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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

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.

Ready…Set… Pumpkin!

Monday, October 9th, 2017

With crisp in the air coming soon and the hint of turning leaves signals the return of two of fall’s most anticipated traditions… pumpkin mania and time to enjoy Bigelow Pumpkin Spice Tea!

A total standout in this season of everything pumpkin, Bigelow Pumpkin Spice Tea combines tasty flakes of real pumpkin, warm, delicate spices and hearty black tea to create a flavorful hint of holidays to come.  Often trending as a #TeaProudly fan flavor favorite, Bigelow Pumpkin Spice Tea’s taste and smell is literally cozy pumpkin pie – minus the calories and resulting guilt! So delicious any time of day, as an all-natural ( did we mention the pumpkin flakes, cinnamon and nutmeg?) pick-me-up that’s good for you too.

But all this pumpkin talk begs the question, why the national obsession with this much beloved titian-tinged gourd that is actually a fruit?  While there is no one answer to why people crave pumpkin spice flavor so much, theories abound including that it is a welcome signal to the start of a new season, it recalls the tastes and smells of holiday memories and even that the combo of  pumpkin, spice and sugar may be downright addictive.  Whatever the reason the reason for a passion for pumpkin, the craze continues strong.  According to Nielson Data, pumpkin spice flavoring is a $361 million dollar market and between 2011 and 2015, sales of pumpkin spiced food grew 79% in the US… 79%!  The  Bigelow Tea family got the pumpkin vibe right in tea form, that’s for sure!

Luckily, there is plenty of pumpkin to be enjoyed throughout this pumpkin season, or any other time of year, with Bigelow Pumpkin Spice Tea. Enjoy hot, cold or even added to favorite pumpkin recipes. Tell us about your pumpkin dreams and tag #TeaProudly!

Oh, Hi, Vanilla Chai! 5 Reasons To Love This Bigelow Tea Flavor

Friday, October 6th, 2017

If you like your tea a little on the wild side, then Bigelow Tea’s Vanilla Chai is calling your name! Bigelow Tea has several chai flavors, and each begins and ends with a special blend of mountain grown hand-picked black tea featuring exotic chai spices. But what does that even mean? Well, read on and find out a little more about this tea called Chai…

Oh, my, chai.

The easiest definition of Chai is spiced milk tea. Chai originated in the East and dates back to thousands of years ago as a concoction sipped by Eastern royalty, though it did not actually contain tea leaves at the time. The drink grew in popularity when the British set up tea plantations in India in the 1800’s, leading to widespread variations across the country and eventually the rest of the world.

Spicy historical healer. 

Chai was often used as a healthful tonic for common ailments such as colds or indigestion.

How do you pronounce Chai?

Chai is sometimes pronounced with a “k” – like, “ki.” But, the correct pronunciation uses the “ch” sound.

Chai is tea. And tea.

Chai – or cha – is also the word for tea in many languages. In fact, the chai tea made with milk and spice that is so popular in India is properly known as masala chai.

All in the family.

There is no fixed recipe or preparation method for masala chai and many families have their own versions of the tea. However, it typically includes a blend of rich black tea, ginger, cardamom, cloves, peppercorn, nutmeg and cinnamon. And all masala chai has four basic components: milk, sugar, cardamom and ginger.

Hopefully we’ve spiced up your day with these chai tea tidbits. From its history to its recipe, there’s so much to learn and so many flavors to enjoy. So brew up your favorite and see if you can pick out all the different ingredients that make Bigelow chai flavors so delicious. Or just sip and savor, that works, too!

4 Muffin Recipes To Fall For This Season

Wednesday, October 4th, 2017

Muffins!  Tasty treats that are always great to eat, muffins are super yum and versatile… practically any flavor can be enjoyed in muffin form.  Did you know the word muffin is thought to originate in Germany, where muffen, is plural of muffewhich means ‘small cake’.  And, Americans and the English have had a centuries-old feud about exactly what is a muffin; the cake like version enjoyed in the US or the flat, yeast bread favored on the other side of the pond.

Bigelow Tea knows a thing or two about muffins. The #TeaProudly  community has been sharing muffin ideas and recipes for a long time, many of which have been featured in the Bigelow Tea blog. Plus, everyone agrees that tea and muffins are a match made in snack heaven.

