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Let Bigelow Tea Spice Up Your Table With These Two Dinner Recipes

bigelow-tea-constant-commentIf you drink Bigelow Tea, you know that each cup is packed full of flavor, aroma and spice. Take a leap from the cup to the plate with these recipes for Moroccan Lentil Stew with Cinnamon, and Pork, Fennel and Leek Casserole. Both dishes are slam-packed with spice and flavor — thanks to the additions of Bigelow Tea Cinnamon Stick and “Constant Comment®” — and perfect for wowing your guests at the dinner table. Add a loaf of crusty bread and a pot of Bigelow Tea English Teatime to complete the experience. Just be prepared when everyone starts asking for the recipe!

Moroccan Lentil Stew with Cinnamon

Ingredients

bigelow-tea-cinnamon-stick-recipe

  • 4 cups hot water
  • Bigelow® Cinnamon Stick® Tea Bags
  • ½ lb. dried brown lentils, rinsed well
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 3 lbs chicken, cut into bite-sized pieces
  • 1 – 14.5 oz. can diced tomatoes in sauce
  • 1 teaspoon salt
  • Freshly ground black pepper
  • ½ cup dry roasted almonds, roughly chopped
  • 3 tablespoon Italian flat leaf parsley, chopped

Instructions

Combine four cups hot water and four Cinnamon Stick® tea bags and allow to steep for approximately 5-7 minutes. Add tea and lentils to a large stew pot. Bring to a boil, cover and simmer for approximately 20 minutes, or until lentils are tender. Remove to a large bowl and set aside. In the same pot, add olive oil and saute onions and garlic until softened. Add cut-up chicken and cook until cooked through and no longer pink inside (about 10 minutes). Add diced tomatoes and cooked lentils to the pan and heat through. Season with salt and pepper. Add chopped almonds and parsley and serve.

Pork, Fennel and Leek Casserole

Ingredients

bigelow-tea-casserole-recipe

  • 1 cup (250mL) chicken stock
  • 1 cup (250mL) water
  • Bigelow Constant Comment Tea Bags
  • ¾ cup (180mL) boiling water
  • ¾ cup (180mL) apple juice
  • 1 tablespoon (15mL) butter
  • 1 small fennel bulb
  • 3 leeks, cleaned, trimmed and thinly sliced
  • 1 pound (500g) pork tenderloin, cut into medallions
  • ¼ cup (60mL) flour
  • 1 tablespoon (15mL) olive oil
  • 1 – 10 ounces (280g) package of frozen peas
  • 12 mini potatoes, unpeeled and cut into chunks
  • 2 tablespoons (30mL) cornstarch
  • ½ cup (125mL) mint leaves, chopped

Instructions

Preheat oven to 350ºF (180ºC). Make Constant Comment tea with ¾ cup (180mL) boiling water, discard the tea bags, squeezing to extract as much liquid as possible. Add chicken stock and set aside. Melt butter in large skillet and add fennel and leeks and saute gently for 4-5 minutes or until soft, don’t brown. Transfer to a bowl and set aside. Add pork to large plastic bag; add flour, season with salt and pepper, and toss until pork is well coated. Add olive oil to large skillet and brown the pork in batches over medium heat. Remove pork and add apple juice, increase heat and stir up the brown bits from the bottom. Add the tea mixture and boil, add pork, fennel, leeks and potatoes. Cover and place in oven. Cook for 45 minutes. Remove from the oven and add peas, mix cornstarch with a little cold water to make a paste and add slowly to hot liquid. Return to oven and continue cooking until sauce thickens. Season with salt and pepper if needed and garnish with chopped mint leaves.

 

Butter Cookies, Vanilla Chai Cashew Brittle, and Orange Spice Madeleines, OH MY! Bigelow Tea In The Recipe Mix This Holiday Season!!

bigelow-tea-cookie-recipe

December Goals

Cozy Nights with Warm Blankets

Hot Tea

Yummy Food

People We Love

With so much to look forward to, it’s no wonder we all love this time of year, right?  So how can we together make the holiday season super bright? Why not combine to-die-for dessert recipes that take some of our favorite Bigelow tea flavors served up in delicious new ways along with your elbow grease?  After all, we are here to help you celebrate big — direct from your own kitchen. Go ahead, make one or make them all. (Besides, calories don’t count if it’s homemade, right?!)

Lemon Lift® Glazed Butter Cookies

bigelow-tea-lemon-cookies

Ingredients

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

Instructions

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.

The Crowning Glory to your Holiday Cookies

bigelow-tea-cookies-eggnoggn

Ingredients

1 cup water
Bigelow Eggnogg’n Tea Bags
2 cups 10x confectioners sugar (powder sugar)

Instructions

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.

Vanilla Chai Cashew Brittle

bigelow-tea-vanilla-chai-cookies

Ingredients

2 cups water
4 tea bags of Bigelow Vanilla Chai Tea
3 cups sugar
1 1/2 cups corn syrup
4 cups raw cashews
2 tablespoons unsalted butter
1 tablespoon baking soda
1 teaspoon vanilla extract

Instructions

Bring water to a boil and steep tea bags for ten minutes. Line two ½ sheet pans with silicon baking sheets and coat with butter, keep warm in oven (warm-200 degrees). Coat inside of stainless steel 4 quart sauce pan with whole butter and add tea, sugar and corn syrup and heat till sugar is dissolved.

