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Bigelow Tea Has Fantastic Recipes for Gluten Free Diet Awareness Month!

November is Gluten-free Diet Awareness Month and to celebrate, the National Foundation for Celiac Awareness is saluting organizations that support celiac disease and gluten free communities. We at Bigelow Tea also support these communities and are proud to share that all of our current Bigelow Teas are gluten-free.

People diagnosed with Celiac Disease make great efforts to consume a diet free of gluten. At Bigelow Tea, we’re all about choice, so along with our gluten free teas, we also have a ton of great recipes that are gluten free!  Here’s one festive fall recipe,

Creamy Custard Rice Pudding made with Bigelow Pumpkin Spice Tea. It’s sure to sweeten up any lunch or dinner you put out this busy month. Enjoy!

Creamy Custard Rice Pudding made with Bigelow Pumpkin Spice Tea


11 Bigelow Pumpkin Spice tea bags
¾ cup raw long grain rice
5 eggs
¾ cup sugar
1-1/2 tsp vanilla
6 cups whole milk
Pinch of salt
Handful of raisins

Serves 8


Pour 1-1/2 cups boiling water over 3 Bigelow Pumpkin Spice tea bags. Steep 5 minutes. Remove tea bags without squeezing.
In a saucepan, return tea to boiling. Add rice and stir. Cook over high heat until tea returns to a low boil. Reduce heat to simmer, cover and cook rice according to package directions, approximately 20 minutes.
In a large saucepan, scald 6 cups milk to which 8 Bigelow Pumpkin Spice tea bags have been added. Remove tea bags without squeezing.
In a large bowl, beat eggs with fork. Add rice, sugar, salt, raising and vanilla. Gradually add milk and mix well.
Pour mixture into 2-1/2 quart baking dish. Place into larger pan filled with 1 inch boiling water.
Bake in 350 degree over for 60 minutes.
Remove from oven. Remove skin from top layer of custard and discard. Stir gently to evenly distribute rice.
Refrigerate. Serve chilled. Garnish with whipped cream.

Rice pudding image via Flickr from

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On Thanksgiving, Share A Recipe With Your Family Featuring Bigelow Tea

Cindi Bigelow’s Thanksgiving Day Table

At Bigelow Tea two of our favorite things are food and family. That’s what makes Thanksgiving one of our most beloved days of the year! On that annual day of giving thanks, people all over the country take time to gather with loved ones and share traditional dishes like Grandma’s stuffing and Aunt Susie’s cranberry sauce. If your family and friends are not too resistant to change, you just might want to try one of the following Bigelow Tea recipes … each made with tea as an ingredient!

We think our Orange & Spice Pureed Carrots will add both color and flavor to your Thanksgiving table, and we know that our Creamy Custard Rice Pudding Made with Bigelow Pumpkin Spice Tea will have everyone begging for more. And our Roasted Turkey with Constant Comment® Glaze is one way to take the traditional bird to a whole new level. It’ll all taste even better with a perfect cup of tea! So, enjoy the recipes … and have a warm and wonderful Thanksgiving!

Roasted Turkey with “Constant Comment”® Glaze


12 Bigelow® Constant Comment® Tea Bags
1 cup (250mL) boiling water
2/3 cup (160mL) brown sugar
2 tablespoons (30mL) butter
½ cup (125mL) cranberry juice

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

Yield: Serves 8 – Prep Time: 20 min. – Cook Time: 10-12 min. per pound –unstuffed


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.

Orange & Spice Pureed Carrots


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

Yield: Serves 6 – Prep Time: 15 minutes – Cook Time: 30 minutes.


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.

Creamy Custard Rice Pudding made with Bigelow Pumpkin Spice Tea


11 Bigelow Pumpkin Spice tea bags
¾ cup raw long grain rice
5 eggs
¾ cup sugar
1-1/2 tsp vanilla
6 cups whole milk
Pinch of salt
Handful of raisins

Yield: Serves 8


Pour 1-1/2 cups boiling water over 3 Bigelow Pumpkin Spice tea bags.  Steep 5 minutes.  Remove tea bags without squeezing.
In a saucepan, return tea to boiling.  Add rice and stir.  Cook over high heat until tea returns to a low boil.  Reduce heat to simmer, cover and cook rice according to package directions, approximately 20 minutes.
In a large saucepan, scald 6 cups milk to which 8 Bigelow Pumpkin Spice tea bags have been added.  Remove tea bags without squeezing.
In a large bowl, beat eggs with fork.  Add rice, sugar, salt, raising and vanilla.  Gradually add milk and mix well.
Pour mixture into 2-1/2 quart baking dish.  Place into larger pan filled with 1 inch boiling water.
Bake in 350 degree over for 60 minutes.
Remove from oven.  Remove skin from top layer of custard and discard.  Stir gently to evenly distribute rice.
Refrigerate.  Serve chilled.   Garnish with whipped cream.