Make muffins especially memorable by adding Fall tea flavors like Vanilla CaramelApple Cider and Spiced Orange (and more) into recipes. Get brewing and baking and enjoying the sweet rewards all season long!

Caramel Apple Crunch Muffins

Ingredients

  • 6 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

Instructions

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.

Apple Cider Muffins

Ingredients

  • ¾ cup milk
  • 4 Bigelow Apple Cider Herbal Tea Bags
  • 1 to 2 Granny Smith apples, peeled, cored, grated (1 cup)
  • 2 cups all-purpose flour
  • ½ teaspoon cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon nutmeg
  • ⅛ teaspoon salt
  • ¼ cup walnuts, chopped (optional)
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg
  • ½ teaspoon vanilla

Instructions

Preheat oven to 400° F. Grease muffin cups or use muffin liners. 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. Grate apples in food processor with a shredding blade or by hand with a cheese grater. Set aside. In large bowl, combine flour, cinnamon, baking soda, nutmeg and salt. Add apples and nuts; mix well. In separate bowl, whisk together oil, sugars, egg and vanilla until smooth. Add tea-infused milk; stir until well blended. Add dry ingredients all at once and stir until moist. Do not over-mix. Batter will be loose. Fill muffin cups ⅔ full. Bake 18-20 minutes, until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

Spiced Cranberry Orange Muffins

Ingredients

For the Muffins:

  • 1 cup milk
  • Bigelow Orange and Spice Herbal Tea Bags
  • 2 cups (plus 1 tablespoon) unbleached all-purpose flour, divided
  • ¼ cup (plus 2 tablespoons) granulated sugar, divided
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup butter, softened
  • ¼ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 orange, juiced and zested
  • 1 ½ cup chopped cranberries

For the Topping:

  • 1/3 cup sugar
  • ¼ cup butter, melted
  • 1 orange, juiced and zested

Instructions

For the Muffins:

Preheat oven to 375 degrees. Grease muffin tins or line with paper muffin cups.
Place milk in a small sauce pan. Bring milk to a simmer and add tea bags, Remove from heat and set aside, allowing tea to steep in milk for at least 10-15 minutes.
Meanwhile, stir together 2 cups flour, ¼ cup granulated sugar, baking powder, salt and spices in a large bowl. Set aside.
Using an electric mixer, beat butter in large bowl until light and fluffy. Gradually add brown sugar, beating until blended. Beat in egg, vanilla, orange zest and juice. Remove tea bags from milk. Gradually mix dry ingredients and infused milk into the butter mixture, alternating between milk and dry ingredients. Continue mixing in milk and dry ingredients until combined.
In a small bowl, stir together chopped cranberries and remaining 1 tablespoon flour and 2 tablespoons sugar. Gently fold cranberries into prepared batter.
Using a scoop or spoon, fill greased or paper-lined muffin cups two-thirds full with muffin batter. Bake in preheated oven for 18-22 minutes or until a toothpick inserted into center muffin comes out clean and muffins begin to brown on top. Let muffins cool in muffin tins for 3-5 minutes then remove to a wire rack to cool completely.

For the Topping:

Place sugar in a small bowl. In a separate bowl, stir together melted butter, orange juice and zest. After muffins have cooled slightly in muffin tins, but while they are still slightly warm; dip the muffin tops in the butter/lemon juice and then dip into sugar.

 

Cranberry Oatmeal Orange and Spice Tea Muffins

Ingredients

For the Muffins:

  • 2 cups old fashioned oats
  • 1/2 cup brewed Bigelow Orange and Spice Herbal Tea (two bags)
  • 1 3/4 cups milk
  • zest from one orange
  • 1 cup fresh or frozen cranberries, sliced
  • 2/3 cup granulated sugar + 1 tablespoon, divided
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, slightly beaten
  • 1/2 cup vegetable oil

For the Glaze:

  • 3 ounce cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cups confectioners’ sugar
  • 5 to 6 tablespoons brewed Bigelow Orange and Spice Herbal Tea (1 tea bag)

Instructions

For the Muffins:

Preheat oven to 375 degrees.
Line muffin pans with 24 cupcake liners OR 11 2 3/4-inch x 2-inch cupcake molds
In a medium bowl add the oats, brewed tea, milk and orange zest.
Stir to combine and set aside for 20 minutes.
Place sliced cranberries in a small bowl, sprinkle 1 tablespoon sugar over cranberries and set aside.
In a large bowl whisk together the sugar, flour, baking powder, baking soda and salt.
Add the eggs and oil to the oatmeal mixture; stir to combine.
Add the oatmeal mixture to the flour mixture; stir until combined.
Fold in cranberries.
Scoop into prepared muffin pans.

