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Archives for the ‘Tea Recipes’ Category

Bigelow Tea Celebrates National Apple Month

Apple pie reigns as America’s classic dessert, and here at Bigelow Tea we love the flavor of fresh apples too! With orchards bearing their lovely fruit, now is the perfect time to enjoy the luscious combination of fresh apples, cinnamon and spice. Oh yes, that’s nice! If making homemade crust doesn’t fit into your busy schedule, that’s no reason to miss out on the taste and aroma of freshly baked apples. So, In honor of National Apple Month, we offer these Apple Cider Muffins, made with our Apple Cider Herb Tea, as the perfect alternative to traditional apple pie.  Enjoy!

Apple Cider Muffins


¾ cup milk
4 Bigelow Apple Cider Herb 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
1/8 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

Yield: Makes 10-12 medium muffins


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 overmix. Batter will be loose.

Fill muffin cups 2/3 full. Bake 18-20 minutes, until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

Apple photo by Planetc1 via Flickr

Celebrate Grandparents Day With A Bigelow Tea Inspired Party

Even in today’s high-tech world, grandparents still enjoy life’s simple pleasures like bonding with their grandchildren, spending time with friends and loved ones, and even savoring a cup of tea. At Bigelow Tea, we recognize the valuable role grandparents play in our lives, and look forward to Grandparents Day on Sunday, September 9. Why not make this one extra-special by holding a family tea party?

Many hands, big and small, can get involved in party planning with grandparents. Whether your event is held outdoors or inside, as a buffet or sit-down meal, make the table special by using “real” linens, cloth napkins and pretty teacups. The littlest guests can help by putting together a centerpiece and then taking their seats alongside the guests of honor.

The party menu could include traditional tea sandwiches made with cucumbers or chicken salad. For a tea-inspired twist, consider preparing a Bigelow Tea-infused treat developed in our test kitchens, like our Perfect Peach Upside-Down Cake!

While the tea party is underway, don’t forget to take tons of pictures. Photos of Grandma & Grandpa’s special tea party will provide a lasting memory of an extraordinary day for generations to come. So, on Grandparents Day, we hope you’ll brew up some Bigelow Tea—Orange & Spice perhaps?—and enjoy the company of your family!

Image by ClaraDon via

Summer’s A Peach With Recipes From Bigelow Tea

Peaches are at their peak, beckoning in all their sweet, juicy glory. In honor of August’s National Peach Month, Bigelow Tea suggests grabbing these plump beauties while they last. Peaches are packed with vitamin C and potassium, and let’s face it–in a few more months, they just won’t taste the same. Fortunately, you can enjoy that fresh-from-the-orchard peach flavor anytime with these simple treats infused with our Perfect Peach Herb Tea. Indulge … and here’s to a summer that’s just peachy in every way!

Berry Peachy Mar-TEA-Ni


Bigelow® Red Raspberry Herb Tea Bags
Bigelow® Perfect Peach Herb Tea Bags
1 ¼ cups boiling water
1 tablespoon sugar
4 ounces vodka

Serves 4


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 a 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 and strain into a martini glass.

Peach No-Bake Cheesecake



4-6 Bigelow Perfect Peach® Herb Tea Bags
1 box No-Bake Cheesecake Mix
Box-stated milk amount
Sliced peaches (optional)


Slightly ahead of time, place milk and tea bags in a saucepan. Heat over medium heat until bubbles just start to form on sides, stirring constantly. Remove pan from heat. Let steep 10 minutes. Remove tea bags. Either refrigerate until cool or quick cool in the freezer. (Do not leave in freezer longer than 30 minutes.)

Prepare cheesecake according to package directions using tea and milk mixture instead of milk.

Garnish with sliced peaches, if desired.

Bigelow Tea Summer Treats From The Freezer

There’s nothing like a frosty frozen treat on a summer day – especially when we move beyond the conventional kids’ stuff! Here are a few easy ways to turn your favorite Bigelow Tea varieties into refreshing tea beverages to enjoy when the mercury is rising. All you need is your freezer, a little sugar, optional juices and … varieties of Bigelow Tea, of course! Try our Frozen Iced Tea and Iced Tea Cubed recipes, or experiment to create your own.

Enjoy these super-cool refreshments all summer long!

