Bigelow Tea on YouTube Subscribe Follow Me on Pinterest Follow Us on Instagram

Search Results

Baking With Our January Fan Of The Month And Bigelow Spiced Chai Tea!

Tuesday, January 22nd, 2013

Earlier this month we introduced you to Tiffany King, our January Fan of the Month! Tiffany, who home schools her children, also creates recipes and writes about home cooking on her Eat at Home blog. Best of all, even though she’s super-busy, Tiffany always manages to find time for a cup of Bigelow Tea!

Recently Tiffany was inspired to create some sweet, spiced muffins using Bigelow Spiced Chai Tea! We wanted to share the recipe for Spiced Chai Tea Muffins with Cinnamon Streusel Topping with you today. We hope you’ll break out the muffin pan and give it a try!

Spiced Chai Tea Muffins with Cinnamon Streusel Topping

Ingredients:

2 cups flour
1 Tbs. baking powder
1/2 tsp. salt
3/4 cup sugar
1 stick butter, softened
2 eggs
1/4 cup strong brewed Bigelow Spiced Chai Tea
1/2 cup milk
1 tsp. vanilla

For the topping:

5 Tbs. sugar
2 tsp. cinnamon
3 Tbs. butter
5 Tbs. flour

Instructions:

Stir flour, baking powder and salt together in a bowl.
In a mixer bowl, mix butter, sugar and eggs.
Add brewed tea, milk and vanilla to wet ingredients and mix till well blended.
Pour wet ingredients into dry and stir gently till well combined.
Divide evenly between 12 muffin tins.
Using a fork, combine all ingredients for topping until you have crumbs.
Sprinkle on top of muffins.
Bake at 400 degrees 15-20 minutes.

Yield: 1 dozen muffins

Notes: To make the strong, brewed tea use 1 or 2 tea bags and 1/4 cup boiling water. Steep for 5 minutes.

 

Joss Stone Sips Super-Spiced Tea

Monday, December 10th, 2007

In our most recent celebrity tea sighting, British soul singer Joss Stone was recently spotted sipping a super spicy tea concoction. According to a November 27th story in The New York Times, Stone  enjoyed peppermint tea “laced with ginger and cayenne” during a rehearsal break while chatting with country music darling LeAnn Rimes.  The singers were preparing for an upcoming episode of the CMT (Country Music Television) series “Crossroads.” 

Many claim that the addition of ginger and cayenne to tea is good for the throat. And, indeed, Stone needed to keep her vocal chords in tip top shape during the four days of recording.

You can hear Joss Stone and LeAnn Rimes in CMT’s Crossroads:  Dec. 15 at 9 p.m. Or view the show’s online videos at the CMT website.

Spice Up Your Tea Time With Bigelow Tea Vanilla Chai

Wednesday, March 9th, 2016

bigelow tea vanilla chai black teaArtful blending of hand-picked black tea and exotic spices with just the right amount of vanilla is the secret to a Bigelow Tea masterpiece: Vanilla Chai Tea where the distinctively delicious flavor and heady aroma of Vanilla Chai can be enjoyed using the single-serving K-Cups, as well as our tea bags. This flavor is one of four varieties offered in the Bigelow Tea K-Cup line.

vanilla chai bigelow teaFor the uninitiated, Bigelow Vanilla Chai Tea is a great choice when you crave a rich, soul-satisfying treat. It’s the ideal afternoon pick-me-up or dessert alternative to tame your sweet tooth in the evening. Chai itself is a beloved beverage in India, where it has a long and fascinating history. The milky tea beverage westerners refer to as chai is actually known as “masala chai” or “spiced tea” in India. Masala chai recipes abound in that country and vary by region, but commonly used spices include cardamom, cinnamon, peppercorn, nutmeg and cloves.

Milk and sweetener are essential ingredients in traditional masala chai to balance the spicy notes in the tea. Adding a touch of both to Bigelow’s Vanilla Chai Tea brings out the vanilla for a superb flavor sensation. Sweet and spicy all at the same time! However you prefer it – brewed from a tea bag or a K-Cup – Bigelow Vanilla Chai Tea is sure to add spice to your life! As @AshlyFahlstrom tweeted, it is “The. Best.”