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Bigelow Tea Recognizes November As National Diabetes Month

The number is huge: 25.8 million people in the United States have diabetes. And, believe it or not, 7 million of them haven’t been diagnosed yet. When we add to that the 79 million people with pre-diabetes it’s easy to see why November has been designated National Diabetes Month and National Diabetic Eye Disease Month. With these statistics in mind, it’s clear that we all should support efforts to heighten the awareness of these diseases.

Diabetes is group of metabolic diseases (Type 1, Type 2, Gestational, etc.) that cause a person to have high blood sugar, either because the body does not produce enough insulin or because its cells don’t respond to the insulin that is produced by the body. Although all types are treatable, the management of each type is different. Some types can be managed through diet and exercise, but others need to be treated with medication, possibly via injections. When diabetes isn’t managed correctly, it can trigger complications such as Diabetic Eye Disease, a leading cause of blindness in American adults.

On October 29, 2010 the President of the United States made a Presidential Proclamation stating that U.S. citizens should raise awareness to help prevent, treat, and manage this disease.

Bigelow Tea is pleased to help raise awareness of Diabetes this month. We’ve been told time and again that our teas are so flavorful that they can be sipped when the craving for a sugary dessert strikes! Because they contain no sugar, our teas—greenherbalblack and decaf—are a delicious option for any time of day!

We all know that when we have a problem, big or small, it helps to talk about it. Diabetes is no minor issue … so let’s start talking about it, and let’s start figuring out how we can help our friends and family members who have diabetes. November is National Diabetes Month; it’s a perfect time to start.

Image by Woodleywonderworks via

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Join Bigelow Tea By Making a Commitment to Recycle More!

Bigelow Tea would like to invite you to join us this month as we celebrate recycling in America! November 15th is America Recycles Day, and we couldn’t be more excited to promote this worthy cause … with your help!

Since 1997, communities across the country have come together on this day to celebrate the earth and to motivate people to recycle. It’s a great day to get our neighbors, friends and community leaders excited about what can be accomplished when we all work together.

Recycling and reducing waste is a huge deal here at Bigelow Tea. Over the years we’ve made great efforts to keep waste out of landfills by watching every area of business … from our recycling programs to our composting methods to the reduction of raw material waste. In fact, we recently achieved a huge milestone: we attained “Zero Waste to Landfill” status based on the guidelines from the Zero Waste International Alliance International!

So, as part of America Recycles Day, we encourage you to take a recycling pledge by clicking here.  The pledge is twofold: (1) to learn what materials are collected for recycling in your community; and (2) to recycle more during the next month.

We hope you’ll make the pledge and help America make strides towards a greener tomorrow! Let’s work together to make recycling bigger and better every day of the year!

Images via

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Bigelow Tea Offers A Taste Of Tea-Infused Recipes Shared By Foodista

Bigelow Tea knows many tea fans also appreciate great food.  And no matter what your culinary inclinations, chances are there’s a food blog to satisfy your cravings. Exploring this amazing variety of recipes and blog voices in one place is a joy with the website Foodista, a passionate community of food lovers and our sweepstakes partner for November!

Bloggers featured in Foodista’s first book, Foodista Best of Food Blogs Cookbook, are among the many who have contributed recipes to the Foodista site. Today we wanted to take a moment to highlight two Foodista contributors and their yummy tea-infused recipes. Their creativity demonstrates what we’ve known for quite some time at Bigelow Tea: that tea isn’t just for drinking and can, in fact, take your cooking to the next level.

First up is Rhonda Adkins, a self-described “biker chick that loves to cook and ramble about whatever else crosses my mind.” Her blog, The Kitchen Witch, features an eclectic mix of recipes reflecting her “champagne taste and beer budget,” along with frank musings about her life in a large, blended family living in Great Falls, Montana. We think you’ll be captivated by her recipe for Chinese Tea Eggs!

Chinese Tea Eggs


6 eggs (any size)
2 tablespoons (30 ml) (6 gm) black tea leaves, or 4 tea bags
2 teaspoons (10 ml) (5 gm) Chinese five spice powder
1 tablespoon (5 ml) (3 gm) coarse grain salt
toasted sesame seeds, to garnish


  1. In a large enough pot to avoid overcrowding, cover the eggs with cold water. Bring to a boil over medium heat and simmer for twelve minutes. Remove the eggs with a slotted spoon and keep the cooking water. With a spoon, tap the eggs all over until they are covered with small cracks. This can also be done by tapping and rolling the eggs very gently on the counter.
  1. Return the eggs to the pan and add the tea leaves or bags, Chinese five spice powder, and salt. Cover the pan. Heat gently and simmer, covered, for one hour. Remove the pan from the heat and let the eggs cool down in the liquid for 30 minutes. Remove the eggs from the liquid. Peel one egg to check how dark it is; the others can be returned to the liquid if you wish to have the web-like pattern darker. Allow the eggs to cool fully.
  1. To serve, peel and slice the eggs in halves or quarters. Sprinkle with toasted sesame seeds.

