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Fam Facts! Bigelow Tea Edition

This time of year is all about creating that warm, cozy, welcome feeling that comes from being with loved ones.  Whether family, friends, neighbors or co-workers, your “fam” is those people with whom you feel most comfortable and love spending time with whenever possible.

Bigelow Tea is a big fan of the fam… the company history and its very existence is rooted in traditions and relationships within the immediate family and beyond. For 70 years family owned Bigelow Tea has shared milestones and moments with everyone involved in the company and its success.

As the holiday season draws near and calendars fill with impending activities and must-do’s, scheduling family time is important and enjoyable.  For inspiration, take a rest, brew some Bigelow Tea and take this look into “fam-tastic” Bigelow family history…

  • The First Family of Tea – Ruth Campbell Bigelow created the first Bigelow tea recipe – the renowned “Constant Comment” of course – in 1945.  She proudly shared her new beverage with friends, family, neighbors and their “Constant Comment” about its deliciousness created a business.  Ruth’s husband, David E. Bigelow Sr., switched from a career in publishing to the tea biz to ensure the fledgling Bigelow Tea company started and stayed on good footing for the benefit of his family and that of its employees.
  • It Takes a Village, and a Farm! – As the decades passed, the “tea” torch and role of leader of the Bigelow tea family was passed to Ruth’s son, David Bigelow.  David, with the support and assistance of his wife Eunice, grew the company exponentially, bringing it to the mass market and creating the relationships and programs with the many growers, suppliers and tea industry leaders that continue to enhance the company today.  Today, Eunice and David are co-chairs of Bigelow Tea.
  • Modern (Tea) Family – Eunice and David’s daughter Cindi, now president and CEO, grew up in the tea business, with all the history and ethos of her grandparents and parents, but also with her own modern sensibility.  Cindi Bigelow continues to grow the company as well as focus on community and sustainability issues – a passion for her and the family. Under the leadership of Cindi, technology and social media has made an impact on Bigelow Tea and the way the company works and communicates with customers.

So now you know, the #TeaProudly community is truly a tea lovin family experience from the Bigelow family to yours, we are all in this together.

Tea and Treats – The Perfect Finale to Your Holiday Fete!

Your calendar is filling with fun times meeting and greeting your peeps…the holiday season is here!

To prepare for both your planned gatherings and those inevitable drop-in guests, why not keep some special cakes, cookies and of course Bigelow Tea on hand??  Seasonal Bigelow tea flavors like EggNogg’nPeppermint Bark, Hot Cinnamon and Ginger Snappish are fun to serve at any get together.  As for the welcome sweet treats, Bigelow’s #TeaProudly community and resident chefs have developed some awesome recipes, each made more special with the festive flavors of Bigelow tea cooked right into the recipe.

Tea, cake, cookies, dessert, oh my!… what a sweet, memory making way to celebrate the holidays. Enjoy and bon appetite TeaProudly-ites!

Constant Comment Spice Cake

Check out this tasty, yet easy recipe to make which is perfect to have on hand for guests.  And course this recipe includes the sweet, spicy taste and aroma of “Constant Comment” which has made this Bigelow tea so famous.  Fun Fact: did you know the first spice cakes are said to have originated in New Hampshire and are known to have a long shelf life due to the denseness of the cake? That works…especially during the holiday season, right?!


  • ½ cup milk
  • Bigelow Constant Comment® Tea Bags
  • ½ cup unsalted butter (1 stick)
  • 1 cup sugar
  • 3 eggs, room temperature
  • 1-⅔ cups flour
  • 2-½ teaspoons baking powder
  • Confectioners sugar


Preheat oven to 350° F. Grease and flour a 9″ round cake pan. Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.) Remove from heat and let cool (15-20 minutes); remove tea bags squeezing out liquid. Set aside. In large mixing bowl, cream butter and sugar until smooth. Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. Add flour and baking powder; mix until a smooth batter forms. Pour batter into pan. Bake approximately 35 minutes, or until center of cake springs back when touched. Cool on wire rack before removing from pan. Let cool completely before serving. Dust top with confectioners’ sugar.

Orange Spiced Madeleines

If cookies are more your jam, make it a Madeleine, specifically an Orange Spice Tea infused one. Dating back to the days of Louis XV in 1700’s France, these famous delicate treats were and are an ideal pairing to tea, and the orange spice flavor gives them a modern twist.  The Seaside Baker developed this recipe which King Louie would for sure give the thumbs up to.


  • 1/2 cup unsalted butter
  • 2 Bigelow Orange Spice tea bags
  • 2 tablespoons boiling water
  • 4 eggs
  • 2/3 cup granulated sugar
  • 1 tablespoon orange zest
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon cinnamon


Preheat oven to 350 degrees.
Butter and flour madeline pan or spray with nonstick cooking spray.
In a microwave safe bowl, melt butter.  Place tea bags in 2 tablespoons boiling water and steep for 5 minutes then pour into melted butter.
Meanwhile, beat eggs and sugar for 5 minutes on medium high speed.
Once batter is pale and have doubled in volume, gently fold in orange zest.
In a separate bowl, sift together flour, salt, and baking powder. Add sifted flour in three parts, gently folding flour into egg batter after each addition. Slowly pour butter into batter while folding it in.
Spoon about 1 and 1/2 tablespoons of batter into each shell.
Bake Madelines for 8 to 10 minutes.
Cool completely then sprinkle with powdered sugar and cinnamon.

