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Archives for posts tagged ‘Recipes’

Bigelow Tea Sweetheart Cinnamon Hot Cocoa Recipe

bigelow tea hot cocoaIt’s no secret that Bigelow Tea is creative and passionate about specialty tea… and specialty drinks! Bigelow offers hundreds of recipes for fans to incorporate or pair with their favorite Bigelow Tea blends, including fan-favorite Sweetheart Cinnamon Hot Cocoa recipe. Adults and kids alike will love this special hot cocoa made extra cozy with Bigelow Sweetheart Cinnamon Herbal Tea! Perfect for before, during or after Valentine’s Day!

Bigelow Tea has such a wonderful reputation in the food and beverage industry that in January of 2015, Eunice and David Bigelow were honored for their decades-long contributions by being inducted into the inaugural class of the Specialty Food Association Hall of Fame! The Bigelow family has been shaping the American tea market for over 70 years and continues to grow under the leadership of third-generation President and CEO Cindi Bigelow. The family’s story was recently featured in Connecticut Explored magazine. Check out the feature here … and read it while sipping some of that yummy cocoa!

Sweetheart Cinnamon Hot Cocoa


  • Bigelow® Sweetheart Cinnamon Herbal Tea Bags*bigelow tea sweetheart cinnamon
  • 2 ¼ cups hot whole milk
  • 2 tablespoons Dutch process cocoa powder
  • 2 tablespoons sugar
  • *Whipped Cream
  • 1 cup cold whipping cream or heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract


In a small saucepan, warm milk until piping hot but not boiling. Remove from heat and add tea bags. Allow to steep for 5-7 minutes. Remove tea bags and gently squeeze out the liquid. Add sugar and cocoa, and whisk vigorously to combine. Serve hot. *Optional: Top with freshly whipped cream or mini-marshmallows. *Place all ingredients in a large bowl. Using an electric mixer, beat until stiff peaks are formed. Spoon on top of hot chocolate.


Celebrate in Style With A Bigelow Winter Tea Party

Bigelow Tea CookiesWhen it’s cold outside, make a Winter Wonderland inside — Bigelow Tea-inspired, of course! A tea party is a fun and classy way to celebrate special occasions.

From baby showers and weddings, to birthdays and just-because days, there’s always a good reason for a celebration. Plus, January is Hot Tea Month, which is the perfect excuse to throw a party!

When planning your menu, a variety of teas work best. You can never go wrong with a selection that includes Bigelow Tea Earl GreyConstant Comment and Classic Green Tea, a robust Darjeeling or a rich French Vanilla, you could even add a sweet herbal option like Chamomile Mango Herb Tea. For the food portion of the menu, Bigelow Tea has teamed up with several bloggers to bring you three recipes that can be used for your cozy soiree.

For décor ideas and a recipe for Mini Cucumber Pastry Sandwiches, visit the blog Lows to Luxe. For a sweet nibble, Heather from GirlGoneMom shares a quick and easy recipe for Pecan Thumbprints that you definitely won’t want to miss. Or mosey over to Cookie Dough and oven mitt to find a recipe by Miranda for Caramel Madeleines — they’re as gorgeous as they are delicious … and all taste great with Bigelow Tea.  And let’s not forget beautiful and tasty Ladies Tea Party suggestions from Behind The Camera and Dreaming!

Share your winter tea party ideas – or any recipes you would fit the occasion – on social media with the hashtag #meandmytea!

Images (credited clockwise from top):

Lows to Luxe

Bigelow Tea Takes Stock Of Quick Homemade Broth Made With Tea

bigelow tea recipe green tea with lemon

It’s soup season, and Bigelow Tea loves the soul-satisfying flavor you get when making stock from scratch. So before reaching for that can or box, check out these inspiring ideas from New York Times food writer Mark Bittman for whipping up a variety of homemade stocks in minutes (yes, really!) using staples sitting in your pantry or fridge. One of Bittman’s recipes is for Smoky Tea Stock that he recommends using as a broth for udon noodles. Add a splash of soy sauce. Yum!

Why stop there? Try inventing your own signature stocks using Bigelow Tea flavors as a base for your favorite recipes or even some new creations. Here’s a wonderful recipe from the Bigelow Tea files for a hearty, nutritious soup (pictured above) using Green Tea with Lemon to give the broth an unexpected zesty flavor. Enjoy!

