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Archives for the ‘Tea Recipes’ Category

6 Bigelow Tea Dishes To Kick Off Your Memorial Day

Memorial Day holds quite a bit of important history, and serves as a significant national symbol of gratitude to all those who have fought and died as members of the armed services. At Bigelow Tea, there has been a long-standing history of supporting the troops, and each year, this day is one to remember and appreciate the soldiers who have made the ultimate sacrifice for our great country.

While Memorial Day may conjure images of picnics and long weekends, how much do you know about this patriotic holiday? In 1868May 30 was initially declared Decoration Day, “which was designated for the purpose of strewing with flowers and otherwise decorating the graves of comrades who died in defense of their country during the late rebellion.” In 1971, Congress moved Memorial Day from May 30 to the last Monday in May.

On Memorial Day, Bigelow Tea feels extra proud to pay tribute to U.S. servicemen and women, including an official sponsorship of the USO. This is a continuation of the Tea for the Troops program, which third generation president and CEO Cindi Bigelow says is “our way of saying thank you to the men and women fighting for our country.” Since the program started in 2009, almost 4 million bags of Bigelow tea have been sent to bases in Korea, Iraq, Germany and Afghanistan.

Whether you’re hosting a Memorial Day bash or spending the weekend with loved ones, Bigelow Tea has the refreshments covered. With one of these six tea-inspired recipes, you’ll surely wow everyone at the table. Tag #TeaProudly to share how you’re spending the day!

Earl Grey Braised Beef Brisket with Earl Grey Barbecue Sauce

Ingredients

Beef brisket:

  • 4 pounds beef brisket, whole, not trimmed
  • 1 pound sweet onion, julienned
  • 1 pound carrot, julienned
  • 1/2 pound celery, chopped
  • Bigelow Earl Grey Tea bags
  • 4 cups water, or enough to cover brisket
  • 1 tablespoon kosher salt

Barbecue sauce:

  • 4 ounces vegetable oil
  • 1 pound sweet onion, chopped
  • 1 ounce peeled garlic, chopped
  • 1/2 pound celery, chopped
  • 16 ounces tomatoes, canned
  • 1 cup brown sugar
  • 1 cup white vinegar, or cider vinegar
  • 1 tablespoon kosher salt
  • 8 Bigelow Earl Grey Tea bags

Instructions

Combine onion, celery, carrot tea bags with water and bring to a simmer. Add brisket and let cook till fork tender, may be up to 8 hours. While brisket is cooking make barbecue sauce. In medium sauce pan heat oil and add onion and garlic and sweat. Add celery and sweat and then add tomatoes, sugar vinegar, salt and tea bags. Let simmer till all vegetables are very soft and remove tea bags. Puree till smooth and chill till ready to use. When brisket is tender remove from heat and allow to cool in braising liquid. When cool remove from liquid and heat on grill. When hot add barbecue sauce and finish heating in oven to prevent burning sauce. Slice about 1/4 inch and serve.

Green Tea Baby Back Ribs and Jicama Green Apple Salad

Ingredients

  • 26 pork backribs, 2 racks, 13 bones
  • 1 sweet onion, julienned
  • 4 celery ribs, julienned
  • 2 carrot, julienned
  • 2 tablespoons kosher salt
  • 1/2 tablespoon black pepper
  • 12  Bigelow Green Tea, remove string
  • 1 jicama, julienned
  • 2 green apple, julienned
  • 2 celery, julienned
  • 1 carrot, julienned
  • 4 scallion, sliced
  • 1/2 cup rice wine vinegar, steeped with 1 bag Green Tea with Lemon
  • 1 teaspoon kosher salt
  • 1 cup extra virgin olive oil

Instructions

Combine ribs with onion, celery, carrot, salt, pepper and eight tea bags. Bring to a simmer and cook till fork tender. While ribs are simmering, steep Bigelow Green tea with lemon with cold vinegar, about 1 hour. Cut all jicama, apple, celery and carrot into julienne. Slice scallion on a long bias. Toss all together. Combine vinegar and oil together. Toss vegetables and fruit with salt and vinaigrette mixture and chill. When ribs are ready let cool in poaching liquid. Remove ribs from poaching liquid and return liquid to heat and bring to a boil and reduce to two cups volume. Add two cups sugar and four tea bags and let steep five minutes and squeeze out tea bags. Dip ribs into glaze and heat in oven. Brush with additional glaze until ribs are hot and sugar has caramelized. Finish under broiler and drizzle glaze over ribs when on plate. Serve glazed ribs over jicama salad.

