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Archives for posts tagged ‘October’

Bigelow Tea Thinks Pink During October


October marks National Breast Cancer Awareness Month, and Bigelow Tea is proud to “think pink” and commemorate the countless women, men and families who have been impacted by the disease. While we honor survivors, patients, and those who are no longer with us, we also pay tribute to advances made in medical research and patient care over the past three decades.

Breast cancer is the most common cancer among American women, with the exception of skin cancers. About 1 in 8 women in the U.S. will develop invasive breast cancer during their lifetime, and according to the American Cancer Society, there are more than 2.8 million breast cancer survivors in the United States. National Breast Cancer Awareness Month is a way for medical professionals, service organizations and government agencies to collaborate to promote breast cancer awareness, share information about the disease and provide greater access to services.

While most people are aware of breast cancer, many forget to put a plan in place to detect the disease in its early stages and encourage others to do the same. This October—and every month—make the commitment to take the steps to protect yourself and your loved ones. A few of the steps that are key for early detection include mammograms, clinical breast exams and monthly breast self-exams. Habits that can help reduce your risk are maintaining a healthy weight, staying physically active, eating fruits and vegetables, not smoking, and limiting alcohol consumption.

bigelow-tea-breast-cancer-awareness-pinkIn Bigelow Tea’s home state of Connecticut, the rate of incidence of breast cancer is among the highest in the nation. That’s just one of the many reasons why we’re so passionate to promote breast cancer awareness and early detection. This year, we are a proud sponsor of the Pink Pledge, a month-long, community-wide effort to raise funds for the Norma Pfriem Breast Center, which provides medical excellence, compassionate care and lifesaving programs to all women, regardless of their ability to pay. On October 1, we were at the Pink Pledge kickoff event, which included a Stroll for Strength — a walk by survivors, family members and supporters — and ceremony that culminated in the activation of pink street lights in downtown Fairfield, Conn.

Join us in recognizing Breast Cancer Awareness Month and raise a cup to those working so hard to put an end to this prolific disease.

Top and bottom images provided by Pink Pledge.

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.

October is Breast Cancer Awareness Month

Think pink…October is Breast Cancer Awareness month. Fifteen years ago, Evelyn Lauder, Senior Corporate Vice President of the Estée Lauder Companies, founded National Breast Cancer Awareness Month (NBCAM) with the Pink Ribbon as its symbol.

For more information about tea and breast cancer, check out previous entries: Reese Witherspoon’s Tokyo Tea Ceremony and Think Pink…Tea Intake Linked to Increased Breast Cancer Survival.

Pink Ribbon

Image courtesy of Wikipedia