Garmugia (Spring Vegetable Soup)

bigelow tea green tea with lemon

Serves 8 


  • 20 Bigelow Green Tea with Lemon tea bags
  • 7 cups (1 ¾L) boiling water
  • 3 tablespoons (45mL) extra-virgin olive oil
  • 1 fresh italian sausage, casing removed and meat crumbled
  • 3 small white onions, thinly sliced
  • 3 oz. (90g) ground beef
  • ½ cup (125mL) frozen lima beans or frozen fava beans
  • ½ cup (125mL) frozen peas
  • ½ cup (125mL) asparagus tips
  • ½ teaspoon (2.5mL) salt
  • ½ teaspoon (2.5mL) freshly ground pepper
  • Croutons:
  • ¼ cup (60mL) extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 4 slices coarse white bread, cut into ½ inch cubes
  • 1 tablespoon (15mL) Italian parsley, chopped


Place Bigelow Green Tea with Lemon tea bags into a large bowl; pour 7 cups boiling water over the tea bags. Let steep for 5 minutes. Remove tea bags, squeeze well and set aside. In a large saucepan over medium heat, warm the olive oil. Add the sausage meat, onions and ground beef; saute until meat browns and onions turn opaque. Add the beans, peas and asparagus and stir well. Pour in reserved tea, cover and bring to a boil. Reduce heat and cook covered until the flavors are blended, about 30 minutes, skimming off any froth from the surface of the soup. Halfway through the cooking time, season with salt and pepper. Serve. To prepare the croutons, add olive oil to frying pan and heat over medium high heat. Add the garlic and saute until it begins to turn golden. Remove garlic and add bread cubes and stir until golden brown on all sides, about 4 minutes. Using a slotted spoon, transfer the crouton to paper towels to drain. Sprinkle with parsley. Ladle hot soup into warmed soup bowls and garnish with croutons.


Wake Up Your Taste Buds With Bigelow Tea Vanilla Chai Tea-Infused Cinnamon Rolls

bigelow tea cinnamon recipe

The Bigelow family certainly knows the components of a great holiday: tea, family, lots of laughter and a hearty breakfast. One of the best things in the world is the wafting scent of cinnamon tickling your nose on a chilly December morning. Now that’s a smell to wake up to! Looking for the perfect meal to get everyone out of bed? How about Bigelow Tea Vanilla Chai Tea-Infused Cinnamon Rolls thanks to Bigelow Tea drinker Michelle from Honest + Truly. Deliciously sticky and perfectly sweet, you can do most of the prep for these cinnamon rolls the night before.

Vanilla Chai Tea-Infused Cinnamon Rolls 


Cinnamon Rolls

1 c milk
1 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


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


3 T butter, melted
1 t vanilla
2 c powdered sugar
1/4 c brewed Bigelow Vanilla Chai Tea
bigelow tea vanilla chai box


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.

Make Some Bold Pairings With Bigelow Tea Earl Grey

bigelow tea earl greyLooking for your next tea pairing adventure? Look no further than Bigelow Tea’s Earl Grey tea. This refined, yet bold, black tea is highlighted by bright and fragrant citrus notes—thanks to the finest bergamot oil from Calabria, Italy. A true classic, Earl Grey pairs beautifully with the strong, earthy flavors in red meat dishes, duck and dark chocolate. Now that’s decadent!

bigelow tea earl grey boxTry pairing a cup of Earl Grey with tea-infused main dishes like recipes for Orange Beef and Chinese Broccoli or Pan Seared Duck with Orange and Spice Gastrique.

Or if you have more of a sweet tooth, pair a cuppa with Vanilla Caramel Chocolate Custard or Creme Brulee, or Darjeeling and Dark Chocolate Pots. With its delicate and citrusy aroma and golden coloring, Earl Grey’s smooth flavor provides the perfect complement to rich and indulgent dishes.

With the complex yet traditional flavor of Earl Grey, here’s one more tip: simply brew, sip and enjoy!

Warming & Comforting: Salted Caramel Rice Pudding Recipe With Bigelow Tea

bigelow tea pudding recipe

A little bit sweet. A little bit salty. A lot creamy, dreamy and delicious! This recipe for Salted Caramel Rice Pudding is everything comfort food should be … and it comes together quickly on your stovetop. Blogger Parrish drew inspiration from Bigelow Tea‘s Salted Caramel Tea to create the dessert. It’s the one to make when the wind is howling and all you want to do is curl up on the couch with something rich and yummy. Pair this soul-satisfying treat with a steaming mug of I Love Lemon Herbal Tea for a surefire way to warm up from the inside out!

Salted Caramel Rice Pudding

bigelow tea salted caramel


1 cup white rice
2 cups water
2 Bigelow Salted Caramel Tea bags
2 cups hot 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 of 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.


Fill Your Cup With Holiday Cheer… and Bigelow Tea!

bigelow tea christmas recipe

When you need to warm up after the outdoor activities or impress your guests without much fuss, a cuppa cheer is the way to go! And by cheer, we mean Bigelow Tea, of course! During this festive (and entertainment-filled) season, it’s the perfect time to introduce new cocktails (and mocktails), and Bigelow Tea has you covered with recipes for Hot Eggnogg’n Buttered RumSparkling “Constant Comment” Tea Holiday Punch, and Pomegranate Pizzazz Champagne Punch. Whip up one—or all—of these delish drinks and toast to the holidays!

Hot Eggnogg’n Buttered Rum bigelow tea egg noggin


  • 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.

Sparkling “Constant Comment” Tea Holiday Punch


  • 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

Pomegranate Pizzazz Champagne Punch

Ingredientsbigelow tea pmegranate pizzazz

*Variations: 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.


