightly coat the bottom and sides of a 9 x 13 inch baking dish with non-stick cooking spray. Steep 5 tea bags in ½ cup of water for 5 minutes, and allow to cool slightly. In a medium bowl, whisk together the milk, eggs and salt. Add cooled tea and whisk to combine. Arrange a layer of Challah bread in the prepared baking dish, and evenly distribute half of the cream cheese cubes on top. Add a second layer of Challah bread, and slowly pour egg mixture over the top, allowing it to completely soak all the bread. Top with remaining cream cheese cubes, cover with aluminum foil and refrigerate overnight (or at least 2 hours). The next morning, remove from refrigerator and preheat oven to 350 degrees. Bake for 45-50 minutes, until the dish is completely set and lightly browned. Cut into squares and serve with maple syrup if desired.


Vanilla Chai Tea Infused Cinnamon Rolls

An incredibly yummy cinnamon roll perfect for breakfast or brunch. Make most of it the night before so they’re ready quickly in the morning.

Submitted by Michelle

Prep time: 30 minutes

Makes 12 rolls

Ingredients

Cinnamon Rolls

  • 1 c milk
  • Bigelow Vanilla Chai Tea bag
  • 2 1/4 t yeast (1 packet equivalent)
  • 1 t salt
  • 1/4 c sugar
  • 5 T butter, softened
  • 1 egg
  • 3 1/2 c flour

Filling

  • 1/2 c butter, softened
  • 1/3 c sugar
  • 1/2 c brown sugar
  • 1 t cinnamon
  • 1/2 t fresh ground nutmeg
  • 1/4 t fresh ground cloves

Glaze

Instructions

Start making your dough by heating your milk just until it is steaming. Add the tea bag and let it steep for five minutes while the milk cools somewhat. Remove the tea bag, and add your milk to your mixing bowl. Top with your yeast, sugar, salt, and 1 cup of flour. Mix until thoroughly combined.

Add your softened butter and mix again. When mostly incorporated, add the egg and bring to medium speed to beat together. Once incorporated, add your remaining flour slowly to ensure your dough isn’t too dry. Mix on low speed until your dough comes together in a ball.
Remove the dough to a lightly floured surface and knead for five to ten minutes, until the dough springs back when you press lightly into it. Return to your bowl and cover with a towel. Let rise for an hour until doubled in size.

Remove the dough from your bowl once risen and roll out to a 9 by 15 rectangle. Using the wrapper as a holder for your 1/2 cup of butter, spread it over the dough, leaving a one inch gap along the top long side so the dough will still stick later. Use the wrapper to spread any remaining butter into the bottom and sides of a 9×13 pan so that your cinnamon rolls won’t stick to it later.

Mix together the remainder of your filling in a separate bowl. Use a fork to combine the sugars, cinnamon, nutmeg, and cloves. Spread this over the butter on your rectangle using your fork.

Roll up your rectangle into a long log, starting at the bottom and leaving the uncoated edge for the end. Use a serrated knife to slice into 12 equal pieces.

Carefully lift each piece and place it into your buttered pan. Some will touch and others won’t. Replace the towel and let rise for 30 minutes or place in the fridge overnight to finish in the morning. If finishing in the morning, remove the rolls from the fridge and let sit on the counter, still covered by the towel, for 45 minutes.

Preheat your oven to 350 degrees while your cinnamon rolls are rising. Once they are ready to bake, remove the towel and bake uncovered in your oven for 30 minutes until golden brown and the filling has started to bubble at the edges.

Cool in the pan while you make the glaze. Brew a cup of Bigelow vanilla chai tea. In a small mixing bowl, add melted butter, vanilla, and powdered sugar. Pour the hot tea over this. Using a fork, stir until thoroughly combined, adding a bit more tea to thin the glaze if needed. Pour the glaze over your cinnamon rolls and enjoy immediately.

Note–These are best eaten the day they’re made but can be stored on the counter in a tightly sealed container for another 1-2 days, if needed.

For step-by-step instructions visit Michelle’s site Honest and Truly


Chai-infused Creme Brulee French Toast

Reinventing a favorite recipe using Bigelow Tea Vanilla Chai Tea in the Chai-infused Creme Brulee French Toast Bake. It sticks with my need to offer nutritious foods but is decadent tasting as well! 

Submitted by Schema

Prep time: 30 minutes

Ingredients

  • Bigelow Vanilla Chai Tea Bags
  • 1/2 cup water
  • 5 slices of bread, torn
  • 3 eggs
  • 1/2 cup evaporated skim milk (or milk of choice)
  • 1/4 cup +1 TBSP Agave (or honey)
  • 1/4 cup coconut oil
  • 1/4 tsp nutmeg (optional but I love the extra flavor nutmeg adds)

Instructions

Preheat oven to 425.  Brew 2 Bigelow Vanilla Chai Tea bags in 1/2 cup of water. Set aside.

Melt Coconut oil completely and add agave to it. Whisk to combine.   Combine Tea, milk, eggs, and nutmeg. Set aside.

Pour half of coconut oil mixture in bottom of square pan.  Place torn bread on bottom on the coconut oil mixture. Pan egg mixture over bread.  Top with last half of coconut mixture.

Bake for about 30 minutes or until completely cooked.

Tea and Treats – The Perfect Finale to Your Holiday Fete!

Your calendar is filling with fun times meeting and greeting your peeps…the holiday season is here!

To prepare for both your planned gatherings and those inevitable drop-in guests, why not keep some special cakes, cookies and of course Bigelow Tea on hand??  Seasonal Bigelow tea flavors like EggNogg’nPeppermint Bark, Hot Cinnamon and Ginger Snappish are fun to serve at any get together.  As for the welcome sweet treats, Bigelow’s #TeaProudly community and resident chefs have developed some awesome recipes, each made more special with the festive flavors of Bigelow tea cooked right into the recipe.

