Prizes were awarded for the top eight entries. Winners and judges alike enjoyed the event.

A raffle was held in our plant to pick the three contest judges. Nicki Cunningham, Terri Hamilton, and Abel Morel had a blast testing their palates and chose Tracey Wade of Boise as the contest winner.  Tracey won for the second year in a row with her “Cranberry Pomegranate Pizzazzi.”  Try Tracey’s recipe for yourself … or create a beverage of your own!

The judges enjoy the winning entry

CRANBERRY POMEGRANATE PIZZAZZI

Ingredients:

¾ Cup Cranberry Juice

¾ cup Sparkling Apple Cider

1 ½ cups Crushed ice

1 ½ cups Vanilla Ice Cream

1 Cozy Chamomile Bigelow tea bag

1 Pomegranate Pizzazz Bigelow tea bag

1 Plantation Mint Bigelow tea bag

¾ cup boiling water

Optional:  Little decorative umbrellas.

Directions:

Place ¾ cup boiling water over the Bigelow tea bags in a heat-stable container.

Let steep 3-5 minutes. Remove the tea bags. Allow the tea to cool.

To serve:

Combine the cranberry juice, sparkling apple cider, crushed ice vanilla ice cream and ¾ cup of the cooled blended Bigelow tea. Blend well. Pour into glasses and serve.

Optional: Use little umbrellas as a decoration on top of the glasses.

Summer is on its way out. In some parts of the country, it’s nearly gone. Bigelow Tea wants to help commemorate the summer that’s been and the fall that is yet to come. As the days get cooler and shorter, why not take advantage of these last fine days with a pitcher of fruity, summer-red sangria? And nothing makes it tastier like a splash of pomegranate – with the help of our Pomegranate Pizzazz® Herb Tea.

And really, sangria is just the thing to warm you on a crisp fall evening, too!

Ingredients:

3 cups (750ml) boiling water
18 Pomegranate Pizzazz® Herb Tea bags
4 tablespoons (90ml) sugar
3 cups (750ml) fresh fruit including mixed citrus, strawberries, peaches, melons, mangos, pineapples cut into bite sized pieces
1-750ml bottle of Zinfandel, chilled

Yield: Serves: 8 (8 fl oz glasses)

Instructions:

Pour boiling water over tea bags. Let steep for 5 minutes. Remove tea bags, add sugar, and stir to dissolve. Chill the tea concentrate in refrigerator for at least 30-45 minutes. When ready to serve, combine chilled tea, fruit and wine in a pitcher. To serve, pour Sangria into tall glasses filled with ice. Spoon fruit into glasses to garnish.

For a totally unique Sangria Tea experience, try using a combination of Bigelow teas. We recommend Red Raspberry, Blueberry Harvest, Perfect Peach, Green Tea with Mango, Green Tea with Peach or Green Tea with Pomegranate.

Prep Time: 15-20 minutes
Cook Time: 5 minutes

Image via the United States Department of Agriculture

Is there anything that says summer more than a fresh, sweet peach?

What’s that, you say? ‘Summer means cool and frosty beverages?’ Well, you took the words right out of our mouths! Check out these delicious peach recipes from Bigelow Tea for August, National Peach Month.

Talk about healthy and delicious: start with our Herb Tea Smoothie, featuring Bigelow Tea’s Perfect Peach tea blend.  For the traditionalists, there’s a tall glass of Peach Chai Iced Tea.  (A tiny twist on traditional, but a delectable one!) And for a little kick, how does the Berry Peachy Mar-tea-ni sound?

Bigelow Tea invites you to savor the summer with these three peach-inspired specialteas!

Bigelow Tea Herb Tea Smoothie

3/4 cup hot water
6 Bigelow® herbal tea bags (Perfect Peach®)
1 cup low-fat vanilla yogurt
1 cup frozen peaches (or any combination of berries of your choice)

Instructions:

In a measuring cup, combine hot water and tea bags. Allow to steep for 3-5 minutes. Remove tea bags.
Allow tea to cool, then place in the refrigerator until well chilled.
In a blender, combine the yogurt, frozen fruit, and ½ cup chilled tea. Puree until smooth.
Pour into glasses and serve with a straw.

Peach Chai Iced Tea

1½ cups cold water
3 Bigelow® Perfect Peach® Herbal Tea Bags
3 Bigelow® Spiced Chai Tea Bags
7 cups of cold water

Instructions:
(Recipe created by Dorinda of Covington GA
3rd place winner 2007 Iced Tea Recipe Contest.)

Place 1½ cups boiling water over tea bags in a 4-cup glass measuring cup. Let steep for 10 minutes. Squeeze and remove tea bags, let the concentrated tea cool.
Pour concentrate into a 3-quart pitcher. Add the cold water and stir. Pour into ice-filled glasses and serve.