TIP: For regular size muffins use an ice cream scoop. For the larger size cupcake molds use 2 ice cream scoops.
Bake regular size 20 to 25 minutes AND large 30 to 35 minutes.
Cool on rack.

For the Glaze:
Cream together the cream cheese and butter.
Mix in vanilla.
Blend in the sugar.
Add the tea 1 tablespoon at a time until it reaches a drizzle consistency.
Use a large spoon and drizzle over muffins.

5 Reasons To Rise And Shine To Breakfast (And Bigelow Tea!)

Wednesday, September 20th, 2017

Did someone say breakfast of champions? Because if that’s the case, then that could include just about anything as long as its coupled with a cup of Bigelow Tea, right?! No, but, really… Breakfast is such an important meal – a hearty breakfast gives you energy and fuel to get through your crazy busy day. Actually, some research even suggests that breakfast is linked to several health benefits, including weight management and improved mental performance. So, during National All-American Breakfast Month (and what’s more American than Bigelow Tea??), here are five reasons to rise and shine to a healthy meal.

Weight, weight, don’t tell me.

Many studies, in both adults and children, have shown that those who eat breakfast tend to weigh less than breakfast skippers. One theory suggests that eating a healthy breakfast can reduce hunger throughout the day. Less hunger may promote healthier food choices at other meals.

Healthy Breakfast = Possible Improved Mental Performance

Research involving adults and children has indicated that breakfast might enhance memory, attention, the speed of processing information, reasoning, creativity, learning, and verbal abilities. Plus, according to a study published in the journal Archives of Pediatrics and Adolescent Medicine, eating breakfast may improve cognitive performance, test scores and achievement scores in students, especially in younger children. Start the school day off on the right foot with a vegetable omelet, whole-wheat toast and a cup of Bigelow Tea. After all, a study published in Psychopharmacology, suggests that tea may also lead to improved cognitive functioning, including better working memory.

Oats and tea, please! 

Research done by the Harvard School of Public Health suggests that people who skip breakfast gain weight, which can lead to diabetes as well as high cholesterol and blood pressure—all of which can raise your risk of heart disease. How about a heart-healthy bowl of Cinnamon Spice Oatmeal coupled with a mug of Bigelow Tea green tea? According to research done by the American Dietetic Association, green tea may also lower cholesterol levels.

Wake up, eat breakfast, drink tea, work out, repeat

In a study published in the American Journal of Clinical Nutrition (AJCN), people who ate breakfast were more physically active during the morning than those who didn’t. That might be because a temporary increase in blood sugar gave them more energy.

Turn that frown upside down

In addition to cognitive benefits, studies also report that those who eat breakfast start their day in a better mood. And we don’t know about you, but a cup of tea always puts us in a better mood! Bigelow’s black teas, like American BreakfastEnglish Teatime and Spiced Chai, have a boost of caffeine that will kick start your day. (Don’t forget: A cup of Bigelow American Breakfast has 50% More Caffeine in every tea bag!)

So, go on. Grab your breakfast of choice, a mug of tea, and get this day started. Because with Bigelow for breakfast, you can’t go wrong! What’s your favorite thing to eat with your morning tea? Tag #TeaProudly and share!

This Is What To Eat With Your Cup Of Bigelow Black Tea

Friday, April 14th, 2017


Have you ever thought about how a cup of black tea totally comes alive with a well-paired dish? Think about it…when you combine certain flavors, those on the plate can definitely enhance what’s in your cup and suddenly, your tea really pops. Maybe it’s more robust. Or sweeter. Possibly more smooth. Each food and tea pairing is absolutely unique, and at Bigelow Tea, we love when that happens! It’s all about exploring and savoring a variety of tastes, right? Like, a cup of black tea paired with Pomegranate Pepper Steaks. It’s nothing short of amazing. Or, if you’re looking for a bit of a kick, try coupling a cup of Darjeeling with a Tea-Braised Leg of Lamb with Pear, Jalapeno and Tea-Infused Chutney. And don’t forget dessert! (Psh… who could forget dessert?!) You know how you love a drizzle of honey in your tea? Well, pair a cup of black tea with this recipe for Spicy Chai-Poached Pears and you’ll make your heart happy. Is your mouth watering yet? Yeah, that’s what we thought. Don’t worry, the recipes are here to stay.