Tea, cake, cookies, dessert, oh my!… what a sweet, memory making way to celebrate the holidays. Enjoy and bon appetite TeaProudly-ites!

Constant Comment Spice Cake

Check out this tasty, yet easy recipe to make which is perfect to have on hand for guests.  And course this recipe includes the sweet, spicy taste and aroma of “Constant Comment” which has made this Bigelow tea so famous.  Fun Fact: did you know the first spice cakes are said to have originated in New Hampshire and are known to have a long shelf life due to the denseness of the cake? That works…especially during the holiday season, right?!

Ingredients

  • ½ cup milk
  • Bigelow Constant Comment® Tea Bags
  • ½ cup unsalted butter (1 stick)
  • 1 cup sugar
  • 3 eggs, room temperature
  • 1-⅔ cups flour
  • 2-½ teaspoons baking powder
  • Confectioners sugar

Instructions

Preheat oven to 350° F. Grease and flour a 9″ round cake pan. 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. In large mixing bowl, cream butter and sugar until smooth. Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. Add flour and baking powder; mix until a smooth batter forms. Pour batter into pan. Bake approximately 35 minutes, or until center of cake springs back when touched. Cool on wire rack before removing from pan. Let cool completely before serving. Dust top with confectioners’ sugar.

Orange Spiced Madeleines

If cookies are more your jam, make it a Madeleine, specifically an Orange Spice Tea infused one. Dating back to the days of Louis XV in 1700’s France, these famous delicate treats were and are an ideal pairing to tea, and the orange spice flavor gives them a modern twist.  The Seaside Baker developed this recipe which King Louie would for sure give the thumbs up to.

Ingredients

  • 1/2 cup unsalted butter
  • 2 Bigelow Orange Spice tea bags
  • 2 tablespoons boiling water
  • 4 eggs
  • 2/3 cup granulated sugar
  • 1 tablespoon orange zest
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees.
Butter and flour madeline pan or spray with nonstick cooking spray.
In a microwave safe bowl, melt butter.  Place tea bags in 2 tablespoons boiling water and steep for 5 minutes then pour into melted butter.
Meanwhile, beat eggs and sugar for 5 minutes on medium high speed.
Once batter is pale and have doubled in volume, gently fold in orange zest.
In a separate bowl, sift together flour, salt, and baking powder. Add sifted flour in three parts, gently folding flour into egg batter after each addition. Slowly pour butter into batter while folding it in.
Spoon about 1 and 1/2 tablespoons of batter into each shell.
Bake Madelines for 8 to 10 minutes.
Cool completely then sprinkle with powdered sugar and cinnamon.

The Crowning Glory to your Holiday Cookies

For the kids at the table, or for a memory making holiday activity, ice sugar cookies with frosting made even more delicious with Bigelow Eggnogg’n tea.  Hey did you know that the practice of icing cookies with a hardening frosting like our Eggnogg’n variety came to be in the early 18th century, replacing meringue icing which had to be dried out by an oven… who has the patience for that!  Bigelow’s frosting recipe pairs perfectly with any holiday cookie, is quick and easy to make and, best of all, tastes as good as it looks!

Ingredients

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

Figs Brulée with Vanilla-Eggnog Ice Cream

When the occasion calls for a bit of sophistication, a show stopper but simultaneously super easy to make recipe is this Fig Brulee.  A take on Crème Brule, Fig Brulee rivals the famous creamy dessert which France claims originated in the 1600’s in the Palace of Versailles.  Bigelow has bested the concept by making a fruity, no-bake variation and adding a cool touch of flavor with vanilla eggnog ice cream made with Bigelow Eggnogg’n tea.  This will be sure to wow those not-easily-impressed guests!

Ingredients

  • 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
  • ½ cup sugar

Instructions

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.

Make Way For Cupcakes, Bigelow Tea-Style!

Did you know that the term cupcake refers to “any small cake that is about the size of a teacup,” according to the Internet? No? It also means THE BEST THING IN THE WORLD. Yummmm! Reason #1 to make a batch today? (Um. Do you need a reason? Because cupcakes!) Well, it’s National Cupcake Day, so it’s only fitting to enjoy one (or a dozen… whatever) with a cup of Bigelow Tea. And, guess what, there are even a few recipes here to get you started. Or, make your own, tag #TeaProudly and make the world drool.

But, first, how about some random nuggets of history on the cupcake? Did you know that cupcakes were mentioned as far back as 1796 in American Cookery by Amelia Simmons? However, the earliest documentation of the term “cupcake” appeared in a cookbook in 1828. Someone was definitely on to something, because today, cupcakes are trendy with a capital “T.” While a standard cupcake recipe uses the same basic ingredients (butter, sugar, eggs and flour—easy enough!), these days you can find unique cupcakeries and bakeries across the globe. There are countless flavors, designs and ingredients to choose from. Check it out and see for yourself!

Tea and Banana Bread Cupcakes

Ingredients

Cupcakes

2 ½ cups of all purpose flour

1 tsp of baking soda

½ tsp of baking powder

pinch of salt

2 very rip bananas (mashed)

1 tsp of vanilla

1 stick of softened butter

1 cup of sugar

2 eggs

½ cup of Bigelow Vanilla Chai Tea

½ tsp of nutmeg

½ tsp of cinnamon

¼ cup of half and half OR milk

Banana Buttercream

2 bananas mashed

3½ cups of powdered sugar

2 sticks of butter

Sugar Decorations

2 cups of sugar

1 cup of water

½ tsp of cream of tarter (stabilizes)

Instructions

Cupcake Instructions

Mix all the dry ingredients together. This includes the flour, baking powder, baking soda, salt, sugar, nutmeg and cinnamon. Add the softened butter, vanilla and eggs and stir. Add the mashed bananas. Next add the Bigelow Tea. And then add the half and half. Bake at 350F for 15 minutes or until a toothpick comes out clean.