The Crowning Glory to your Holiday Cookies

For the kids at the table, or for a memory making holiday activity, ice sugar cookies with frosting made even more delicious with Bigelow Eggnogg’n tea.  Hey did you know that the practice of icing cookies with a hardening frosting like our Eggnogg’n variety came to be in the early 18th century, replacing meringue icing which had to be dried out by an oven… who has the patience for that!  Bigelow’s frosting recipe pairs perfectly with any holiday cookie, is quick and easy to make and, best of all, tastes as good as it looks!



Boil water. Place 4 tea bags in water and steep for 3-4 minutes. Remove tea bags and let liquid cool for ½ hour. Place sugar in mixing bowl. Add 2 tbsp. tea liquid and stir until completely mixed. Should be the consistency of honey. If not, gradually add more liquid in small amounts to reach desired consistency. Can be used as an icing for holiday cookies, scones, muffins, or ice cream

Figs Brulée with Vanilla-Eggnog Ice Cream

When the occasion calls for a bit of sophistication, a show stopper but simultaneously super easy to make recipe is this Fig Brulee.  A take on Crème Brule, Fig Brulee rivals the famous creamy dessert which France claims originated in the 1600’s in the Palace of Versailles.  Bigelow has bested the concept by making a fruity, no-bake variation and adding a cool touch of flavor with vanilla eggnog ice cream made with Bigelow Eggnogg’n tea.  This will be sure to wow those not-easily-impressed guests!


  • 1 pint half-and-half
  • 1 cup sugar
  • Bigelow Eggnogg’n® Tea Bags
  • 2 vanilla beans, split lengthwise and scraped, seeds reserved, divided
  • 12 egg yolks
  • 18 figs
  • 6 tablespoons butter, melted
  • ½ cup sugar


In a medium saucepan over medium-high heat, combine the half-and-half, sugar, tea bags, and reserved seeds from 1 vanilla bean. Cook until the mixture just begins to boil; remove from heat, and set aside. In a medium bowl, whisk the egg yolks until smooth. Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten egg yolks, whisking constantly. Remove the tea bags from the half-and-half, and then add the egg-yolk mixture to the remaining half-and-half in the saucepan. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until the custard reaches 180º on an instant-read thermometer. Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir until the custard is very cold. Freeze the custard in an ice-cream maker according to the manufacturer’s instructions. Preheat oven to 350º. Cut each fig in half, and place each half, cut side up, in a well of a muffin pan. In a small bowl, mix together the butter and reserved seeds from remaining vanilla bean. Brush the top of each fig with the butter mixture, and bake for 6 minutes. Remove figs from oven, and evenly sprinkle the cut sides of the figs with the sugar. With a culinary torch, hold the flame about 2 inches above the surface of the figs. Direct the flame in an even back-and-forth motion so that the sugar melts and browns. Serve two prepared fig halves with a scoop of ice cream.

Make Way For Cupcakes, Bigelow Tea-Style!

Did you know that the term cupcake refers to “any small cake that is about the size of a teacup,” according to the Internet? No? It also means THE BEST THING IN THE WORLD. Yummmm! Reason #1 to make a batch today? (Um. Do you need a reason? Because cupcakes!) Well, it’s National Cupcake Day, so it’s only fitting to enjoy one (or a dozen… whatever) with a cup of Bigelow Tea. And, guess what, there are even a few recipes here to get you started. Or, make your own, tag #TeaProudly and make the world drool.

But, first, how about some random nuggets of history on the cupcake? Did you know that cupcakes were mentioned as far back as 1796 in American Cookery by Amelia Simmons? However, the earliest documentation of the term “cupcake” appeared in a cookbook in 1828. Someone was definitely on to something, because today, cupcakes are trendy with a capital “T.” While a standard cupcake recipe uses the same basic ingredients (butter, sugar, eggs and flour—easy enough!), these days you can find unique cupcakeries and bakeries across the globe. There are countless flavors, designs and ingredients to choose from. Check it out and see for yourself!

Tea and Banana Bread Cupcakes



2 ½ cups of all purpose flour

1 tsp of baking soda

½ tsp of baking powder

pinch of salt

2 very rip bananas (mashed)

1 tsp of vanilla

1 stick of softened butter

1 cup of sugar

2 eggs

½ cup of Bigelow Vanilla Chai Tea

½ tsp of nutmeg

½ tsp of cinnamon

¼ cup of half and half OR milk

Banana Buttercream

2 bananas mashed

3½ cups of powdered sugar

2 sticks of butter

Sugar Decorations

2 cups of sugar

1 cup of water

½ tsp of cream of tarter (stabilizes)


Cupcake Instructions

Mix all the dry ingredients together. This includes the flour, baking powder, baking soda, salt, sugar, nutmeg and cinnamon. Add the softened butter, vanilla and eggs and stir. Add the mashed bananas. Next add the Bigelow Tea. And then add the half and half. Bake at 350F for 15 minutes or until a toothpick comes out clean.

