Bigelow Tea on YouTube Subscribe Follow Me on Pinterest Follow Us on Instagram

Archives for the ‘Tea Tips’ Category

French Madeleines and Bigelow Green Tea? Yes Please!

biogelow tea classic green tea mugThe light and refreshing taste of Bigelow Tea’s Classic Green Tea is, well, simply sippable! As one Bigelow Tea Facebook fan, Nicolette Simmonsposted, “a day without green tea is a day without sunshine.” Green tea comes from the Camellia sinesis leaves that are immediately steamed or pan-fired to avoid oxidation. This results in an ultra smooth flavor that is lower in caffeine and more delicate than the typical black tea. Green tea also is high in polyphenols known as EGCG, making it a wonderful component to a healthy lifestyle.

While green tea goes well with everything from fish to veggies, it’s also particularly well matched to a light and sweet treat, such as a simple cookie like French Madeleines. The Tea Association of Canada has a particularly handy chart that advises on what types of teas pair well with various types of foods which is super handy!  Never heard of a tea and food pairing?  Then check out the chart but then try a few of your own matches to come up with new combinations.

While we’re on the topic, it’s worth knowing that in general, when it comes to tea and food pairings, the heavier the tea, the more hearty the food, such as Earl Gray with an Orange Beef and Broccoli dish, or Darjeeling served with a Roast Pork Loin with Spiced Apple Cider Apples. On the other side of the spectrum, one very light combination might be Lemon Ginger Tea paired with Orange and Spice Pureed Carrots. But back to this particular tea pairing – you have to try this scrumptious Madeleines cookie recipe (by Bigelow Tea fan Jen) in your own kitchen, accompanied by a cup of green. So “delish”!

FRENCH MADELEINES

bigelow tea madeline recipe

Ingredients

  • 4 oz (1 stick), plus 3 tablespoons unsalted butter
  • 2/3 cup white sugar
  • 1 cup all-purpose flour, plus 1 tablespoon, divided
  • 2 large eggs
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • Powdered sugar (optional)

Instructions

  1. Melt the butter in a small sauce pan. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.
  2. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.
  3. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.
  4. Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.
  5. Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine.
  6. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated.
  7. Preheat the oven and fill pans. Preheat the oven to 350°F. Remove the batter from the refrigerator.
  8. Fill each well in the madeleine pan with 1 tablespoon of the batter.
  9. Bake the madeleines. Place both pans on a baking sheet for easy handling and place in the oven. Check after 8 minutes
  10. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump — when the madeleines are finished baking, it should spring back at your touch.
  11. Cool and dust with sugar. Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel. Once cool, dust lightly with powdered sugar and serve.

Tell us: what food pairings would you like to try?

Checkin Your Stress At The Front Door…As Long As Bigelow Tea Is Stocked In Your Kitchen!

bigelow tea green tea

It’s 2017 and time for a change so please check all stress at the front door pronto! Ugh, easier said than done, right? Well, one thing we do know is that a nice, warm mug of tea always helps….that’s certainly our go-to (as you can already guess J). And, hey, we also found that some foods may even help reduce our crazy anxiety and help refuel for, well, life. After all, we all need the right fuel (tea and healthy food) to conquer tomorrow and the next day and the next.

So to start with the destressing, drink green tea! Green tea contains L-theanine, a free (nonprotein) amino acid. According to research, L-theanine produces a sense of relaxation by directly stimulating the production of alpha brain waves. In basic terms: a cup of green tea may be just the antidote to those pull-out-your-hair crazy days. Who doesn’t like the sound of that?!

In addition to sipping tea throughout the day, here are some foods that may also help combat stress: spinach, oatmeal, carrots, walnuts, and chocolate (!) to name a few. Luckily we have some awesome recipes that will help to pull those superfoods right into your next meal, which is awesome for so many tea drinkers who like to recover from mental exhaustion and anxiety through the ritual of cooking (while drinking tea, of course!). Let’s be real: tea + food = soothing, calming and deliciously perfect….a true #TeaProudly moment (or many!).  Enjoy these #TeaProudly recipes!