Orange & Spice Barbecue Sauce

Ingredients

  • ½ cup (125mL) hot water
  • 10 Bigelow® Orange & Spice Herbal Tea Bags
  • ¼ cup (60mL) brown sugar
  • 1 small onion, diced
  • ¼ cup (60mL) ketchup
  • 2 tablespoons (30mL) mustard

Instructions

Pour boiling water over tea bags. Let steep for 5 minutes. Remove bags, squeezing them for excess tea. Add brown sugar until dissolved. Set aside. In a skillet, add tea, ketchup, mustard and onions. Mix well and simmer until onions are soft, about 10 minutes. This sauce can be used with steak, chicken and pork. It also can be used for baking beans.

Tea Marinated Grilled Tofu

Ingredients

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

Instructions

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

 

Red, White and Blueberry Grilled Chicken Salad with Black Tea Raspberry Dressing

(Pictured at top)

Ingredients

Dressing Ingredients:

  • 1/4 cup brewed Bigelow English Teatime Black Tea {I brew more and then use some for the dressing and some for the marinade}
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups raspberries
  • 2 tablespoons blueberries

Marinade Ingredients:

  • 1 cup brewed Bigelow English Teatime Tea
  • 2 tablespoons honey
  • 1/4 cup extra virgin olive oil

Salad Ingredients:

  • 4 boneless skinless chicken breasts
  • 4 cups spinach and Arugula lettuce leaves {these are easy to find already mixed together in the pre-made salad containers}
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup chopped walnuts, toasted in 1 teaspoon of butter
  • 1/2 cup blue cheese crumbles

Instructions

For the dressing:

Add tea, olive oil, red wine vinegar, honey, lemon juice, and kosher salt to a food processor or blender. Give it one spin to start mixing ingredients. Add raspberries and blueberries and process on high until it’s completely mixed and the fruit is pureed all the way. Refrigerate overnight.

For the marinade and chicken:

Combine remainder of brewed tea {about a cup}, olive oil, and honey in a large dish with a secure lid. Shake and mix well. Uncover and add chicken. Cover and flip container to ensure that chicken is coated in marinade. Refrigerate overnight.

To assemble salad:

Toast walnuts in butter and allow to cool. Remove chicken from marinade and discard marinade. Grill chicken until done. Allow to cool for ten minutes before thinly slicing into strips.

Lay out your salad and top with raspberries, blueberries, walnuts, blue cheese and chicken strips. Drizzle with salad dressing.

Grilled Vegetarian Mushroom Quesadillas

Ingredients

  • ¼ cup (60mL) butter
  • Bigelow I Love Lemon Herbal Tea Bags
  • ¾ cup (180mL) boiling water
  • 3 teaspoons (10mL) chili powder
  • 2 gloves garlic, minced
  • 1 pound (500g) fresh mushrooms, sliced
  • 1 small onion, minced
  • 1 teaspoon (5mL) salt
  • 1 – 8 ounce (250g) pkg. Tempeh, crumbled
  • 2 cups (500mL) light Monterey Jack Cheese, grated
  • Canola oil
  • 12 – 6 inch (15cm) flour tortillas
  • Lemon wedges as a garnish 

Instructions

To prepare filling: Place tea bags into measuring cup and pour boiling water over bags. Let stand for 5 minutes. Remove bags and reserve tea. Melt butter in large skillet over medium high heat. Add tea, chili powder and garlic. Saute until fragrant, about 1 minute. Add mushrooms, onion and salt. Saute until mushrooms are brown and tender. Add the crumbled tempeh and saute 2 minutes more or until heated through. Remove from heat, cool for 10minutes. To assemble quesadillas. Preheat grill to 350 F (180 C). Lightly brush 6 tortillas on one side with oil. Place the tortillas oil-side down on large non-stick rimless baking sheet (Use a cookie sheet with sides by turning it upside down). Divide the filling mixture equally among the 6 tortillas. Top each filled tortilla with cheese. Brush tops with oil. Gently slide the quesadillas onto the grill. Grill for about 3minutes on each side, until heated through and golden brown. Remove from grill and let stand for 2 minutes before cutting into wedges. Serve with salsa, sour cream or guacamole and lemon wedges if desired.

Three Reasons Why You Need Dessert With Your Tea…Your Bigelow Tea!

Want to know what two of our favorite things in the world are? Bigelow Tea (of course) and dessert! Sure, a steaming mug is good on its own, but admit it- you know you love a little something tasty to nibble on while drinking your favorite flavor! Currently, we are loving Vanilla Chai Bundt Cake – here’s why you need to make this cake pronto!