Berry Peachy Martini

3 Bigelow® Red Raspberry Herb tea bags
3 Bigelow® Perfect Peach Herb tea bags
1 ¼ cups boiling water
1 tablespoon sugar
4 ounces vodka

Serves 4

Instructions:

Place tea bags into a measuring cup and add 1 ¼ cups boiling water. Let brew for 3 minutes. Remove tea bags.  Add sugar and stir until it dissolves.

To chill place tea concentrate in the freezer for 30-45 minutes.

To make at martini, place 2 ounces of the cooled sweet tea and mix it with 1 ounce of the vodka in a cocktail shaker. Shake with ice an strain into a martini glass.

The great thing about summer is that school’s out, the sun is shining and families can gather together to share in fun, outdoor activities.  So how about some golf? After all, July is Family Golf Month, sponsored each year by Play Golf America. Here at Bigelow Tea we encourage you to soak up the warm weather and take up a relaxing round at your local golf course. Don’t know how to play? No worries! During the month, golf courses across the country will be offering a series of programs for you to learn and play golf as a family. Some of these programs include Bring Your Kids to the Golf Range, Family Golf Clinics, and Family Golf Play Days.

And, after you finish a few rounds, chill out with some thirst quenching Bigelow Iced Tea.  Mix and match your Bigelow flavors. After all, variety is the spice of life! (That and plenty of iced Bigelow Tea all summer long!)

Photo via 410bridge.org

Tee off with Iced Tea!  Have fun during Family Golf Month with these Bigelow Tea Iced Tea specialties!

Fresh Brewed Iced Tea

For Iced Tea by the Glass:

4 to 5 fl. oz. boiling water

1 Bigelow Tea  bag

Ice Cubes*

For Iced Tea by the Quart:

1 cups (8 fl. oz.) boiling water

6 Bigelow Tea bags

Ice Cubes*

Instructions:

By the Glass:

Pour 4 to 5 oz. boiling water over 1 tea bag.

Steep 3 to 5 minutes.

Sweeten to taste.

Pour into tall glass filled with ice…and enjoy.
By the Quart:

Place 6 tea bags in a one quart container.

Pour 1 cup (8 fl. oz.) boiling water over tea bag.

Steep 10 minutes.

Remove tea bag.

Add 3 cups (24 fl. oz.) cold water.

Serve over ice.*

Sweeten to taste.

* For fun, try combining some of your favorite Bigelow Tea flavors when you make iced tea.

Then, try freezing your iced tea concoction in an ice cube tray.

Use your ice tea cubes instead of regular ice cubes.

How refreshing – and flavorful!

Iced Tea Cubed

Cool Summer Tips:

For a hint of mint, try Iced Tea Cubes made with Bigelow Mint Medley or Plantation Mint.
For a splash of fruit, try Bigelow Red Raspberry, Perfect Peach, Orange & Spice,

Pomegranate Pizzazz or Raspberry Royale.
For a citrus sensation, try cubes made with Bigelow I Love Lemon or Lemon Lift.

What would a sweltering hot summer day be without a tall glass of refreshing Bigelow Tea iced tea, or maybe a delicious ice cream cone? July is National Ice Cream Month – and to celebrate, Bigelow Tea wants to you to make the most of the summer sun by enjoying Bigelow Tea and ice cream together in the same tasty snack!

This Green Tea Lemon Ice Cream Bigelow Tea recipe is sure to become a favorite as it melts in your mouth, and just in time for July 18^th which is National Ice Cream Day:

Green Tea Lemon Ice Cream

Ingredients:

2 eggs
2/3 cups granulated sugar
1 3/4 cups milk
2 cups heavy cream
6 Bigelow Green Tea with Lemon Tea Bags
Ice Cream Maker

Yield: 1 1/2 quarts

Instructions:

In a small saucepan, combine the 6 tea bags and 1/2 cup of the milk until bubbles are visible; immediately take off heat and steep for 5 minutes. Strain tea bags, squeezing out all of the remaining liquid. Beat eggs in a medium size bowl. Temper the warm tea/milk mixture with the eggs (meaning add a quarter of the warm tea/milk to the beaten eggs and keep whisking until completely combined). Add sugar and heavy cream. Whisk vigorously, until well combined. Follow directions on a commercial ice cream maker. As the ice cream machine is going slowly add the mixture. Time for 30 minutes. After this time ice cream will be ready to consume or remove and place in an airtight plastic container and freeze.

Enjoy this and other recipes, like Bigelow’s Green Tea with Peach Ice Cream recipe, all summer long!

For the vegetarians in the family, we suggest our tea-marinated tofu and vegetables on a skewer, grilled to brown perfection. This will please even non-tofu fans! And for the committed carnivore, try our Grilled Green Tea Chicken and Peaches for a sweet splash of summer.