Add Some Zing To The Table With Bigelow Tea’s Signature Spice Cake

Monday, February 22nd, 2016

bigelow tea recipe

Looking to bring a bit of spice to your baking repertoire? Look no further than one of Bigelow Tea’s most popular recipes: “Constant Comment”® Spice Cake. Considered to be the “signature cake” using Bigelow Tea’s flagship blend, this spice cake has been teasing taste buds for years—ever since the era when “Constant Comment”® was first introduced.

There’s a lot of history behind this flavor (and this recipe). In 1945, founder Ruth Bigelow’s revolutionary spirit created the very first Bigelow Tea, which generated constant comment among those who sampled it. She named it “Constant Comment”® of course! In doing so, she challenged well-known tea brands and helped establish specialty tea in America. Seventy years later, under the third generation of family leadership, Bigelow Tea produces 1.7 billion tea bags annually in more than 130 varieties of blackgreen and herbal teas in may flavors and varieties. Each tea bag is individually overwrapped in signature foil pouches that protect the tea from air, moisture and surrounding aromas, keeping all the flavor and freshness in until you’re ready to enjoy!

This expert blending and zealous protection of flavor not only makes for a fantastic tea, it also makes a spectacular ingredient for the “Constant Comment”® Spice Cake. It’s a sweetly-spiced dessert as timeless as the tea with which it’s made. Here’s the recipe. Enjoy!

Ingredientsbigelow tea constant comment

  • 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.

 

What’s Your “Cup of Tea” When Drinking Bigelow Tea?

Wednesday, January 6th, 2016


bigelow tea mint green tea

The expression “cup of tea” is often used to mean something you really enjoy and savor … and if a cup of Bigelow Tea is your “cup of tea,” then you’ll be delighted to know that January is Hot Tea Month!

There are so many ways to savor hot tea this January. Some Bigelow Tea lovers count on a good, strong black tea to wake up in the morning. (Facebook fan Eugene Usow swears by American Breakfast with honey, “hands down.”) Others sip their favorite green teas during an afternoon break from a hectic life. And many tea fans look forward to evening, when a hot mug of a favorite herbal blend is the perfect way to end the day.

bigelow tea chocolate chai

During Hot Tea Month, why not try tea at a new time—or try a new variety or recipe!—to shake up your usual routine. You might even consider having tea for dessert. A hot mug of Spicy Chocolate Chai Tea (made with Bigelow Spiced Chai, milk, cinnamon and unsweetened cocoa) makes a great little indulgence after any meal!

When it comes to tea, it’s all good! But we’d love to know: which Bigelow Tea is your “cup of tea”?

 

Fill Your Cup With Holiday Cheer… and Bigelow Tea!

Monday, December 14th, 2015

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

Ingredients

  • 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

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, if desired.

Sparkling “Constant Comment” Tea Holiday Punch

Ingredients

  • 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

Instructions

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.

Instructions

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.

 

Bigelow Tea’s Darjeeling Meets Its Match

Monday, November 9th, 2015

Darjeeling Bigelow Tea

Bigelow Tea would like to introduce you to the “champagne of teas,” Darjeeling. An elegant black tea grown high in the remote Himalayan foothills, Darjeeling is revered for its delicate astringency balanced by a fragrant, nutty aroma. What’s more, this tea actually pairs well with some of fall’s heartiest foods!Bigelow Tea Roast Pork recipe

Yes, Darjeeling’s delicately robust spice and woody muscatel notes marry well with rich, creamy, or spice-forward red meat dishes. This autumn, pair it with Bigelow Tea’s Roast Pork with Spiced Apple (pictured above).The tender and succulent pork tenderloin will be both savory and sweet thanks to the seasoned apples and the addition of some Bigelow Apple Cider Herbal TeaDarjeeling Black Tea Box Bigelow Tea

Food and beverage pairings are nothing new. Think wine & cheese, beer & pretzels and even milk & cookies! With so many varieties of Bigelow Tea out there, the combinations are limitless! So give this particular pairing a try … and post your thoughts on how each component compliments the others. Or feel free to just eat, sip and enjoy!