If you’re still looking for more tea and food pairings, this chart of suggestions from the Tea Association of Canada might help guide you on your next flavor adventure. Find one that you like? Join the conversation and share it with other tea lovers—tag your discoveries with #TeaProudly. Show us whatcha got!

Pomegranate Pepper Steaks

Ingredients

1 cup (250mL) boiling water
12 Bigelow® Pomegranate Pizzazz Herbal Tea Bags
3 red bell peppers, seeded and sliced in strips
2 tablespoons (30mL) olive oil
4 – 6oz. (168g) round steak, tenderized
Salt to taste
Dash of pepper
Pomegranate seeds for garnish (optional)

Instructions

Add tea bags to boiling water. Let steep for 5 minutes. Remove tea bags, squeezing out liquid. Reserve. Add olive oil to a heavy skillet, saute peppers until soft. Set aside. Add steak to peppers and continue sauteing for about 5 minutes on each side or until done to your taste. Place steaks on a warm plate, top with peppers. Keep warm. Pour tea into hot skillet, add salt and pepper, stirring and scrapping brown pits from pan. Boil to reduce liquid to ½ cup (125mL). Pour sauce over steak and peppers. Serve with hot rice. Garnish with pomegranate seeds is desired. Great with Bigelow Pomegranate Risotto.

Tea Braised Leg of Lamb with Pear, Jalapeno and Tea Infused Chutney

Ingredients

4 pounds leg of lamb, boneless, ready to roast kosher salt and Black Pepper
clarified butter, or any high heat fat (enough to coate bottom of pan)
2 sweet onions, chopped
4 carrots, chopped
4 celery ribs, chopped
6 garlic cloves, chopped
32 ounces chicken stock
8  Bigelow Lemon Lift Tea bags
8  Bigelow Plantation Mint Tea bags

Chutney:

2 pounds pear, diced
1 cup jalapeno, diced
2 cups sweet onion, diced
1 cup white vinegar

Bigelow Mint Medley Herbal Tea bags
1 tablespoon kosher salt
1 cup agave nectar, or sugar

Instructions

Pre-heat oven to 200 degrees.

Heat braising pan and add enough fat to cover bottom. Heat stock to a boil and add tea bags and let steep while lamb is browning. Dry lamb with paper towels and season with salt and pepper and immediately sear on all sides in braising pan. Remove from pan and sweet onion, garlic. Then add celery and carrot and sweat till they begin to become tender. Return lamb back to pan and add stock. Stock should slightly cover or come up at least three quarters of the lamb leg. Place in low 200 degree oven for approximately four hours or until fork tender. Remove from braising liquid and place braiser on stove with liquid and reduce to about 1 cup and strain. Season to taste and serve with lamb.

While lamb is braising prepare chutney. Heat vinegar to boil and add tea bags, let steep five minutes. Combine all diced ingredients in a pot and cover with steeped vinegar and tea bags and agave nectar (or sugar). Let cook till liquid has reduced and is syrupy and pears are tender. Chill and serve with lamb.

Spicy Chai Poached Pears

Ingredients

12 Bigelow® Spiced Chai Tea Bags
8 cups (2L) boiling water
2 cups (500mL) sugar
4 pears, peeled and cored
1 cup (250mL) mascarpone cheese
1 teaspoon (5mL) vanilla extract
½ cup heavy cream
¼ cup honey
Fresh mint leaves for garnish
Zest of orange

Instructions

Over medium heat, add boiling water to large saucepan. Add Bigelow® Spiced Chai tea bags and steep for 5 minutes. Add sugar, bring mixture to under a boil, once sugar has dissolved, add pears. Reduce to a simmer and poach pears for 15-20 minutes until soft. Reserve liquid and cool to room temperature. Mix cheese, vanilla, heavy cream and honey together. Thin mixture with 3 tablespoons of the reserved liquid. Place 1 cup of the reserved liquid and orange zest in a heavy saucepan and bring to a boil. Reduce liquid to ⅔ of a cup. To serve place 2 tablespoons liquid mixture on each plate, place a pear on top and drizzle with cheese sauce. Garnish with mint leaves.

French Madeleines and Bigelow Green Tea? Yes Please!