Increase heat and cook till mixture reaches 260 degrees. Add nuts and butter and continue to cook till thermometer reaches 295 degrees. Stir constantly. Add baking soda and vanilla and stir as it foams up and pour immediately between the two sheet pans. Spread out evenly and thinly to the edges of the pans. Place on cooling racks and let cool completely. Remove from pans and break into pieces. Store in airtight container and store at room temperature.

Constant Comment Spice Cake

bigelow-tea-constant-comment-spice-cake

Ingredients

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

Instructions

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

(pictured below title)

Ingredients

1/2 cup unsalted butter
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

Instructions

Preheat oven to 350 degrees. Butter and flour Madeleine 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 Madeleines for 8 to 10 minutes. Cool completely then sprinkle with powdered sugar and cinnamon.

Figs Brulée with Vanilla-Eggnog Ice Cream

bigelow-tea-vanilla-ice-cream

Ingredients

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

Instructions

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.

Bigelow Tea and Thanksgiving Dinner: Yes, Please!

bigelow-tea-kettle-and-mug

We’re always thankful for Bigelow Tea in our mugs all year round. Tea truly transcends the seasons—a steaming cup soothes in cold weather, and a crisp, cool glass is the ultimate way to chill out on hot days. And when the holiday season kicks off, we love our brew even more, if that’s even possible! That’s because there are so many incredibly delicious things to cook that feature some of our favorite tea flavors. If you need ideas to make your Thanksgiving feast stand out this year, we’ve got you covered. Simply turn to tea! From a hot happy hour cocktail to a tantalizing turkey steeped in tea, you can plan every course around seasonal and traditional tea flavors.

We are here to be your one-stop shop for all Thanksgiving recipes with our complete tea-riffic Thanksgiving menu.  It doesn’t get easier (and tastier) than cooking with us! Family+ Friends + Bigelow Tea = a perfect #TeaProudly Thanksgiving! And from our hearts to your mugs, we thank you for being part of our tea squad!

Hot Pumpkin Spice Buttered Rum

Warm right up on a cool fall day (and kick off Thanksgiving fun) with this festive refreshment!

bigelow-tea-pumpkin-spice-rum

Ingredients

  • 6 tea bags Bigelow Pumpkin Spice 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
  • Extra pumpkin pie spice, optional

*Variations: Try using  Bigelow Eggnogg’n Tea   or Bigelow Apple Cider Herb Tea

Instructions

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 and a dusting of spice, if desired.

Miniature Vegetable Quiches

So delicious, you and your guests won’t be able to stop popping them!

bigelow-tea-recipe

Ingredients

Tea Concentrate:

Vegetable Tea Mixture:

  • 2 tablespoons extra virgin olive oil
  • ¾ cup diced colored bell peppers
  • ½ cup asparagus tips/ cut into small pieces, ½ – 1 inch
  • ½ cup frozen peas
  • 1 tablespoon minced shallots
  • ¼ cup tea concentrate
  • Egg Mixture:
  • 6 large eggs
  • ½ cup half and half
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked pepper
  • 4-ounces (½ of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces
  • Dill, optional garnish

Instructions

Place tea bags in a 2-cup glass measure. Add water. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. (About ½ cup tea concentrate.) Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside. In 10-inch non-stick skillet place olive oil. Heat for 1 minute. Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened. Add ¼ cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated. Remove from heat; set aside. In large bowl stir together eggs, half and half, salt and pepper. Mix well. In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture. Repeat with remaining ingredients. Bake for 15 to 18 minutes or until very lightly browned near edges. Remove from oven. Cool slightly. Garnish with dill if desired.

Lemon Ginger Sweet Potatoes

We are crazy for the spicy-sweet combo of lemon ginger with the classic Thanksgiving dish of sweet potatoes.

bigelow-tea-lemon-ginger-sweet-potato-recipe

 

Ingredients

Instructions

Cover potatoes with oil and roast till fork tender.  Combine sugar, water and tea and bring to a boil.

Add butter and pecans and bring to a boil.  When potatoes are done, peel and slice into 1/2 inch slices.

Shingle into pan and cover with tea mixture.  Bake at 350 till golden brown and bubbly.

