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Archives for posts tagged ‘new year’s’

4 Luscious Bigelow Tea Recipes Perfect for New Year’s Day

Whether you’re an early riser who can’t miss the first sunrise of the year or you’re sleeping off too much holiday cheer, what could be better than starting off 2018 with some delicious and comforting food? These four delightful recipes infused with Bigelow Tea are perfect for a yummy New Year’s Day breakfast, brunch or just hanging around the house in your pajamas. (and watching movies, yay!) Give these scrumptious treats a try and tag #TeaProudly to share your favorites!

Eggnogg’n Pancakes

Start your day with these delicious pancakes made with Bigelow’s Eggnogg’n tea.

Prep Time: 5 Minutes

Makes 10-12 Pancakes

Ingredients

  • 10 Bigelow Eggnogg’n Tea Bags
  • 1 ¼ cup (310mL) milk
  • 1 cup (250mL) flour, sifted
  • ¼ teaspoon (1mL) salt
  • 1 tablespoon (15mL) sugar
  • 1 tablespoon (15mL) baking powder
  • 1 egg
  • 2 tablespoons (30mL) sour cream
  • 2 tablespoons (30mL) butter, melted

Instructions

Heat milk in microwave for 2 minutes; add tea bags and let sit for 5 minutes. Squeeze tea bags well and discard. Let cool. Sift flour and dry ingredients into a mixing bowl. Beat together egg, infused milk and sour cream. Stir into dry ingredients. Add melted butter and whisk well. If too thick, add more milk. Drop a small spoonful on a hot griddle, 1 tablespoon (15mL) at a time. This recipe can be doubled or tripled. It stores well overnight.

Vanilla & Cinnamon Baked Challah French Toast

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.

Serves 6-8

Ingredients 

Instructions

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.


Vanilla Chai Tea Infused Cinnamon Rolls

An incredibly yummy cinnamon roll perfect for breakfast or brunch. Make most of it the night before so they’re ready quickly in the morning.

Submitted by Michelle

Prep time: 30 minutes

Makes 12 rolls

Ingredients

Cinnamon Rolls

  • 1 c milk
  • Bigelow Vanilla Chai Tea bag
  • 2 1/4 t yeast (1 packet equivalent)
  • 1 t salt
  • 1/4 c sugar
  • 5 T butter, softened
  • 1 egg
  • 3 1/2 c flour

Filling

  • 1/2 c butter, softened
  • 1/3 c sugar
  • 1/2 c brown sugar
  • 1 t cinnamon
  • 1/2 t fresh ground nutmeg
  • 1/4 t fresh ground cloves

Glaze

Instructions

Start making your dough by heating your milk just until it is steaming. Add the tea bag and let it steep for five minutes while the milk cools somewhat. Remove the tea bag, and add your milk to your mixing bowl. Top with your yeast, sugar, salt, and 1 cup of flour. Mix until thoroughly combined.

Add your softened butter and mix again. When mostly incorporated, add the egg and bring to medium speed to beat together. Once incorporated, add your remaining flour slowly to ensure your dough isn’t too dry. Mix on low speed until your dough comes together in a ball.
Remove the dough to a lightly floured surface and knead for five to ten minutes, until the dough springs back when you press lightly into it. Return to your bowl and cover with a towel. Let rise for an hour until doubled in size.

Remove the dough from your bowl once risen and roll out to a 9 by 15 rectangle. Using the wrapper as a holder for your 1/2 cup of butter, spread it over the dough, leaving a one inch gap along the top long side so the dough will still stick later. Use the wrapper to spread any remaining butter into the bottom and sides of a 9×13 pan so that your cinnamon rolls won’t stick to it later.

Mix together the remainder of your filling in a separate bowl. Use a fork to combine the sugars, cinnamon, nutmeg, and cloves. Spread this over the butter on your rectangle using your fork.

Roll up your rectangle into a long log, starting at the bottom and leaving the uncoated edge for the end. Use a serrated knife to slice into 12 equal pieces.

Carefully lift each piece and place it into your buttered pan. Some will touch and others won’t. Replace the towel and let rise for 30 minutes or place in the fridge overnight to finish in the morning. If finishing in the morning, remove the rolls from the fridge and let sit on the counter, still covered by the towel, for 45 minutes.

Preheat your oven to 350 degrees while your cinnamon rolls are rising. Once they are ready to bake, remove the towel and bake uncovered in your oven for 30 minutes until golden brown and the filling has started to bubble at the edges.

Cool in the pan while you make the glaze. Brew a cup of Bigelow vanilla chai tea. In a small mixing bowl, add melted butter, vanilla, and powdered sugar. Pour the hot tea over this. Using a fork, stir until thoroughly combined, adding a bit more tea to thin the glaze if needed. Pour the glaze over your cinnamon rolls and enjoy immediately.

Note–These are best eaten the day they’re made but can be stored on the counter in a tightly sealed container for another 1-2 days, if needed.

For step-by-step instructions visit Michelle’s site Honest and Truly


Chai-infused Creme Brulee French Toast

Reinventing a favorite recipe using Bigelow Tea Vanilla Chai Tea in the Chai-infused Creme Brulee French Toast Bake. It sticks with my need to offer nutritious foods but is decadent tasting as well! 

Submitted by Schema

Prep time: 30 minutes

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.

New Year’s Reflections

Now that it is a new year, it is time to take inventory.  Take inventory in all parts of my life which of course includes my role here at Bigelow.  I was thinking about what is the most important (or at least one of the most important things) I need to bring to the table and I believe it is the role of a driver.  I have to be driving this organization forward in all areas at all times.  Sometimes that is not fun and certainly doesn’t always make me that popular but it is critical. 

For this wonderful and warm family company to position itself for the future, we need to make sure all areas are driving forward.  How can we do it better, where should we be going, what else can we be doing to get close to our customers?  The list is endless but to me, that push is what will ensure this lovely company is relevant to the consumer in 5-10 years and longer. 

Sometimes it is easy to get caught up in the million details that I get exposed to, but I need to make sure I am taking the time to effectively communicate to all of my fellow teammates so we are driving together and moving forward. 

It is important to sit back and take an inventory of ourselves. Reflection allows us to ensure our lives have some clarity and that we are on a path which allows us to ignore the noise and stay focused.  Yes, it is that time of year….time to sit back, have a cup of tea and reflect….cheers to a beautiful 2008 for all of us.  

Cindi Bigelow, President