Frosting Instructions

First whip the two sticks of softened butter. It’s best to let the butter come up to room temperature slowly, try to avoid microwaving them to soften them. Add the mashed bananas…try and find very ripe bananas. Add the powdered sugar little by little. If you need it to be stiffer, just add more sugar, if it’s too stiff, then add a tablespoon of milk.

Sugar Decorations

Okay these are SOOO EASY. Add all the ingredients into a pot and turn on medium high heat. You’ll need a candy thermometer and watch it closely. Stir constantly and after about 15 minutes it should be around 340F. Once it reaches around 320, be careful! Sugar can burn quickly! Once it reaches 340F, get some parchment paper, spray it with non-stick spray and pour the caramel sugar mixture onto it. Immediately the mixture starts to cool. Tip: slide a bendable cutting board under it and slowly form a log. Once the caramel is cool enough (2-5 minutes), slowly snip off pieces with scissors and form different creations. Just be careful because the sugar is still hot.

Pumpkin “Constant Comment” Cupcakes

Ingredients

Bigelow Constant Comment tea bags steeped in ½ cup boiling water

½ cup butter

1 cup granulated sugar

1 cup brown sugar

4 eggs

1 can (15 ounces) of pumpkin puree

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup vegetable oil

Instructions

Preheat oven to 350 degrees (F). Steep tea and set aside to cool (be sure to squeeze tea bags to get all the liquid). Cream together butter and sugar until light and fluffy. Slowly add eggs, one by one. Once eggs are combined, add the can of pumpkin. In a separate bowl, sift together flour, baking powder, baking soda and salt. To the tea that has been steeped, add enough vegetable oil to reach the ¾ cup mark on measuring cup. Alternate mixing the wets and dries to the pumpkin mix until combined. Scoop mixture into cupcake liners and bake for 20 minutes or until a tooth pick is inserted and comes out clean.

London Fog Cupcakes

Ingredients

1/2 cup milk

3 egg whites

1 tsp vanilla

1 vanilla bean

1 cup flour

1/4 cup & 2 tbsp sugar

2 tsp baking soda

1/2 tsp salt

4 tbsp butter

2 tbsp vegetable oil

3 cup powdered sugar

1 cup butter

Earl Grey tea bag

1 tsp vanilla extract

2 tbsp Earl Grey tea

Instructions

Preheat oven to 350 degrees.

In a small bowl, combine the milk, egg whites, vanilla, and the scraped insides of the vanilla bean.

In a larger bowl, mix together the flour, sugar, baking soda and salt.

On low speed, add the butter and oil and mix until you have a crumb texture. On medium speed, add the milk mixture and mix for two minutes until light and fluffy. Scoop the mixture in to a muffin tin and fill each cup 3/4 of the way.

Bake for 12-15 minutes until a toothpick comes out clean.

While the cupcakes are baking, melt the butter in a small sauce pan. Add the Earl Grey tea bag and steep over low heat for five minutes.

Put the butter in the fridge for 20 minutes. When the butter has solidified, take it back out and mix it together on medium speed with the powdered sugar, and vanilla. Add the Earl Grey tea a little bit at a time until you have the consistency you like.

When the cupcakes are cool, frost them!

Lavender Honey Earl Grey Cupcakes

(pictured at top)

Ingredients

Cupcake Ingredients:

2/3 cup whole milk

4 Bigelow Earl Grey teabags

1 3/4 cups all-purpose flour

1 1/2 tsp baking powder

2 tsp dried lavender

1/2 tsp salt

1/2 cup butter at room temperature

1 cup granulated sugar

1/4 cup honey

1 tsp vanilla extract

1 tsp lavender paste or extract (optional)

2 eggs at room temperature

Honey and dried lavender to garnish (optional)

Frosting Ingredients:

8 oz. cream cheese

1/4 cup honey

1/2 tsp vanilla extract

2 cups heavy cream

Instructions

Warm 2/3 cup whole milk in the microwave, then let 4 Bigelow Earl Grey teabags steep in the milk for about 10 minutes. The milk will eventually resemble a caramel color. When the tea is done steeping, carefully squeeze the teabags to wring out milk. Before disposing of the teabags, snip off the Earl Grey tags if you wish to use them to decorate your finished cupcakes. Allow the milk to cool to room temperature.

In a medium bowl, combine flour, baking powder, dried lavender, and salt. Set aside.

In a separate mixing bowl, beat butter, sugar, honey, vanilla, and lavender paste using an electric mixer on medium-high speed for 30 seconds. Add eggs one at a time, beating until well incorporated. Finally, mix in the Earl Grey-infused milk.

Add flour mixture in small batches, beating on low speed until the batter is just combined.

Preheat oven to 350 degrees F. Line a muffin tin with paper liners, and spoon batter into each cup until three-fourths full. Bake for 20-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes completely.

To make frosting, beat cream cheese, honey, and vanilla extract with an electric mixer on medium speed until light and fluffy. In half-cup batches, slowly add the heavy cream, beating until each addition forms stiff peaks. This frosting recipe makes a pretty big batch. I don’t mind because it’s my favorite frosting recipe (so light, and not overly sweet) and I like to pile my cupcakes high with frosting. But if you have leftovers, know that it refrigerates well.

Pipe frosting onto cupcakes however you wish. I like to use a star tip to create a “nest” on top of the cupcake. Just before serving, I garnish with dried lavender and carefully pour a dollop of honey into the center of the nest. If you saved your Bigelow Earl Grey tags, tape them to toothpicks and use them to decorate a few of your cupcakes.

6 Festive Bigelow Tea Drink Recipes For Holiday Gatherings

The holiday season is a wonderful time of year to enjoy good food, fun with friends, plenty of love, laughter and……you guessed it, tea!  Speaking of fun……these six heavenly drink recipes made with Bigelow Tea will amaze and delight your holiday guests. So jump right in and start celebrating six sensational suggestions for holiday entertaining that are sure to be nothing short of awesome!