Also on the menu is a luscious Strawberry Mango Green Tea Limeade by Susan Keefe, a Canadian foodie. Her Seafield Farm blog is named for the Nova Scotia farm where her family gathers a few times each year.  She writes, “Not only is the blog a great way to record old family recipes and tasty culinary experiments, it also helps me maintain a strong connection with that special piece of land I was lucky enough to grow up on.”

Strawberry Mango Green Tea Limeade


1 cup of strawberries, hulled and quartered
1 cup of mango, peeled and cubed
1 cup lime juice
4 cups brewed green tea, chilled
1/4 cup simple syrup


  1. In a blender or food processor puree and blend the strawberries, mango, lime juice and simple syrup.
  1. Pour puree over ice in a large pitcher.
  1. Add chilled green tea and stir.
  1. Pour into glasses and garnish with lime wedges and fresh strawberries. 

We hope you enjoy these delicious recipes and that you’ll enter our sweepstakes today for a chance to win the Foodista cookbook or our grand prize, a “Constant Comment”® Personali-Tea Basket! Enter on our Bigelow Tea Facebook page by “liking” the page and clicking on the sweepstakes icon under our cover photo. Sweepstakes ends at midnight EST on November 30th! 

Recipes and photos via Foodista

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Bigelow Tea Salutes Our Veterans And Their Heroic Families

It has been said that “Freedom is Never Free.” That’s a powerful idea, and Bigelow Tea knows it’s something understood by the members of the U.S. military and their hard-working families at home. That’s why this month Bigelow Tea adds our voice to the chorus of those saying “thank you” during Military Family Appreciation Month!

November is an important opportunity to recognize the sacrifices made by the families of our troops as their loved ones serve our country. It’s a challenging life of separation, worry and stress that these families endure with dignity. November also brings us Veteran’s Day, another time to celebrate the brave men and women who have served in our country’s armed forces. Since 1938, November 11th has been a legal holiday, originally called Armistice Day. The name was changed to Veteran’s Day in 1954.

At Bigelow Tea we show our admiration for those in the military with our Tea for the Troops program. Special boxes of our American Classic Teas are distributed to those serving the country … to give them a taste of home and a warm cup of tea. We’re always thrilled to hear back from the troops after they receive the tea. It’s just one way we say thank you for your service to our brave military men and women … and their families!

So when you see someone in uniform, or meet their ever-vigilant families, don’t forget to thank them too, and not just in November. Their strength is our strength and we are all indebted to them for our freedoms. Join us as we bow our heads in deep gratitude for their sacrifices. 

Image One by USAG-Humphreys via
Image Two via

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Bigelow Tea Adds Pizzazz to National Pomegranate Month

Pomegranates have been consumed since ancient times, and today can be found in any produce section. The seeds of this red, juicy fruit are delicious on their own and are extremely versatile in recipes. November is National Pomegranate Month, and Bigelow Tea has a taste for its flavor in several of our tea blends including Pomegranate Black TeaGreen Tea With PomegranateOrganic Green Tea With Pomegranate & Acai and our herbal Pomegranate Pizzazz.

Moreover, we’ve concocted two specialty drinks that mix in our pomegranate herbal tea with other ingredients, and the results are worth celebrating! As the holiday season approaches, we hope you’ll find that the flavor of pomegranate can help make spirits bright at your gatherings. Give these two cocktails a stir!

Pomegranate Pizzazz Champagne Punch


1 ¼ cups boiling water
Bigelow® Pomegranate Pizzazz™ Tea Bags*
750-ml bottle champagne or sparkling wine, chilled
2 tablespoons orange juice
¼ cup fresh pomegranate seeds (optional)

Yield: Serves 6-8


1) Combine water and tea bags and allow to steep for 5 minutes. Thoroughly squeeze tea bags and remove.
2) Add orange juice. To chill, place tea concentrate in the freezer for 30-45 minutes.
3) Pour champagne into a large pitcher. Add tea mixture and pomegranate seeds to pitcher and stir.
4) Serve immediately.

Pomegranate Bellini Mar-TEA-ni


Bigelow® Pomegranate Pizzazz Herbal Tea Bags
1 ¼ cups (310mL) boiling water
4 ounces vodka
¼ cup (60mL) fresh orange juice
Pomegranate seeds if available

Yield: Serves 4


1) Place Bigelow® Pomegranate Pizzazz Herbal tea bags into a measuring cup and add 1¼ cups boiling water. Let brew for 3 minutes. Remove tea bags.
2) Allow to cool, and then chill. To chill place tea concentrate in the freezer for 30-45 minutes.
3) To make a martini, take two ounces of the cooled tea and mix it with 1 tablespoon of orange juice and one ounce of the vodka. Shake with ice and strain into a martini glass. Garnish with pomegranate seeds.