Full tummies make for happy faces, and these Bigelow-Tea-enhanced grilled dishes will result in a lot of happy faces at your family reunion!

Tea-Marinated Grilled Tofu

Ingredients:

8 – 6 inch (15 cm) wooden skewers
1 – 14 oz (250 g) package extra firm tofu
3 Bigelow® Green Tea with Pomegranate tea bags
3 Bigelow® Earl Grey tea bags
2 cups (500 mL) hot water
½ teaspoon (3 g) salt, plus additional for sprinkling
1 tablespoon (15 mL) honey
1 medium zucchini, cut into 1 inch (2 cm) rounds
8 Baby Bella mushrooms, cleaned (about 8 oz/ 240 g)
2 tablespoons (30 mL) canola oil (for brushing)
Non-stick grill spray

Yield: Serves 4

Instructions:

Tofu is a great vegetarian, low-calorie alternative for your grill, and marinating it in tea gives it great flavor and color. A touch of honey adds sweetness and helps to create a beautiful grill marks as it caramelizes.

First, set wooden skewers in water and soak for approximately 30 minutes.

Meantime, sandwich the block of tofu between two plates lined with a few layers of paper towels. Place something heavy on top plate (like a can) so tofu can drain for 10-15 minutes.

In large bowl, combine hot water and tea bags and steep for 5-7 minutes.

Squeeze out tea bags into bowl, remove, and add salt and honey to tea. Stir until honey is dissolved.

Cut tofu into 1 inch/ 2 cm cubes, and add to bowl. Set aside to marinate for 15 minutes.

Thread 2-3 cubes of tofu and 2-3 pieces of vegetables onto each soaked skewer, being careful not to pack the skewers too tightly. Brush each skewer with canola oil and season with a pinch of salt.

Spray a gas grill with non-stick grill spray and preheat to medium-high. Place skewers on grill, and cook for approximately 2-3 minutes per side, until grill marks appear and tofu begins to form a nicely colored crust.

Note: be very gentle when turning skewers (use a grill spatula), as the tofu is delicate.

Remove from grill and serve hot.

Grilled Green Tea Chicken and Peaches

Ingredients:

1 whole chicken – cut up – about 4-5 pounds
¾ cup (180mL) water
6 Bigelow Green Tea with Peach Tea Bags
1/3 cup (80mL) honey
1 teaspoon (5mL) freshly ground pepper
¼ cup (60mL) extra virgin olive oil
Freshly grounded pepper and salt to taste
4 fresh peaches, halved and pitted

Yield: Serves 4 – Prep Time: 10 minutes – Cook Time: 55-65 minutes

Instructions:

In a small saucepan over medium high heat, make marinade by bringing water to a boil and adding teabags, then reduce heat and simmer for 10 minutes, reducing liquid by ¼. Stir in honey and ground pepper.

Preheat grill. Rub chicken with olive oil mixture and sprinkle lightly with salt and pepper. Place chicken on barbecue, bone side down. Turn to medium low heat (or use “Indirect” cooking according to grill instructions) and brush with Green Tea with Peach marinade.

Cover barbecue with lid and cook for 15 minutes, brush again with marinade, cook for another 15 minutes, turn over and brush with marinade and continue cooking and brushing for another 20 minutes. Check chicken with a meat thermometer which should read 140º-150ºF. Remove from heat.

Brush peaches with marinade and place cut side down on grill. Grill for 3-4 minutes. Turn, brush with marinade and grill for another 3-4 minutes.

Carve chicken and serve with peach halves.

Any tea fan would agree that sipping a tall, refreshing iced tea is one sure way to stay cool when the temperature rises.  Because tea has been shown to replenish your body, both inside and out, it’s not too much of a surprise that in the July InStyle Magazine gave Bigelow Green Tea a beauty of a mention, in this summer’s first big issue!

Known for its healthful properties, it’s no wonder that green tea grabbed the spotlight for a DIY (Do It Yourself) Face Mist, a great way to stay cool and fresh on a hot day at the beach! And along with the refreshing misting action, what’s the beauty benefit?  InStyle says that the powerful antioxidants in the green tea brew that helps repair sun damage! So give it a try while the sun is high and at its strongest, and don’t forget your thermos of Bigelow Tea iced tea for a long day at the beach, too!

DIY Face Mist

Ingredients:

Bigelow Green Tea

Water

Ice

Instructions:

1.  Steep Bigelow Green Tea and cool

2.  Pour into a spray bottle filled with ice

SustainabiliTEA is in full swing this month at Bigelow Tea as we celebrate one of Mother Nature’s tastiest and healthiest fruit – blueberries!  Did you know that more than 90% of the world’s blueberries are produced right here in the United States?  Native to North America, blueberries are harvested from mid-April to October, peaking in July.  In recognition of this precious national harvest, the U.S. Department of Agriculture proclaims July as National Blueberry Month.