1. Ugly Holiday Sweater Party

Who doesn’t love a good ugly sweater party, right?! This traditional spiced treat will warm your guests when (baby) it’s cold outside. Laugh it up and don’t forget to have guests vote for their favorite ugly sweater at the end of the night!

Orange & Spice® Hot Mulled Wine

Warm your guests this winter with this traditional treat – wine spiced with Bigelow’s Orange & Spice tea.

Makes 8 4-oz drinks

Ingredients

4 cups red table wine

4 Bigelow Orange & Spice® Herbal Tea Bags

½ cup light brown sugar

1 bay leaf

Instructions

Try a Bigelow “Naughteas” Cocktail – a drink made using Bigelow Orange and Spice herbal tea and alcohol. Place red wine in a medium saucepan and heat to simmer. (DO NOT BOIL.) Add tea bags and let sit over low heat for 30 minutes. Squeeze and remove tea bags. Add sugar and bay leaf, stirring until sugar is dissolved. Let wine sit over low heat for another 10 minutes, then remove bay leaf. Reheat and serve as needed.

2. Cookie Exchange

Cookies, cookies, everywhere—can you say yum?! Make your holiday cookie exchange super special with this classic hot drink that is sure to complement any scrumptious holiday delight that comes your way!

Hot Eggnogg’n Buttered Rum

A popular classic hot drink using Bigelow’s Eggnogg’n tea. It’s the ultimate hot drink for winter.

Serves 6

Ingredients

6 tea bags Bigelow Eggnogg’n 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

⅛ teaspoon salt

8 to 12-ounces (1 to 1 ½ cups) clear rum

Whipped cream, optional

*Variations: Try using Bigelow Apple Cider Herbal Tea or Bigelow Pumpkin Spice Tea

Instructions 

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, and 6 ounces hot brewed tea. Mix until Spiced Butter melts. Garnish with whipped cream, if desired. 

3. Holiday Decorating & Tree-Trimming Party 

Get the bells, bows and boughs out and celebrate with this delicious nonalcoholic party punch the kids will love! For a grown-up punch, kick it up a notch by adding champagne instead of sparkling water.

Sparkling “Constant Comment” Tea Holiday Punch

This delicious and refreshing party punch is made with Bigelow Constant Comment tea, adding a bit of spice to this beverage.

Makes 25 4-oz. Drinks

Ingredients

4 cups water

6 Bigelow “Constant Comment” Tea Bags

2 quarts Sparkling Water**

1 12-oz. can frozen lemonade concentrate

1 12-oz. can frozen orange juice concentrate

1 8-oz. can crushed pineapple with juice

Garnish with Orange Slices

Instructions

In a saucepan, bring water to boil, add tea bags, cover and steep for 5 minutes. Remove tea bags. Allow tea to cool; then chill. Just before serving time, combine tea, sparkling water or Champagne, juice concentrates, and pineapple in a large punch bowl. Garnish with Orange Slices ** Celebrating a special event? Spark it up by substituting 1-½ to 2 bottles of Champagne for the Sparkling Water

4. Holiday Brunch 

It’s not breakfast, it’s not lunch, but whatever you call it, brunch is the bomb! Make your holiday brunch extraordinary with this festive and refreshing nonalcoholic raspberry punch!

Raspberry Holiday Punch

A non-alcoholic drink your holiday guests will love and Bigelow helped you make it with Red Raspberry Herbal tea.

Makes 18 24-oz drinks

Ingredients

2 cups Cranberry Juice or Cran-Raspberry Juice

Juice of ½ lime

2 cups ginger ale or lemon lime soda

Sherbet (Raspberry or Lime)

1 quart (4 cups)

Bigelow Red Raspberry Herbal Tea—chilled

Instructions

Mix together all ingredients (except soda and sherbet) in punch bowl. Just before serving, add soda slowly to punch bowl and stir gently. Add ice and garnish with fresh lime slices and sherbet. **Either Bigelow Red Raspberry Herbal Iced Tea or Bigelow Red Raspberry Herbal 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 Water Fill bottom ⅓ 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.

5. Feast of the Seven Fishes 

This longstanding Italian holiday tradition has been embraced and celebrated by people around the globe. Skip the espresso and kick back with this hot holiday tea recipe to top off your holiday feast!

Hot Holiday Tea

Instead of hot chocolate or coffee, why not a cup of tea using Bigelow’s Apple Cider Herbal tea along with a little kick.

Serves 4

Ingredients

1 ⅓ (340mL) water

8 Bigelow® Apple Cider Herbal Tea Bags

1 ⅓ cups (340mL) cranberry juice

1 cup (250mL) burgundy wine

Cinnamon sticks as a garnish

Instructions

In a medium saucepan, bring water to boil, add tea, cover and let steep for 5 minutes. Remove teabags. Stir in cranberry juice and wine. Return to medium heat. Heat thoroughly. Serve in a large pottery mug. Garnish each cup with a cinnamon stick.

6. New Year’s Eve  

HAPPY NEW YEAR! Go ahead and put off those pesky resolutions–ring in the New Year with this elegant and vibrant red champagne punch!

Pomegranate Pizzazz Champagne Punch

The bright red color of this sparkling punch is perfect for the holidays. The addition of fresh pomegranate seeds makes it extra-festive!

Serves 6-8

Ingredients

1 ¼ cups boiling water

6 Bigelow® Pomegranate Pizzazz Herbal Tea Bags*

750-ml bottle champagne or sparkling wine, chilled

2 tablespoons orange juice

¼ cup fresh pomegranate seeds (optional)

*Variation – Red Raspberry Champagne Punch: substitute 6 Bigelow® Red Raspberry Herbal tea bags for the Bigelow Pomegranate Pizzazz and substitute ½ cup fresh raspberries for the pomegranate seeds.

