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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


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


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.

Going For The Gold With Bigelow Tea

Wednesday, February 5th, 2014

btwed_Going For The Gold With Bigelow Tea

Everything Olympic is trending right now, and Bigelow Tea can’t wait for the games to begin. Jamaican bobsled team, anyone? Yes, they are back! And here are some U.S. Olympic hopefuls to keep an eye on and watch while you sip your tea this month!

First off, there’s the appropriately-named Gracie Gold! The figure skater from Glen Ellyn, Illinois came in sixth place in the World Championships last year … and happens to love chai tea in latte form, made with soy milk. Good choice, Gracie! Bigelow’s Spiced Chai is seriously good with soy!

And how about Eddie Alvarez? The short track racer is originally from Miami, where he used to rollerblade the streets of South Beach. His favorite ice cream is mint chocolate chip … so maybe he’d enjoy a little Mint Medley herbal tea before a race!

Then there’s Shaun White, the snowboarder formerly known as the “Flying Tomato.” Word is, he’s not keen on that moniker anymore, but he is still getting epic air in the half-pipe to the delight of sports fans everywhere! So how ‘bout some Lemon Lift for the Flying Tomato? Maybe he can share some with tea fan Stephanie Antonacci who tweeted “Bigelow, I love your lemon lift.”

And finally, please give a shout-out to Tracy Barnes, the biathlete who gave up her spot on the US Olympic team for her twin sister, Lanny (who fell ill just before the qualifying races). As a family-run company, Bigelow Tea was immensely impressed with this gesture. Keep an eye on Lanny this month. In the Barnes family, everyone is a winner!

Who are you hoping will bring home the gold in Sochi? #olympics #sochi2014

Image via

Bigelow Tea Has The Ultimate Question: Which Is Your Favorite Bigelow Tea?

Friday, January 24th, 2014


Let’s face it, we all love tea. And we absolutely couldn’t do without our Bigelow Tea on a daily basis. Some of us like it this way or that. But what if you could have only one kind of Bigelow Tea (shudder to think!)? Which would be your tea of choice? Would it be our uniquely spiced “Constant Comment”®, our stately Earl Grey, our Cozy Chamomile or our mellow Green Tea?

Tell us! We want to know! Which is your favorite Bigelow Tea?

If your favorite wasn’t listed, let us know either here, on our Facebook page or via Twitter!


From Hot Tea To Hot Buttered Rum, Bigelow Tea Is The Perfect Drink!

Friday, December 27th, 2013

 btfri_From Hot Tea To Hot Buttered Rum, Bigelow Tea Is The Perfect Drink!

Did you know that any of our Bigelow teas can morph into a delish drink recipe?  Whether you are hangin with friends or hosting your family, we have the ingredients if you provide the bartender.  Check out our Mint Medley MojitoSangri–Tea-ahhhh Iced Tea LemonadeOrange & Spice® Hot Mulled Wine or our Hot Pumpkin Spice Buttered Rum (recipe below).

And….we bet you have a recipe to share.  If so post a picture with a link on Instagram and tag with #bigelow so we can check it out and try a few on our own.  Now enjoy this recipe which is pure awesomeness!

Hot Pumpkin Spice Buttered Rum


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
1/8 teaspoon salt

8 to 12-ounces (1 to 1 ½ cups) clear rum

Whipped cream: optional
Extra pumpkin pie spice: optional


btwed3_Eat Better Together Month- Try Breakfast And Bigelow Tea


*Variations: Try using Bigelow Eggnogg’n Tea  or Bigelow Apple Cider Herb 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, and6 ounces hot brewed tea. Mix until Spiced Butter melts.

Garnish with whipped cream and a dusting of spice, if desired.

Get Your Gluten Free Bake On With Bigelow Tea!

Monday, December 16th, 2013

btmon_Get Your Gluten Free Bake On With Bigelow Tea! 

Not digging gluten? Putting the kibosh on wheat? Then Gluten Free Baking Week is your friend! With Bigelow Tea you can bake for the holidays and totally skip the gluten. Our Spice-y Chai Apple with Crispy Oats—made with our Spiced Chai Tea—is sooooo good and way cooler than apple pie.  Check out our Gluten Free Living Pinterest board as well as our website where we are always celebrating being g-free with tea, of course!!