Not only do these antioxidant-filled berries contain vitamins A, C, E and Beta Carotene, they are also mouthwatering and can be used in all sorts of recipes.  Celebrate the blues with Bigelow Tea and try these two delightful blueberry-inspired culinary concoctions!

Fabulous Melon and Blueberry Fruit Salad

Melon and Blueberry Fruit Salad

Ingredients

6 Blueberry Acai Herb Plus tea bags
1/2 cup water
4 tablespoons lime juice
3 teaspoons sugar

1 pint blueberries
1 cup honeydew melon balls
1 cup cantaloupe melon balls
1 cup watermelon balls
Mint leaves for garnish

Instructions:

Add lime juice, water, sugar and Blueberry Acai Herb Plus Tea Bags to a saucepan, simmer for 10 minutes to infuse flavor. Squeeze to extract as much liquid as possible, and then remove tea bags. Cool.

Add fruit to large attractive bowl, pour syrup over fruit and toss gently. Garnish with mint leaves.

YIELD: Serves 4

Blueberry and Pomegranate Sparkler

Blueberry and Pomegranate Sparkler

Ingredients

10 Bigelow Herb Plus Wild Blueberry Acai tea bags
10 Bigelow Pomegranate Pizzazz Herb tea bags
6 cups boiling water
1/4 cup sugar
2 cups mixed berries, raspberries, blueberries, strawberries and grapes
1 lemon cut into slices and then into four wedges
1 lime cut into slices and then into four wedges
1/2 cup fresh mint leaves
2 cups ice cubes
2 cups champagne or
1 cup white rum
2 cups Perrier or San Pellegrino (sparkling water)

Instructions:

Place tea bags into a large jug. Pour boiling water over tea bags and let sit for 5 minutes. Remove tea bags and add sugar; stir to dissolve. Chill.

When ready to serve, place tea in an attractive glass pitcher, add fruit, mint, ice cubes, top up with champagne or add the white rum and Perrier. Stir well and serve in tall glasses.

Enjoy, and Happy Blueberry Month!

Bigelow Tea Raspberry Sorbet

We know that we all like to drink Bigelow Tea, but do you know of all the ways that we cook with Bigelow Tea as well? We put a lot of time and research into creating many inventive and delicious recipes, using favorite Bigelow teas as important ingredients!

Bigelow Tea.Green-Tea-Poached-Shrimp

With our teas you can make fabulous fare from breakfast to sweet desserts and every meal in between! Our recipes also include a wide range of refreshing beverages—both non-alcoholic beverages and snazzy cocktail-party drinks.

The Mint Medley Mojito

So, are you ready for some cooking with Bigelow Tea? If the answer is “yes!” let us know which category of tea recipes are you most likely to try soon?  We can’t wait to hear from you!

Which Bigelow Tea Recipe Will You Try Next?customer surveys

If baked goods and pastries is your preference with tea, then we have a sweet suggestion for you: a delectable Caramel Glazed Coffee Cake, fresh from your oven and rich with the flavor of our Vanilla Caramel Tea. A fantastic Bigelow Tea recipe!

Ingredients:

1 ½ cups (350 mL) all-purpose flour
1 ½ teaspoons (7 mL) baking powder
¾ teaspoon (3 mL) salt
1/3 cup (80 mL) butter
1 cup (250 mL) sugar
2 eggs
1 cup (250 mL) Sour Cream (Do not substitute with Light)
½ teaspoon (2 mL) baking soda
Vanilla Caramel Glaze:
½ cup (125 mL) boiling water
6 Bigelow® Vanilla Caramel tea bags
½ cup (125 mL) brown sugar
¼ cup (60 mL) butter
Dash of salt
1 cup (250 mL) powdered sugar

Yield: Serves 10-12.    Prep Time: 20 min.   Cook Time: 50-60 min.

Instructions:

Coffee Cake:

Combine flour, baking powder and salt together in a medium bowl. Cream butter and sugar gradually, beating well. Add eggs and beat well. Combine baking soda with sour cream and add to batter alternatively with dry ingredients, blending well.

Pour batter into a greased and floured 9″ (22 cm) square cake pan.

Bake in a 325F (160C) oven for 50-60 minutes.

Vanilla Caramel Glaze:

Place Bigelow® Vanilla Caramel tea bags in measuring cup, pour boiling water over and let steep for 10 minutes. Remove tea bags, squeeze out excess water to make ¼ cup (60 mL) tea.

In a medium saucepan, combine brown sugar, butter, tea and salt. Bring to boil, stirring constantly. Cool slightly and whisk in ½ to ¾ cup (125 – 190 mL) of powdered sugar until a glaze is achieved.

Poke cooled cake with a skewer, pour glaze over cake. Let sit until glaze is absorbed and has hardened on the cake.

Bigelow Tea and pastries! Bring on summer!