Frosting Instructions

First whip the two sticks of softened butter. It’s best to let the butter come up to room temperature slowly, try to avoid microwaving them to soften them. Add the mashed bananas…try and find very ripe bananas. Add the powdered sugar little by little. If you need it to be stiffer, just add more sugar, if it’s too stiff, then add a tablespoon of milk.

Sugar Decorations

Okay these are SOOO EASY. Add all the ingredients into a pot and turn on medium high heat. You’ll need a candy thermometer and watch it closely. Stir constantly and after about 15 minutes it should be around 340F. Once it reaches around 320, be careful! Sugar can burn quickly! Once it reaches 340F, get some parchment paper, spray it with non-stick spray and pour the caramel sugar mixture onto it. Immediately the mixture starts to cool. Tip: slide a bendable cutting board under it and slowly form a log. Once the caramel is cool enough (2-5 minutes), slowly snip off pieces with scissors and form different creations. Just be careful because the sugar is still hot.

Pumpkin “Constant Comment” Cupcakes


Bigelow Constant Comment tea bags steeped in ½ cup boiling water

½ cup butter

1 cup granulated sugar

1 cup brown sugar

4 eggs

1 can (15 ounces) of pumpkin puree

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup vegetable oil


Preheat oven to 350 degrees (F). Steep tea and set aside to cool (be sure to squeeze tea bags to get all the liquid). Cream together butter and sugar until light and fluffy. Slowly add eggs, one by one. Once eggs are combined, add the can of pumpkin. In a separate bowl, sift together flour, baking powder, baking soda and salt. To the tea that has been steeped, add enough vegetable oil to reach the ¾ cup mark on measuring cup. Alternate mixing the wets and dries to the pumpkin mix until combined. Scoop mixture into cupcake liners and bake for 20 minutes or until a tooth pick is inserted and comes out clean.

London Fog Cupcakes


1/2 cup milk

3 egg whites

1 tsp vanilla

1 vanilla bean

1 cup flour

1/4 cup & 2 tbsp sugar

2 tsp baking soda

1/2 tsp salt

4 tbsp butter

2 tbsp vegetable oil

3 cup powdered sugar

1 cup butter

Earl Grey tea bag

1 tsp vanilla extract

2 tbsp Earl Grey tea


Preheat oven to 350 degrees.

In a small bowl, combine the milk, egg whites, vanilla, and the scraped insides of the vanilla bean.

In a larger bowl, mix together the flour, sugar, baking soda and salt.

On low speed, add the butter and oil and mix until you have a crumb texture. On medium speed, add the milk mixture and mix for two minutes until light and fluffy. Scoop the mixture in to a muffin tin and fill each cup 3/4 of the way.

Bake for 12-15 minutes until a toothpick comes out clean.

While the cupcakes are baking, melt the butter in a small sauce pan. Add the Earl Grey tea bag and steep over low heat for five minutes.

Put the butter in the fridge for 20 minutes. When the butter has solidified, take it back out and mix it together on medium speed with the powdered sugar, and vanilla. Add the Earl Grey tea a little bit at a time until you have the consistency you like.

When the cupcakes are cool, frost them!

Lavender Honey Earl Grey Cupcakes

(pictured at top)


Cupcake Ingredients:

2/3 cup whole milk

4 Bigelow Earl Grey teabags

1 3/4 cups all-purpose flour

1 1/2 tsp baking powder

2 tsp dried lavender

1/2 tsp salt

1/2 cup butter at room temperature

1 cup granulated sugar

1/4 cup honey

1 tsp vanilla extract

1 tsp lavender paste or extract (optional)

2 eggs at room temperature

Honey and dried lavender to garnish (optional)

Frosting Ingredients:

8 oz. cream cheese

1/4 cup honey

1/2 tsp vanilla extract

2 cups heavy cream


Warm 2/3 cup whole milk in the microwave, then let 4 Bigelow Earl Grey teabags steep in the milk for about 10 minutes. The milk will eventually resemble a caramel color. When the tea is done steeping, carefully squeeze the teabags to wring out milk. Before disposing of the teabags, snip off the Earl Grey tags if you wish to use them to decorate your finished cupcakes. Allow the milk to cool to room temperature.

In a medium bowl, combine flour, baking powder, dried lavender, and salt. Set aside.

In a separate mixing bowl, beat butter, sugar, honey, vanilla, and lavender paste using an electric mixer on medium-high speed for 30 seconds. Add eggs one at a time, beating until well incorporated. Finally, mix in the Earl Grey-infused milk.

Add flour mixture in small batches, beating on low speed until the batter is just combined.

Preheat oven to 350 degrees F. Line a muffin tin with paper liners, and spoon batter into each cup until three-fourths full. Bake for 20-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes completely.

To make frosting, beat cream cheese, honey, and vanilla extract with an electric mixer on medium speed until light and fluffy. In half-cup batches, slowly add the heavy cream, beating until each addition forms stiff peaks. This frosting recipe makes a pretty big batch. I don’t mind because it’s my favorite frosting recipe (so light, and not overly sweet) and I like to pile my cupcakes high with frosting. But if you have leftovers, know that it refrigerates well.

Pipe frosting onto cupcakes however you wish. I like to use a star tip to create a “nest” on top of the cupcake. Just before serving, I garnish with dried lavender and carefully pour a dollop of honey into the center of the nest. If you saved your Bigelow Earl Grey tags, tape them to toothpicks and use them to decorate a few of your cupcakes.