Spinach Salad Spectacular with Raspberry Vinaigrette

bigelow tea recipe saladIngredients

4 cups (1000mL) baby spinach leaves washed and dried (about 10 oz.)
1 – 8oz. (250mL) can mandarin oranges, drained
1 – 8oz. (250mL) can artichoke hearts (not in oil), drained

Optional Ingredients

2 medium-sized red apples, cubed (such as Red Delicious or Gala)
5 large ripe strawberries, cut up
1 cucumber, peeled and cubed
Tomato, cut up
4-5 pieces bacon, well cooked, drained and crumbled

Instructions

Combine baby spinach leaves, mandarin oranges, artichoke hearts and almonds. Season to taste with salt and pepper. Use any or all of the optional ingredients. Toss salad with enough dressing to coat. Dress salad with any one of our delicious Bigelow® Tea Vinaigrette Dressing. Recipes for these dressing can be found in the Salad and Side Dish Category.

Cinnamon Spice Oatmeal

bigelow tea cinnamon spice oatmeal

Ingredients

1 cup (8 oz.) Brewed Charleston Tea Plantation Cinnamon Spice Tea or Bigelow Cinnamon Stick Tea
1/2 cup Quaker Oats Old Fashion Oats
Sugar or other desired sweetener

Instructions

Pour hot Cinnamon Spice Tea or Cinnamon Stick Tea into bowl. Add oats. Microwave for 1 1/2 to 2 minutes. Sweeten to taste with sugar or other sweetener of choice.

Orange & Spice Pureed Carrots

bigelow tea orange and spice

Ingredients

2 pounds (1kg) carrots, peeled and cut into 1-2 inch pieces
12 Bigelow Orange & Spice Herb Tea Bags
½ cup (125mL) milk
2 tablespoons (30mL) butter, melted
Ground pepper and salt to taste
5 shallots, peeled
1 ½ cups (375mL) vegetable oil
3 tablespoons (45mL) butter

When preparing this recipe please be sure to check all labels on all products you use to ensure that all items are gluten free.

Instructions

Prepare the carrots. Add 8 Orange & Spice Herb Tea Bags to 4 cups(1L) of boiling water; let steep for 10 minutes. Remove tea bags. Cover carrots with tea and cook for 10-15 minutes or until tender. Meanwhile, infuse milk by heating with 4 Orange & Spice Herb Tea Bags for 10 minutes. Remove tea bags. Drain carrots and puree in a food processor and add melted butter and infused milk. The carrots should be very smooth. Place in a casserole and garnish if desired with crispy shallots. To make the garnish – slice shallots into very thin rings. In a saucepan heat oil with butter over medium-low heat until it begins to bubble, add shallots and cook until they are a rich golden brown; about 30-40 minutes. Stir shallots occasionally while they are cooking to make sure they brown evenly. Remove shallots from oil, drain. Once the shallots have dried and are crisped, they can be stored for several days. Serve shallots on top of carrots.

Pomegranate Quinoa Salad with Fruit and Nuts

bigelow tea pomegranate saladIngredients

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

Instructions

Combine boiling water and tea bags and allow to steep for 5-7 minutes. Squeeze excess liquid out of teabags and discard teabags. Place tea in a medium saucepan with quinoa. Bring to a boil, and then simmer covered until most of the liquid is absorbed and quinoa is tender (about 12 minutes). Stir occasionally. Transfer quinoa to a serving bowl and fluff with a fork. Add cherries, almonds, and parsley and stir to combine. Drizzle with olive oil and season with salt and pepper. Toss. Serve warm or at room temperature.