Friday, February 3rd, 2017

biogelow tea classic green tea mugThe light and refreshing taste of Bigelow Tea’s Classic Green Tea is, well, simply sippable! As one Bigelow Tea Facebook fan, Nicolette Simmonsposted, “a day without green tea is a day without sunshine.” Green tea comes from the Camellia sinesis leaves that are immediately steamed or pan-fired to avoid oxidation. This results in an ultra smooth flavor that is lower in caffeine and more delicate than the typical black tea. Green tea also is high in polyphenols known as EGCG, making it a wonderful component to a healthy lifestyle.

While green tea goes well with everything from fish to veggies, it’s also particularly well matched to a light and sweet treat, such as a simple cookie like French Madeleines. The Tea Association of Canada has a particularly handy chart that advises on what types of teas pair well with various types of foods which is super handy!  Never heard of a tea and food pairing?  Then check out the chart but then try a few of your own matches to come up with new combinations.

While we’re on the topic, it’s worth knowing that in general, when it comes to tea and food pairings, the heavier the tea, the more hearty the food, such as Earl Gray with an Orange Beef and Broccoli dish, or Darjeeling served with a Roast Pork Loin with Spiced Apple Cider Apples. On the other side of the spectrum, one very light combination might be Lemon Ginger Tea paired with Orange and Spice Pureed Carrots. But back to this particular tea pairing – you have to try this scrumptious Madeleines cookie recipe (by Bigelow Tea fan Jen) in your own kitchen, accompanied by a cup of green. So “delish”!

FRENCH MADELEINES

bigelow tea madeline recipe

Ingredients

  • 4 oz (1 stick), plus 3 tablespoons unsalted butter
  • 2/3 cup white sugar
  • 1 cup all-purpose flour, plus 1 tablespoon, divided
  • 2 large eggs
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • Powdered sugar (optional)

Instructions

  1. Melt the butter in a small sauce pan. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.
  2. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.
  3. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.
  4. Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.
  5. Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine.
  6. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated.
  7. Preheat the oven and fill pans. Preheat the oven to 350°F. Remove the batter from the refrigerator.
  8. Fill each well in the madeleine pan with 1 tablespoon of the batter.
  9. Bake the madeleines. Place both pans on a baking sheet for easy handling and place in the oven. Check after 8 minutes
  10. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump — when the madeleines are finished baking, it should spring back at your touch.
  11. Cool and dust with sugar. Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel. Once cool, dust lightly with powdered sugar and serve.

Tell us: what food pairings would you like to try?

Ring In 2017 With One Of These Snazzy Drinks Made With Bigelow Tea!

Wednesday, December 28th, 2016

bigelow-tea-champagne

You can’t ring in 2017 without a drink in your hand, right?! On a night as special as New Year’s Eve, you’ll definitely need a fun and festive beverage to match. And if you’re hosting guests, you’ll absolutely want to dazzle them… Prefer something bubbly? We’ve got you covered. Going for a cocktail with extra oomph? No problem. Want to keep things family-friendly and nonalcoholic? Easy. Here are six delicious drinks to consider — and, of course, they all share a not-so-secret ingredient: Bigelow Tea!

Hot Eggnogg’n Buttered Rum

bigelow-tea-egg-noggin-run

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.

Spicy Chocolate Chai Tea

bigelow-tea-chocolate-chai

Ingredients

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

Instructions

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.

Orange & Spice® Hot Mulled Wine

bigelow-tea-orange-spice-mulled-wine

Ingredients

4 cups red table wine
Bigelow Orange & Spice® Herbal Tea Bags
½ cup light brown sugar
1 bay leaf

Instructions

Try a Bigelow “Naughteas” Cocktail – a drink made using Bigelow Orange and Spice herbal tea and alcohol. Place red wine in a medium saucepan and heat to simmer. (DO NOT BOIL.) Add tea bags and let sit over low heat for 30 minutes. Squeeze and remove tea bags. Add sugar and bay leaf, stirring until sugar is dissolved. Let wine sit over low heat for another 10 minutes, then remove bay leaf. Reheat and serve as needed.