Roasted Turkey with Constant Comment® Glaze

Ta-da! The main attraction. Your guests will be bowled over!

bigelow-tea-turkey_thanksgiving-recipe

Ingredients

Glaze:

Turkey and Gravy:

  • 1 10-15 pound (5-7.5g) turkey (thawed if previously frozen)
  • 1 lemon, cut into four pieces
  • 1 onion, peeled and cut into four pieces
  • 1 cup (250mL) chicken stock
  • 2 tablespoons (30mL) cornstarch
  • Salt and pepper to taste

*Variations: Try using Bigelow Orange and Spice Herbal Tea   

Instructions

Preheat the oven to 350º. Steep tea bags in 1 cup boiling water for 5 minutes. Squeeze excess liquid out of tea bags and discard. Reserve tea. Meanwhile, prepare a glaze by heating butter, brown sugar and cranberry juice into a saucepan over medium heat until butter is melted and sugar is dissolved. Add tea and reduce mixture by cooking over medium high heat for 15 minutes. Set aside. To prepare turkey, remove giblets and neck from turkey, rinse inside and out and pat dry. Place a cut lemon and a cut-up onion into the cavity and truss the turkey. Place in an open roasting pan breast side up. Brush skin with glaze. Bake turkey in preheated oven. Keep glaze warm on stove and continue basting with glaze every 20 minutes. Remove turkey from oven and let stand for at least 20 minutes before carving. Discard any unused glaze. To make gravy, dissolve cornstarch in chicken stock. Place roasting pan on burner over medium heat, scraping browned bits. Add stock whisking constantly until thickened; about 1 minute. Strain gravy and serve with turkey. As a nice alternative, use a 9-11 pound oven stuffer roaster chicken in place of the turkey. For best results, tie the chicken with string at the legs and the wings. For the glaze reduce the number of tea bags from 12 to 8.

Cranberry Apple and Orange Spice Pumpkin Pie

You’re never too full for pie – especially this one!

bigelow-tea-pie-recipe

Ingredients

Instructions

Heat milk and add tea bags and let steep 15 to 20 minutes.  Meanwhile whisk egg, sugar and salt together.

Add pumpkin puree and blend till smooth.  Slowly stir in tea steeped milk and blend till smooth.

Pour into prepared pie shell and bake till center does not move when lightly shaken.

Pies may take 30 to 40 minutes, shallower squares may take 20 to 30 minutes.

Creamy Custard Rice Pudding made with Bigelow Pumpkin Spice Tea

If gobbling up this entire desert is wrong, we don’t want to be right!

bigelow-tea-pudding-recipe

Ingredients

  • 11 Bigelow Pumpkin Spice tea bags
  • ¾ cup raw long grain rice
  • 5 eggs
  • ¾ cup sugar
  • 1-½ tsp vanilla
  • 6 cups whole milk
  • Pinch of salt
  • Handful of raisins

Instructions

Pour 1-½ cups boiling water over 3 Bigelow Pumpkin Spice tea bags. Steep 5 minutes. Remove tea bags without squeezing. In a saucepan, return tea to boiling. Add rice and stir. Cook over high heat until tea returns to a low boil. Reduce heat to simmer, cover and cook rice according to package directions, approximately 20 minutes. In a large saucepan, scald 6 cups milk to which 8 Bigelow Pumpkin Spice tea bags have been added. Remove tea bags without squeezing. In a large bowl, beat eggs with fork. Add rice, sugar, salt, raising and vanilla. Gradually add milk and mix well. Pour mixture into 2-½ quart baking dish. Place into larger pan filled with 1 inch boiling water. Bake in 350 degree over for 60 minutes. Remove from oven. Remove skin from top layer of custard and discard. Stir gently to evenly distribute rice. Refrigerate. Serve chilled. Garnish with whipped cream.

Bigelow Has Breakfast In the (Tea!) Bag

bigelow-tea-mug-of-teaIf you’re not really the early-rising, breakfast-eating type, we at Bigelow Tea are here to convince you otherwise. Being proud tea drinkers makes us all about choosing healthy choices. And that includes grabbing an eye-opening morning meal that will make you want to be rid of the snooze button once and for all.

Chowing down on breakfast offers your body all sorts of amazing benefits. Did you know that people who eat breakfast generally weigh less? The theory is that eating breakfast makes you crave healthier food choices throughout the day since you aren’t starving come lunchtime. One study from the Harvard School of Public Health even suggests that not eating breakfast can lead to weight gain, diabetes, as well as high cholesterol and blood pressure. Not convinced yet that breakfast is the best? How about if we told you that breakfast also fuels your brain — kind of important if you’re heading to the office or school!

So nibble something yummy with that steaming mug of tea and start feeling amazing every morning.

We are crazy for these sweet yet filling, recipes. They’re so good, yet so simple to whip up…. important when you’re half asleep! We know you love your tea, but we promise you’ll love it even more when it accompanies one of these mouthwatering breakfasts!  Happy breakfast eating tea lovers!

Spiced Cranberry Orange Muffins

bigelow-tea-recipe

Ingredients

Muffin:

  • 1 cup milk
  • Bigelow Orange and Spice Herbal Tea Bags
  • 2 cups (plus 1 tablespoon) unbleached all-purpose flour, divided
  • ¼ cup (plus 2 tablespoons) granulated sugar, divided
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup butter, softened
  • ¼ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 orange, juiced and zested
  • 1 ½ cup chopped cranberries

Topping:

  • 1/3 cup sugar
  • ¼ cup butter, melted
  • 1 orange, juiced and zested

Instructions

For muffins:

Preheat oven to 375 degrees. Grease muffin tins or line with paper muffin cups.

Place milk in a small sauce pan. Bring milk to a simmer and add tea bags, Remove from heat and set aside, allowing tea to steep in milk for at least 10-15 minutes.