Spice-y Chai Apples with Crispy Oats


Tea Concentrate:

1 cup boiling water
Bigelow Spiced Chai Tea bags


3-4 medium Apples sliced in thin wedges, approx. 3 1/2 cups -try granny smith, gala or john gold
1 cup tea concentrate
1/4 teaspoon ground cardamom
1/2 teaspoon ground black pepper
1 teaspoon vanilla extract
2 TBSP corn starch
1/4 cup firmly packed light brown sugar


1 cup instant cooking Oats
1/2 cup firmly packed light brown sugar
1/4 cup unsalted butter-cold (may use salted with good results)
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon

Prep Time: 20 minutes
Baking Time: 30-35 minutes
8 x 8 pan-buttered or oiled well Yields: 8-10 servings


The exotic blend of apples and spiced chai tea, cardamom and black pepper, leave this not too sweet treat with a bit of heat. Serve on a cool fall evening or enjoy in the morning with a bit of yogurt. This is a gluten free treat!

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.

Top Image by The Travelista via

Thanksgiving Recipe Favorites From Bigelow Tea

Friday, November 22nd, 2013

btFri_Thanksgiving Recipe Favorites From Bigelow Tea

Thanksgiving is less than a week away! Bigelow Tea loves the season and preparing food for family and friends who will gather for the holiday! It’s a joy to give thanks for the bounty that we enjoy. Whether you are more excited about the turkey and stuffing, the shopping on Black Friday, or just relishing the upcoming quality time together with family, Thanksgiving is a special time of year!

To help with your holiday planning, Bigelow Tea is passing on some of our favorite recipes—enough options for a complete meal. Enjoy!

Roasted Turkey with Constant Comment® Glaze


12 Bigelow®Constant Comment® Tea Bags*
1 cup (250mL) boiling water
2/3 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

Prep Time: 20 min. – Cook Time: 10-12 min. per pound -un-stuffed

Yield: Serves 8

bttues2_Bigelow Tea’s “Constant Comment”® Spices Up Our Cupcake Recipe

*Variations: Try using Bigelow Orange and Spice Herb 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.

Sweet Potato Casserole


6 medium sweet potatoes
Bigelow® Ginger Snappish or Bigelow®Constant Comment Tea Bags
½ cup (125mL) whipping cream or half & half
½ teaspoon (2.5mL) salt
2 tablespoons (30mL) unsalted butter
1 egg beaten
*Optional – 1 cup (250mL) miniature marshmallows

Prep Time: 10 minutes – Cook Time: 1 hour

Yield: Serves 8 

btfri3_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month


Boil sweet potatoes with skins on until tender, 15-18 minutes. Peel and mash.

While potatoes are cooking, heat cream, add tea bags and remove from heat. Let steep for 5 minutes.

To the mashed potatoes, add salt, butter, egg, tea infused cream. Beat until smooth.

Place in 2 quart buttered baking dish, (sprinkle with marshmallows if desired) and bake in oven at 375º for 15-20 minutes or until heated through (and marshmallows are browned*).

Serve hot.

* If made ahead, bring to room temperature, heat for 25 minutes. Top with marshmallows, if desired, and bake another 10 minutes or until marshmallows are browned. 

Pumpkin Ginger Cheesecake


4 tablespoons (60mL) butter, melted
1 1/4 cup (310mL) gingersnaps, crushed
1 tablespoon (15mL) brown sugar
1 teaspoon (5mL) cinnamon
10 Bigelow Ginger Snappish Tea Bags
10 Bigelow Pumpkin Spice Tea Bags
1 1/2 cup (375mL) heavy cream
24 ounces (750g) cream cheese, softened
1 1/2 cups (375mL) sugar
3 large eggs
1 1/2 cups (375mL) pumpkin pie filling
1/4 cup (60mL) pecan halves

Prep Time: 35 minutes – Cooking Time: 70 minutes

Yield: Serves: 10

btfri3_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month



Preheat oven to 325*F (160*C).