  1. It’s a good excuse to have friends over.

Did someone say tea party? If you haven’t seen your besties in awhile, gathering the gang and treating them to a home made slice of goodness while catching up on gossisp is as good a reason as any to eat cake and drink tea. C’mon, you know you need some girl time!

  1. Because your tea is lonely.

As perfect as the Camellia Sinensis plant is on its own, it can be even better when it’s a key player in a delicious mouthwatering recipe! There are so many unbelievable recipes that include tea that we could go on and on (on and on) singing their praises, but we suggest you find out for yourself!

  1. It’s So. Darn. GOOD.

Sweet vanilla: check. Cinnamon: check. Savory spices: check. All the sweet, luscious flavors you need to indulge your taste buds. Need we say more?

Vanilla Chai Bundt Cake

Ingredients

1 cup hot milk
Bigelow Vanilla Chai Tea Bags
1 cup unsalted butter, room temperature
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon coriander

For glaze:

1/4 cup hot milk
Bigelow Vanilla Chai Tea bags
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 to 2 1/2 cups powdered sugar
Cinnamon for sprinkling

Instructions

Preheat oven to 350 degrees.
Generously spray 9-10 cup bundt cake pan with non-stick cooking spray.
Steep 3 Bigelow Vanilla Chai tea bags in hot milk for 5-10 minutes, set aside.
Beat butter and sugar until light and fluffy.  Add eggs, one at a time, thoroughly mixing before each addition.
Combine flour, salt, baking powder, baking soda, and spices in a bowl.
Remove tea bags from milk.
Alternatively and gradually add flour and milk into the butter/egg mixture and mix until just combined. Pour batter into pan and tap gently to remove air bubbles.
Bake at 350 degrees for 45-50 minutes or until a knife is inserted and comes out clean.
Cool in pan for 5 minutes the invert onto a cooling rack to cool completely.

For glaze:

To make the glaze, steep one Bigelow Vanilla Chai tea bag in hot milk for 3-5 minutes then remove tea bag.
Beat butter, powdered sugar, vanilla, and milk until smooth.
Pour glaze over cooled cake.
Sprinkle with cinnamon (optional).
Slice and serve.

Let them eat cake! Show us dessert-friends some love by sharing your most favorite sweet recipes that you love to nibble with your tea. Be sure to tag #Teaproudly!

4 Ways to Sip Summer—Right Now!

Is it summer yet?? Inquiring minds want to know, because with spring in full swing, beach weather just can’t come fast enough! Lounging with an icy cold drink is top of mind big time, as are all the bountiful fruity flavors that taste so fresh on a hot day. So, who made the rule you have to wait until the official days of summer to lounge by the pool with a thirst-quenching glass of something delicious? Get ready to enjoy a cool one now (we won’t tell if you just drink it inside while sitting on the sofa!) with these amazing recipes from Bigelow Tea. After all, it’s certainly summer weather…someplace in the world!)

(Still not convinced? As WillMay1976 says on Twitter, it’s 5pm somewhere! So don’t wait any longer to treat yourself!)

Strawberry Green Tea

If you need any more excuses to start summer early, May is Strawberry Month. Think of it this way: you’re just celebrating one of your favorite early summer fruits!

 

Ingredients

1 Pint Strawberries, washed and hulled
1 Cup Sugar (to taste)
5 Cups Water
Bigelow Green Tea with Lemon tea bags

Instructions

Place hulled strawberries in blender and puree until smooth.  Pour in medium saucepan and add sugar.  Bring to boil.  Remove from heat and set aside to cool.  Bring 5 cups cold water to a boil. Pour over 5 tea bags and let brew for 5 minutes.

Mix strawberry mixture and green tea together and chill.

Serve chilled over ice.

Simply Summer White Sangria

The classic summer cocktail gets a mmm-mmm good makeover with the addition of a fruity tea! (it’s also amazing with any number of delicious flavors, such as Wild Blueberry with Acai Herbal Tea or Red Raspberry™ Herbal Tea.)

 

Ingredients

3 cups (750mL) boiling water
18 Bigelow Pomegranate Pizzazz® Herbal Tea Bags*
4 tablespoons (90mL) sugar
3 cups (750mL) fresh fruit including mixed citrus, strawberries, peaches, melons, mangos, and pineapples cut into bite sized pieces
1-750mL bottle of Sauvignon Blanc, chilled

Instructions

Pour boiling water over tea bags. Let steep for 5 minutes. Remove tea bags, add sugar, and stir to dissolve. Chill the tea concentrate in refrigerator for at least 30-45 minutes. When ready to serve, combine chilled tea, fruit and wine in a pitcher. To serve, pour Sangria into tall glasses filled with ice. Spoon fruit into glasses to garnish.