Bigelow Frozen Iced Tea


10 Bigelow Tea Bags, any variety*
4 cups of boiling water, set aside 1 cup
¾ cup sugar
2 cups ice cubes
4 tablespoons fresh lemon, lime or orange juice (optional)

Yield: Makes about six 2/3-cup servings


Steep tea bags in 3 cups boiling water for 5 minutes. Meanwhile, pour remaining 1 cup of boiling water into a medium saucepan and stir in sugar. Bring back to boil over medium-high heat, stirring occasionally. Boil 5 minutes; remove from heat.

Squeeze liquid from tea bags and discard bags. Pour tea into a 13×9-inch baking pan and stir in sugar mixture. Stir in ice until dissolved. If desired, stir in juice.  Freeze 4-5 hours, stir once an hour during last three hours of freezing. Tea mixture should be partially frozen so it is icy/slushy, but not frozen solid.  Spoon frosty iced tea into dessert dishes and garnish with fresh fruit, mint sprigs, or as desired.

*Green Teas tend to be milder in flavor; so when preparing with any Bigelow Green Teas use 15 bags to deliver a flavorful frosty treat!

Tips: If mixture becomes frozen solid, defrost on counter about 15 minutes and break up using ice cream scoop or strong serving spoon.

Serving Suggestions:

Bigelow’s Taste Testers’ favorite Bigelow® Frozen Iced Tea flavors include Plantation MintWild Blueberry Acai Herb Plus (adding fresh lemon juice), Red Raspberry Herb Tea (adding fresh lemon juice), Perfect Peach Herb TeaPomegranate Pizzazz Herb Tea, and Lemon Ginger Herb Plus. Experiment with your own favorite Bigelow® Teas, following preparation above.

An attractive way to serve Bigelow® Frozen Iced Tea is in hollowed-out citrus cups. Simply trim the bottom of your fresh oranges, limes and/or lemons so cup sits upright. Cut in half and scoop out the pulp. Spoon slushy frozen iced tea into hollow fruit cups.  Serve immediately.  If you refreeze, thaw about 5 minutes before serving.

Iced Tea Cubed using Bigelow Half and Half Iced Tea and Lemonade


Bigelow® Half & Half Iced Tea & Lemonade or Half & Half Iced Tea & Lemonade with Pomegranate


The next time you make Bigelow Half & Half Iced Tea & Lemonade or Half & Half Iced Tea & Lemonade with Pomegranate freeze some in an ice cube tray. Then use ice tea cubes in place of regular ice cubes to keep iced tea cool, fresh and flavorful.

Bigelow Tea Devours National Ice Cream Sandwich Day With Tea Infused Treats

Tea lovers will be excited to hear that you can make ice cream sandwiches with tea! Who knew? Well, we at Bigelow Tea did … and we want to share this fantastic family-friendly recipe with you just in time for National Ice Cream Sandwich Day which is tomorrow! Our Vanilla Caramel Tea infuses just the right amount of sweetness and richness into the ice cream you’ll make with this recipe. If you give it a try, we think ice cream sandwiches will take on new meaning in your household, and your kids might start asking for tea-licious ice cream all the time!

Vanilla Caramel Tea-licious Ice Cream Sandwiches


1 ¾ cups (409mL) whole milk
Bigelow® Vanilla Caramel Tea Bags*
2 cups (500mL) heavy cream
2 eggs, beaten
2/3 cup (160mL) sugar
48 chocolate or vanilla wafers – 2 ½ inches in diameter

Yield: Makes 1 quart (1L) = 24 ice cream sandwiches 

*Delicious alternatives—any of our Bigelow® Teas—suggested flavors are Constant Comment®,Vanilla ChaiPlantation Mint®, French Vanilla or Spiced Chai.


Requires Ice Cream Maker
In a small saucepan, combine ½ cup milk (reserve remaining milk for later use) and 6 Vanilla Caramel tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags, remove and discard.
In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into saucepan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill.
Pour into ice cream maker and follow manufacturer instructions. Place in a plastic container and store in freezer until ready to make sandwiches.

To make sandwich:
Let ice cream soften slightly, then place a small scoop on flat side of cookie, top with another cookie and press gently. If desired, roll the sides of the sandwiches through rainbow or chocolate sprinkles to coat ice cream. Freeze on a baking sheet for 1 hour; wrap each sandwich in plastic. They will keep in freezer for up to one week.