To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together. Add the melted butter and mix together with a spoon.

Spray a 10″ (25cm) spring-form pan with cooking spray. Press the crumb mixture into the bottom.


Add heavy cream into saucepan, heat over medium heat, be careful not to boil.
Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool.

Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well. Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well. Stir in the pumpkin pie filling, combine well and pour the cheese mixture into prepared springform pan.
Place pan into a larger pan and fill with hot water halfway up. Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle. Refrigerate at least 3 hours to chill thoroughly.

Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.

Spicy Chocolate Chai Tea


¾ cups (180mL) boiling water
Bigelow®Spiced Chai Tea Bags
1½ tablespoons (22.5mL) unsweetened cocoa
2 tablespoons (30mL) sugar
2 cups (500mL) whole milk
3 cinnamon sticks
Whipping cream, optional

Prep Time: 10 minutes Cook Time: N/A

Yield: Serves 3

btfri5_Thanksgiving Recipe Favorites From Bigelow Tea


Pour boiling water over Bigelow®Spiced Chai tea bags and let steep 5 minutes. Remove tea bags, squeeze out excess tea from tea bags.

Place tea in saucepan, stir in cocoa, sugar and cook until dissolved or just until mixture comes to a boil. Stir in milk and continue to heat until mixture is thoroughly heated. Pour into cups and garnish with cinnamon sticks and whipping cream, if desired.

Top Image by rfduck via

Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

Friday, November 1st, 2013

btfri_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

November is Gluten-Free Diet Awareness Month, and Bigelow Tea wants our fans to know that we recognize this dietary need year-round. We understand that people who cannot have any gluten – particularly those diagnosed with Celiac Disease – have to watch what they eat. And what they buy. As grocery stores are carrying more gluten-free goods, the FDA has issued specific rules on what products can be labeled “gluten free.” All of our current teas are formulated to be gluten free, and we’ve developed some delicious gluten-free recipes you can make at home. Here are two of our favorites that are perfect for autumn weather:

Gluten-free* Ginger Oatmeal Muffins

btfri2_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month


Tea Concentrate:

10 bags Bigelow Ginger Snappish Herb Tea with Lemon

1 cup boiling water


2/3 cup firmly packed dark brown sugar
1/2 cup vegetable oil
2 tablespoons molasses
2 eggs
1/2 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

Yield: 12 muffins

btfri3_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

Variations: Try using Bigelow Cinnamon Stick Tea, Sweetheart Cinnamon Herb Tea or Bigelow Constant Comment Tea

Prep Time: 10 minutes Baking Time:  14 to 18 minutes

**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.


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 2/3 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.

Hot Pumpkin Spice Buttered Toddy

btfri4_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month


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
1/8 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


In large glass batter 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.

Top image by mr.bologna via Flickr

Bigelow Tea And Cyndi Lauper Make A Perfect Match

Monday, October 14th, 2013

btmon+Bigelow Tea And Cyndi Lauper Make A Perfect Match

During the ‘80s it was all about big hair, kooky clothes, and pop music that was so catchy that some of us at Bigelow Tea are still humming those songs! But what really makes us sing, is when an iconic figure such as Cyndi Lauper—quirky, outspoken, and self-proclaimed as “unusual”—loves her tea!

In a recent interview at a hotel, Cyndi is described as agonizing over which tea she is going to order—she wants a big caffeine boost—and she asks the interviewer in her famous New York accent, “Ya don’t drink tea?” Like, really, what’s wrong with you!? We love this woman!

btmon2_Bigelow Tea And Cyndi Lauper Make A Perfect Matchbtmon3_Bigelow Tea Celebrates World Vegetarian Day!

What we also love about Cyndi Lauper is that she’s not just the feminist voice behind the phenomenal hit “Girls Just Want to Have Fun,” she’s also a parent, a writer, and television personality. Multi-dimensional and multi-faceted … just like Bigelow Tea! We can only wonder which varieties she would choose when trying to soothe her vocal chords to keep them in tip top shape, or when looking for that caffeine boost en route to her next meeting. We can see her as a Spiced Chai kind of girl with it’s variety of spices, or a maybe as a fan of our I Love Lemon herbal tea, which would soothe those vocal cords! With so many varieties of Bigelow Tea to choose from, it seems like we are a perfect match for a girl who just wants to have fun!