Instructions

The bright red color of this sparkling punch is perfect for the holidays. The addition of fresh pomegranate seeds makes it extra-festive! Combine water and tea bags and allow to steep for 5 minutes. Thoroughly squeeze tea bags and remove. Add orange juice. To chill, place tea concentrate in the freezer for 30-45 minutes. Pour champagne into a large pitcher. Add tea mixture and pomegranate seeds to pitcher and stir. Serve immediately.

Bigelow Tea. Cookies. Recipes. Yum!

From chocolate chip to pumpkin spice, cookies are full of all kinds of yummy goodness. It’s no wonder that people all over the U.S. celebrate National Cookie Day on December 4th!  In fact, Sesame Street’s Cookie Monster loves these sweet treats so much that he proclaimed his own National Cookie Day in The Sesame Street Dictionary. (Hmmmm….wonder if he likes to dunk his cookies in tea, too?)

Not only that, the cookies we know and love today were discovered by accident! According to culinary historians, before baking a large cake, Dutch bakers would put a small amount of batter in the oven to test the temperature. When they took a taste of these little cakes, they discovered that the bits of baked batter were scrumptious–and the cookie was born!

Whether you like your cookies crisp, crumbly or chewy, the holiday season is a wonderful time to pay homage to this delicious treat! These five special cookie recipes are perfect to swap and share with friends, family (or anyone!), so grab a cup of Bigelow Tea, your favorite cookie ingredients, and get to celebrating!

Vanilla Drop Cookies

These tender little cookies require no rolling, chilling or cutting. Made with Bigelow French Vanilla Tea, these treats will take you back years ago to Grandma’s kitchen.

Makes 2 dozen cookies

Ingredients

  • ¼ cup (60mL) whipping cream
  • Bigelow® French Vanilla Tea Bags
  • ½ cup (125mL) butter, softened
  • 1 teaspoon (5mL) vanilla
  • 1 cup (250mL) sugar
  • 1 egg
  • 1 ½ cup (375mL) flour, sifted
  • ½ teaspoon (2.5mL) salt
  • 1 teaspoon (5mL) baking powder 

Instructions

Heat cream in microwave for 1 minute or until it comes to a low boil. Remove from microwave and add tea bags. Let steep for 5 minutes. Squeeze bags of excess cream and set aside. Cream butter with vanilla and sugar until light and creamy. Add egg and beat until incorporated. Sift flour, salt and baking powder. Add flour mixture and cream alternately. Mix well between additions. Preheat oven to 350ºF (180ºC). Grease cookie sheet. Drop cookies, using a teaspoon, onto greased cookie sheet. Bake in oven for 15 minutes. Cool on cookie sheet.

 

“Constant Comment” Biscotti

“Biscotti” is Italian for “twice baked”, and thus the reason these cookies are so deliciously crunchy. The flavors of “Constant Comment” come through in both the cookie dough and the icing, which gets drizzled over each biscotti for a sweet finish.

Makes 2 dozen biscotti

Ingredients

  • 1 cup hot water
  • Bigelow® Constant Comment Tea Bags
  • 1 stick unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 eggs
  • 2 ¾ cups unbleached white flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup white chocolate chips
  • 1 cup powdered sugar

Instructions

Preheat oven to 375 degrees and place rack on middle setting. Line a large baking sheet with parchment paper. In a measuring cup, steep tea bags in hot water for 5-7 minutes. Thoroughly squeeze tea bags into cup before discarding. Place tea into a small saucepan and boil until liquid is reduced to ½ cup. In a large bowl, combine butter, sugar and eggs. With an electric mixer, beat on high speed for one minute.

Add ¼ cup plus 2 tablespoons of the prepared tea (reserving the remaining 2 tablespoons for icing) to butter/sugar/egg mixture, and mix to combine. In a smaller bowl, combine flour, baking powder, and salt and stir to combine. Add to wet mixture a little at a time, and stir to combine. Add white chips and stir to evenly incorporate. Turn dough onto a prepared pan and with lightly floured hands, form into a log, approximately 16 inches long by 3 inches wide and ½ inch high.

Bake for 20 minutes, remove from oven. Allow to cool for 5-7 minutes. Cut each log crosswise into ½ inch wide slices. Lay each slice on its side on the baking sheet, and return to oven for an additional 20 minutes. Cool completely on a rack, and prepare icing. To make the icing, combine 1 cup powdered sugar and 2 tablespoons of the remaining tea. Stir to combine. Once biscotti are cooled, drizzle icing is a zigzag pattern over each one.

Lemon Lift® Glazed Butter Cookies

These cookies are not just for Christmas; your family will enjoy them all year round. The tangy flavor of Bigelow Lemon Lift Tea makes them mouth-watering.

Makes 4 dozen cookies

Ingredients

  • ⅔ cups confectioners’ sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • Bigelow Lemon Lift® Tea Bag

Instructions

Beat together the sugar and butter until smooth and creamy. Stir in flour and salt, blending until dough is formed. Divide dough in half; shape into disks and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 350° F. Roll dough on lightly floured surface to ¼”” thick. Cut into shapes with cookie cutters, re-rolling scraps for additional cookies. Place cookie shapes on ungreased cookie sheets and bake 12-15 minutes, or until edges start to brown. Remove cookies to wire racks to cool. Drizzle with Lemon Lift® Glaze.

*Lemon Lift® Glaze: Pour 2 tablespoons boiling water over 1 Bigelow Lemon Lift® tea bag in a small bowl. Let steep 5 minutes. Remove tea bag, squeezing out liquid. Gradually stir in 1 to 1 ½ cups confectioners’ sugar until mixture is a glaze consistency, adding a few drops yellow food coloring, if desired.

Pumpkin Spice Meringue Cookies with Pecans

This fluffy meringue cookie adapts to the fall season by adding Bigelow Pumpkin Spice Tea to the recipe. These tiny morsels are low in calories too.