Prep Time: 15 minutes – Cook Time: 45 minutes.

Leave It To Bigelow Tea To Make A Delightful Long Island Iced Tea!

Maybe you’ve had a Long Island Iced Tea recently and found it just a bit lacking … because, despite its name, the popular mixed cocktail doesn’t contain any tea.Until now that is! At last Bigelow Tea paves the way for the tastiest Long Island Iced Tea recipe ever, featuring your choice of our delicious Half & Half Iced Tea & Lemonade or Half & Half Iced Tea & Lemonade with Pomegranate!

Our new Long Island Iced Tea Lemonade recipe joins our grand list of Bigelow Tea beverage recipes. It could’t come at a more perfect time: during the summertime iced tea season!

Sip and enjoy!

Biglelow Tea Long-island Iced Tea  Lemonade


1 bag Bigelow Half & Half Iced Tea & Lemonade*
2 cups boiling water
16 ounces brewed Half & Half Iced Tea & Lemonade concentrate*
2 ounces gin
2 ounces dark rum
2 ounces vodka
4 ounces triple sec
2-ounces Cola
2-ounces Sparkling water

*Variation: Try using Bigelow Half& Half Iced Tea & Lemonade with Pomegranate
Makes 4 servings (6 ounces)


Place tea bag in 2-cup glass measure. Add boiling water. Let steep 8 minutes. Squeeze and remove tea bag; cool, set aside tea concentrate.
In large pitcher stir together all of tea concentrate, gin, rum, vodka, and triple sec; stir.
Fill a large glass with ice and add about 6-ounces of tea lemonade mixture.
Add a splash (1/2 ounce) each of cola and sparkling water to each glass.
Garnish with an umbrella and lemon slices or a piece of fruit, enjoy!

Chef John Cooks Up A Special Recipe With Bigelow Tea And Constant Comment

Something delicious was cooking recently in Fairfield, Connecticut, thanks to a top local chef’s inspired use of our own Constant Comment tea! John Reynolds, Executive Chef at The Patterson Club, a Connecticut Country Club, created Constant Comment Glaze for chicken as part of an elegant meal served for the non-profit Operation Hope’s 11th Annual Gala. Cindi Bigelow and the Bigelow family were honored for their work with this wonderful organization, which is dedicated to providing food and emergency shelter to those in need. It was truly a memorable evening that filled our hearts … as well as our stomachs!

Ruth Campbell Bigelow, who created Constant Comment in her kitchen more than 65 years ago, would certainly be touched to see the many traditions that have grown alongside the love of her iconic orange and spice infused tea. All of us at Bigelow Tea appreciate hearing your stories of special moments shared over a cup of Constant Comment! And as Chef John demonstrated, cooking with Constant Comment is another way to savor the company of family and friends.

Don’t miss the many other fantastic recipes you can make using Constant Comment, and see how Cindi Bigelow whips up a few in her own kitchen. Thank you Chef John, for sharing your recipe for Constant Comment Glaze!

Constant Comment Glaze



2 cups of brewed Constant Comment® Tea
Juice & zest of 1 orange
1 Tbsp honey
Shallot, sliced
1 bay leaf


Bring all ingredients to boil, reduce to syrup-like consistency, strain out solids, reserve glaze.
Can be refrigerated up to one week.
To use:  Warm to room temp.  Drizzle glaze over sautéed vegetables or meats.  Season with salt & pepper.

Recipe was created by Chef John Reynolds, Patterson Club, Fairfield, Connecticut

Bigelow Tea Is Celebrating National Blueberry Month With Fabulous Blueberry Tea Recipes

‘Tis the season … for blueberries! This is the time of year when those sweet but tart blue bundles of yum ripen and are ready to be picked which his why the USDA has proclaimed that July is National Blueberry MonthBigelow Tea couldn’t be happier to celebrate this scrumptious fruit! To help you enjoy the month, we have two recipes that would satisfy even the most blueberry-licious demands of Violet Beauregarde from Willy Wonka.   Enjoy our Raspberry Royale Tea Jelly with Blueberries and our Blueberry Herb Tea Smoothie!  You will love blueberry flavors and the taste of our teas!