Welcoming Autumn With Bigelow Tea’s Fall Flavors

Wednesday, September 23rd, 2015

pumpkin_spice@lizlancasterjxn

Autumn officially begins today, and at Bigelow Tea that means it’s time to start thinking about fall flavors. Apples, pumpkins, caramel … these are some of the tastes and aromas that evoke that quintessential feeling of autumn. Bigelow Tea has several teas that are bursting with these flavors, so turn on the kettle and get ready to sip some fall in a cup!

bigelow pumpkin spice

Pumpkin Spice is a hearty spiced tea, the ideal blend to sip on a chilly morning or crisp afternoon. Pumpkin flakes, cinnamon, ginger and cloves give it its well-rounded flavor … and even though it has the taste and aroma of fall, it’s so good that it’s truly a blend for all seasons.

bigelow apple cider

Apple Cider is one of Bigelow Tea’s most delightful herbal teas. As @Bombshellexi simply put it on Twitter: “yummmmmmmmm.” It’s all natural, caffeine free, and made with apple, hibiscus and cinnamon. The seasonal flavors are perfect for celebrating the fall equinox today … or any occasion, really!

bigelow salted caramel

If you like sweet and salty, sip Bigelow Tea’s Salted Caramel. This hand-picked black tea has that melty caramel essence with a hint of salt. A fall treat, especially with a splash of milk and a little sweetener.

And if you want to celebrate the fall with our Harvest Tea Triple Pack, who are we to stop you?

bigelow variety

So, today, as we mark the transition from summer to fall, let Bigelow Tea and these seasonal blends remind you what makes fall so truly special!

 

Bigelow Tea Wonders If You Add Milk To Tea

Friday, July 17th, 2015

bigelow tea vanilla chai

The beauty of tea is that each drinker can customize his or her cup and decide whether to include milk, honey, sugar or even a slice of lemon! While some parts of making the perfect cup of Bigelow Tea are a must per third generation president and CEO, Cindi Bigelow, who always recommends putting in the tea bag in first before pouring over the water—other options are a matter of personal choice.

One hotly debated topic in the tea world is do you add milk or not to your tea, so let’s talk about milk today. If you do like to add milk, do you know when to add it in? Does the milk go in first or the hot water? The British Standards Institute (BSI) believes to have the answer to this tea community discussion. They state that the milk is best poured before the tea and that the brewing water should not be above 185°F to prevent scalding the milk. Of course not all tea drinkers agree with the BSI. Author George Orwell prefers pouring his milk in last to control the ratio of milk to tea. Even Queen Elizabeth II reportedly enjoys her tea by adding the milk afterwards!

bigelow tea spiced chai

Bigelow Tea’s delicious chai tea varieties are amazing with milk and sugar like our classic Spiced ChaiFacebook Fan Virginia Gordon thinks Vanilla Chai is “delicious with a splash of cream and teaspoon of sugar!” The good news is that whether you add your cream or milk before or after the hot water, Bigelow Tea’s spicy chai flavors will make an amazing cuppa! Enjoy!

 

Gluten-Free Baking Inspiration From Bigelow Tea

Friday, December 19th, 2014

bigelow tea gluten free

It’s Gluten-Free Baking Week and Bigelow Tea has whipped up some delectable recipes for GF treats to eat any time of day! Each is a palate pleaser that uses Bigelow Tea in the recipe, but no gluten (both in our teas and the recipes)… so go ahead and get your bake on! Pair it with your favorite Bigelow Tea!