Chewy Chocolate Mint Brownies

bigelow tea brownie recipeIngredients

Bigelow® Mint Medley Herbal Tea Bags
½ cup water
1 ¾ cups semi-sweet chocolate chips
¾ cup (1-½ sticks) unsalted butter
4 large eggs, room temperature
½ cup brown sugar
½ cup granulated sugar
1 cup all-purpose flour
9 x 13 inch baking pan, greased and floured

Instructions

Preheat oven to 350 degrees and set the rack on the middle setting. Place tea bags in ½ cup of hot water. Set aside to cool, and then remove tea bags, squeezing out liquid from bags. Meanwhile, place 1-¼ cups of the chocolate chips and butter in a metal bowl. Set over a saucepan filled with about 2 inches of water, to create a double-boiler. Heat on low and let chocolate and butter melt, stirring frequently. In a medium sized bowl, whisk together eggs and sugars until well blended. Add the cooled tea mixture and whisk to combine. Add a few tablespoons of the melted chocolate/butter combination to the egg mixture and stir to combine. Add the remaining chocolate and incorporate. Lastly, add the flour and remaining ½ cup of chocolate chips, mixing until smooth. Pour batter into prepared pan. Bake approximately 25 minutes. Center will feel firm but still moist. Bake 5-10 minutes longer for a drier brownie. Place pan on a wire rack to cool completely before cutting into 20 squares.

Yup, It’s National Pie Day, Happy (Bigelow) Tea Drinking!

Happy National Pie Day! Pair it with our #FrenchVanilla black tea for the most appePIEzing treat! #TeaProudly

Bigelow Tea Helps To Soothe Those Sniffles!

bigelow tea cold and flu

Ahhh-chooo! Yep, that is the sound of a darn cold (or worse) that always seems to happen right about now! Shout out to Bigelow for providing some tea relief! When feeling crappy, there seems to be nothing that can help as much as sipping (or chugging if things are really bad) a steaming mug of some of the best flavors of tea on the face of the earth. Hot tea just has a way of helping you out when you are down, right? We’re tea fans 100%, but we especially love how a hot mug rocks during cold and flu season…here are a few more tea tips to think about before, during and after this nasty cold season:

  • A cup of tea a day keeps the doctor away? Maybe just maybe! Black tea might help your body defend bacteria and viruses, according to research from Brigham and Women’s Hospital and Harvard University. Drink up and drink often for the most benefits (you didn’t have to tell us that advice twice!)

So what’s your go-to tea when a cold or the flu has got you down for the count? Tag with #TeaProudly so we can all try your best tips!

Oat-M-G! It’s Oatmeal Month and Bigelow Tea Has Awesome Recipes For You

bigelow-tea-oatmeal-recipe
Oat-M-G, did someone say oatmeal?! January is actually Oatmeal Month, and  Bigelow Tea has some new ways to jazz up this breakfast fave! Here’s an awesome idea from @fightforlifelauren (pictured above): Instead of using hot water, make your oatmeal with Bigelow Tea Apple Cider Herbal Tea. Then, add some toppings. Lauren went with cinnamon, apple slices (she microwaved hers with cinnamon), nut butter, pomegranate seeds, a drizzle of honey. Sounds delicious, right?

Another super yummy option is to prepare your oatmeal with Lemon Lift like @healthyliving.lc did. Then, add it to a bowl of Greek yogurt and top with fresh bananas, raspberries, flaxseed, granola, pumpkin butter, and any other toppings you might enjoy. Gosh, talk about reinventing a bowl of oatmeal—it’s obviously all in the toppings these days, friends.

bigelow-tea-breakfast-recipe

Don’t have a lot of time to prep a bowl of oatmeal? Spend a weekend afternoon making a batch of muffins to grab and go on your busiest mornings. Here are two recipes to try. Mmmm…. You won’t regret them!