She’s bubbly, she’s unique, and she’s still proving to live by her own “True Colors” … and that includes plenty of tea. Yes, we do love this girl. And just like Cyndi, we like to have fun too, just after we finish our cup of tea.

Top image via

Apples Aplenty: Bigelow Tea Bites into First Day of Fall

Friday, September 20th, 2013

btfri_Apples Aplenty- Bigelow Tea Bites into First Day of Fall

Here’s to Autumn! As the first day of the season brings in foliage, cooler weather and harvests, we at Bigelow Tea enjoy biting into another fall favorite: apples. Plus with school now in session, apples have long been touted for teachers. In fact, we’ve learned that this exchange dates back to when children of farmers would give this fruit to schoolhouse teachers as a token of appreciation. Apples also make a healthy snack, and a wonderful flavor to include in our Apple Cider Herbal Tea.


Brew a cup today, on this first day of fall, or further polish off this flavor by enjoying these three delicious recipes!

Caramel Apple Crunch Muffins

btfri3_Apples Aplenty- Bigelow Tea Bites into First Day of Fall



Bigelow Vanilla Caramel Tea Bags
1 cup boiling water
1¾ cups unbleached all-purpose flour
½ cup sugar
3 tsp. baking powder
½ tsp. salt
½ tsp. freshly grated nutmeg
1 cup grated tart apple
½ cup melted butter
1 egg (beaten)
½ cup apple sauce or apple butter
Light or dark brown sugar


Recipe submitted by Heather Kennedy
Bigelow Recipe Contest 2011

Preheat oven to 375˚F.  Grease muffin tin or line with paper cups.

Place 6 Bigelow Vanilla Caramel Tea Bags in a heat proof measuring cup.  Add freshly boiled water to the 1 cup line.  Place a lid or plate on top of the cup to hold in the heat while the tea steeps for 3 minutes.  Remove lid and tea bags – resist urge to squeeze the bags!  Set aside the tea concentrate to cool.

Combine in large bowl flour, sugar, baking powder, salt and nutmeg.  Peel and grate 1 large firm tart apple to make one cup of grated apple.  Add to flour mixture and stir to break up clusters of apple.  Set aside.

Combine melted butter, egg, tea concentrate and apple sauce OR apple butter.  Make a well in the dry ingredients and add wet ingredients.  Stir just until everything is moistened but don’t over mix.  Fill muffin cups ¾ full.  Sprinkle each muffin before baking with a pinch of light or dark brown sugar for the “crunch”.

Bake for 20-22 minutes.  Remove to rack and allow to cool for a few minutes before removing from pan.

Roast Loin of Pork with Spiced Apple Cider Apples

btfri4_Apples Aplenty- Bigelow Tea Bites into First Day of Fall


3 1/2 cups (975mL) boiling water, divided
1 box Bigelow Apple Cider Herb Tea Bags
2 1/2 lb. (1kg) pork loin roast
1 clove garlic, sliced
1/4 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 tea
2 tablespoons (30mL) brown sugar

Yield: Serves 8 – Prep Time: 25 minutes – Cooking Time: 60 minutes


Boil water and add 20 Bigelow Apple Cider Herb 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 1/2 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.

Spicy Apple Chai

btfri_5_Apples Aplenty- Bigelow Tea Bites into First Day of Fall


1 cup (250mL) boiling water
Bigelow® Spiced Chai Tea Bags
½ cup (125mL) apple cider
1 teaspoon (5mL) sugar
2 tablespoons (30mL) whipping cream, optional
1 cinnamon stick

Yield: Serves 2 – Prep Time: 8 minutes Cook Time: N/A


Pour boiling water over Bigelow® Spiced Chai tea bags. Let steep 5 minutes. Remove tea bags, squeezing out excess tea.
Add apple cider and tea; heat in microwave or in small saucepan.
When heated, add sugar and top with whipping cream, if desired. Garnish with a cinnamon stick.

Top image by ollesvensson via