Spice-y Chai Apples with Crispy Oats

(Pictured at top)

bigelow tea spiced chai

Ingredients

  • Filling:
  • 3-4 medium Apples sliced in thin wedges, approx. 3 ½ cups -try granny smith, gala or john gold
  • 1 cup tea concentrate
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground black pepper
  • 1 teaspoon vanilla extract
  • 2 TBSP corn starch
  • ¼ cup firmly packed light brown sugar
  • Topping:
  • 1 cup instant cooking Oats
  • ½ cup firmly packed light brown sugar
  • ¼ cup unsalted butter-cold (may use salted with good results)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon

When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.
*Use Gluten Free certified Oats to be totally Gluten Free when making this recipe

Instructions

Heat oven to 400 F. Place tea bags in boiling water; steep for 5-8 minutes. Remove tea bags and squeeze to remove liquid; discard bags. Add the black pepper, cardamom, and vanilla to tea concentrate. Set aside while you slice apples. Place apples in a bowl large enough to hold all the filling ingredients, pour tea concentrate over apples and toss well. Let the apples sit with the tea concentrate for a minimum of 5 minutes and up to 10 minutes. Once your apples have soaked, add brown sugar and corn starch to the bowl-stir well. Pour filling into prepared pan and place the pan uncovered in the oven for approx. 20 minutes. Stir the apples after 10 minutes. Continue cooking another 10 minutes -until apples are tender and the tea sauce is bubbling before you add the topping. While apples cook make your topping; gather the brown sugar, oats & spices together in a small bowl. Chop the cold butter fine, add to the topping ingredients. Toss well; it will be lumpy with large crumbs. Set aside. When apples are ready, spread the topping over the apples. Return to the oven for another 10-12 minutes or until the topping is well browned and crunchy looking. Cool slightly before serving. Serve plain or with a dollop of Greek yogurt, whipped cream, heavy cream or vanilla ice cream.  

Gluten Free* Ginger Oatmeal Muffins

bigelow tea gluten free muffin

Ingredients

  • Muffins:
  • ⅔ cup firmly packed dark brown sugar
  • ½ cup vegetable oil
  • 2 tablespoons molasses
  • 2 eggs
  • ½ cup tea concentrate
  • 1 tablespoon freshly grated ginger
  • 1 ½ cups gluten-free flour
  • ½ cup old-fashioned rolled oats*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon Xanthan Gum**
  • ½ teaspoon salt
  • ½ cup dried currants
  • 2 tablespoons sugar

When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.

*Use Gluten Free certified Oats to be totally Gluten Free when making this recipe

**Definition of Xanthan Gum – Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, EMULSIFIER and STABILIZER in foods such as dairy products and salad dressings.

BIgelow Tea Ginger Snappish

 

Instructions

Place tea bags in a 1-cup glass measure. Add water to equal 1 cup. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. Heat oven to 350 F. Spray 12-cup muffin tins with baking spray; set aside. In large mixing bowl add brown sugar, vegetable oil, molasses, and eggs. Mix at high speed, scraping bowl often, until creamy (1 to 2 minutes). Add tea concentrate and ginger. Continue mixing at medium speed, scraping bowl often, until well mixed (1 minute). In medium bowl stir together gluten-free flour, rolled oats, baking powder, baking soda, Xanthan Gum, and salt. Add to tea mixture. Mix just until moistened. Stir in currants. Fill muffin tins about ⅔ full. Sprinkle top of each muffin with about ½ teaspoon sugar. Bake until very light brown (14 to 18 minutes) or until wooden pick inserted in center of muffin comes out clean. Remove from oven. Cool.

*What is Gluten Free and Gluten-Free Recipes? All vegetables, fruit, meat, fish, poultry, eggs, beans, nuts, rice, potatoes, and corn are gluten free in their natural state. Also milk and most hard cheeses and creams are naturally gluten free. Recipes using any of these items would be naturally gluten free. The recipes designated Gluten free do not include the following ingredients: wheat, rye, barley, or oats; or ingredients that might contain these, but Bigelow Tea does not assume liability for information reported on our recipes. However, anyone who needs or wants to follow a gluten free (GF) diet should check ingredients and products to ensure they are GF. (For example, sesame seeds are naturally GF, but it’s always wise to check with the manufacturer to make sure that gluten was not introduced to the product during processing.) Bigelow Tea makes no guarantees that the recipes are appropriate for your diet. Individuals should consult with their physician or other medical professional.