Make Bigelow Tea’s “Constant Comment”® Your Secret Ingredient for Thanksgiving!

Bigelow Tea recipeThanksgiving is approaching, so let’s talk turkey (or chicken if you prefer)! If you’re tired of the same old turkey dinner, you’ll be happy to know that Bigelow Tea has developed a succulent recipe for Roasted Turkey with “Constant Comment”® Glaze. Brush the turkey with the glaze—made with Bigelow Tea’s first tea. To round out the meal, we’re also including recipes for a Cinnamon and “Constant Comment”® Cranberry Sauce (created by tea fan Daniel J. Lestrud,) and dessert, Pumpkin “Constant Comment”® Cupcakes (created by Kristal Robishaw, 2011 Recipe Contest winner)—all made using Bigelow Tea’s most famous blend.


bigelow tea constant comment

Roasted Turkey with Constant Comment® Glaze



12 Bigelow® Constant Comment® Tea Bags*

1 cup (250mL) boiling water

⅔ cup (160mL) brown sugar

2 tablespoons (30mL) butter

½ cup (125mL) cranberry juice

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 


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.

bigelow tea recipe cranberry sauce

Cinnamon and Constant Comment ® Cranberry Sauce


1 cup sugar

1 cup water

4 tea bags of Bigelow Constant Comment Tea

4 tea bags of Bigelow Cinnamon Stick Tea

4 cups cranberries


Combine sugar and water.  Heat till it begins to boil and add tea bags. Add Cranberries and let boil till berries begin to burst and sauce begins to thicken.  Let cook and remove tea bags and squeeze out liquid. Pour into container and chill.

Pumpkin “Constant Comment”® Cupcakes

bigelow tea 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 toothpick is inserted and comes out clean.


Cooking With Bigelow Tea? There’s An App(etizer) For That!

bigelow tea recipe mushrooms

Looking for the perfect appetizer to kick off your next dinner party or event? Look no further than Bigelow Tea. These recipes for Lemon Lift English Cucumber Pickles and Grilled Lemon Portobello Mushrooms combine the classic flavors of Bigelow Tea Lemon Lift and I Love Lemon® Herbal Tea with culinary staples sure to please any palate. And they’re vegetarian-friendly, too!

Lemon Lift English Cucumber Picklesbigelow tea recipe pickles


  • 4 each English cucumber, large, sliced 1/4 inch thick
  • 6 cups white vinegar
  • 3 cups sugar
  • 3 tablespoons kosher salt
  • 8 Bigelow Lemon Lift Tea Bags


Peel a strip of each side of cucumber and slice 1/4″ thick round.
Heat vinegar, sugar and salt to a boil and add tea bags and let steep five minutes.
Add cucumbers to hot vinegar mixture, stir and let cool.
Package and refrigerate.

bigelow tea lemon lift

Grilled Lemon Portobello Mushrooms

(Pictured Above)


  • 6 large Portobello mushrooms
  • Bigelow® I Love Lemon Herbal Tea Bags
  • 1 cup (250mL) boiling water
  • 3 tablespoons (45mL) fresh coriander, chopped
  • Salt and pepper to taste
  • 1 cup (250mL) extra-virgin olive oil


Clean mushrooms with a soft brush and remove stems. Set aside. Place 8 Bigelow® I Love Lemon Herbal Tea Bags into a measuring cup and pour boiling water over tea bags. Let steep for 5 minutes. Remove tea bags. Mix together tea, coriander, pepper and salt and gradually whisk in olive oil. Place mushrooms in a zip lock bag and pour marinade over mushrooms. In refrigerator, let marinade for up to 24 hours. When ready to grill, place mushrooms on preheated grill and cook 8 to 10 minutes per side or until tender, basting frequently with reserved marinade. Slice mushrooms and place on salad greens, or serve as an appetizer. They also go very well with steak.

A Bigelow Iced Tea Recipe to Celebrate Iced Tea Month

bigelow recipe

You love Bigelow Tea hot, but have you tried it chilled over ice? June is National Iced Tea Month and Bigelow Tea has plenty of amazing iced tea recipes to help you cool down during summer’s long hot days. Imagine sipping Pomegranate Blueberry Iced Tea (pictured above) with the family after your next BBQ.  The best part about making iced teas with Bigelow is knowing that—hot or cold—Bigelow Tea’s flavor remains consistent. Grab a pitcher and start brewing your homemade Bigelow iced tea during Iced Tea Month! For more iced tea recipes, watch Cindi Bigelow make her favorite combinations!

Pomegranate Blueberry Iced Tea


  1. 1 quart boiling water
  2. 2 Bigelow Pomegranate Pizzaz Herbal Tea Bags
  3. 1 Bigelow Wild Blueberry with Acai Herbal Tea Bag


Bring 1 quart of water to a boil, add 2 Pomegranate Pizzazz and 1 Wild Blueberry with Acai Herbal tea bags and steep for 10 minutes. Pour into pitcher and refrigerate until chilled. Serve in a tall glass with ice. Sweeten to taste, if so desired.