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



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



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


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


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


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


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.




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.



  • 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


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.



  • 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


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.



  • 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


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


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


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


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


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?

Bigelow Tea’s Earl Grey Gives Ice Cream A Distinct Flavor

bigelow tea earl grey

Hey Bigelow Tea fans, do you know what gives Earl Grey Tea its distinct taste? It’s bergamot oil, which comes from bergamots, a type of citrus fruit. Who knew? Not all bergamots are the same … and in producing Bigelow Tea’s famous Earl Grey, the Bigelow family sources bergamot oil directly from a long-time family-owned orchard in Calabria, Italy, where bergamots naturally thrive. The oil is extracted during the fruit’s harvest season, so that the batches are first pressed and purely fresh. As a third-generation, family run business, Bigelow Tea makes great efforts to ensure that the ingredients used in all of their blended teas come straight from quality sources.

If you simply can’t get enough of Earl Grey (like Chris Costello, who tweeted about his four cups a day routine!), consider taking an even cooler approach by making this Earl Grey Ice Cream recipe. Savor it and let us know what you think!

Earl Grey Ice Cream

bigelow tea earl grey ice cream


  • 2 cups half and half
  • 2 cups whipping cream
  • 8 bags Bigelow Earl Grey Tea
  • 1 ⅓ cups sugar
  • 2 teaspoons real vanilla extract
  • ½ teaspoon salt


In 2-quart saucepan combine half and half and whipping cream. Over medium-high heat bring to a low boil (5 minutes). Remove mixture from heat and add 8 tea bags; steep for 5 minutes. Remove bags from cream and squeeze to remove liquid; discard bags. Place tea mixture, sugar, vanilla, and ½ teaspoon salt in mixer bowl; beat on medium speed until sugar dissolves (1 minute). Place in refrigerator; cool completely. Once cool, place tea cream mixture in bowl of ice cream maker; process as directed. Suggestion – top with Earl Grey Milk Chocolate Sauce.

Cool Down This Summer with Bigelow Iced Tea

bigelow tea iced tea pitcher

Who doesn’t love iced tea on a hot summer day (and if it is Bigelow tea, even better right)?  Luckily, iced tea is quite simple to make as it really only requires two ingredients: fresh water and of course, tea. But here is where the fun comes in because green, black, white and herbal tea can be used to create a refreshing glass as noted by tea experts Nathaniel Pantalone and Cynthia Gold. Some of the best varieties to use include the following:

bigelow tea jasmine green teaJasmine Green Tea which is subtly sweet and has a fresh, flowery fragrance.



bigelow tea oolongOolong Tea which is a smooth, full-bodied, fragrant variety due to being exposed to air for half the amount of time as black tea.



bigelow tea english teatime teaCeylon Tea like Bigelow English Teatime® which is a strong, full-bodied variety of black tea with a golden color. This is probably the type of tea you think of when you think of Iced Tea!


But don’t stop with just these flavors!  With over 130 varieties of tea offered, why not follow third generation president and CEO Cindi Bigelow’s suggestion for pairing different teas so you can create your own perfect glass (or quart) that is both refreshing and delicious!

Don’t want to experiment?  No problem.  We have perfect iced tea recipes that will be sure to quench yours or your guest’s thirst.  Give these a try or share your own recipes with us….we would love to hear from you! Happy iced tea drinking!

Green Tea with Mango and Perfect Peach Iced Tea

bigelow tea english teatime perfect peach iced tea



Pour boiling water over 2 Perfect Peach herbal tea bags and 1 Green tea with Mango tea bag. Steep 3 to 5 minutes. Remove tea bags. Add cold water. Sweeten to taste. Pour into tall glass filled with ice…and enjoy.

Constant Comment and Plantation Mint Iced Tea

bigelow tea constant comment iced tea



Bring 1 quart of water to a boil, add 2 “Constant Comment”® tea bags and 1 Plantation Mint® tea bag and steep for 10 minutes. Pour into pitcher and refrigerate until chilled. Serve in a tall glass with ice. Sweeten to taste.

Peach, Love and Happiness With Bigelow Tea

bigelow tea perfect peach

Juicy, succulent and sweet, peaches are at the top of our list of favorite fruits. That’s why Bigelow Tea has created several flavors to capture all of that deliciousness and peachy goodness. But, how exactly did peaches come to be? Well, science tells us that peaches have been enjoyed by people for at least 7,500 years, according to well-preserved ancient peach pits found in China. Considered to be the favorite fruit of emperors, peaches were written about in Chinese literature dating back to the 10th century. By way of Persia, Greece and the Roman Empire, the peach was brought to the Americas by Spanish explorers in the 16th century. Now that’s some history worth taking a bite out of!