Sangri–Tea-ahhhh Iced Tea Lemonade (Red)

Refresh your spirit and get in the mood for summer with this incredibly yummy concoction that gets even better with age (don’t we all?) as it absorbs the flavors.

Ingredients

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

Instructions

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

Pomegranate Blueberry Iced Tea

So fruity and refreshing, yet so simple to make. If only everything in life could be this easy!

 

Ingredients

1 quart boiling water
Bigelow Pomegranate Pizzazz Herbal Tea Bags
Bigelow Wild Blueberry with Acai Herbal Tea Bag

Instructions

Bring 1 quart of water to a boil, add 2 Pomegranate Pizzazz and 1 Wild Blueberry with Acai Herbal tea bags and steep for 10 minutes. Pour into pitcher and refrigerate until chilled. Serve in a tall glass with ice. Sweeten to taste, if so desired.

So, how are you looking forward to celebrating summer? Tell us and tag #TeaProudly!

Celebrate Cinco de Mayo With Bigelow Tea!

Pomegranate Pizzazz is a day to join in revelry! While this spirited holiday honors Mexico’s win against French forces at the battle of Puebla in 1862, it has become a very popular holiday in America since the 1960’s and has grown into a celebration of pride.  There are now enormous Cinco de Mayo festivals held yearly in cities such as Chicago, Portland, and Denver (around 400,000 people tend to show up!).

Of course, indulging in food and drink is an extra fun part of this special day, so turn to Bigelow Tea for your celebrations! In fact, make a toast with these amazing margarita recipes – absolutamente delicioso!

Ultimate Pomegranate Margarita

(pictured above)

Become known amongst friends as the margarita master when you mix up this outrageously delicious drink that features fruity herbal tea!

Ingredients

  • 6 ounces (180mL) boiling water
  • Bigelow Pomegranate Pizzazz Herbal Tea Bags
  • 1 ounce (30mL) white tequila
  • 1 ounce (30mL) lime juice
  • 1 ounce (30mL) Cointreau
  • 1 teaspoon (5mL) sugar
  • 10 ice cubes
  • 1 small pomegranate (seeds used for garnish)

Instructions

Pour boiling water over Bigelow Pomegranate Pizzazz Herbal tea bags. Let steep 3-4 minutes. Remove bags and chill. Place chilled tea in blender with remaining ingredients and ice cubes; blend until mixture turns to slush. Garnished with pomegranate seeds (optional).

Virgin Pomegranate Margarita

If you want to get in the spirit of Cinco de Mayo celebrations but tequila isn’t your thing, you can still drink with the best of them when you sip this fab virgin margarita- it’s perfect for kids, too!

Ingredients

For a Frozen Margarita – see directions below:

  • Ice Cubes
  • Orange slices for garnish

Instructions

Boil water and pour over 6 Bigelow Pomegranate Herbal tea bags. Let steep 3-4 minutes. Remove tea bags. Add orange juice, lime juice and sugar. Stir well. Serve warm. To make a Frozen Pomegranate Margarita follow the above directions (using the same ingredients) instead of serving warm, chill. Place in blender with ice cubes and blend until mixture turns to slush. Serve with an orange garnish.

¡A su salud!!  #TeaProudly #CincodeMayo2017

‘Fess Up: How Often Do You Snack?

Noshing, munching, nibbling- whatever you want to call it, Americans love snacking! In today’s crazy busy culture, snacking on-the-go instead of sitting down to three square meals is truly becoming a way of life. Whether you are indulging at your desk at work, grabbing a bite when shuttling the kids to classes, or fueling up after a workout, snack time is all the time! Need proof? Read these fascinating stats from Mintel, a market research provider:

  • Millennials are more likely than any other generation to snack four times a day or more.
  • 94% of Americans are snacking at least once per day.
  • Snacking now accounts for 50% of all eating occasions and many Americans say that snacking helps them meet daily nutritional requirements.
  • 37% of the time, a snack replaces a meal.

When you hear the word “snack,” we wouldn’t blame you if it invokes visions of candy bars, chips and cookies. But “snacking” doesn’t have to mean eating junk. For example, this Chai Shortbread cookie recipe from Bigelow Tea fan by Swathi @ South Indian Kitchen is just made for grabbing and then going! Plus, it’s packed with good-for-you ingredients.