Makes 2 dozen cookies

Ingredients

  • ¼ cup hot water
  • Bigelow® Pumpkin Spice Tea Bags*
  • Egg whites from 2 large eggs, at room temperature
  • ½ teaspoon Cream of Tartar
  • ½ cup superfine sugar
  • ¼ cup chopped pecans (or walnuts)
  • Parchment paper

*Variations:  Mint Medley Meringues: Substitute Mint Medley Herbal Tea for the Pumpkin Spice, and substitute crushed peppermint candies (or candy canes) for the pecans.  

Ginger Spice Meringues: Substitute Ginger Snappish Herbal Tea for the Pumpkin Spice, and finely chopped crystallized ginger for the pecans.

Instructions

In a measuring cup, steep tea bags in hot water for 5 minutes. Thoroughly squeeze tea bags into cup before discarding. Allow tea to cool. Preheat oven to 275º and place rack on middle setting. Line a large baking sheet with parchment paper. Beat egg whites on medium-high speed with an electric mixer, until soft peaks form (about 2 minutes). Add the cream of tartar, then the sugar, a little at a time, and raise the speed of the mixer to high. Add 1 teaspoon of the prepared tea and continue to beat on high until stiff peaks form (about 5 minutes). The mixture should be very voluminous and look like fluffy whipped cream. Don’t over-beat…the mixture should look glossy, not dry.

Using a 2 oz. ice cream scoop (or 2 spoons), place rounded mounds of meringue (about 2 tablespoons per cookie) onto prepared baking sheet and sprinkle with chopped nuts. Bake for 45 minutes, until firm to the touch. Turn off oven and allow the cookies to slowly cool as the oven cools (at least another hour). They will be crisp on the outside, with a slightly soft center. When they are finished, they will release from the parchment very easily. Cool completely on a wire rack before storing in an airtight container on the counter-top. Note: Superfine sugar is sometimes sold as “”castor”” or “”caster”” sugar and is available in the baking section in most supermarkets. You can make your own superfine sugar by processing regular granulated sugar in a food processor for approximately 30 seconds.

Note: High humidity can sometimes affect the results of this recipe. Dry days are best to make meringues.

 

The Crowning Glory to your Holiday Cookies

A flavorful frosting for cookies, scones, muffins and cakes using Bigelow Eggnogg’n Tea.

Ingredients

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. Mixture 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.

Oh My – It’s Time for Pie!

December 1st is National Pie Day and we can only guess that the #TeaProudly community (and Bigelow Tea of course) are down for this celebration, right?!

So “why pie”?  Here are some fun pie facts to share with anyone who is asking:

  • Humble (Pie) Beginnings –  The Ancient Greeks, as far back as 5th century BC, described sweetmeats, including small pastries filled with fruit, which many think were the first pies.
  • Pie Talk – the word pie is said to derive from magpies, the name of the species of wild birds known for their hiding and hoarding skills. The history of the connection between the dessert and the bird species is not clear; some say birds were a delicacy and cooked into pies, others rationalize pies have hidden fruits and delicacies under their crusts, likening this to the magpie.
  • Pie In The… – Pieing – the technical name for a pie in the face – is an old standard when it comes to comedy sketches.  The first incidence of pieing was in a 1909 silent film called “Mr. Flip”.

Whatever the origins or backstory, at Bigelow Tea we know pie is best served as dessert, or anytime snack, with your fave tea, hot or iced.  In fact, why not take the pie / tea combo a step further by trying out this tea infused pie recipe?  Bigelow Earl Grey Meringue Pie has a rich aroma and taste of natural bergamot from our Earl Grey Tea…total yum…and a true #TeaProudly pie eating moment once you take your first bite!  Enjoy!!

Bigelow Earl Grey Meringue Pie

Ingredients

  • Bigelow Earl Grey Tea bags
  • 1 1/2 cups water
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 4 egg yolk
  • 1  puff pastry shell
  • 4 egg white
  • 6 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cream of tartar

Instructions

Heat oven to 400.

Place pastry into baking dish of choice and make holes with fork to let air escape. Place some weight on pastry to prevent it from rising and bake till golden brown. Let cool till ready for use.

Heat water and steep tea ten minutes.

Combine 1 cup sugar, flour, cornstarch and salt and stir into tea.  Bring to a boil and whisk in butter.

Stir together egg yolks and temper with hot tea mixture and then return to pot and bring back to a boil then pour into prepared pasty shell.

Whisk egg whites with either lemon juice or cream of tartar. When soft peaks form add sugar and continue whipping till firm peaks form.

Spread over pastry and let it touch edges. Bake at 400 till meringue begins to brown and let cook till merigue is firm and cooked through. If meringue begins to get to dark lower temp to 300 and let cook till meringue sets.

Chill and serve.

Pair Your Favorite Comfort Food With Bigelow Tea

Rough day? We hear you. Those happen, and you know what? Bigelow Tea is a hug in a mug. So when you add your favorite comfort food to the mix, it’s literally the definition of a *perfect* pair.

While tea goes well with everything, it’s worth knowing that in general, when it comes to tea and food pairings, the stronger the tea, the more hearty the food. So, here goes: a few of our best comfort food and tea pairings. Put them in your back pocket for a rainy (or sleepy or sad or long) day or try it out for the holidays with family!

  1. Comfort = Anything sweet. If chocolate, rich treats and sugary goodness are your go-to, an Oolong or bold black tea – like English Teatime  or Vanilla Chai – will do the trick. Lighter foods, like an angel food cake or French madeleines pair well with a cup of green tea.
  2. Comfort = All things savory. Dreaming of sandwiches? Say, these Ham and Pear Sandwiches or this juicy Chamomile Braised ChickenTry an herbal tea, like I Love Lemon.
  3. Comfort = Salt + spice. Like salt and spice (yup, everything nice)? You’ll love pairing your favorite comfort food with a robust cup of Darjeeling. This flavor pairs well with rich, creamy, or spice-forward dishes.
  4. Comfort = Homestyle cooking. Soups? Mashed potatoes? Meat? Cheese. Earl Grey all the way. Earl Grey’s smooth flavor and bright citrus aroma perfectly complement the strong, earthy flavors in red meat dishes like Orange Beef and Chinese Broccoli, and Lamb Kebabs with Mashed Sweet Potatoes.
  5. Comfort = Breakfast. Maybe you’re a breakfast lover, in which case, you can’t go wrong with Bigelow sweet herbal teas, like Chamomile Mango. Try a cup with these recipes for Vanilla & Cinnamon Baked Challah French Toast or Caramel Apple Crunch Muffins. Yum!