Small Acts Of Kindness With Bigelow Tea

It’s the holiday season! Grab your scarves, hug your loved ones, decorate, savor all things cozy (like a mug of Bigelow Tea!) and… be kind.

Each holiday season offers a wonderful reminder of all the reasons why we love to support those in need in our local community…this is our Mission…it’s how we define being good corporate citizens! Our goal always is to work together to make our communities the best that they can be, and it is always about doing the right thing as third generation CEO and president Cindi Bigelow has said many times. Take a cue from these amazing stories where Bigelow employees give back and give back again (pretty incredible!) …take a look:


Operation Gratitude

Cheryl Moccia crocheted 20 scarves for Operation Gratitude Scarves for Troops program, which sends handmade scarves and hats to troops all over the world. These “gifts from home” are just a small way we can say thank you from the States while troops are overseas. Thanks to Cheryl’s kind heart (and nimble fingers!), the scarves will be shipped to Operation Gratitude – along with a master carton of tea!

Operation Hope

The Bigelow Tea Marketing and Sales teams donated clothing and holiday gifts to be distributed locally in Fairfield by Operation Hope. The program is called Hope for the Holidays and Bigelow has sponsored many families over the past few years. It’s one time when re-gifting is totally okay with us.

CT Food Bank Thanksgiving Giving

Bigelow Tea is especially pleased to announce that a donation for $8,000, made possible by funds raised at the annual Bigelow Tea Community Challenge in September, was made to the Connecticut Food Bank. The donation will provide 16,000 meals to people in Connecticut who struggle to meet monthly living expenses, often at the expense of groceries. The Connecticut Food Bank feeds Connecticut’s hungry year ’round by supplying food and resources to member agencies throughout Fairfield County and the rest of the state, as well as through direct food distribution programs.

Upcycled Ornaments from Louisville Plant

Giving comes in a lot of forms, including giving back to the planet and giving to our future. In that spirit, Bigelow Tea employee Kim Medley from Bigelow Tea’s Louisville facility made a tree topper from recycled scrap from the Bigelow Tea plant! We love putting recyclable material to good re-use.

Holiday Fair – Sustainability/Community Relations

Bigelow Tea hosted local vendors to show their wares and welcome employees to shop for holiday gifts. The featured vendors had a variety of handmade goods, including AKA Collectibles, who makes ornaments out of wood; Backyard Beekeepers, who craft goods out of beeswax and honey; and the Pilot House Yes We Can program, which features handcrafted art made by adults with special needs. Even when you’re shopping, you can still be giving, right?!

Hopefully these ideas inspire everyone to help the local community during the holidays and throughout the year. Whether you’re sharing a cup of tea or providing much-needed support, every good deed makes a difference!! Here’s to giving, and cheers to everyone giving back! After all, this is one more reason to #TeaProudly!  Happy Holidays to all!

6 Festive Bigelow Tea Drink Recipes For Holiday Gatherings

The holiday season is a wonderful time of year to enjoy good food, fun with friends, plenty of love, laughter and……you guessed it, tea!  Speaking of fun……these six heavenly drink recipes made with Bigelow Tea will amaze and delight your holiday guests. So jump right in and start celebrating six sensational suggestions for holiday entertaining that are sure to be nothing short of awesome!

1. Ugly Holiday Sweater Party

Who doesn’t love a good ugly sweater party, right?! This traditional spiced treat will warm your guests when (baby) it’s cold outside. Laugh it up and don’t forget to have guests vote for their favorite ugly sweater at the end of the night!

Orange & Spice® Hot Mulled Wine

Warm your guests this winter with this traditional treat – wine spiced with Bigelow’s Orange & Spice tea.

Makes 8 4-oz drinks


4 cups red table wine

4 Bigelow Orange & Spice® Herbal Tea Bags

½ cup light brown sugar

1 bay leaf


Try a Bigelow “Naughteas” Cocktail – a drink made using Bigelow Orange and Spice herbal tea and alcohol. Place red wine in a medium saucepan and heat to simmer. (DO NOT BOIL.) Add tea bags and let sit over low heat for 30 minutes. Squeeze and remove tea bags. Add sugar and bay leaf, stirring until sugar is dissolved. Let wine sit over low heat for another 10 minutes, then remove bay leaf. Reheat and serve as needed.

2. Cookie Exchange

Cookies, cookies, everywhere—can you say yum?! Make your holiday cookie exchange super special with this classic hot drink that is sure to complement any scrumptious holiday delight that comes your way!

Hot Eggnogg’n Buttered Rum

A popular classic hot drink using Bigelow’s Eggnogg’n tea. It’s the ultimate hot drink for winter.

Serves 6


6 tea bags Bigelow Eggnogg’n Tea*

6 cups (48-ounces) hot water

Spiced Butter:

¾ cup light brown sugar

½ cup butter, softened

1 teaspoon pumpkin pie spice

½ teaspoon vanilla extract

⅛ teaspoon salt

8 to 12-ounces (1 to 1 ½ cups) clear rum

Whipped cream, optional

*Variations: Try using Bigelow Apple Cider Herbal Tea or Bigelow Pumpkin Spice Tea


In large glass bowl, place tea bags; add hot water. Brew for 4 minutes. Squeeze tea from bags then discard bags. Meanwhile, in small mixer bowl add all Spiced Butter ingredients; beat at medium high speed, scraping bowl occasionally, until light in color (1 minute). In 6 mugs or heat-proof glasses, place 2 tablespoons spiced butter, 2-ounces rum, and 6 ounces hot brewed tea. Mix until Spiced Butter melts. Garnish with whipped cream, if desired. 

