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Archives for posts tagged ‘breakfast’

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?

Bigelow Has Breakfast In the (Tea!) Bag

bigelow-tea-mug-of-teaIf you’re not really the early-rising, breakfast-eating type, we at Bigelow Tea are here to convince you otherwise. Being proud tea drinkers makes us all about choosing healthy choices. And that includes grabbing an eye-opening morning meal that will make you want to be rid of the snooze button once and for all.

Chowing down on breakfast offers your body all sorts of amazing benefits. Did you know that people who eat breakfast generally weigh less? The theory is that eating breakfast makes you crave healthier food choices throughout the day since you aren’t starving come lunchtime. One study from the Harvard School of Public Health even suggests that not eating breakfast can lead to weight gain, diabetes, as well as high cholesterol and blood pressure. Not convinced yet that breakfast is the best? How about if we told you that breakfast also fuels your brain — kind of important if you’re heading to the office or school!

So nibble something yummy with that steaming mug of tea and start feeling amazing every morning.

We are crazy for these sweet yet filling, recipes. They’re so good, yet so simple to whip up…. important when you’re half asleep! We know you love your tea, but we promise you’ll love it even more when it accompanies one of these mouthwatering breakfasts!  Happy breakfast eating tea lovers!

Spiced Cranberry Orange Muffins

bigelow-tea-recipe

Ingredients

Muffin:

  • 1 cup milk
  • Bigelow Orange and Spice Herbal Tea Bags
  • 2 cups (plus 1 tablespoon) unbleached all-purpose flour, divided
  • ¼ cup (plus 2 tablespoons) granulated sugar, divided
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup butter, softened
  • ¼ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 orange, juiced and zested
  • 1 ½ cup chopped cranberries

Topping:

  • 1/3 cup sugar
  • ¼ cup butter, melted
  • 1 orange, juiced and zested

Instructions

For muffins:

Preheat oven to 375 degrees. Grease muffin tins or line with paper muffin cups.

Place milk in a small sauce pan. Bring milk to a simmer and add tea bags, Remove from heat and set aside, allowing tea to steep in milk for at least 10-15 minutes.

Meanwhile, stir together 2 cups flour, ¼ cup granulated sugar, baking powder, salt and spices in a large bowl. Set aside.

Using an electric mixer, beat butter in large bowl until light and fluffy. Gradually add brown sugar, beating until blended. Beat in egg, vanilla, orange zest and juice. Remove tea bags from milk. Gradually mix dry ingredients and infused milk into the butter mixture, alternating between milk and dry ingredients. Continue mixing in milk and dry ingredients until combined.

In a small bowl, stir together chopped cranberries and remaining 1 tablespoon flour and 2 tablespoons sugar. Gently fold cranberries into prepared batter.

Using a scoop or spoon, fill greased or paper-lined muffin cups two-thirds full with muffin batter. Bake in preheated oven for 18-22 minutes or until a toothpick inserted into center muffin comes out clean and muffins begin to brown on top. Let muffins cool in muffin tins for 3-5 minutes then remove to a wire rack to cool completely.

For topping:

Place sugar in a small bowl. In a separate bowl, stir together melted butter, orange juice and zest. After muffins have cooled slightly in muffin tins, but while they are still slightly warm; dip the muffin tops in the butter/lemon juice and then dip into sugar.

Pumpkin Spice Waffles with Walnuts

bigelow-tea-pumpkin-spice-waffles

Ingredients

  • 1 ½ cups hot water
  • Bigelow® Pumpkin Spice Tea Bags
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable or canola oil, plus more for brushing
  • ½ cup walnuts, roughly chopped (optional)
  • Electric waffle maker (an 8 inch round waffle maker was used for this recipe)

Instructions

Sprinkle with cinnamon and chopped walnuts for additional flavor. Steep tea bags in hot water for 3-5 minutes. Remove bags, being sure to squeeze thoroughly. Set tea aside to cool. In a large bowl, whisk together flour, baking powder, sugar, cinnamon and salt. Add cooled tea, beaten eggs, and oil. Stir to combine. Gently fold in the walnuts (if desired). Preheat the waffle maker. When hot, lightly brush the surfaces with oil, to prevent sticking. Place about ⅔ cup of batter onto the hot waffle maker. Close top and cook for approximately 2 minutes (most waffle makers have an indicator light which will let you know when the waffle is ready), or until waffle is cooked through and surfaces are crisp. Remove to a platter. Repeat with remaining batter. Serve warm with butter and maple syrup.