Chai Shortbread Cookies

Ingredients

For making Chai short bread cookies:

  • 1cup (130g ) all purpose flour
  • ¼cup (50g) granulated sugar
  • ¼cup (33g) powdered sugar
  • ¼teaspoon salt
  • Bigelow Vanilla chai tea packet
  • ½cup butter

For Chai spice mix:

  • 6cardamom
  • 2inch cinnamon
  • 1/2inch dry ginger/ ¼ teaspoon dry ginger powder
  • ¼teaspoon nutmeg
  • 4black peppercorn
  • For chai spice sugar
  • ½teaspoon chai spice
  • 2tablespoon sparkling sugar

Instructions

In a kitchen aid stand mixer add butter, sugar, powdered sugar cream well. To this add flour, salt and vanilla chai packet and mix well until everything combined well.
Scrape the dough out of the bowl and warp it in a parchment paper. Freeze the dough, or chill for at least 30 minutes.
Make chai spice powder by grinding all the ingredients for chai spice. Then mix the chai spice with sugar and set aside.
To bake, preheat the oven to 350°F and line a baking sheet with parchment or a Silpat. Spread the dough into ¼ inch sheet and cut out using your favorite cookie cutter. Then roll the dough into chai spice sugar. Place the cookie on the baking sheet and bake until the edges are just beginning to brown, 10 to 12 minutes.

Let cool on sheets for 5 minutes, then transfer to wire racks. Store cooled cookies in an airtight container.

You also might want to try thinking out of the box when it comes to snacking – such as out of the tea box, that is! Tea like Salted Caramel and Vanilla Chai just may be the ultimate go anywhere treat! Simply throw some teabags in your purse or pack, and curb those cravings wherever you can grab hot water. Sometimes a nice mug of tea is just what your body needs to feel revived, refreshed and refueled!

Here is an idea: if you’re jonesing for something sweet, keep a teabag of a savory caramel or chocolate flavor handy to help you beat the battle of the bulge, yet still indulge!

So, what’s your fave snack? Share and tag #TeaProudly.

This Is What To Eat With Your Cup Of Bigelow Black Tea


Have you ever thought about how a cup of black tea totally comes alive with a well-paired dish? Think about it…when you combine certain flavors, those on the plate can definitely enhance what’s in your cup and suddenly, your tea really pops. Maybe it’s more robust. Or sweeter. Possibly more smooth. Each food and tea pairing is absolutely unique, and at Bigelow Tea, we love when that happens! It’s all about exploring and savoring a variety of tastes, right? Like, a cup of black tea paired with Pomegranate Pepper Steaks. It’s nothing short of amazing. Or, if you’re looking for a bit of a kick, try coupling a cup of Darjeeling with a Tea-Braised Leg of Lamb with Pear, Jalapeno and Tea-Infused Chutney. And don’t forget dessert! (Psh… who could forget dessert?!) You know how you love a drizzle of honey in your tea? Well, pair a cup of black tea with this recipe for Spicy Chai-Poached Pears and you’ll make your heart happy. Is your mouth watering yet? Yeah, that’s what we thought. Don’t worry, the recipes are here to stay.

If you’re still looking for more tea and food pairings, this chart of suggestions from the Tea Association of Canada might help guide you on your next flavor adventure. Find one that you like? Join the conversation and share it with other tea lovers—tag your discoveries with #TeaProudly. Show us whatcha got!

Pomegranate Pepper Steaks

Ingredients

1 cup (250mL) boiling water
12 Bigelow® Pomegranate Pizzazz Herbal Tea Bags
3 red bell peppers, seeded and sliced in strips
2 tablespoons (30mL) olive oil
4 – 6oz. (168g) round steak, tenderized
Salt to taste
Dash of pepper
Pomegranate seeds for garnish (optional)

Instructions

Add tea bags to boiling water. Let steep for 5 minutes. Remove tea bags, squeezing out liquid. Reserve. Add olive oil to a heavy skillet, saute peppers until soft. Set aside. Add steak to peppers and continue sauteing for about 5 minutes on each side or until done to your taste. Place steaks on a warm plate, top with peppers. Keep warm. Pour tea into hot skillet, add salt and pepper, stirring and scrapping brown pits from pan. Boil to reduce liquid to ½ cup (125mL). Pour sauce over steak and peppers. Serve with hot rice. Garnish with pomegranate seeds is desired. Great with Bigelow Pomegranate Risotto.

