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Archives for posts tagged ‘caramel’

All The Reasons Why We’re Thankful For Harvest Teas

It’s crisp outside, the trees are losing their leaves and the only thing on everyone’s mind is this: cold nights, warm socks, cozy blankets and a cup of Bigelow Tea. Hoping to stay festive? Look no further than the flavors of the harvest. From September to December, autumn brings a bounty of delicious produce like pumpkins and apples. And if you love those things, then guess what? Bigelow has just the selection of teas for you to enjoy.

It’s always pumpkin time.

Bigelow Tea’s Pumpkin Spice is a black tea made with pumpkin flakes, cinnamon, ginger and cloves—just like your mom’s homemade pumpkin pie! The savory, well-rounded flavor screams cozy and smells like harvest bliss.

 

Apple everything.

When we think of this time of year, it’s no surprise that apples come to mind. After all, there’s apple picking, apple pie and apple teas like Apple Cider herbal tea and our newest flavor Caramel Apple tea! Want to make the most of a crisp fall day (or just want to feel autumn-y)? A cup of tea will do!

Spicy cinnamon = the best.

Warm up from your toes to your nose with a cup of Hot Cinnamon tea. Sweet and spice and all ingredients nice…that’s exactly what you’ll find in this spicy blend. Waiting for a cup to brew will seriously feel like the longest minute of your life. Cinnamon’s one of the most versatile spices you can find in your cupboard (and in your tea!) – it worth getting cozy over!

Oooohy-gooey caramel.

As if you needed one more thing to sweeten your season, here it is… An all-natural blend of hand-picked black tea and caramel with just a hint of salt, the sweet and salty flavor of Salted Caramel tea is a perfect after-dinner (or anytime!) treat. A little bit sweet, a little bit salty, a lot creamy and butter-y rich and totally ahhh-mazing.

Show your love for the harvest with a cup of tea—the cornucopia of choices makes it easy to relax and appreciate the simple joy of this time of year and all that it means to be grateful for good things in the world. Talk about soothing the soul, right?! Tag #TeaProudly and show us how you enjoy your fave flavor!

‘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.

Bigelow Tea Is Sweet On Caramel

Hey, tea lovers, let’s talk caramel. This decadent flavor is exactly what you need in your life—especially today, given it is National Caramel Day. Thank goodness, Bigelow Tea has got you covered. Each of our caramel teas have *real* pieces of caramel in the tea bag. Yes, you heard that correctly… little nuggets of bliss that make each flavor—Vanilla CaramelCaramel Chai and Salted Caramel—a heckuva lot yummier. All are a little bit sweet, a little bit salty, a lot creamy and butter-y rich and totally ahhh-mazing.

Besides delicious, what exactly is caramel? And why on earth do we all love it so much!? From sauces to wrapped treats, caramel is a versatile piece of sweetness. While its exact history is unknown, it is documented that around 1650, American settlers were making hard candies in kettles. Between this time and the early 1880s, candy makers began to add fat and milk while boiling sugar and water, creating what is now known as ooey-gooey caramel. Caramel candy’s popularity increased greatly when Milton S. Hershey opened Lancaster Caramel Company in 1886. Soon after, caramel candies were being shipped across the United States and to Europe.

Jump ahead to today and check out how Bigelow Tea rocks caramel: Salted Caramel is an all-natural blend of hand-picked black tea and caramel with just a hint of salt; Caramel Chai Black Tea is made with spices, natural caramel chai flavor and molasses crystals; and Vanilla Caramel is smooth and sweet, thanks to the rich caramel and creamy vanilla ingredients. Pick a flavor, add a splash of cream and a hint of sweetener and you’ll have the perfect bit of awesomeness in your mug of tea!

Have you tried one of the Bigelow caramel teas yet? Tag #TeaProudly with a picture of your fave!

Bigelow Caramel-Infused Teas And Ooey-Gooey-Caramel-y Recipes!

bigelow-tea-salted-caramel

 

Who can’t resist decadent flavors?? And with the weather getting cooler outside in much of the U.S., this is the perfect time to enjoy all things sweet, buttery-rich and just a bit toasty….make way for Bigelow Tea caramel flavors—Vanilla CaramelCaramel Chai and Salted Caramel.

Besides delicious, what exactly is caramel? And why on earth do we love it so much!? From sauces to wrapped treats, caramel is a versatile piece of sweetness. While its exact history is unknown, it is documented that around 1650, American settlers were making hard candies in kettles. Between this time and the early 1880s, candy makers began to add fat and milk while boiling sugar and water, creating what is now known as ooey-gooey caramel. Caramel candy’s popularity increased greatly when Milton S. Hershey opened Lancaster Caramel Company in 1886. Soon after, caramel candies were being shipped across the United States and to Europe.

Jump ahead to today and check out the real pieces of caramel in each of the Bigelow Tea caramel flavors. Salted Caramel is an all-natural blend of hand-picked black tea and delicious caramel with just a hint of salt; Caramel Chai Black Tea is made with spices, real bits of caramel and molasses crystals; and Vanilla Caramel is smooth and sweet, thanks to the rich caramel and creamy vanilla ingredients. Pick a flavor, add a splash of cream and a hint of sweetener and you’ll have the perfect bit of awesomeness in your mug of tea!

If that’s not enough to lock down your caramel craving, check out one of these crazy amazing Bigelow Tea recipes showcasing caramel. Hey, why not pair a caramel tea with a slice of Vanilla Caramel Bread Pudding and make all your dreams come true!