Today, peaches are a staple in the summer fruit basket—August is even recognized as National Peach Month! Celebrate all month long with Bigelow Tea’s blends bursting with the flavor of peach for you to enjoy. Brew a pot (or a pitcher) of Perfect Peach® Herbal TeaGreen Tea with PeachDandelion Peach Rooibos Green Tea, and Plantation Peach® Pyramid Bags.

bigelow tea peach recipe

@_EmeraldEarth thinks Bigelow Tea peach flavors are “sooo good,” and we couldn’t agree more. And if you’re still craving more peach after a few cups, look no further than our recipe for Peach No-Bake Cheesecake for a treat that makes a perfect snack or finale to any meal.

Sink your teeth into some of our peach flavors this month—you’ll be glad you did. It’s the freshest flavor you can get this side of the farm stand, and a truly refreshing drink, hot or iced. One taste and you’ll be peachy keen on it all!

Embrace The Taste Of Summer With Bigelow Tea Red Raspberry

bigelow tea red raspberry iced teaA bowl of fresh, sun-kissed raspberries has always been synonymous with summer, and Bigelow Tea has captured that flavor with Red Raspberry herbal tea. Deliciously tangy with a hint of sweet, Bigelow Tea Red Raspberry tea is made with quality ingredients including hibiscus, rose hips, apples, elderberries and, of course, raspberries! Bigelow Tea enthusiast Nancy from Des Plaines said, “I love this tea! Because I love raspberries, I decided to try it and found that the flavor of this tea is definitely raspberry.”

For centuries, raspberries have grown wild and free around the world. The raspberry plant was believed to be a native to Turkey, and was even thought to have been gathered by the people inhabiting Troy in the first century B.C. Vividly colorful and refreshingly juicy, raspberries also offer plenty of health benefits—a cup of the fruit contains high levels of assorted vitamins and minerals. And studies suggest that the antioxidants and anti-inflammatory properties in the fruit can fight against cancer, heart disease and age-related decline.

bigelow tea red raspberry box

This season, we’re definitely celebrating all things raspberry. Get adventurous in the kitchen with a few of our favorite recipes using Red Raspberry tea! A bowl of Sparkling Raspberry Ginger Splash is sure to wow guests at your next barbecue or treat the kids with Double Raspberry Tea-sicles. If you own an ice cream maker, you’ll definitely want to try our recipe for Raspberry Sorbet. Or, simply enjoy a tall glass of Red Raspberry over ice (try it with a handful of fresh raspberries!), or a warm mug of it for a relaxing evening in.

Find the joy of summer in Red Raspberry tea—and with the flavor, continue to feel that sunshiny vibe all year ‘round!

Bigelow Tea’s Triple Berry Skillet Tea Cobbler Is A Winner

bigelow tea recipe

Any time is the right time for dessert … and if it features Bigelow Tea, it’s even better! This delicious and simple Triple Berry Skillet Tea Cobbler is made with Bigelow Tea’s “I Love Lemon”®. This light, moist, tea-infused cake includes blueberries, raspberries and strawberries and will be ready in under an hour. It’s made in a cast iron skillet, so it is pretty to serve! Pair your cobbler with a hot cup of Bigelow Wild Blueberry with Acai Herbal Tea—which @panglugayawan tweeted “is heaven,”—and you’ve got the perfect after-dinner treat!

Triple Berry Skillet Tea Cobbler


bigelow tea i love lemon bigelow tea wild blueberry

Submitted by Lyuba


  • 1 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup chopped strawberries
  • 1 Tbsp sugar
  • 1 tsp lemon juice
  • Dash of cinnamon
  • 1 cup of flour
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 egg
  • 1/2 cup Bigelow “I Love Lemon” herbal tea (1/2 cup of boiling water and 1 tea bag)
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 Tbsp butter


Use a 6 1/2 inch skillet.

Preheat the oven to 350.

Place a tea bag in a cup with 1/2 cup of boiling hot water and steep for 5-6 minutes. Let it cool to room temperature.

In a small bowl, mix berries, sugar, lemon juice and cinnamon.  In a large mixing bowl, whisk together egg and sugar vigorously for about a minute. Whisk in salt, sour cream and vanilla, until all well combined. Whisk in cooled tea.

Whisk in flour until all incorporated. Preheat seasoned skillet over medium heat and melt butter in it. Swish butter all over the skillet. Take off heat. Pour in most of the batter in the skillet and add berries over the top. Drizzle in remaining dough over the top. Place skillet in the oven and bake for 33-37 minutes.