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Archives for posts tagged ‘Halloween’

Bigelow Likes A Green Monster’s Taste in Tea!


It’s Halloween and you know what that means — trick or treat yourself to a warm cup of tea! Speaking of ghouls and monsters and all things spooky, actor Boris Karloff, who famously played Frankenstein’s monster as pictured, was known to be a tea enthusiast. Whether it was between takes on a movie set or sitting quietly at home, a cup of tea was never far out of his reach. Let’s be honest, who wouldn’t want a cup between all the takes and lines?! Perhaps Green Tea (or in this case maybe our Green Tea with Lemon) helped him get into his green-tinged character?bigelow-tea-green-tea-with-lemon

Which Bigelow Tea flavor do you sip during a long day? (And, yes, a Greenie Mar-TEA-ni can count today… after all, it’s, technically, a holiday!)

Image by Insomnia Cured Here via

Fall For Bigelow Pumpkin Spice Tea This October



October brings cooler weather, cozy sweaters, crisp leaves, mugs of Bigelow Tea and pumpkins! We’re excited that it’s finally pumpkin season, and the reasons to celebrate are many.

The pumpkin packs some powerful and healthy perks: A cup of cooked, mashed pumpkin contains more than 200 percent of the recommended daily intake of vitamin A. Pumpkins are also rich in beta-carotene—the compounds that give the gourd their bright orange—which the body converts into a form of vitamin A. They are also good sources of vitamin B, potassium, fiber, protein and iron.

Not only are they nutrient-dense, pumpkins are rich in history! Pumpkins are native to Central America and Mexico, but now grow on six continents worldwide. Other fun facts about pumpkins:

  • As one of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced each year.
  • The record for the world’s heaviest pumpkin was broken September 30, 2012, at the Topsfield Fair in Massachusetts. Ron Wallace of Greene, Rhode Island, entered a pumpkin weighing 2,009 pounds.
  • According to the History Channel, carving pumpkins into jack-o’-lanterns is a Halloween tradition that originated hundreds of years ago in Ireland. Back then, however, jack-o’-lanterns were made out of turnips or potatoes; it wasn’t until Irish immigrants arrived in America and discovered the pumpkin that the ritual we know today was born.
  • Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.
  • And the greatest thing about the pumpkin? It tastes delicious in our Pumpkin Spice Tea!

Bigelow’s Pumpkin Spice is a black tea blended with delicate spices and pumpkin flavors —just like your grandmother’s homemade pumpkin pie. The savory, well-rounded taste makes this blend a tea for all seasons. So raise a cup to the pumpkin, a gourd we can all adore!

Ooey, Gooey Caramel With Bigelow Tea!

Image Compliments of

Image Compliments of

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

Halloween: Are you brave enough to “dress like a tea bag” or eat Barmbrack?

Halloween brack

How do you plan to spend Halloween? Carving pumpkins into Jack-o-lanterns, trick-or-treating, touring “haunted houses”…or maybe something else. For the most avid tea fans, there is always the option of dressing up like a tea bag. Or if that isn’t “your cup of tea”, perhaps hosting a children’s Halloween tea party for all those little ghosts and goblins out there. Another option is always just staying home with a nice warm celebratory cup of Pumpkin Spice tea. But will you be taking your tea with some equally seasonal Halloween brack on the side? What is Halloween brack you ask? It is an Irish Halloween tradition: a delicious fruit cake with tiny objects hidden inside. Boo! In case that scares you more than Halloween itself, you may just want to opt for some other desserts and tea treats instead.

Keep us in the loop if you partake in any of the above Halloween activities or if you’d like to share some ideas of your own. Happy Halloween!

Photo Courtesy of Donncha O Caoimh’s blog at

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

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


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

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