Meanwhile, stir together 2 cups flour, ¼ cup granulated sugar, baking powder, salt and spices in a large bowl. Set aside.

Using an electric mixer, beat butter in large bowl until light and fluffy. Gradually add brown sugar, beating until blended. Beat in egg, vanilla, orange zest and juice. Remove tea bags from milk. Gradually mix dry ingredients and infused milk into the butter mixture, alternating between milk and dry ingredients. Continue mixing in milk and dry ingredients until combined.

In a small bowl, stir together chopped cranberries and remaining 1 tablespoon flour and 2 tablespoons sugar. Gently fold cranberries into prepared batter.

Using a scoop or spoon, fill greased or paper-lined muffin cups two-thirds full with muffin batter. Bake in preheated oven for 18-22 minutes or until a toothpick inserted into center muffin comes out clean and muffins begin to brown on top. Let muffins cool in muffin tins for 3-5 minutes then remove to a wire rack to cool completely.

For topping:

Place sugar in a small bowl. In a separate bowl, stir together melted butter, orange juice and zest. After muffins have cooled slightly in muffin tins, but while they are still slightly warm; dip the muffin tops in the butter/lemon juice and then dip into sugar.

Pumpkin Spice Waffles with Walnuts

bigelow-tea-pumpkin-spice-waffles

Ingredients

  • 1 ½ cups hot water
  • Bigelow® Pumpkin Spice Tea Bags
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable or canola oil, plus more for brushing
  • ½ cup walnuts, roughly chopped (optional)
  • Electric waffle maker (an 8 inch round waffle maker was used for this recipe)

Instructions

Sprinkle with cinnamon and chopped walnuts for additional flavor. Steep tea bags in hot water for 3-5 minutes. Remove bags, being sure to squeeze thoroughly. Set tea aside to cool. In a large bowl, whisk together flour, baking powder, sugar, cinnamon and salt. Add cooled tea, beaten eggs, and oil. Stir to combine. Gently fold in the walnuts (if desired). Preheat the waffle maker. When hot, lightly brush the surfaces with oil, to prevent sticking. Place about ⅔ cup of batter onto the hot waffle maker. Close top and cook for approximately 2 minutes (most waffle makers have an indicator light which will let you know when the waffle is ready), or until waffle is cooked through and surfaces are crisp. Remove to a platter. Repeat with remaining batter. Serve warm with butter and maple syrup.

Banana Pancakes with Salted Caramel Syrup

bigelow-tea-bananna-pancakes

Ingredients

Salted Caramel Syrup with Bigelow Tea

  • 1⅓ cups Bigelow Salted Caramel Tea (already steeped)
  • 7 ounces sweetened condensed milk
  • 1 tsp salt
  • 2 Tbs Corn starch
  • 1 Tbs water

Banana Pancakes

  • 1⅓ cups all-purpose flour
  • 1 Tbs granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup milk
  • ½ cup Bigelow Salted Caramel Tea (already steeped)
  • 2 very ripe bananas, mashed (about a cup)
  • 1 whole egg
  • 1 TBS butter, melted
  • Banana slices to garnish

Instructions

In a medium sized bowl combine flour, sugar, baking soda, baking powder, and salt. In separate bowl, whisk milk, tea, mashed banana, egg, and melted butter together until smooth. Fold wet ingredients into dry ingredients and using a spatula, mix until just combined. Let batter sit while preparing syrup.

Syrup

Steep a mug of salted caramel tea, remove tea bag and put 1 and ⅓ cup in a heavy pot. Add 7 ounces of sweetened condensed milk and a tsp salt. Stir well. Turn on to medium heat, and stir to combine. In a separate bowl mix together cornstarch and water. Add mixture to syrup mix, and stir over heat until it thickens. Remove from heat.

Cooking pancakes

Heat griddle and spray with no stick spray, or use a cast iron skillet with cooking spray heated over medium heat. Spoon batter in, creating 4-5 inch pancakes. Once bubbles begin to form carefully flip pancakes and continue to cook on other side until lightly brown.  Adjust heat if necessary.

Notes

  • Syrup can be stored in fridge in airtight container for up to two weeks.
  • For a quick version use 1½ cup “Just add water” buttermilk pancake mix, ¾ cup Bigelow Salted Caramel Tea, and 2 bananas (mashed) to make pancakes, and top with syrup made according to directions.

So the question remains: What are you excited to make for breakfast first? Tell us below!

Recipe Winners: Soups Made With Bigelow Tea

bigelow-tea-chicken-noodle-soup-recipe

On a cold winter evening, nothing beats a bowl full of warm comfort food for dinner—particularly if it’s made with the flavors of Bigelow Tea. This season, try your hand at one of these recipes featuring chicken: Chicken Noodle Soup with Ginger (perfect for when you have a sore throat) and I Love Lemon Chicken Chili (which pairs well with a Sunday football game). Find comfort in your favorite comfort foods—with a slight twist, thanks to tea of course!