3. Holiday Decorating & Tree-Trimming Party 

Get the bells, bows and boughs out and celebrate with this delicious nonalcoholic party punch the kids will love! For a grown-up punch, kick it up a notch by adding champagne instead of sparkling water.

Sparkling “Constant Comment” Tea Holiday Punch

This delicious and refreshing party punch is made with Bigelow Constant Comment tea, adding a bit of spice to this beverage.

Makes 25 4-oz. Drinks


4 cups water

6 Bigelow “Constant Comment” Tea Bags

2 quarts Sparkling Water**

1 12-oz. can frozen lemonade concentrate

1 12-oz. can frozen orange juice concentrate

1 8-oz. can crushed pineapple with juice

Garnish with Orange Slices


In a saucepan, bring water to boil, add tea bags, cover and steep for 5 minutes. Remove tea bags. Allow tea to cool; then chill. Just before serving time, combine tea, sparkling water or Champagne, juice concentrates, and pineapple in a large punch bowl. Garnish with Orange Slices ** Celebrating a special event? Spark it up by substituting 1-½ to 2 bottles of Champagne for the Sparkling Water

4. Holiday Brunch 

It’s not breakfast, it’s not lunch, but whatever you call it, brunch is the bomb! Make your holiday brunch extraordinary with this festive and refreshing nonalcoholic raspberry punch!

Raspberry Holiday Punch

A non-alcoholic drink your holiday guests will love and Bigelow helped you make it with Red Raspberry Herbal tea.

Makes 18 24-oz drinks


2 cups Cranberry Juice or Cran-Raspberry Juice

Juice of ½ lime

2 cups ginger ale or lemon lime soda

Sherbet (Raspberry or Lime)

1 quart (4 cups)

Bigelow Red Raspberry Herbal Tea—chilled


Mix together all ingredients (except soda and sherbet) in punch bowl. Just before serving, add soda slowly to punch bowl and stir gently. Add ice and garnish with fresh lime slices and sherbet. **Either Bigelow Red Raspberry Herbal Iced Tea or Bigelow Red Raspberry Herbal hot tea bags can be used in the preparation of this recipe. For iced tea, prepare according to directions on the box. For the hot tea bags prepare according to package directions to make iced tea using 6-8 tea bags per 32 ounces boiling water. Prepare ahead of time and chill.

Optional Garnish: Make a frozen decorative ring – You’ll need: 1 round fluted pan (Bundt, tube pan, gelatin mold) Fresh Fruit Water Fill bottom ⅓ of pan with water and freeze until firm. Add fresh or thawed raspberries around pan, alternating with lime slices*; freeze an additional 15-30 minutes or until semi-firm; add remaining water and freeze until set. To remove ring from container, gently dip in hot water to release edges. Remove and place ring in punch bowl. *Can use orange, lemon or any fruit you want to accentuate.

5. Feast of the Seven Fishes 

This longstanding Italian holiday tradition has been embraced and celebrated by people around the globe. Skip the espresso and kick back with this hot holiday tea recipe to top off your holiday feast!

Hot Holiday Tea

Instead of hot chocolate or coffee, why not a cup of tea using Bigelow’s Apple Cider Herbal tea along with a little kick.

Serves 4


1 ⅓ (340mL) water

8 Bigelow® Apple Cider Herbal Tea Bags

1 ⅓ cups (340mL) cranberry juice

1 cup (250mL) burgundy wine

Cinnamon sticks as a garnish


In a medium saucepan, bring water to boil, add tea, cover and let steep for 5 minutes. Remove teabags. Stir in cranberry juice and wine. Return to medium heat. Heat thoroughly. Serve in a large pottery mug. Garnish each cup with a cinnamon stick.

6. New Year’s Eve  

HAPPY NEW YEAR! Go ahead and put off those pesky resolutions–ring in the New Year with this elegant and vibrant red champagne punch!

Pomegranate Pizzazz Champagne Punch

The bright red color of this sparkling punch is perfect for the holidays. The addition of fresh pomegranate seeds makes it extra-festive!

Serves 6-8


1 ¼ cups boiling water

6 Bigelow® Pomegranate Pizzazz Herbal Tea Bags*

750-ml bottle champagne or sparkling wine, chilled

2 tablespoons orange juice

¼ cup fresh pomegranate seeds (optional)

*Variation – Red Raspberry Champagne Punch: substitute 6 Bigelow® Red Raspberry Herbal tea bags for the Bigelow Pomegranate Pizzazz and substitute ½ cup fresh raspberries for the pomegranate seeds.


The bright red color of this sparkling punch is perfect for the holidays. The addition of fresh pomegranate seeds makes it extra-festive! Combine water and tea bags and allow to steep for 5 minutes. Thoroughly squeeze tea bags and remove. Add orange juice. To chill, place tea concentrate in the freezer for 30-45 minutes. Pour champagne into a large pitcher. Add tea mixture and pomegranate seeds to pitcher and stir. Serve immediately.