NOTE: If a sweeter Mar-TEA-ni is desired, add ¼ ounce (½ tablespoon) of orange flavored liquor (Triple Sec, Grand Mariner, or Cointreau) to each drink.

Image 1 by JMR_Photography via

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Bigelow Tea Is Thrilled To See Charleston Named Top U.S. City And World Destination!

Charleston, South Carolina is a beautiful city with a rich history, classic architecture and eminently well mannered citizens. These qualities recently helped the Charleston area earn the coveted 2012 Top US City rating from the Condé Nast Traveler 2012 Readers’ Choice Awards, beating out cities like New York and San Francisco! Bigelow Tea is proud to see that Charleston also earned the 2012 Worldwide No. 1 Ranking, topping cities like Florence, Italy and Cape Town South Africa! This is the second consecutive year for their No. 1 U.S. City ranking!

You know that Bigelow Tea loves Charleston too! After all our own Charleston Tea Plantation is located on historic Wadmalaw Island just outside Charleston. Tea lovers—and music, nature, and food lovers!—know that the Charleston Tea Plantation is home to our First Flush FesTEAval, an annual event not to be missed. In fact, the First Flush FesTEAval was selected for its own award by the American Bus Association: it’s one of the 2012 Top 100 Events in North America!

Bigelow Tea is thrilled to be a part of the celebration of all things Charleston! We couldn’t agree more with the designation of Charleston as “the place” to visit! If you make the trip, we do hope you’ll check Wadmalaw Island and take a tour of our tea gardens … and of course sample some of our home-grown pride and joy, American Classic Tea.

Image One Via
Image Two Via

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All in the Family: Bigelow Tea Proudly Shares Its History

At Bigelow Tea we like to acknowledge many occasions and celebrations, great and small. During the month of November, one commemorative event is particularly near and dear to our hearts: Family Stories Month. Our history as a family-run business gives us a personal connection to this special time of year.

Our legacy begins with our founder and matriarch, Ruth Campbell Bigelow. An avid tea connoisseur, Ruth turned her interest in finding a “more zestfully flavored tea” into a hands-on project. In 1945, she experimented with a Colonial-era tea recipe by testing different methods for enhancing its flavor.

After family and friends tasted her new creation, a blend of orange rind and sweet spice, one person said to Ruth that people were commenting on her tea, constantly. And thus the name for our “Constant Comment® tea was born!

Since then, Bigelow has expanded to offer over 120 varieties, including green, iced and herbal teas. Plus, our leadership remains in the family! Cindi Bigelow, Ruth’s granddaughter is Bigelow Tea’s third-generation president.

As we’re proud to archive our family history, why not do the same with yours? Here are some ideas for celebrating Family Stories Month:

  • Draw up a family tree
  • Find genealogy resources, online or locally
  • Start writing a family journal or blog
  • Organize a family scrapbook.

This month, start putting stories about your family in writing or chronicling them with photos. It’s the best way to share them with future generations. And, of course, we highly encourage you to sip Bigelow Tea while doing so!


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A Bigelow Tea Note Of Thanks

I don’t need to tell you that Hurricane Sandy was a record storm that affected thousands in the Northeast and eastern seaboard region. Today, many families are still dealing with the unimaginable consequences of this devastating storm. All of us continue to pray for this entire area and hope for the best recovery possible.

Bigelow Tea, while affected, was fortunate when you take everything else into account. After being among the 97% of homes and businesses in the shoreline town of Fairfield, Connecticut that have been without power for nearly a week, I can now report that most power to the area has been restored and Bigelow Tea is once again fully operational and ready to serve.

I have to say, watching the service crews (from all over the country) driving down our roads to help restore our utilities and services was truly inspiring. I felt like I should honk and cheer as we passed them on the road to let them know just how appreciated they are after the 16 hour days they were putting into our community. I then watched the same kind of dedication from our amazing first-response team made up of Bigelow employees. These individuals worked long, exhausting hours to inspect our facility for safety and ensure systems were up and running before the full complement of Bigelow staff could return. These individuals are our true heroes in every sense of the word and all of us at Bigelow are so grateful. We are thankful for the leadership roles they demonstrated and for their ingenuity and perseverance and, even more important, for their camaraderie and concern shown to one another.

We are mostly grateful for everyone’s safety. At the end of the day, that is all that matters. Bless all of you that help mitigate the consequences of this challenging experience called Hurricane Sandy!

Cindi Bigelow

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