Chicken Noodle Soup with Ginger

(Pictured at top)

Ingredients

  • 2 cups hot water
  • 3  Bigelow Lemon Ginger Herb Plus Tea*
  • 1 cooked, skinless, boneless chicken breast (approx. ½ pound)
  • 4 cups low-sodium chicken broth
  • 2 cloves garlic, finely minced
  • 2 medium carrots, thinly sliced (½ cup)
  • ½ cup dried fine egg noodles
  • 1 teaspoon salt
  • Freshly ground pepper
  • ⅓ cup fresh parsley, chopped

*Alternative Bigelow Herb flavor to try – Bigelow® Ginger Snappish Tea

Instructions

Combine 2 cups of hot water and 3 Bigelow® Ginger Snappish tea bags and allow to steep for approximately 5 minutes. Meanwhile, using 2 forks, shred the cooked chicken breast. Use one fork to anchor the chicken breast to the cutting board, while using the other fork to ‘scrape’ the chicken into shreds. This is easily achieved if you shred along the grain of the chicken breast. Alternately, you may simply cut the breast into bite-sized pieces. In a medium saucepan or soup pot, combine the chicken broth and the tea over high heat. Add the garlic, carrots, shredded chicken and noodles. Bring to a boil, then reduce to a simmer. Simmer for approximately 7 to 10 minutes, or until carrots are tender and noodles are cooked. Add salt and pepper to taste. Add chopped parsley and adjust seasonings as necessary. Ladle into bowls and serve hot. Note: To make this soup ahead of time, proceed as directed but omit the noodles and the fresh parsley. Store in refrigerator for up to 2 days, or freezer for up to 2 months. When ready to serve, pour into a medium saucepan, add noodles, bring to a boil, then reduce heat and simmer until noodles are cooked and soup is heated through. Adjust seasonings, add fresh parsley and serve.

I Love Lemon Chicken Chili

bigelow-tea-i-love-lemon-tea-chicken-chile

Ingredients

  • 8 tea bags of I Love Lemon Herbal Tea
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, whole, cracked
  • 1 cup all-purpose flour
  • 4 pounds chicken breast, 1″ cubed
  • 4 ounces Extra Virgin olive oil
  • 1 tablespoon garlic, minced
  • 8 ounces onion, diced
  • 4 ounces celery, diced
  • 7 ounces Poblano Pepper, diced
  • 5 ounces red bell pepper, diced
  • 2 cups corn, fresh or frozen
  • 1/4 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1 quart chicken stock
  • 16 ounces beans, fresh cooked or canned
  • 1/4 cup cilantro, chopped

Instructions

Heat saute pan and add oil.
Toss chicken in flour until coated and shake off excess. Sear chicken on all sides and remove from pan reserving oil in pan.
Sweat garlic, onion and celery. Add peppers and sweat. Add corn and spices.
Cover with chicken stock and add tea bags. Bring to a simmer and add beans.
Let simmer for one hour and adjust seasoning as necessary.
Remove tea bags, stir in fresh cilantro and serve.

Bigelow Caramel-Infused Teas And Ooey-Gooey-Caramel-y Recipes!

bigelow-tea-salted-caramel

 

Who can’t resist decadent flavors?? And with the weather getting cooler outside in much of the U.S., this is the perfect time to enjoy all things sweet, buttery-rich and just a bit toasty….make way for Bigelow Tea caramel flavors—Vanilla CaramelCaramel Chai and Salted Caramel.

Besides delicious, what exactly is caramel? And why on earth do we love it so much!? From sauces to wrapped treats, caramel is a versatile piece of sweetness. While its exact history is unknown, it is documented that around 1650, American settlers were making hard candies in kettles. Between this time and the early 1880s, candy makers began to add fat and milk while boiling sugar and water, creating what is now known as ooey-gooey caramel. Caramel candy’s popularity increased greatly when Milton S. Hershey opened Lancaster Caramel Company in 1886. Soon after, caramel candies were being shipped across the United States and to Europe.

Jump ahead to today and check out the real pieces of caramel in each of the Bigelow Tea caramel flavors. Salted Caramel is an all-natural blend of hand-picked black tea and delicious caramel with just a hint of salt; Caramel Chai Black Tea is made with spices, real bits of caramel and molasses crystals; and Vanilla Caramel is smooth and sweet, thanks to the rich caramel and creamy vanilla ingredients. Pick a flavor, add a splash of cream and a hint of sweetener and you’ll have the perfect bit of awesomeness in your mug of tea!

If that’s not enough to lock down your caramel craving, check out one of these crazy amazing Bigelow Tea recipes showcasing caramel. Hey, why not pair a caramel tea with a slice of Vanilla Caramel Bread Pudding and make all your dreams come true!

Vanilla Caramel Bread Pudding

bigelow-tea-bread-pudding-recipe

Ingredients

14 or 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
Reserved tea infused milk

Instructions

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 out 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.

Bigelow Tea Lemon Ginger Bars for Dessert!

bigelow-tea-lemon-gingerOur Lemon Ginger Herbal Tea plus Probiotics is a favorite at Bigelow Tea. Tart and full of that gingery “zing,” it stands out not only for its taste but also because it’s good for your digestion due to the probiotic BC 30 we have used in this amazing blend. Facebook fan Sheryl Ann Lipp says her favorite way to enjoy it is with a teaspoon of warmed honey. Mmmm, sounds great!