3 Delectable Ingredients You’ll Find in Bigelow Tea

Tea has captured the hearts of millions of people around the world. 82 percent of Americans drink tea–that’s more than 158 million people who consider tea a favorite beverage!  (ahhh-mazing!)

So what makes tea so extraordinary? As Bigelow Tea lovers know, an awesome cup of tea starts with quality ingredients! For three generations, the Bigelow family has been proudly blending premium handpicked teas sourced from high-elevation gardens and herbs from the world’s finest family farms. These valued partnerships with growers and processors help Bigelow Tea create a selection of more than 140 delightful flavors of black, green, oolong, and herbal teas. Here are a few of the ingredients that make them so special:

Lemon Peel 

The perfect blend of sweet and tart, lemon peel is an essential ingredient in 23 Bigelow Tea flavors. The lemon peel used in Lemon LiftI Love Lemon and other Bigelow Tea recipes is grown in the Central Valley of California. This longtime supplier of 30 years uses state-of-the-art processes to grow, harvest, juice and zest some of the world’s finest lemons, and practically no part of this precious fruit goes to waste. (hip-hip, hooray!)


Bigelow tea uses 100 percent American-grown mint cultivated in the northwest corner of the United States. This multi-generational family company shares the Bigelow family’s passion for quality ingredients, and a loyal relationship began in the early 1960s when Bigelow Tea set out to develop a tea with the oh-so-clean, refreshing taste of spearmint. Today, a father-and-son team meticulously harvests acres of spearmint two times each year. This tasty spearmint is then masterfully mingled into several yummy Bigelow mint tea blends.


Berga-what? Bergamot is a fragrant citrus fruit with a green color similar to a lime. In the early 1970’s, the Bigelow family wanted to blend rich black teas with the perfect bergamot to launch a world-class Earl Grey Tea. They began working with family-owned bergamot orchards in Calabria, Italy, where the most exquisite, smooth oil of bergamot is produced. Today, these third-generation bergamot farms are still dedicated to expertly growing fruit without the use of pesticides. The processing of this early fruit requires impeccable timing. The oil extracted from fruit that’s picked during the first 6-8 weeks delivers the superior flavor characteristics and lively citrus qualities that give Bigelow Earl Grey Tea its velvety smooth flavor. (Delish!)

The next time you sip your favorite Bigelow Tea flavor, check out the ingredients on the box and tag #TeaProudly to show the love!

Which Bigelow Tea Seasonal Flavor Will Be YOUR Favorite? 

It’s the most wonderful time of the yeaaar! Bigelow Tea seasonal flavors are here! Not sure which one to try first? Take a quiz and let the answer guide you… all the way to the store (or Bigelow Tea website!) to stock up. Are you ready? Set? Snow!

  1. When it comes to this time of the year, you are:
    A.   SO. EXCITED. THIS IS THE BEST TIME! All the lights, cheer and wintry goodness!
    B.   Pretty cool with it! Sometimes, I think it’s crazy that people start to decorate before Thanksgiving, but whatever.
    C.   Chill. (And not just because it’s cold outside.)
    D.   I’d rather close my door to it all and hibernate through the season. (Bah, humbug.)
  2. Finish this sentence: My favorite holiday treat is _______.
    A.   A nice, cold glass of eggnog!
    B.   Cookies. All the cookies.
    C.   Candy canes. Or chocolate. Or both.
    D.   Whatever I don’t have to share.
  3. What type of music is your go-to this time of year?
    A.   Holiday music! Starting in October… or sooner!
    B.   I like anything offbeat – maybe some rockin’ holiday tunes or a funky twist on a yuletide classic.
    C.   Cool jazz is the way holiday songs were meant to be played, but I’m open to others’ suggestions.
    D.   Anything that’s not 24/7 holiday music would be nice, right?
  4. It’s almost midnight on December 24th. What are you up to?
    A.   I’ve been in bed since dinner! Santa could come any minute!
    B.   Sneaking a couple of those treats someone left by the fireplace.
    C.   Sitting and sharing stories of holidays past with close friends and family.
    D.   I’m asleep. It’s almost midnight, dude.
  5. Best holiday movie?
    A.   It’s a Wonderful Life
    B.   Christmas Vacation
    C.   Home Alone
    D.   Die Hard (what, it counts)

Alright! Now let’s see which seasonal tea is caroling out your name.

Mostly A’s

If the holidays were a country, you would be their chief ambassador, and Bigelow Eggnogg’n® Tea would be your national drink. Throw on a kettle and your favorite wintertime movies on loop and fall in love with that rich, creamy, spiced flavor for another year running.

Mostly B’s

You’re down with the holiday season, but like to spice things up with your own style. We totally get that, and recommend Ginger Snappish Herbal Tea with Lemon for you. Like biting into (well, technically sipping) a favorite holiday cookie, this tea packs a flavorful kick you’ll fall in love with.

Mostly C’s

You’re easy going but still like to show off your sweet side around the holidays, just like a cup of Peppermint Bark Herbal Tea. Cool peppermint oils meet cocoa for a cup that will immerse you in seasonal bliss.

Mostly D’s

Oof. You need to get in the holiday spirit and fast. Here’s a tip: pick up a box of all three flavors! Give them a try and we’re sure you’ll be more in the mood to be merry!