Cranberry Oatmeal Orange and Spice Tea Muffins

bigelow-tea-orange-cran-muffin-recipe

Ingredients

For the Muffins:

  • 2 cups old fashioned oats
  • 1/2 cup brewed Bigelow Orange and Spice Herbal Tea (two bags)
  • 1 3/4 cups milk
  • zest from one orange
  • 1 cup fresh or frozen cranberries, sliced
  • 2/3 cup granulated sugar + 1 tablespoon, divided
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, slightly beaten
  • 1/2 cup vegetable oil

For the Glaze:

  • 3 ounce cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cups confectioners’ sugar
  • 5 to 6 tablespoons brewed Bigelow Orange and Spice Herbal Tea (1 tea bag)

Instructions

For the Muffins:
Preheat oven to 375 degrees.
Line muffin pans with 24 cupcake liners OR 11 2 3/4-inch x 2-inch cupcake molds
In a medium bowl add the oats, brewed tea, milk and orange zest.
Stir to combine and set aside for 20 minutes.
Place sliced cranberries in a small bowl, sprinkle 1 tablespoon sugar over cranberries and set aside.
In a large bowl whisk together the sugar, flour, baking powder, baking soda and salt.
Add the eggs and oil to the oatmeal mixture; stir to combine.
Add the oatmeal mixture to the flour mixture; stir until combined.
Fold in cranberries.
Scoop into prepared muffin pans.

TIP: For regular size muffins use an ice cream scoop. For the larger size cupcake molds use 2 ice cream scoops.
Bake regular size 20 to 25 minutes AND large 30 to 35 minutes.
Cool on rack.

For the Glaze:
Cream together the cream cheese and butter.
Mix in vanilla.
Blend in the sugar.
Add the tea 1 tablespoon at a time until it reaches a drizzle consistency.
Use a large spoon and drizzle over muffins.

Gluten-free* Ginger Oatmeal Muffins

bigelow-tea-gluten-free-ginger-muffins

Ingredients

Tea Concentrate:

Muffins:

  • ⅔ cup firmly packed dark brown sugar
  • ½ cup vegetable oil
  • 2 tablespoons molasses
  • 2 eggs
  • ½ cup tea concentrate
  • 1 tablespoon freshly grated ginger
  • 1 ½ cups gluten-free flour
  • ½ cup old-fashioned rolled oats*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon Xanthan Gum**
  • ½ teaspoon salt
  • ½ cup dried currants
  • 2 tablespoons sugar

*Use Gluten Free certified Oats to be totally Gluten Free when making this recipe

Instructions

Place tea bags in a 1-cup glass measure. Add water to equal 1 cup. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. Heat oven to 350 F. Spray 12-cup muffin tins with baking spray; set aside. In large mixing bowl add brown sugar, vegetable oil, molasses, and eggs. Mix at high speed, scraping bowl often, until creamy (1 to 2 minutes). Add tea concentrate and ginger. Continue mixing at medium speed, scraping bowl often, until well mixed (1 minute). In medium bowl stir together gluten-free flour, rolled oats, baking powder, baking soda, Xanthan Gum, and salt. Add to tea mixture. Mix just until moistened. Stir in currants. Fill muffin tins about ⅔ full. Sprinkle top of each muffin with about ½ teaspoon sugar. Bake until very light brown (14 to 18 minutes) or until wooden pick inserted in center of muffin comes out clean. Remove from oven. Cool.

If you have your own amazing recipes or just want to share your love of a hot mug of tea, don’t forget to tag either with #TeaProudly so we can all get in on the fun!!

Bigelow Tea is on January’s Hot List!

bigelow-tea-green-tea-recipe

If January has gotten the best of you (freezing weather, fevers and colds, oh my!) don’t cry the blues cause Bigelow Tea is all set to make the month a whole heck of a lot better. Check out all of the excitement….some serious #TeaProudly good news:

  • It’s National Hot Tea Month!! Yeah, we agree, who needs an excuse to drink more tea…but we will take it anyway! NHTM is the perfect excuse to indulge in your fav beverage even more than usual!
  • And hey, we know you know this but just a reminder that tea is totally awesome on a cold, gloomy day, plus it helps soothe those scratchy throats and icky aches and pains that drive us all into hiding after the holidays!
  • Speaking of feeling sniffle-y and craving some comfort and warmth, those crazy calendars out there also say it’s National Soup Month woohoo!!  If you’re looking to really heat things up this month, we have the ultimate soup recipes made with, guess what?, Bigelow Tea! Help get over winter boredom with these fabulous (and easy! Because let’s face it- you’re feeling too “yuck” to spend too much time in the kitchen!) soup recipes that will become your go-to staples every winter season!