Vanilla Caramel Bread Pudding

bigelow-tea-bread-pudding-recipe

Ingredients

14 or Bigelow® Vanilla Caramel or Bigelow® Eggnogg’n Tea Bags
2 ¼ cups (560mL) whole milk
½ cup (125mL) unsalted butter
1 cup (250mL) sugar
5 large eggs, lightly beaten
1 teaspoon (5mL) cinnamon
1 teaspoon (5mL) vanilla extract
½ cup (125mL) raisins
16 slices of challah bread

Vanilla Caramel Sauce:

¼ cup (60mL) unsalted butter
½ pound (224g) powder sugar
Reserved tea infused milk

Instructions

Preheat oven to 350ºF (180ºC). Heat milk over medium heat, add Bigelow® Tea Bags (either Vanilla Caramel or Eggnogg’n) and raisins; remove from heat and let steep fo 5 minutes. Remove tea bags, squeezing out all excess milk/tea. Strain tea infused milk; reserve raisins. Measure out 2 cups (500mL) and set aside the remaining tea infused milk for sauce. In food processor, combine butter and sugar until well blended; add eggs, 2 cups (500mL) tea infused milk, cinnamon and vanilla. Continue processing until well blended. Lightly butter a 9″ x 13″ baking dish. Break up the bread into 1″ cubes and layer in pan. Scatter the raisins over the top. Pour tea/milk mixture over the bread; soak for 5 to 10 minutes. Gently press down on the bread to make sure it is covered by the mixture. Cover with foil and bake for 35-40 minutes. Remove foil and bake for additional 10 minutes to brown top. The pudding is ready when the custard is set, but still soft. Make the Vanilla Caramel Sauce while bread pudding is baking, by melting butter over medium heat in a saucepan. Add powdered sugar to the melted butter and whisk to blend. Add reserved Vanilla Caramel or Eggnogg’n infused milk to taste. Pour sauce over the baked bread pudding and allow to soak in 2-3 minutes. Serve warm.

Ooey, Gooey Caramel With Bigelow Tea!

Image Compliments of Sodahead.com

Image Compliments of Sodahead.com

October is known for leaf peeping, apple picking, and of course candy for Halloween. What better time to enjoy some gooey caramel and a hot cup of tea! Maybe that’s why October is National Caramel Month, a month-long celebration of one of America’s favorite treats.

Caramel was first created in 1875 in Chicago and estimates show Americans consume more than 10 million pounds of this chewy sweet candy — as snacks as well as ingredients in favorite baked goods.

To help you celebrate the season, and all its bounties, Bigelow Tea has some great recipes with luscious, rich caramel. Maybe you can enjoy these adult treats, while you hand out candy to the costumed younger generation for upcoming Halloween night!

So, put the water on to boil, grab your favorite Bigelow Tea – and try one of these tasty tea-treats for dessert:

Links: Caramel Glazed Coffee Cake, Vanilla Caramel Chocolate Custard, Vanilla Caramel Bread Pudding, Vanilla Caramel Tea-licious Ice Cream Sandwiches

October is National Caramel Month: It’s not just about Caramel Apples…Here’s a Caramel Tea Recipe

October is National Caramel Month. This time of year with Halloween just around the corner, when we think caramel,we envision smiling children with sticky faces biting into oversized apples covered in caramel. Try delving into this delicious caramel recipe the whole family is sure to enjoy:

Vanilla Caramel Bread Pudding

Vanilla Caramel Bread Pudding

Ingredients:
14 Bigelow® Vanilla Caramel or Bigelow® Eggnogg’n Tea Bags
2 ¼ cups (560mL) whole milk
½ cup (125mL) unsalted butter
1 cup (250mL) sugar
5 large eggs, lightly beaten
1 teaspoon (5mL) cinnamon
1 teaspoon (5mL) vanilla extract
½ cup (125mL) raisins
16 slices of Challah bread
Vanilla Caramel Sauce
¼ cup (60mL) unsalted butter
½ pound (224g) powder sugar
Reserve tea infused milk

Yield: Serves 12 – Prep Time: 30 minutes – Cook Time: 40 minutes

Instructions:

Preheat oven to 350ºF (180ºC).
Heat milk over medium heat, add Bigelow® Tea Bags (either Vanilla Caramel or Eggnogg’n) and raisins; remove from heat and let steep fo 5 minutes. Remove tea bags, squeezing all excess milk/tea. Strain tea infused milk; reserve raisins. Measure out 2 cups (500mL) and set aside the remaining tea infused milk for sauce.

In food processor, combine butter and sugar until well blended; add eggs, 2 cups (500mL) tea infused milk, cinnamon and vanilla. Continue processing until well blended.

Lightly butter a 9″ x 13″ baking dish. Break up the bread into 1″ cubes and layer in pan. Scatter the raisins over the top. Pour tea/milk mixture over the bread; soak for 5 to 10 minutes. Gently press down on the bread to make sure it is covered by the mixture.

Cover with foil and bake for 35-40 minutes. Remove foil and bake for additional 10 minutes to brown top. The pudding is ready when the custard is set, but still soft.

Make the Vanilla Caramel Sauce while bread pudding is baking, by melting butter over medium heat in a saucepan. Add powdered sugar to the melted butter and whisk to blend. Add reserved Vanilla Caramel or Eggnogg’n infused milk to taste.

Pour sauce over the baked bread pudding and allow to soak in 2-3 minutes. Serve warm.

For more recipe and entertaining ideas, go to http://www.bigelowtea.com/entertaining/recipes/.

Be sure to also check out these fall family fun ideas including making caramel apples.