Bigelow Tea. Cookies. Recipes. Yum!

From chocolate chip to pumpkin spice, cookies are full of all kinds of yummy goodness. It’s no wonder that people all over the U.S. celebrate National Cookie Day on December 4th!  In fact, Sesame Street’s Cookie Monster loves these sweet treats so much that he proclaimed his own National Cookie Day in The Sesame Street Dictionary. (Hmmmm….wonder if he likes to dunk his cookies in tea, too?)

Not only that, the cookies we know and love today were discovered by accident! According to culinary historians, before baking a large cake, Dutch bakers would put a small amount of batter in the oven to test the temperature. When they took a taste of these little cakes, they discovered that the bits of baked batter were scrumptious–and the cookie was born!

Whether you like your cookies crisp, crumbly or chewy, the holiday season is a wonderful time to pay homage to this delicious treat! These five special cookie recipes are perfect to swap and share with friends, family (or anyone!), so grab a cup of Bigelow Tea, your favorite cookie ingredients, and get to celebrating!

Vanilla Drop Cookies

These tender little cookies require no rolling, chilling or cutting. Made with Bigelow French Vanilla Tea, these treats will take you back years ago to Grandma’s kitchen.

Makes 2 dozen cookies


  • ¼ cup (60mL) whipping cream
  • Bigelow® French Vanilla Tea Bags
  • ½ cup (125mL) butter, softened
  • 1 teaspoon (5mL) vanilla
  • 1 cup (250mL) sugar
  • 1 egg
  • 1 ½ cup (375mL) flour, sifted
  • ½ teaspoon (2.5mL) salt
  • 1 teaspoon (5mL) baking powder 


Heat cream in microwave for 1 minute or until it comes to a low boil. Remove from microwave and add tea bags. Let steep for 5 minutes. Squeeze bags of excess cream and set aside. Cream butter with vanilla and sugar until light and creamy. Add egg and beat until incorporated. Sift flour, salt and baking powder. Add flour mixture and cream alternately. Mix well between additions. Preheat oven to 350ºF (180ºC). Grease cookie sheet. Drop cookies, using a teaspoon, onto greased cookie sheet. Bake in oven for 15 minutes. Cool on cookie sheet.


“Constant Comment” Biscotti

“Biscotti” is Italian for “twice baked”, and thus the reason these cookies are so deliciously crunchy. The flavors of “Constant Comment” come through in both the cookie dough and the icing, which gets drizzled over each biscotti for a sweet finish.

Makes 2 dozen biscotti


  • 1 cup hot water
  • Bigelow® Constant Comment Tea Bags
  • 1 stick unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 eggs
  • 2 ¾ cups unbleached white flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup white chocolate chips
  • 1 cup powdered sugar


Preheat oven to 375 degrees and place rack on middle setting. Line a large baking sheet with parchment paper. In a measuring cup, steep tea bags in hot water for 5-7 minutes. Thoroughly squeeze tea bags into cup before discarding. Place tea into a small saucepan and boil until liquid is reduced to ½ cup. In a large bowl, combine butter, sugar and eggs. With an electric mixer, beat on high speed for one minute.

Add ¼ cup plus 2 tablespoons of the prepared tea (reserving the remaining 2 tablespoons for icing) to butter/sugar/egg mixture, and mix to combine. In a smaller bowl, combine flour, baking powder, and salt and stir to combine. Add to wet mixture a little at a time, and stir to combine. Add white chips and stir to evenly incorporate. Turn dough onto a prepared pan and with lightly floured hands, form into a log, approximately 16 inches long by 3 inches wide and ½ inch high.

Bake for 20 minutes, remove from oven. Allow to cool for 5-7 minutes. Cut each log crosswise into ½ inch wide slices. Lay each slice on its side on the baking sheet, and return to oven for an additional 20 minutes. Cool completely on a rack, and prepare icing. To make the icing, combine 1 cup powdered sugar and 2 tablespoons of the remaining tea. Stir to combine. Once biscotti are cooled, drizzle icing is a zigzag pattern over each one.

Lemon Lift® Glazed Butter Cookies

These cookies are not just for Christmas; your family will enjoy them all year round. The tangy flavor of Bigelow Lemon Lift Tea makes them mouth-watering.

Makes 4 dozen cookies


  • ⅔ cups confectioners’ sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • Bigelow Lemon Lift® Tea Bag


Beat together the sugar and butter until smooth and creamy. Stir in flour and salt, blending until dough is formed. Divide dough in half; shape into disks and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 350° F. Roll dough on lightly floured surface to ¼”” thick. Cut into shapes with cookie cutters, re-rolling scraps for additional cookies. Place cookie shapes on ungreased cookie sheets and bake 12-15 minutes, or until edges start to brown. Remove cookies to wire racks to cool. Drizzle with Lemon Lift® Glaze.

*Lemon Lift® Glaze: Pour 2 tablespoons boiling water over 1 Bigelow Lemon Lift® tea bag in a small bowl. Let steep 5 minutes. Remove tea bag, squeezing out liquid. Gradually stir in 1 to 1 ½ cups confectioners’ sugar until mixture is a glaze consistency, adding a few drops yellow food coloring, if desired.