Green Tea Ramen Soup

(pictured above)

Ingredients

4 cups water
4 bags Bigelow Green Tea
1 tablespoon freshly minced garlic
1 teaspoons freshly grated ginger root
1 tablespoon rice wine vinegar
1 tablespoon reduced sodium soy sauce
2 shredded carrots
7 ounces Soba Stir Fry noodles*
¼ cup chopped green onions (white and green parts)
⅛ cup fresh minced cilantro
Optional: dash of hot sauce or Sriracha

Instructions

Bring water, tea bags, garlic, ginger, soy sauce, and vinegar to a boil. Reduce heat and simmer for 10 minutes. Remove tea bags. Add in carrots (I like them with crunch, if you prefer softer, throw them in at the beginning of cooking process) and soba noodles. Cook for about 2 minutes, or until noodles have warmed through. Serve with green onions, cilantro and a dash of hot sauce if desired.

Chicken Noodle Soup with Ginger

bigelow-tea-ginger-recipe

Ingredients

2 cups hot water
3*Bigelow® Ginger Snappish Tea Bags
1 cooked, skinless, boneless chicken breast (approx. ½ pound)
4 cups low-sodium chicken broth
2 cloves garlic, finely minced
2 medium carrots, thinly sliced (½ cup)
½ cup dried fine egg noodles
1 teaspoon salt
Freshly ground pepper
⅓ cup fresh parsley, chopped

Instructions

Combine 2 cups of hot water and 3 Bigelow® Ginger Snappish Tea Bags and allow to steep for approximately 5 minutes. Meanwhile, using 2 forks, shred the cooked chicken breast. Use one fork to anchor the chicken breast to the cutting board, while using the other fork to ‘scrape’ the chicken into shreds. This is easily achieved if you shred along the grain of the chicken breast. Alternately, you may simply cut the breast into bite-sized pieces. In a medium saucepan or soup pot, combine the chicken broth and the tea over high heat. Add the garlic, carrots, shredded chicken and noodles. Bring to a boil, then reduce to a simmer. Simmer for approximately 7 to 10 minutes, or until carrots are tender and noodles are cooked. Add salt and pepper to taste. Add chopped parsley and adjust seasonings as necessary. Ladle into bowls and serve hot. Note: To make this soup ahead of time, proceed as directed but omit the noodles and the fresh parsley. Store in refrigerator for up to 2 days, or freezer for up to 2 months. When ready to serve, pour into a medium saucepan, add noodles, bring to a boil, then reduce heat and simmer until noodles are cooked and soup is heated through. Adjust seasonings, add fresh parsley and serve.

Ring In 2017 With One Of These Snazzy Drinks Made With Bigelow Tea!

bigelow-tea-champagne

You can’t ring in 2017 without a drink in your hand, right?! On a night as special as New Year’s Eve, you’ll definitely need a fun and festive beverage to match. And if you’re hosting guests, you’ll absolutely want to dazzle them… Prefer something bubbly? We’ve got you covered. Going for a cocktail with extra oomph? No problem. Want to keep things family-friendly and nonalcoholic? Easy. Here are six delicious drinks to consider — and, of course, they all share a not-so-secret ingredient: Bigelow Tea!

Hot Eggnogg’n Buttered Rum

bigelow-tea-egg-noggin-run

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.

