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Archives for posts tagged ‘vanilla’

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

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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.

February is Hot Breakfast Month

What better way to celebrate Hot Breakfast Month than with a nice warm plate of french toast?  Vanilla & Cinnamon Baked Challah French Toast combines the classic flavors of French toast – cinnamon and vanilla – using Bigelow Cinnamon Stick tea and Bigelow French Vanilla Tea.  And, you can even make it ahead of time.  February is a short month so don’t let Hot Breakfast Month come to a close without trying this great breakfast.  It is sure to become one of your favorites.

Breakfast and Brunch
frenchtoast.jpgVanilla & Cinnamon Baked Challah French Toast

Ingredients:
12 slices of Challah bread, cut in half on the diagonal
½ cup of hot water
5 tea bags – 3 Bigelow® Cinnamon Stick™ and 2 Bigelow® French Vanilla
6 eggs
1 cup skim milk
1 teaspoon salt
1 – 8 oz package cream cheese, cut into small cubes
Non-stick cooking spray (preferably plain or butter flavor)

Instructions:
This do-ahead dish makes a perfect breakfast for overnight guests. It can be completely assembled the night before, and will bake while you’re brewing the morning tea. Serve with a fresh fruit salad for a delicious start to your day.

Lightly coat the bottom and sides of a 9 x 13 inch baking dish with non-stick cooking spray.

Steep 5 tea bags in ½ cup of water for 5 minutes, and allow to cool slightly.

In a medium bowl, whisk together the milk, eggs and salt. Add cooled tea and whisk to combine.

Arrange a layer of Challah bread in the prepared baking dish, and evenly distribute half of the cream cheese cubes on top.

Add a second layer of Challah bread, and slowly pour egg mixture over the top, allowing it to completely soak all the bread.

Top with remaining cream cheese cubes, cover with aluminum foil and refrigerate overnight (or at least 2 hours).

The next morning, remove from refrigerator and preheat oven to 350 degrees.

Bake for 45-50 minutes, until the dish is completely set and lightly browned.

Cut into squares and serve with maple syrup if desired.

Yield: Serves 6-8