Whatever your feel-good fix, there’s a Bigelow Tea flavor that’s sure to complement. And hey, if that doesn’t turn things around for you, talk it out with a friend or family (perfect timing with Thanksgiving tomorrow!). Whether it’s over a cup of tea or not (though a cup of tea never hurts), it always helps to spend some time, express yourself and share a laugh with your favorites in #TeaProudly style. Enjoy!

10 Fabulous Facts You Might Not Know About Tea

Ahhhh, wonderful, warm soothing tea. Who wants a cup? Apparently, a lot of us do—87 percent of millennials drink tea! So….tea lovers, want to expand your tea knowledge? Cozy up with a mug of your favorite Bigelow Tea and check out these ten fabulous facts about tea:

  1. White, green, oolong and black teas come from the leaves of the same tea plant species, Camellia sinensis. (now that’s a fun fact!)
  2. Herbal tea isn’t really tea at all. It’s made from an infusion or blend of leaves, fruit, bark, roots, or flowers of almost any edible non-tea plant. (Wow, who knew?)
  3. Sri Lanka is one of the best places on earth to grow tea. Bigelow Tea founder Ruth Campbell Bigelow fell in love with tea from the region and initiated a partnership with tea growers that has continued for over 70 years!
  4. The word tea comes from the Chinese T’e, which was the word in the Amoy dialect for the Camellia sinensis plant. In Mandarin, the word was ch’a, which is where the word chai is derived from. No matter how you say it, tea is delicious!
  5. Did you know that tea can be deliciously paired with food, just like wine?
  6. Earl Grey tea contains oil of bergamot, a fragrant citrus fruit with a green color similar to a lime. (Mmmmmmm.)
  7. 85 percent of tea consumed in United States is iced, according to Peter Goggi, president of Tea Association of the USA. Sip on, iced tea lovers!
  8. The tea bag was accidentally invented by an American. In 1904, tea and coffee importer Thomas Sullivan sent out samples in small silk pouches to customers. They popped the bags right into hot water and voilà—tea bags are by far the most popular way to brew tea these days!
  9. English author George Orwell penned the essay, “A Nice Cup of Tea,” first published in the London Evening Standard on January 12, 1946. His rules for making tea cover matters such as the best shape for a teacup and the advisability of using water that is still boiling. (Writers sure are a passionate bunch!)
  10. We can thank Anna, the 7th Duchess of Bedford, for the traditional English teatime as we know it. In 1840, Anna started nibbling on a light afternoon meal with tea to help stave off hunger pangs in between lunch and the late dinner hour. Makes sense–who wants to hear their stomach growling all day?

Thirsty for more tea knowledge? Read on and tag #TeaProudly to share more fun facts with the world!

It’s Almost T – Time… Thanksgiving with Bigelow Tea!


Thanksgiving is all about family, fun and of course, that much anticipated feast!  If ever there was an important meal to share with the ones you love, it’s our all-American, multi-dished, prepared with love, eating for hours on end Thanksgiving sit-down.

The Bigelow Tea family  is all about traditions, many originating with their love of tea and commitment to their customers.  Family owned for three generations, the Bigelow family enjoys sharing their history, anecdotes and recipes with everyone in the #TeaProudly community and hearing about theirs.  After all, special moments of togetherness and sharing is what defines this holiday.

A favorite part of Thanksgiving preparations is finding new dishes to try out and share.  Of course the traditional favorites have to make an appearance, but some fresh and lively newcomers are always a welcome addition to the table.  To #TeaProudly to the max this Thanksgiving, invite Bigelow’s fragrant and bold tea ingredients to your cooking marathon session and welcome flavor sensations your guests will love.  And, don’t forget to serve tastes of the season teas with and after your meal, hot and iced… including new Bigelow Tea Benefits if you might feel the effects of overindulging!

Try out these recipes that are bound to be requested any time of year… enjoy and happy Thanksgiving!

Miniature Vegetable Quiches

Ingredients

Tea Concentrate:

Vegetable Tea Mixture:

  • 2 tablespoons extra virgin olive oil
  • ¾ cup diced colored bell peppers
  • ½ cup asparagus tips/ cut into small pieces, ½ – 1 inch
  • ½ cup frozen peas
  • 1 tablespoon minced shallots
  • ¼ cup tea concentrate

Egg Mixture:

  • 6 large eggs
  • ½ cup half and half
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked pepper
  • 4-ounces (½ of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces
  • Dill, optional garnish

Instructions

Place tea bags in a 2-cup glass measure. Add water. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. (About ½ cup tea concentrate.) Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside. In 10-inch non-stick skillet place olive oil. Heat for 1 minute. Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened. Add ¼ cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated. Remove from heat; set aside. In large bowl stir together eggs, half and half, salt and pepper. Mix well. In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture. Repeat with remaining ingredients. Bake for 15 to 18 minutes or until very lightly browned near edges. Remove from oven. Cool slightly. Garnish with dill if desired.