Spicy Chocolate Chai Tea

bigelow-tea-chocolate-chai

Ingredients

¾ cups (180mL) boiling water
Bigelow® Spiced Chai Tea Bags
1½ tablespoons (22.5mL) unsweetened cocoa
2 tablespoons (30mL) sugar
2 cups (500mL) whole milk
3 cinnamon sticks
Whipping cream, optional

Instructions

Pour boiling water over Bigelow® Spiced Chai tea bags and let steep 5 minutes. Remove tea bags, squeeze out excess tea from tea bags. Place tea in saucepan, stir in cocoa, sugar and cook until dissolved or just until mixture comes to a boil. Stir in milk and continue to heat until mixture is thoroughly heated. Pour into cups and garnish with cinnamon sticks and whipping cream, if desired.

Orange & Spice® Hot Mulled Wine

bigelow-tea-orange-spice-mulled-wine

Ingredients

4 cups red table wine
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.

Sparkling “Constant Comment” Tea Holiday Punch

bigelow-tea-constant-comment-punch

Ingredients

4 cups water
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

Raspberry Holiday Punch

bigelow-tea-raspberry-punch

Ingredients

2 cups Cranberry Juice or Cran-Raspberry Juice
Juice of ½ lime
2 cups ginger ale or lemon lime soda
Sherbert (Raspberry or Lime)
1 quart (4 cups)
Bigelow Red Raspberry Herbal Tea chilled

Instructions

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 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.

Pomegranate Pizzazz Champagne Punch

(Pictured at top)

Ingredients

1 ¼ cups boiling water
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.

Shake Up Your Next Party with Bigelow Tea’s “Constant Comment” Cosmo!

For Bigelow Tea third generation President and CEO Cindi Bigelow, it’s not a party unless there’s tea involved! And entertaining (especially during the holidays!) is even more fun when you can blend your favorite Bigelow teas into new recipes. We have some awesome entertaining tips to help inspire your inner tea party host which includes making the most delicious (and unique) Cosmo cocktail just in time for your company to arrive…the secret is using our “Constant Comment” tea as the base (a flavor created over 70 years ago by Cindi’s grandmother, Ruth Campbell Bigelow). Watch Cindi prepare these delicious “Constant Comment” Cosmos and follow along with our simple recipe!

Ingredients

  • Bigelow Constant Comment Tea Bagsbigelow-tea-constant-comment
  • 1 ¼ cups boiling water
  • 1 cinnamon stick
  • 2 tablespoons sugar
  • 4 ounces vodka
  • ¼ cup fresh orange juice
  • Garnish with orange twist

Instructions

Place Bigelow “Constant Comment®” tea bags into a measuring cup and add 1 ¼ cups boiling water and cinnamon stick, let brew 3 minutes. Remove tea bags and cinnamon stick, add sugar and orange juice and stir. Chill 20-30 minutes in the freezer. Place cooled sweet tea mixture and 4 ounces of vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist. To make one Cosmo, place two ounces of the cooled sweet tea and mix it with 1 ounce vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist.

Bigelow Tea Has Got You Covered During Gluten-Free Baking Week

bigelow-tea-gluten-free-tea

Cakes, cookies, pies, oh my! The holidays are full of delicious baked treats, but if you’re one of the up to 3 million people in America with a gluten allergy—or simply avoid grains as a lifestyle choice—this time of year can be tricky to navigate. You’ll be glad to know that Bigelow Tea has you covered during Gluten-Free Baking Week (and the rest of the year!).

People who cannot have gluten—particularly those diagnosed with Celiac Disease—have to watch what they eat. And what they buy. Symptoms of Celiac Disease include diarrhea, nausea, weight loss, skin rash, joint or bone pain, abdominal bloating and anemia, so it’s important to restrict any gluten intake if you have this condition.

Good news, though: tea is a naturally gluten-free beverage! So, in addition to enjoying the benefits of being absent of gluten, studies suggest tea may be good for your gut, too. Antioxidant compounds, known as catechins, in green tea may inhibit bacteria that causes stomach ulcers, according to a study published in the Journal of Medicinal Food. And on top of that, additional research has indicated that when green tea is digested by enzymes in the gut, the resulting chemicals are actually more effective against key triggers of Alzheimer’s development than the undigested form of the tea.