Banana Pancakes with Salted Caramel Syrup

bigelow-tea-bananna-pancakes

Ingredients

Salted Caramel Syrup with Bigelow Tea

  • 1⅓ cups Bigelow Salted Caramel Tea (already steeped)
  • 7 ounces sweetened condensed milk
  • 1 tsp salt
  • 2 Tbs Corn starch
  • 1 Tbs water

Banana Pancakes

  • 1⅓ cups all-purpose flour
  • 1 Tbs granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup milk
  • ½ cup Bigelow Salted Caramel Tea (already steeped)
  • 2 very ripe bananas, mashed (about a cup)
  • 1 whole egg
  • 1 TBS butter, melted
  • Banana slices to garnish

Instructions

In a medium sized bowl combine flour, sugar, baking soda, baking powder, and salt. In separate bowl, whisk milk, tea, mashed banana, egg, and melted butter together until smooth. Fold wet ingredients into dry ingredients and using a spatula, mix until just combined. Let batter sit while preparing syrup.

Syrup

Steep a mug of salted caramel tea, remove tea bag and put 1 and ⅓ cup in a heavy pot. Add 7 ounces of sweetened condensed milk and a tsp salt. Stir well. Turn on to medium heat, and stir to combine. In a separate bowl mix together cornstarch and water. Add mixture to syrup mix, and stir over heat until it thickens. Remove from heat.

Cooking pancakes

Heat griddle and spray with no stick spray, or use a cast iron skillet with cooking spray heated over medium heat. Spoon batter in, creating 4-5 inch pancakes. Once bubbles begin to form carefully flip pancakes and continue to cook on other side until lightly brown.  Adjust heat if necessary.

Notes

  • Syrup can be stored in fridge in airtight container for up to two weeks.
  • For a quick version use 1½ cup “Just add water” buttermilk pancake mix, ¾ cup Bigelow Salted Caramel Tea, and 2 bananas (mashed) to make pancakes, and top with syrup made according to directions.

So the question remains: What are you excited to make for breakfast first? Tell us below!

Breakfast with Bigelow Tea: Chai-infused Crème Brulee French Toast Recipe

bigelow tea chai recipe

Breakfast is always a little bit better with Bigelow Tea– but cooking with your favorite flavor takes your meal to a whole other level! This simple recipe is sure to delight even the pickiest of eaters and won’t cut into your precious sleep at only 30 minutes for bake time. Pair this decadent, yet nutritious dish with eggs and bacon or serve on its own. We recommend pairing with a cup of English Teatime! Facebook fan Lori Chenoweth says she has “a cup of English Teatime every morning…it isn’t a good day unless I have it.” Dig in!

Chai-infused Crème Brulee French Toast

Ingredients

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

Instructions

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

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

Pour half of coconut oil mixture in bottom of square pan.  Place torn bread on bottom on the coconut oil mixture.

Pan egg mixture over bread.  Top with last half of coconut mixture.

Bake for about 30 minutes or until completely cooked.

February is Hot Breakfast Month

What better way to celebrate Hot Breakfast Month than with a nice warm plate of french toast?  Vanilla & Cinnamon Baked Challah French Toast combines the classic flavors of French toast – cinnamon and vanilla – using Bigelow Cinnamon Stick tea and Bigelow French Vanilla Tea.  And, you can even make it ahead of time.  February is a short month so don’t let Hot Breakfast Month come to a close without trying this great breakfast.  It is sure to become one of your favorites.

Breakfast and Brunch
frenchtoast.jpgVanilla & Cinnamon Baked Challah French Toast

Ingredients:
12 slices of Challah bread, cut in half on the diagonal
½ cup of hot water
5 tea bags – 3 Bigelow® Cinnamon Stick™ and 2 Bigelow® French Vanilla
6 eggs
1 cup skim milk
1 teaspoon salt
1 – 8 oz package cream cheese, cut into small cubes
Non-stick cooking spray (preferably plain or butter flavor)

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

Lightly coat the bottom and sides of a 9 x 13 inch baking dish with non-stick cooking spray.

Steep 5 tea bags in ½ cup of water for 5 minutes, and allow to cool slightly.

In a medium bowl, whisk together the milk, eggs and salt. Add cooled tea and whisk to combine.

Arrange a layer of Challah bread in the prepared baking dish, and evenly distribute half of the cream cheese cubes on top.

Add a second layer of Challah bread, and slowly pour egg mixture over the top, allowing it to completely soak all the bread.

Top with remaining cream cheese cubes, cover with aluminum foil and refrigerate overnight (or at least 2 hours).

The next morning, remove from refrigerator and preheat oven to 350 degrees.

Bake for 45-50 minutes, until the dish is completely set and lightly browned.

Cut into squares and serve with maple syrup if desired.

Yield: Serves 6-8