Tea Braised Leg of Lamb with Pear, Jalapeno and Tea Infused Chutney

Ingredients

4 pounds leg of lamb, boneless, ready to roast kosher salt and Black Pepper
clarified butter, or any high heat fat (enough to coate bottom of pan)
2 sweet onions, chopped
4 carrots, chopped
4 celery ribs, chopped
6 garlic cloves, chopped
32 ounces chicken stock
8  Bigelow Lemon Lift Tea bags
8  Bigelow Plantation Mint Tea bags

Chutney:

2 pounds pear, diced
1 cup jalapeno, diced
2 cups sweet onion, diced
1 cup white vinegar

Bigelow Mint Medley Herbal Tea bags
1 tablespoon kosher salt
1 cup agave nectar, or sugar

Instructions

Pre-heat oven to 200 degrees.

Heat braising pan and add enough fat to cover bottom. Heat stock to a boil and add tea bags and let steep while lamb is browning. Dry lamb with paper towels and season with salt and pepper and immediately sear on all sides in braising pan. Remove from pan and sweet onion, garlic. Then add celery and carrot and sweat till they begin to become tender. Return lamb back to pan and add stock. Stock should slightly cover or come up at least three quarters of the lamb leg. Place in low 200 degree oven for approximately four hours or until fork tender. Remove from braising liquid and place braiser on stove with liquid and reduce to about 1 cup and strain. Season to taste and serve with lamb.

While lamb is braising prepare chutney. Heat vinegar to boil and add tea bags, let steep five minutes. Combine all diced ingredients in a pot and cover with steeped vinegar and tea bags and agave nectar (or sugar). Let cook till liquid has reduced and is syrupy and pears are tender. Chill and serve with lamb.

Spicy Chai Poached Pears

Ingredients

12 Bigelow® Spiced Chai Tea Bags
8 cups (2L) boiling water
2 cups (500mL) sugar
4 pears, peeled and cored
1 cup (250mL) mascarpone cheese
1 teaspoon (5mL) vanilla extract
½ cup heavy cream
¼ cup honey
Fresh mint leaves for garnish
Zest of orange

Instructions

Over medium heat, add boiling water to large saucepan. Add Bigelow® Spiced Chai tea bags and steep for 5 minutes. Add sugar, bring mixture to under a boil, once sugar has dissolved, add pears. Reduce to a simmer and poach pears for 15-20 minutes until soft. Reserve liquid and cool to room temperature. Mix cheese, vanilla, heavy cream and honey together. Thin mixture with 3 tablespoons of the reserved liquid. Place 1 cup of the reserved liquid and orange zest in a heavy saucepan and bring to a boil. Reduce liquid to ⅔ of a cup. To serve place 2 tablespoons liquid mixture on each plate, place a pear on top and drizzle with cheese sauce. Garnish with mint leaves.

Four “Tea-Riffic” Drinks That’ll Give You Spring Fever!

bigelow tea spring mug

We are all about drinking up the spring sunshine – and we mean that literally! A great way to mark that spring has sprung (finally!) is by toasting with a tasty, fruity concoction that features Bigelow Tea! These sweet drinks are just right for girls’ night, date night, or any number of events, such as bridal showers, baby showers, and birthdays. Woohoo—there are so many reasons to celebrate in the spring! Go ahead, add some fruity fun to your gatherings with one of these delish recipes!

Pomegranate Blueberry Iced Tea

This yummy berry-packed drink can easily be made with a dash of your favorite alcohol, too.

bigelow tea iced tea

Ingredients

1 quart boiling water
Bigelow Pomegranate Pizzaz Herbal Tea Bags
Bigelow Wild Blueberry with Acai Herbal Tea Bag

Instructions

Bring 1 quart of water to a boil, add 2 Pomegranate Pizzazz and 1 Wild Blueberry with Acai Herbal tea bags and steep for 10 minutes. Pour into pitcher and refrigerate until chilled. Serve in a tall glass with ice. Sweeten to taste, if so desired.

Peach Teallini

What a fabulous drink for a weekend brunch with the gals, or even a wedding party celebration! Nothing says warm weather like peaches.

bigelow tea peach recipe

Ingredients

Filtered water
Bigelow Tea Perfect Peach Herbal Tea Bags
Organic Peaches
Organic Strawberries
Bottle of Prosecco

Instructions

Bring filtered water to a boil. Pour the water over the tea bag(s) in a large mug, bowl or teapot to steep for several minutes. Remove the tea bag(s) and place the tea in the refrigerator to cool.