Pumpkin Spice Meringue Cookies with Pecans

This fluffy meringue cookie adapts to the fall season by adding Bigelow Pumpkin Spice Tea to the recipe. These tiny morsels are low in calories too.

Makes 2 dozen cookies


  • ¼ cup hot water
  • Bigelow® Pumpkin Spice Tea Bags*
  • Egg whites from 2 large eggs, at room temperature
  • ½ teaspoon Cream of Tartar
  • ½ cup superfine sugar
  • ¼ cup chopped pecans (or walnuts)
  • Parchment paper

*Variations:  Mint Medley Meringues: Substitute Mint Medley Herbal Tea for the Pumpkin Spice, and substitute crushed peppermint candies (or candy canes) for the pecans.  

Ginger Spice Meringues: Substitute Ginger Snappish Herbal Tea for the Pumpkin Spice, and finely chopped crystallized ginger for the pecans.


In a measuring cup, steep tea bags in hot water for 5 minutes. Thoroughly squeeze tea bags into cup before discarding. Allow tea to cool. Preheat oven to 275º and place rack on middle setting. Line a large baking sheet with parchment paper. Beat egg whites on medium-high speed with an electric mixer, until soft peaks form (about 2 minutes). Add the cream of tartar, then the sugar, a little at a time, and raise the speed of the mixer to high. Add 1 teaspoon of the prepared tea and continue to beat on high until stiff peaks form (about 5 minutes). The mixture should be very voluminous and look like fluffy whipped cream. Don’t over-beat…the mixture should look glossy, not dry.

Using a 2 oz. ice cream scoop (or 2 spoons), place rounded mounds of meringue (about 2 tablespoons per cookie) onto prepared baking sheet and sprinkle with chopped nuts. Bake for 45 minutes, until firm to the touch. Turn off oven and allow the cookies to slowly cool as the oven cools (at least another hour). They will be crisp on the outside, with a slightly soft center. When they are finished, they will release from the parchment very easily. Cool completely on a wire rack before storing in an airtight container on the counter-top. Note: Superfine sugar is sometimes sold as “”castor”” or “”caster”” sugar and is available in the baking section in most supermarkets. You can make your own superfine sugar by processing regular granulated sugar in a food processor for approximately 30 seconds.

Note: High humidity can sometimes affect the results of this recipe. Dry days are best to make meringues.


The Crowning Glory to your Holiday Cookies

A flavorful frosting for cookies, scones, muffins and cakes using Bigelow Eggnogg’n Tea.



Boil water. Place 4 tea bags in water and steep for 3-4 minutes. Remove tea bags and let liquid cool for ½ hour. Place sugar in mixing bowl. Add 2 tbsp. tea liquid and stir until completely mixed. Mixture should be the consistency of honey. If not, gradually add more liquid in small amounts to reach desired consistency. Can be used as an icing for holiday cookies, scones, muffins, or ice cream.

Oh My – It’s Time for Pie!

December 1st is National Pie Day and we can only guess that the #TeaProudly community (and Bigelow Tea of course) are down for this celebration, right?!

So “why pie”?  Here are some fun pie facts to share with anyone who is asking:

  • Humble (Pie) Beginnings –  The Ancient Greeks, as far back as 5th century BC, described sweetmeats, including small pastries filled with fruit, which many think were the first pies.
  • Pie Talk – the word pie is said to derive from magpies, the name of the species of wild birds known for their hiding and hoarding skills. The history of the connection between the dessert and the bird species is not clear; some say birds were a delicacy and cooked into pies, others rationalize pies have hidden fruits and delicacies under their crusts, likening this to the magpie.
  • Pie In The… – Pieing – the technical name for a pie in the face – is an old standard when it comes to comedy sketches.  The first incidence of pieing was in a 1909 silent film called “Mr. Flip”.

Whatever the origins or backstory, at Bigelow Tea we know pie is best served as dessert, or anytime snack, with your fave tea, hot or iced.  In fact, why not take the pie / tea combo a step further by trying out this tea infused pie recipe?  Bigelow Earl Grey Meringue Pie has a rich aroma and taste of natural bergamot from our Earl Grey Tea…total yum…and a true #TeaProudly pie eating moment once you take your first bite!  Enjoy!!

Bigelow Earl Grey Meringue Pie


  • Bigelow Earl Grey Tea bags
  • 1 1/2 cups water
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 4 egg yolk
  • 1  puff pastry shell
  • 4 egg white
  • 6 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cream of tartar


Heat oven to 400.

Place pastry into baking dish of choice and make holes with fork to let air escape. Place some weight on pastry to prevent it from rising and bake till golden brown. Let cool till ready for use.

Heat water and steep tea ten minutes.

Combine 1 cup sugar, flour, cornstarch and salt and stir into tea.  Bring to a boil and whisk in butter.

Stir together egg yolks and temper with hot tea mixture and then return to pot and bring back to a boil then pour into prepared pasty shell.

Whisk egg whites with either lemon juice or cream of tartar. When soft peaks form add sugar and continue whipping till firm peaks form.

Spread over pastry and let it touch edges. Bake at 400 till meringue begins to brown and let cook till merigue is firm and cooked through. If meringue begins to get to dark lower temp to 300 and let cook till meringue sets.

Chill and serve.

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!