Sparkling “Constant Comment” Tea Holiday Punch

bigelow-tea-constant-comment-punch

Ingredients

4 cups water
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

Raspberry Holiday Punch

bigelow-tea-raspberry-punch

Ingredients

2 cups Cranberry Juice or Cran-Raspberry Juice
Juice of ½ lime
2 cups ginger ale or lemon lime soda
Sherbert (Raspberry or Lime)
1 quart (4 cups)
Bigelow Red Raspberry Herbal Tea chilled

Instructions

Mix together all ingredients (except soda and sherbert) in punch bowl. Just before serving, add soda slowly to punch bowl and stir gently. Add ice and garnish with fresh lime slices and sherbert. **Either Bigelow Red Raspberry Herbal Iced Tea or Bigelow Red Raspberry Herbal hot tea bags can be used in the preparation of this recipe. For iced tea, prepare according to directions on the box. For the hot tea bags prepare according to package directions to make iced tea using 6-8 tea bags per 32 ounces boiling water. Prepare ahead of time and chill. Optional Garnish: Make a frozen decorative ring – You’ll need: 1 round fluted pan (bundt, tube pan, gelatin mold) Fresh Fruit Water Fill bottom ⅓ of pan with water and freeze until firm. Add fresh or thawed raspberries around pan, alternating with lime slices*; freeze an additional 15-30 minutes or until semi-firm; add remaining water and freeze until set. To remove ring from container, gently dip in hot water to release edges. Remove and place ring in punch bowl. *Can use orange, lemon or any fruit you want to accentuate.

Pomegranate Pizzazz Champagne Punch

(Pictured at top)

Ingredients

1 ¼ cups boiling water
Bigelow® Pomegranate Pizzazz Herbal Tea Bags*
750-ml bottle champagne or sparkling wine, chilled
2 tablespoons orange juice
¼ cup fresh pomegranate seeds (optional)

*Variation – Red Raspberry Champagne Punch: 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.

Stumped On What To Serve For The Holiday Feast? Turn to Bigelow Tea!

Wednesday, December 14th, 2016

bigelow-tea-christmas-treeIt’s beginning to “cook” a lot like Christmas! Whether your holiday plans include hosting the gang at your place, joining a festive family potluck, or just making a quiet dinner at home with your loved one (and your favorite tea by your side) ,Bigelow Tea has just the recipes for a main course that’s sure to become the main attraction for the evening! For taste buds that are tempted by succulent duck, hearty pork, or mouthwatering shrimp, these meals are all special enough to shine at any holiday event. And when you tell your guests you cooked up your culinary masterpiece with tea, we’ll be waiting for the report back that you received a round of applause. Read on for how to make these holiday meal masterpieces!

Pan Seared Duck with Orange & Spice Gastrique

bigelow-tea-duck-recipe

Ingredients

  • 10, 6 ounce Duck Breasts, with skin on
  • 4 Shallots, minced
  • ½ cup  Sugar
  • ½ cup White wine, Chablis
  • ½ cup white vinegar
  • 4 tea bags of Bigelow Tea Orange & Spice
  • ½ cup Butter, cubed

Instructions

Score duck breast on skin to form cross hatch marks. Season both sides with salt and peppers and place skin side down in preheated pan. Sear till fat is rendered and skin is crispy. While duck is searing combine sugar, vinegar, wine and tea bags, let cold steep. When duck is crispy turn and let brown on other side. Cook till medium rare. Remove from pan and pour off excess duck fat leaving enough to sweat shallots. Let duck rest. Cook shallots till transparent and add sugar, wine, vinegar and tea mixture. Reduce till sauce becomes thick and syrupy. Add butter and whisk in till fully incorporated. Slice duck on a bias and plate then evenly distribute sauce for each breast.

Lemon Ginger Shrimp

bigelow-tea-lemon-ginger-shrimp-recipe

Ingredients

Instructions

Put 8 cups water in a pot. Add 4-5 Lemon Ginger Herb Plus Tea Bags. Bring water to a boil. Add shrimp to boiling water and cook approximately 3 minutes or until shrimp are pink. Drain. Shrimp can be used over pasta with garlic olive oil, steamed broccoli and sun dried tomatoes.

Roast Loin of Pork with Spiced Apple Cider Apples

bigelow-tea-pork-recipe

Ingredients

  • 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

Instructions

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.

We want to wish the happiest of holidays to all our fellow tea drinkers (and tea-using chefs as well!). We hope your season is filled with joy, love, and memorable moments with your favorite mug of tea of course! Cheers to all the proud tea lovers! Tell us, what plans are on your holiday agenda this year, and what special tea flavor do you plan to drink to celebrate the occasion?