Finely chop the peaches and strawberries. Place 1 tbsp. of the fruit into a champagne flute. Pour 1/4 c, of the cooled peach tea over the fruit and then top off with 1/2 c. of Prosecco.

Berry Peachy Mar-TEA-ni

This mar-tea-ni is so good, it’s like springtime in a glass! It’s also so good, you would think it was made at a trendy bar in the big city!

bigelow tea martini

Ingredients

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

Instructions

Place tea bags into a measuring cup and add 1 ¼ cups boiling water. Let brew for 3 minutes. Remove tea bags. Add sugar and stir until it dissolves. To chill place tea concentrate in the freezer for 30-45 minutes. To make a martini, place 2 ounces of the cooled sweet tea and mix it with 1 ounce of the vodka in a cocktail shaker. Shake with ice and strain into a martini glass.

Ginger Tea Lemonade with Basil 

We had to add this fabulous drink from Giada de Laurentiis—author and host of The Next  Network Star and Giada’s Kitchen. It can be made with or without alcohol, and is so refreshing after a long day. The ginger gives it a great kick and you already know how we feel about English Breakfast tea!

Ingredients

2 cups water
3 black (such as English Breakfast) tea bags
2 cups fresh basil leaves, packed
1 1/2 cups Ginger Simple Syrup (recipe follows)
1/2 cup fresh lemon juice (approximately 3 lemons)
1 cup sparkling water or club soda, chilled
2 cups ice
lemon slices for garnish

Instructions

In a small saucepan, bring water to a boil over high heat. Remove pan from heat and add tea bags. Stir and allow mixture to cool to room temperature, approximately 20 minutes. Remove tea bags and discard. Lay basil leaves on a cutting board and cover with a sheet of plastic wrap. Using a rolling pin, roll over the basil to bruise the leaves. Remove plastic wrap and add basil to tea. Pour in ginger simple syrup and lemon juice. Refrigerate mixture for 1 hour. Just before serving, add the sparkling water to mixture. Place ice in a large pitcher and pour lemonade over ice. Garnish with lemon slices and serve.

Share with us: what springtime events do you have on your agenda, and which of these drinks is perfect for the occasion? Tag #TeaProudly!

Which Foodie Profile Are You? One or All 3, We Have The Perfect Bigelow Tea Recipe For You!

bigelow tea mug recipe

Every day is filled with any number of busy moments that call for a bite to eat whether you are hanging on the coach or jamming away during a workout class. No matter what foodie style you are (and btw, which are you? One or all??), you might just be in need of sustenance inspiration so STOP before grabbing that candy bar—Bigelow Tea is here to the rescue! Check out these easy-to-make go-to’s that will rock your day (and don’t worry, if you fall under foodie style “the soulful cyclist” but can’t resist this amazing bread pudding recipe the “book-loving homebody” will be into, go for it…..there are no rules!!)

Are You The Book-loving Homebody?

Is your ideal afternoon spent curled up on the couch with a novel, a steaming mug, and a comforting treat? Then this super yummy dessert is perfect for feeling cozy inside and out. Put down the book for a minute to bake this awesome bread pudding!

Sautéed Bigelow Cinnamon Stick Brioche Bread Pudding with Vanilla Chai Sauce

Bread pudding

Ingredients

Bread Pudding:

  • 1 brioche loaf, cubed, about one pound
  • 2 tablespoons butter, melted
  • 1/2 cup dried apple, diced
  • 2 cups milk
  • 3/4 cup sugar
  • Bigelow Cinnamon Stick Tea bags
  • 4 eggs

Vanilla Chai Sauce:

Instructions

Cube bread and let dry over night or in low oven (200 degrees) till crisp, but not brown.
Heat milk and steep cinnamon stick tea for about ten minutes.
Remove tea bags and add sugar and melted butter.
Crack eggs into separate bowl and add 1 cup warm milk mixture to eggs and stir. Add egg and milk mixture to milk and sugar and stir to completely incorporate.
Toss bread with apple and pour in egg and milk mixture.
Allow bread to absorb milk mixture for thirty minutes or overnight.

Bake at 350 for 45 minutes or until center springs back when touched.
Let cool completely and slice into one inch slices.

Bring cream to simmer and add vanilla chai tea bags and let steep ten minutes.
Remove tea bags and add sugar, egg and starch mixture and bring to a simmer and cook till thick.
Remove from heat and cool.

Preheat thick bottom sauté pan and melt butter.
Lightly dredge bread pudding slice in flour and place in hot butter and sauté till brown.

Turn over and cook other side till brown and immediately serve on warm plate with vanilla chai sauce.