At Bigelow, in addition to sipping tea, we love sharing creative, delicious ways to enjoy our 130 varieties. We especially love it when our fans like Engineer Mommy can take a blend that supports healthy digestion and fold it into a sweet dessert treat!

We bet these simple, sweet and tangy Bigelow Lemon Ginger Bars might become a new favorite! Check out the recipe and enjoy!

Lemon Ginger Bars made with Bigelow Tea

Ingredients

For the crust

  • 1 cups Flour
  • 1/4 cup Sugar
  • 1/2 cup Butter

For the filling

  • 3/4 cup Sugar
  • 1/3 cup Flour
  • 3 Eggs
  • 3 tbsp. Steeped Tea: Bigelow Tea Lemon Ginger
  • 1/4 tsp. Ginger Powder
  • Zest And Juice Of 2 Lemons
  • Powdered Sugar, For Toppingbigelow-lemon-ginger-tea

Instructions

For the crust
Preheat the oven to 350 degrees F. Grease a pan with butter.
Combine the flour and sugar. Add the butter and stir until it resembles small crumbs.
Bake for 20 minutes. Let cool.

For the filling

Combine the sugar, ginger powder and flour in a mixing bowl. Add the eggs and use a whisk to combine.
Add the lemon zest & lemon juice and combine.
Steep 1 Bigelow Tea Lemon Ginger teabag in a 1/2 cup boiling water. Let cool. Add 3 tbsp of the steeped tea to the lemon filling mixture.
Pour over crust. Bake 20 minutes.
Let cool and top with some powdered sugar. Cut into squares.

A Delicious Pair: Bigelow Earl Grey Tea And Goat Cheese

bigelow-tea-earl-grey-mug

At Bigelow Tea, we love good flavor. And pairing the right tea with a meal helps enhance the flavor experience and make your favorite cup of tea even more enjoyable! So, what happens when exquisite and citrusy meets creamy and smooth? Well, pure joy for your taste buds, of course! Which is why it only makes sense to pair a cup of classic Bigelow Tea Earl Grey with Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish recipe. Strong meets mellow; tangy meets sweet. bigelow-tea-recipe

For our special Earl Grey, we use only the best oil from the citrusy bergamot, sourced from the same garden in Calabria, Italy, year after year. Then we carefully blend this flavorful and aromatic oil with a bold handpicked black tea—it’s a recipe like no other. And when paired with a recipe starring creamy and smooth goat cheese, that’s a recipe for success! After all, a cup of robust Earl Grey goes perfectly with dishes boasting citrus vinaigrettes, melt-in-your-mouth goat cheese, custard-based desserts and poultry. Bon Appétit!

Bigelow Tea Brings The Flavors of Fall To The Table

bigelow-tea-seasonal-tea-recipesHere at Bigelow Tea, autumn is a much-adored season. What’s not to love about cozy, cuddly sweaters worn on crisp New England days, strolling through vibrantly-colored leaves in every shade of russet and auburn, and of course—the season’s bounty of flavors! To us, Fall means biting into a big juicy apple, savoring a home baked pie, and warming up with hearty meals featuring all the season’s tastiest root vegetables, such as squash and pumpkin. We are thrilled to offer so many fall-themed flavors in our tea repertoire. As well as being a delight to sip, autumn-inspired teas are truly tasty when incorporated into recipes. We wanted to share this menu for a complete harvest-themed dinner that brings in all the savory flavors of the season and celebrates this wonderful time of year.

Pomegranate Cosmopolitan

Toast to fall fun with the luscious taste of pomegranate. This deliciously tangy fruit is at its peak during the fall harvest and makes a fabulous flavor for a fall cocktail.

bigelow-tea-pomegranate-tea-martini

Ingredients

Instructions

Place tea bags into measuring cup and add boiling water. Let steep for 10 minutes. Remove tea bags, add sugar and blend well. Refrigerate until cold. For one drink: Pour 2 ounces of the cooled sweetened tea, 1 ounce vodka, 1 teaspoon lime juice and ½ ounce Triple Sec into a shaker filled with ice. Shake and strain into serving glass.

Roast Loin of Pork with Spiced Apple Cider Apples

Enjoy this succulent yet hearty dish that features the festive zest of spiced apples.

bigelow-tea-apple-cider-herb-tea-recipe

Ingredients

  • 3 ½ cups (975mL) boiling water, divided
  • 1 box Bigelow Apple Cider Herbal Tea Bags
  • 2 ½ lb. (1kg) pork loin roast
  • 1 clove garlic, sliced
  • ¼ cup (50 mL) olive oil
  • 2 bay leaves
  • Salt and pepper
  • Apple Garnish:
  • 4 large firm cooking apples, peeled and cut into slices
  • (example: Fuji, Granny Smith, Cortland)
  • 1 cup (250mL) reserved (from above) Bigelow Apple Cider Herbal Tea
  • 2 tablespoons (30mL) brown sugar