Raspberry Royale Tea Jelly with Blueberries



2 tbsp. cold water
2 tsp. unsweetened gelatin
1 cup boiling water
Bigelow Raspberry Royale Tea Bag
¼ cup white sugar
½ cup fresh blueberries


In a small bowl, sprinkle gelatin over 2 tablespoons of cold water – set aside.
In a medium bowl, steep the tea in the boiling water for 3 minutes.  Add the gelatin mixture and the sugar.  Stir until everything is completely dissolved.  Set aside to cool for at least 20 minutes.
Divide the blueberries among four ramekins or glasses and pour in just enough of the cooled jelly to reach the top.  Refrigerate until completely set, about 3 hours.  Serve chilled.

Recipe submitted by Lilica Brionn
Bigelow Recipe Contest 2011

Bigelow® Blueberry Herb Tea Smoothie



3/4 cup hot water
6 Bigelow® Herbal Tea Bags: (Perfect Peach®Red RaspberryTMChamomile Mango®Pomegranate Pizzazz®or Wild Blueberry with Acai Herb)
1 cup low-fat vanilla yogurt
1 cup frozen fruit (strawberries, mangos, raspberries, blueberries, or a combination)


In a measuring cup, combine hot water and 6 tea bags of your flavor choice listed above. 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.

Image 1 by Jimmy Joe via

Bigelow Tea Wants You To Celebrate The Summer With Blueberry Picking!

It’s blueberry-picking season, and Bigelow Tea hopes you’ll get a chance to get outside this month and gather some fruit! Picking your own blueberries is great fun with family or friends, so find a local farm, grab a pail and start picking!

Fruit is a delicious and nutritious part of our diet, and freshly picked fruit is even better! Picking fruit like blueberries also allows everyone in the family to be a part of choosing excellent, whole foods. And, of course, it’s a great way to spend a summer day!

Here at Bigelow Tea, we’ve decided to take advantage of blueberry season with our Pomegranate Blueberry Iced Tea!  By using our Pomegranate Pizzazz Tea and Wild Blueberry with Acai Herb Tea, we’ve created the perfect complement to those blueberries you picked!  We know that our tea lovers and fruit lovers will appreciate this particular combination.  Sit back, relax and enjoy!

Pomegranate Blueberry Iced Tea


1 quart boiling water
Bigelow Pomegranate Pizzaz Herb Tea Bags
Bigelow Wild Blueberry with Acai Herb Tea Bag


Bring 1 quart of water to a boil, add 2 Pomegranate Pizzazz and 1 Wild Blueberry with Acai Herb tea bags and steep for 10 minutes. Pour into pitcher and refrigerate until chilled. Serve in a tall glass with ice. Sweeten to taste, if so desired.

Image by La Grande Farmer’s Market via Flickr

Bigelow Tea Offers Recipes To Try During July’s National Grilling And Ice Cream Month!

Summers are for family fun and tasty delights … and two ways to bring them both together are by grilling and making homemade ice cream!  Bigelow Tea highlights these two taste delights in July, which is National Grilling Month and National Ice Cream Month!

Grilling techniques and ice cream preferences vary based on cultural and regional tastes, and both offer countless styles and flavors. And the coolest part? Grilling and making ice cream are not just about what’s for dinner – they’re also about the journey, and making it fun for the whole family!

So enjoy these fantastic Bigelow Tea favorites. Grilling and ice cream … talk about summer perfection!

Tea Marinated Grilled Tofu


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

Yield: Serves 4


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 allow to soak for approximately 30 minutes.
Next, 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 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.

Vanilla Caramel Tea Ice Cream



1 ¾ cups (409mL) whole milk
Bigelow®Vanilla Caramel Tea Bags*
2 cups (500mL) heavy cream
2 eggs, beaten
2/3 cup (160mL) sugar

Yield: 1 1/2 quarts

*This recipe is delicious using any of our Bigelow products. Other suggested flavors are: Constant Comment®, Vanilla ChaiPlantation MintFrench Vanilla, or Spiced Chai.



Requires Ice Cream Maker

In a small saucepan, combine ½ cup (125mL) milk (reserve remaining milk for later use) and 6 Vanilla Caramel tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags, remove, and discard.

In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into sauce pan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill.

Pour into ice cream maker and follow manufacturer instructions.