As grocery stores are carrying more gluten-free goods, the FDA has issued specific rules on what products can be labeled “gluten-free.” While tea may be naturally gluten-free, sometimes a tea or even an herbal tea may contain a small amount of gluten-containing grain as an ingredient. With very few exceptions, most of our teas are naturally gluten-free. Just look for “gluten free” or “not gluten free” with the ingredients list on the box.bigelow-tea-gluten-free-cookies

Check out these delicious gluten-free recipes made with Bigelow Teas that you can make at home. Providing gluten-free teas is just another way we try to help everyone enjoy our fine, high-quality teas, no matter what your diet. A lot of passion, enthusiasm and dedication go into every one of those overwrapped teabags. Well, that and some really great gluten-free ingredients! As always, we are #TeaProudly!

Beauty Secrets From Bigelow Tea!

bigelow-tea-lifestyle-mug

We love Bigelow Tea in our cup, but it’s also our secret to looking fabulous! Yes, really – tea is good for you in so many ways, both inside and out. It can do wonders for skin, hair and nails. In fact, hippie_mom even makes lip balm with green tea – talk about lip smacking! So rev up your beauty routine with some of these must-try tips!

Get gorgeous nails with green tea.
You probably already know that green tea is chock full of antioxidants; it’s good for your insides, but also outsides – it can make nails stronger! To help strengthen brittle, weak nails, soak fingers in green tea for about 10 to 15 minutes (also a good opportunity to enjoy a mug of the stuff with the hand that’s not soaking!). This remedy can also get rid of yellowing on nails as well.

Who needs mouthwash when you have tea?
All the sugary treats this time of year are risky for causing cavities. If you just can’t say no to the sweet stuff and there’s no mouthwash on hand, simply swish a mouthful of tea for clean teeth! One study found that the polyphenols, chemical components of tea, stop bacteria that are to blame for bad breath and cavities from growing. Now show off your smile!

Bag eye bags.
Too many holiday parties and late nights showing up on your face? Give tired, achy and puffy eyes a helping hand with tea – no expensive eye creams necessary. Just soak two tea bags in warm water and place them over closed eyes for about 20 minutes- the tannins in the tea help with puffiness. We’re not responsible if you fall asleep…!

Wash that grey right out of your hair.
Get rid of those pesky greys without a pricey trip to the salon or basking your head in chemicals. You can make your own natural dye using brewed tea and herbs (we swear, this is simple enough even for those of you who aren’t DIYers.) Try this recipe: Steep 3 tea bags in 1 cup boiling water. Add 1 tablespoon each of rosemary and sage (either fresh or dried) and let it stand overnight before straining. Then saturate wet hair with the concoction.  Blot hair and don’t rinse. Voila- naturally dyed-tresses, and no one will know it’s not all you!

Smelly feet be gone.
Between cramming feet into sheepskin boots and slippers and stuffing them in snow boots, your tootsies may not be getting enough air during the cold winter months, leading to foul feet. Try a daily tea bath to get rid of the stench- just soak feet in strong tea for 20 minutes daily. This is also a great excuse to sit back and relax!

See ya, zits!
Banish breakouts without unloading dollars at the drugstore. Keep a pimple from rearing its ugly head with this simple remedy. Place a warm teabag on the spot for several minutes. That’s it. Then go about your day with clear skin. The astringent qualities of tea will help shrink the breakout.

Bring on the blonde.
This trick for light hair colors may sound familiar to those of you who tried chamomile tea to lighten locks back in junior high (like we did!) Guess what? It actually works! Just steep chamomile tea for about 10 minutes, cool, then rinse hair with it and leave it on for about 15 minutes. Try it a few times before shampooing for extra lightness and brightness.

Spill it here- what are your tea-riffic beauty secrets that include tea?