Lemon Orzo with Roasted Vegetables

Ingredients

  • 1 zucchini, washed and cubed
  • 1 red bell pepper, 1-inch (2.5cm) diced
  • 1 yellow bell pepper, 1-inch (2.5cm) diced
  • 1 red onion, peeled, 1-inch (2.5cm) diced
  • 2 garlic cloves, minced
  • ¼ cup (60mL) extra virgin oil
  • Freshly ground pepper and salt to taste
  • ½ pound (250g) orzo
  • ¼ cup (80mL) boiling water
  • Bigelow® I Love Lemon Herbal Tea Bags
  • ¼ cup (60mL) vegetable oil
  • Zest from one lemon
  • Salt and pepper to taste
  • 4 green onions, chopped
  • ¼ cup (60mL) pine nuts, toasted
  • 1 cup (250mL) feta cheese, cut into ½ diced
  • 15 fresh basil leaves, julienned

Instructions

Using a large baking pan, toss vegetables, garlic, salt and pepper in olive oil. Roast 40 minutes at 375ºF(190ºC), until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water according to package directions. Drain and transfer to large serving dish. Add the roasted vegetables with juices to the orzo. Combine well. Make the dressing by pouring boiling water over the tea bags. Let steep for 10 minutes and remove the tea bags. Combine vegetable oil, lemon zest, salt and pepper, shake or whisk. Add to the vegetables and orzo. Garnish with green onions, pine nuts, feta cheese and basil. Taste for seasoning and serve at room  

Roasted Turkey with Constant Comment Glaze

Ingredients

Glaze:

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

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.

Pumpkin Spice Cupcakes

Ingredients

  • Tea Concentrate:
  • 13 tea bags Bigelow Pumpkin Spice Tea*
  • 1 ¼ cups boiling water
  • Cupcakes:
  • 1 ¾ cup sugar
  • ¾ cup vegetable oil
  • 3 eggs
  • 1 (11-ounce) can mandarin oranges, drained, discard liquid
  • ½ cup tea concentrate
  • 2 teaspoons real vanilla extract
  • 2 teaspoons freshly grated orange zest
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 cups shredded carrots
  • Frosting:
  • 1 (8-ounce) package cream cheese, slightly soft
  • 1 tablespoon butter, softened
  • 2 tablespoons tea concentrate
  • 3 ½ cups confectioners’ sugar

Instructions

Place tea bags in a 2-cup glass measure. Add 1 ¼ cups water. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. (About 1 cup plus 2 tablespoons tea concentrate.) Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside. In large mixing bowl add sugar, vegetable oil and eggs. Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes). Add mandarin oranges, ½ cup tea concentrate, vanilla, and orange zest. Continue mixing, scraping bowl often, until well mixed (1 minute). In medium bowl stir together flour, baking soda, cinnamon, and salt. Add flour mixture to tea mixture. Continue mixing, at low speed, until well mixed (1 to 2 minutes). Add carrots; mix well. Place batter in muffin cups filling about ½ to ¾ full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool. Meanwhile, in medium mixing bowl place cream cheese and butter. Mix at high speed, scraping bowl often, until light and creamy (1 minute). Add 2 tablespoons tea extract. Mix well. Add confectioners’ sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes). Frost top of each cupcake with frosting.

Old vs. New – And All the Other Reasons Why Tea is Steeped in History!

Alright, so history might not be your favorite subject, but when it comes to tea, it goes waaay back! Actually, if you think it’s pretty cool to drink tea now, just think – 2,100 years ago, others did, too! So, grab your fave Bigelow Tea flavor and let’s do a then vs. now.

Afternoon Tea

Then: Many tea drinkers may think of afternoon teatime as a British tradition (even though the post-lunch, pre-dinner cup and nibble has roots across numerous cultures). Anna, the 7th Duchess of Bedford is the woman to thank for the traditional English teatime as we know it. In 1840, Anna started partaking in the light meal to help stave off afternoon hunger pangs in between lunch and supper.

Now: Today, traipse into an afternoon tea party and be ready to see a scene with three-tiered serving stands filled with treats like tea sandwiches, petit fours, scones, and clotted cream. From fancy hotels to teahouses to your own kitchen, afternoon tea has come a long way since an afternoon snack – it’s a full-fledged event!

Iced Tea

Then: Richard Blechynden has often been attributed with making the first iced tea at the World’s Fair in St. Louis in 1904. As sales for his hot tea dropped while summer temperatures rose, he purportedly poured tea over ice to entice fairgoers. Some dedicated research tells another story, though, with iced tea’s roots reaching as far back as 1879, when Marion Cabell Tyree created a recipe for green tea over ice, which was published in a community cookbook called Housekeeping in Old Virginia. Later, in 1884, another recipe for iced black tea surfaced from the Boston Cooking School.

Now: Iced tea has become so popular, that there was even a bill introduced in 2003 that proposed a requirement for all Georgia restaurants that serve tea to serve it sweetened over ice. It was later determined to be an April Fool’s joke as an attempt to bring humor to the Legislature, but Georgia State Representative John Noel allegedly said that he wouldn’t mind if it became law!

Book About Tea

Then: Long ago—in 1211 to be exact—a famous Buddhist priest by the name of Eisai wrote what is known to be the oldest book on tea in Japan: Kissa Yojoki (“How to Stay Healthy by Drinking Tea”). Kind of cool to know that even in the 1200s, tea was a part of a trend of healthy living…

Now: Today, there are countless books, podcasts and blogs about tea. A quick snapshot of the popularity of tea articles today, the Tea page on Reddit has nearly 100,000 subscribers, more than one million subscribers on social media, and receives about 150 posts to share each week.

Tea in America

Then: Letters between John and Abigail Adams mention tea. One from July 1774 describes a hostess only serving coffee since tea (during the American Revolution) was considered unpatriotic. Fortunately, Americans came back around to this delightful beverage—and not just for throwing it into harbors.

Now: On any given day, more than 158 million Americans are drinking tea. Clearly, things have changed since the 1700s.

Sought after by noble, innovated by inventive brewers and written about for centuries, tea has a storied history. So, the next time you’re confronted by a historical fact and feel your eyes glazing over, just think about how tea was probably livening things up behind the scenes. Do you have a favorite tea-related story to tell from your own history? Tag #TeaProudly on social media and share it with us.