Are You The Soulful Cyclist?

After an intense spin on the bike to popping beats, it’s time to fuel up with something fast, filling and chock-full of healthful ingredients. Whip up this sweet smoothie and make it a new post-spin class must-have.

Blueberry Green Tea Protein Smoothie

bigelow tea blueberry smoothie recipe

Ingredients

  • 2 cups iced Bigelow Green Tea
  • 2 cups frozen blueberries
  • 1 cup frozen raspberries
  • 3 scoops vanilla protein powder

Instructions

Combine all in a blender, and pulse until smooth. Pour into glasses, and enjoy!

Are You The Mom Making a Mad-Morning Dash?

The kids are dragging as they get dressed, you’re late to work, and the dog still needs a walk- what can fill everybody’s bellies fast? Be prepared for early morning crazy by keeping this tasty banana bread on hand – grab a slice and get going without giving up the day’s most important meal!

Vanilla Chai Banana Bread

bigelow tea banana bread recipe

Ingredients

  • 2 mashed ripe banana
  • ⅓ cup fat free greek yogurt
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1-2 Bigelow Vanilla Chai tea bag(s)

Instructions

Preheat oven to 350 degrees.

Add banana to stand mixer and beat until mashed. Add yogurt, butter, vanilla extract and eggs to stand mixer bowl and beat on medium speed just until blended. Add sugars and beat on medium just until blended.

In a separate bowl whisk flour, baking soda, salt, and contents of tea bag together. Add to banana mixture ½ cup at a time and beat just until blended.

Grease a 9 x 5-inch loaf pan with butter. Pour batter into pan and bake at 350° for 60-65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and cool completely before serving.

And hey, we want to hear from you!!  From what you love to do with your day to your favorite recipes, tag all with #TeaProudly so we can learn from you.  Mug for mug and day by day, we are in this together!  Cheers!!

Rise And Shine, It’s Breakfast Time! 6 Bigelow Tea Tips For Your Morning Motivation!!

bigelow tea scone and mug

Whether you know it as breakfast, brekkie, or “grabbing-this-to-go-because-I-was-late-five-minutes-ago!,” the first meal of the day is pretty darn awesome. The word breakfast literally means to break the fasting period of the prior night. And, during National Hot Breakfast Month, we think nothing pairs with that all-important meal like a hot cup of Bigelow Tea. So, in celebration of breakfast and its lovers, here are some fun facts…

  1. Did you know that the average starting time for breakfast in the U.S. is 8:12 a.m.? (Would you agree or are you still pressing snooze at that time?)
  2. The most popular place to eat breakfast is at home at the table, followed by the couch. There’s nothing like enjoying eggs with a side of morning news, right?!
  3. In the United States, breakfast is the most frequently skipped meal. Actually, about 10% of the U.S. population opt out of breakfast! (Now this one was a bit surprising. Who doesn’t enjoy the deliciousness of a fresh-cooked breakfast like Orange and Spice Belgian Waffles or Caramel Glazed Coffee Cake??)
  4. Hot breakfast food (Eggs! Waffles! Pancakes! Cinnamon buns! Banana bread! BACON!) is surprisingly a recent-ish invention. The concept didn’t really exist in the U.S. until the mid- to late-1800s, according to Abigail Carroll, food historian and author of Three Squares: The Invention of the American Meal. Apparently, people preferred to eat food that looked a lot like dinner or a snack—cheese and bread, or leftovers. So, if you’re having leftover pizza, you’re just being traditional.bigelow tea cinnamon bun
  5. Looking for the best breakfast choice? Aim for fiber and protein. To get the most vitamins and minerals in the morning, the Mayo Clinic recommends eating a breakfast made up of whole grains, lean protein, and fruits and vegetables. Consider foods like oatmeal, eggs or peanut butter. Looking for yummy recipes? Try making Miniature Vegetable Quiches or Cinnamon Spice Oatmeal.
  6. Prefer a dish that’s a bit sweeter? We don’t blame ya. And, frankly, eating a sugary treat in the morning (Those Vanilla Chai Tea Infused Cinnamon Rolls are looking yummier and yummier) may help curb sweet tooth cravings later in the day, according to some research.

Of course, we recommend a cup of tea to go with your starting meal. Not only can it enhance the flavors of your breakfast, it’s the perfect morning ritual—energize with a cup of English Breakfast or simply start your day off with your favorite flavor. Regardless of what you sip with breakfast, we want to hear about it. Tea early and #TeaProudly—which is your favorite breakfast tea go-to?

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?