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Archives for posts tagged ‘cinnamon stick tea’

Cinnamon And Chill With Bigelow Tea

Baby, it’s cold outside and you know what warms you up inside? Bigelow Hot Cinnamon tea. A cup (or many) of this delicious flavor is just what winter ordered. So take a mug, a flannel blanket, and cozy up with someone worth sharing this spicy tea with (though, it’s totally cool to keep it to yourself, too!)… because this new seasonal fave is going to blow. your. mind.

So what’s in it? Well, each tea bag holds a rich, bold black tea blended with spicy cinnamon to create the perfect brew to warm you up from your toes. Add hot water and steep a bag for 3 minutes (or whatever best suits your lifestyle) and there you have it… a cup totally worth the wait. Cinnamon’s one of the most versatile spices you can find in your cupboard (and in your tea!) and has quite the history. Let’s take a closer look, shall we?

Wait… dead people? And gods! Cinnamon was believed to have been first used as a perfuming agent during the embalming process around 2000 BC in Egypt. Later, an ancient Greek inscription describes the spice as one of the gifts given to Apollo at the temple of Miletus.

Shh… it’s a secret! Watch out for those birds, though… Despite its widespread use throughout the ancient world, it didn’t arrive to Europe until after the Middle Ages. Actually, it was known to be the Arab merchants’ best-kept secret until the early 16th century. To keep their monopoly on the cinnamon trade and justify its high price, traders would tell tales to their buyers about where and how they obtained the luxurious spice. One documented story claimed that enormous birds carried the cinnamon sticks to their nests high atop mountains that were insurmountable by any human and could only be gotten when the nests broke. Another tall tale claimed that cinnamon was found in deep canyons guarded by snakes.

Columbus barks up the wrong tree. In one instance, Christopher Columbus wrote to the King and Queen of Spain and said he’d found cinnamon and rhubarb in the New World. However, when he sent samples of what he found, it was discovered that it was, in fact, NOT cinnamon. Sadly, it was just tree bark. Womp womp.

These days, it’s a lot easier to find great cinnamon – look no further than your favorite tea cup or mug! It’s the perfect way to beat a wintry, blustery day. Pro tip: pay homage to the storied spice and throw in an extra cinnamon stick for a perfectly Instagram or Pinterest-able cup! And hey while you are at it, check out our Benefits Cinnamon and Blackberry herbal teaCinnamon Stick tea, and Sweet Cinnamon tea. Don’t forget to tag #TeaProudly for good measure! Cheers and enjoy!

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

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

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

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

Spinach Salad Spectacular with Raspberry Vinaigrette

bigelow tea recipe saladIngredients

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

Optional Ingredients

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

Instructions

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

Cinnamon Spice Oatmeal

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Ingredients

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

Instructions

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

Orange & Spice Pureed Carrots

bigelow tea orange and spice

Ingredients

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

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

Instructions

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

Pomegranate Quinoa Salad with Fruit and Nuts

bigelow tea pomegranate saladIngredients

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

Instructions

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

Chewy Chocolate Mint Brownies

bigelow tea brownie recipeIngredients

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

Instructions

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

Spice and Sustainabili-Tea – Celebrating Autumn, Bigelow Tea-style

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Image Courtesy of Geniusbeauty.com

“For every leaf, that twirls the breeze,
May useful hints and lessons give;
The falling leaves and fading trees
Will teach and caution us to live.”

– John Clare , Autumn

Autumn is the glorious season of colorful leaves, crisp fresh air, spicy aromas and harvest festivals.  It’s a celebration of nature’s bounty – a sustainable feast of everything organic, like apples, pears, pumpkin, squash, potatoes, zucchini and corn.  Add some antioxidant rich spices and herbs to the harvest mix, and you’ll enjoy a sensory explosion of flavors and enticing scents.  At Bigelow Tea, we welcome the autumn harvest with a delightful cornucopia of organic, herbal and spicy teas, like Bigelow® Pumpkin Spice Tea , Bigelow® Apple Cider Herbal Tea ,  and Cinnamon Stick® Tea.

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Bigelow® Pumpkin Spice Tea

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Bigelow® Apple Cider Herbal Tea

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Cinnamon Stick® Tea

In our ongoing effort to practice sustainable living, Bigelow Tea established the  “Sustainabili-TEA” program which serves as a guide for everything we do – from producing only the finest quality teas, hand-picked from mountain grown gardens, to protecting our environment and serving our community.

And, speaking of Sustainabili-TEA, we rejoice in each and every season – but when it comes to the celebration of a Bigelow Tea-style autumn, we’re all about the spice! So, do enjoy the natural spicy flavor of our autumnal teas and try out some of our seasonal recipes, like the delectable Pumpkin Ginger Cheesecake .  And don’t forget – we have Mother Nature to thank for our harvest, so savor, savor, and savor some more!

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Pumpkin Ginger Cheesecake

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