Instructions

Boil water and add 20 Bigelow Apple Cider Herbal tea bags. Let steep for 5-8 minutes. Remove bags by squeezing well and discard. Make slits in the roast and insert garlic slices. Combine 2 ½ cups (625mL) Bigelow Apple Cider Herbal Tea with olive oil, bay leaves and salt and pepper in a large plastic bag, add pork roast and marinate for 8 hours or overnight in refrigerator. Refrigerate 1 cup (250mL) reserved Bigelow Apple Cider Herbal Tea for Apple Garnish. When ready to roast pork, preheat over to 350ºF (180ºC). Remove meat from marinade, place meat in roasting pan and put into oven and roast for approximately 60 minutes or until meat is no longer pink inside and thermometer reads 160ºF (71ºC). Meanwhile, prepare apple garnish by combining reserved 1 cup (250mL) Bigelow Apple Cider Herbal Tea and brown sugar, place in large skillet, add apple slices and cook on medium heat until liquid has reduced and apple is tender and flavored with tea. Serve slices of pork with apple garnish.

Mashed Acorn Squash with Apple Cider Herb Tea

Squash is in abundance during autumn—take advantage of it at its peak in this tasty side dish.

bigelow-tea-acorn-squash-recipe

Ingredients

  • Non-stick cooking spray
  • 1 cup hot water
  • Bigelow® Apple Cider Herbal Tea Bags
  • 4 lbs. acorn squash (about 4 medium or 2 large), cut in half and seeds removed
  • ¼ cup packed brown sugar
  • 3 to 4 tablespoons unsalted butter
  • 1 teaspoon salt

Instructions

Preheat oven to 400º and place oven rack on middle setting. Spray a baking sheet with non-stick cooking spray and arrange the acorn squash cut-side down on the pan. Bake for 40 minutes, or until flesh is soft. Allow to cool for approximately 15 minutes or until cool enough to handle. Meanwhile, combine hot water and tea bags and allow to steep for 5 minutes. Thoroughly squeeze tea bags and discard. Set aside. Using a spoon, scoop out the flesh of the acorn squash and place in large bowl. Mash with a fork. Add ½ cup of the tea, brown sugar, butter and salt, and stir to combine, making sure the liquid is absorbed. Add more tea (1 tablespoon at a time) if the puree is too stiff. Check seasonings, and add more salt if necessary. Serve hot.

Salted Caramel Rice Pudding

Looking for a luscious end to a festive meal? This warming and filling dessert is the ultimate comfort food treat.

bigelow-tea-caramel-rice-pudding

Ingredients

  • 1 cup White Rice
  • 2 cups Water
  • Bigelow Salted Carmel Tea Bags
  • 2 cups Milk
  • 2 Tablespoons Heavy Cream
  • 1 Tablespoon Salted Butter
  • Pinch Of Salt
  • 8 ounces Sweetened Condensed Milk, More If Needed
  • Dash Of Ground Cinnamon
  • 1 Tablespoon Vanilla Extract
  • 1 whole Egg, Beaten
  • Caramel Sauce

Instructions

Steep your 2 bags of Bigelow Salted Caramel Tea in the 2 cups of water.
In a medium saucepan or pot, combine the rice, tea steeped water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage.
Remove the pot from the stove and add the sweetened condensed milk, and cinnamon.
Return to low heat for 5 minutes to finish cooking.
Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly.
Serve immediately in a small bowl. Drizzle with a little store bought caramel sauce and a sprinkle of salt to really put it over the top.
We want to know: What is your favorite way to celebrate fall? Share it here!

Take Bigelow Tea From Your Cup To The Kitchen

bigelow tea recipe

While tea is wonderful to sip, it’s just as delightful when used in the kitchen. The Farmer’s Almanac website encourages their readers to “eat your tea” and we couldn’t agree more! Tea is tasty in desserts, dinnersside dishes… the list goes on. We find that tea enhances just about any meal!

Luckily, cooking with Bigelow Tea doesn’t require professional chef expertise. For instance, The Farmer’s Almanac suggests substituting brewed tea for water or broth in recipes, or brazing meat with brewed black tea. Plus, marinating seafood in tea may help dampen the “fishy” smell. As @Sabersenshi says, “Cooking with tea adds so much flavor to things.” So if you haven’t started using tea in your recipes, now is the time!

Bigelow Tea had its beginnings in the kitchen, after all. It’s where in 1945 Ruth Campbell Bigelow worked tirelessly in her New York brownstone to create “Constant Comment,” the first of many delicious teas from Bigelow.

Wondering how to take Farmer’s Almanac’s advice? Check out these mouthwatering recipes which are perfect for spicing up late season grilling. We especially love grilled meats marinated in tea – it’s easy to do and the results are yummy. Let us know below how you are inspired to add tea to your cooking!

Red, White and Blueberry Grilled Chicken Salad with Black Tea Raspberry Dressing

bigelow tea english teatime recipe

Ingredients

Dressing Ingredients:

1/4 cup brewed Bigelow English Teatime Black Tea (or brew more and then use some for the dressing and some for the marinade)

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon honey
3 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon Kosher salt
1 1/2 cups raspberries
2 tablespoons blueberries

Marinade Ingredients:

1 cup brewed Bigelow English Teatime Tea
2 tablespoons honey
1/4 cup extra virgin olive oil

Salad Ingredients:

4 boneless skinless chicken breasts
4 cups spinach and Arugula lettuce leaves (these are easy to find already mixed together in the pre-made salad containers)
1 cup raspberries
1 cup blueberries
1 cup chopped walnuts, toasted in 1 teaspoon of butter
1/2 cup blue cheese crumbles

Instructions

For the dressing:

Add tea, olive oil, red wine vinegar, honey, lemon juice, and kosher salt to a food processor or blender. Give it one spin to start mixing ingredients. Add raspberries and blueberries and process on high until it’s completely mixed and the fruit is pureed all the way. Refrigerate overnight.

For the marinade and chicken:

Combine remainder of brewed tea (about a cup), olive oil, and honey in a large dish with a secure lid. Shake and mix well. Uncover and add chicken. Cover and flip container to ensure that chicken is coated in marinade. Refrigerate overnight.

To assemble salad:

Toast walnuts in butter and allow to cool. Remove chicken from marinade and discard marinade. Grill chicken until done. Allow to cool for ten minutes before thinly slicing into strips. Lay out your salad and top with raspberries, blueberries, walnuts, blue cheese and chicken strips. Drizzle with salad dressing.

May we suggest Iced Tea and Lemonade to pair with this recipe?

Grilled Pork Tenderloin with Bigelow Tea Glaze and Seasonal Vegetables

bigelow tea glaze recipe

Ingredients

5 cups boiling water
Bigelow Green Tea with Mango Tea bags
Bigelow Green Tea with Peach Tea bags
Bigelow Green Tea with Pomegranate Tea bags
1.2-1.5 lb. Pork Tenderloin whole
1 clove garlic, smashed
½ small yellow onion cut into in wedges
1 tablespoon vegetable oil (use only if oven baking tenderloin)
2 tablespoons Balsamic Vinegar (can substitute cider vinegar)
1 tablespoon honey (can substitute brown sugar)
1 tablespoon veg. oil
¼ teaspoon dried thyme
¼ teaspoons of both Salt and pepper

Instructions

Bring 5 cups of water to a boil and add the Bigelow Tea bags, the clove of garlic and the onion wedges. Remove from heat and cover – let steep for 20-30 minutes. Remove tea bags squeezing well and discard, along with the garlic and onion. Divide the tea mixture -set aside 2 cups for the glaze to the remaining 3 cups add the vinegar, honey, oil, thyme and salt and pepper- stir. This will be the marinade for the pork. Once the marinade tea has cooled down somewhat, pour into a large plastic bag; add pork tenderloin and marinate for 5 hours or overnight in refrigerator. While pork marinates make the glaze and ready your vegetables both can be set aside or refrigerated covered overnight. Heat your grill to medium; while grill is heating drain tenderloin from marinade -discard marinade- and wipe loin dry, set aside. Pour ½ cup of the reserved tea glaze into a small vessel you can work out of. Place pork on grill. Cook for 8-10 minutes on medium. Open grill and brush liberally with tea glaze. Reduce grill to low, continue to cook pork over the next 8-10 minutes, turning pork and coating well with glaze, 2 or 3 more times, until thermometer reads 160′. Remove from heat and let rest for 8-10 minutes. Slice into medallions and serve with glazed vegetables.

Instructions for Oven Baking Pork

Prep time: approx. 10 minutes Oven time: 20 minutes

Preheat oven to 325°F. Heat oil in a large oven-proof skillet over medium-high heat. While pan is heating, drain tenderloin from marinade -discard marinade- and wipe loin dry. Carefully add tenderloin to hot pan and cook, turning until brown on all sides, 5-6 minutes. Baste liberally with tea glaze and place skillet with pork in oven and bake for 8 minutes. Open oven and baste liberally with tea glaze again. Continue to cook until thermometer reads 160′, about 12-15 minutes, basting pork again when you remove it from the oven. Transfer pork tenderloin to platter and let rest for 8-10 minutes. Slice into medallions and serve with glazed vegetables. Yield: Serves 4 

Tea Glaze:

2 cups reserved Bigelow Tea mixture
3 tablespoons honey
½ teaspoon black pepper
Pinch of salt

Bring remaining 2 cups of tea mixture to a simmer over med-high heat and cook to reduce. After 45 minutes or so, check it you want to have about 1 cup no less. Add honey, salt and pepper and set aside for later or refrigerate overnight.

Seasonal Vegetables with Bigelow Tea Glaze:

1 medium Acorn squash
2 medium carrots, peeled
2 medium Parsnips peeled (can substitute yellow onions)
2 tablespoons butter, salted
½ cup reserved tea glaze

Heat the oven to 400 degrees. Place the butter in an oven proof pan and put in oven to melt while oven pre- heats. Cut the carrots and parsnips on the diagonal into 2 inch pieces. Slice the acorn squash into rings 1 inch thick rings-then cut in half. Remove the pan from the oven – place all the vegetables in pan and carefully toss with butter to coat. Bake for 10 minutes. Open oven and pour the tea glaze over the vegetables, stirring well to coat. Continue to bake until vegetable are tender and can be pierced by a small knife point, approximately 15-20 minutes.

May we suggest English Teatime to pair with this recipe?