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Bigelow Tea Gratitude

Tuesday, December 17th, 2013

 bttues_Bigelow Tea Gratitude

Gratitude. That’s what November’s sweepstakes was all about. Hundreds of Bigelow Tea fans entered the sweeps and shared what makes them happy and grateful. The list included family, health, spouses, pets jobs, friends and tea of course! Here are some of the wonderful things that Bigelow Tea customers said they’re thankful for this year.

“Being able to relax with a hot steaming mug of Bigelow Chai Tea after work.”
– Jacqueline from Kentucky

“Our U.S. Military.”
– Ann from California

“The roof over my head and the pillow under it.”
– Ellen from New Mexico

“My family and soon to be born baby girl.”
– Amy from New Jersey

“The two rescue kittens that have made our family complete.”
– Beverly from Maryland

“What my special needs son has taught me.”
– Geralyn from New York

– Amy from Ne Hampshire

“Family that loves me no matter how nutty I am.”
– Debbie from West Virginia

“Blue sky.”
– Esther from Missouri

“Wonderful winter days enjoying a delicious cup of Bigelow Tea while snowflakes fall outside.”
– Donna from Ohio

Thank you for sharing these beautiful sentiments … and keep them coming any time, just like @ChristineMcGee, who recently shared that she was “so very very grateful” for family, friends, love and health. May your gratitude sustain you through tough times and keep you smiling during joyous ones! Happy holidays!

Image from Instagram via @grrfeisty

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

Gettin’ Figgy With It: Dessert Made With Bigelow Tea!

Friday, December 13th, 2013

btfri_Gettin’ Figgy With It- Dessert Made With Bigelow Tea!

Figgy pudding? We don’t even know what that is … and we definitely don’t want anyone to bring us some! But we do adore figs, and we think that figs paired with homemade ice cream sounds like pure bliss! As Bigelow Tea’s Holiday Recipe Week comes to a close, here’s our recipe for Figs Brulée with Vanilla-Eggnog Ice Cream. You’ll savor the retro-holiday taste of Eggnog—courtesy of our Eggnogg’n Tea!—alongside plump, caramelized figs. Totally tasty!

And if you brew our Eggnogg’n Tea this season, snap a shot, post it to Instagram and tag it with #Bigelowtea or #Eggnoggn! Can’t wait to see you sipping!

Figs Brulée with Vanilla-Eggnog Ice Cream

btfri2_Gettin’ Figgy With It- Dessert Made With Bigelow Tea!


1 pint half-and-half
1 cup sugar
Bigelow Eggnogg’n® Tea Bags
2 vanilla beans, split lengthwise and scraped, seeds reserved, divided
12 egg yolks
18 figs
6 tablespoons butter, melted
1/2 cup sugar

Yield: Makes 18 servings

 btwed3_Eat Better Together Month- Try Breakfast And Bigelow Tea


In a medium saucepan over medium-high heat, combine the half-and-half, sugar, tea bags, and reserved seeds from 1 vanilla bean. Cook until the mixture just begins to boil; remove from heat, and set aside.

In a medium bowl, whisk the egg yolks until smooth. Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten egg yolks, whisking constantly. Remove the tea bags from the half-and-half, and then add the egg-yolk mixture to the remaining half-and-half in the saucepan. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until the custard reaches 180º on an instant-read thermometer.

Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir until the custard is very cold. Freeze the custard in an ice-cream maker according to the manufacturer’s instructions.

Preheat oven to 350º. Cut each fig in half, and place each half, cut side up, in a well of a muffin pan.

In a small bowl, mix together the butter and reserved seeds from remaining vanilla bean. Brush the top of each fig with the butter mixture, and bake for 6 minutes.
Remove figs from oven, and evenly sprinkle the cut sides of the figs with the sugar. With a culinary torch, hold the flame about 2 inches above the surface of the figs. Direct the flame in an even back-and-forth motion so that the sugar melts and browns. Serve two prepared fig halves with a scoop of ice cream.

Image by Liz Davenport via

Sweet Potatoes That Make You Go, Whoa, From Bigelow Tea

Wednesday, December 11th, 2013

btwed+Sweet Potatoes That Make You Go, Whoa, From Bigelow Tea

Ever bite into something amazing and say “sa-weet”? That’s exactly what’ll happen when you try our sweetpotato casserole made with Bigelow Tea! Casserole? We know, it sounds a little dated, but when you throw in some Ginger Snappish tea … well let’s just say we’re not talking about an old time casserole anymore! This is good stuff. Make it with your holiday meal and you will be loved. Oh, and we’re throwing in a bonus recipe too: Raspberry Holiday Punch. Drink it with joy while you follow our recipe board on Pinterest!

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.

Raspberry Holiday Punch


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

Yield: Makes 18 – 4oz. servings

btwed3_Sweet Potatoes That Make You Go, Whoa, From Bigelow Tea


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 Herb Iced Tea or Bigelow Red Raspberry Herb 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

Fill bottom 1/3 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.


Bigelow For Breakfast? Yes, Only This Time The Tea Is In Your Pancakes!

Tuesday, December 10th, 2013

bttues_Bigelow For Breakfast? Yes, Only This Time The Tea Is In Your Pancakes!

You gave them snacks, drinks, a warm bed to sleep in … and now your overnight guests want breakfast?! Even if you’re not exactly a morning person, trust us: you can do this. Fill up your visitors with a stack of Eggnogg’n Pancakes, made with Bigelow Tea. The recipe can be doubled or even tripled for a house full of hungry visitors. And it can be made the night before, while you’re sipping that final mug of Sweet Dreams tea (or something a tad stronger). Yep, with these pancakes on the table, your guests won’t want to leave! Wait, that’s a good thing, right?

Psst … if you have a moment to sneak away, tweet about what you’re feeding your friends and family this holiday season and include the hashtag #bigelowtea!

Eggnogg’n Pancakes


10 Bigelow Eggnogg’n Tea Bags
1¼ cup milk
1 cup flour, sifted
¼ teaspoon salt
1 tablespoon sugar
1 tablespoon baking powder
1 egg
2 tablespoons sour cream
2 tablespoons butter, melted

Yield: Serves: 10-12 pancakes

btwed3_Eat Better Together Month- Try Breakfast And Bigelow Tea


Heat milk in microwave for 2 minutes; add tea bags and let sit for 5 minutes. Squeeze tea bags well and discard. Let cool.

Sift flour and dry ingredients into a mixing bowl.

Beat together egg, infused milk and sour cream. Stir into dry ingredients.

Add melted butter and whisk well. If too thick, add more milk.

Drop a small spoonful on a hot griddle, 1 tablespoon at a time.

This recipe can be doubled or tripled. It stores well overnight.

Top image via

Bigelow Tea #Recipes, For A Week!

Monday, December 9th, 2013

btmon_Bigelow Tea #Recipes, For A Week!

We know you love to give Bigelow Tea as a gift during the holidays, and we appreciate it! That’s why we decided to return the favor by giving YOU a week of recipes to make, eat and share! The first is an appetizer made with I Love Lemon herbal tea. You may not be the next top chef, but if you can boil water (and if you make tea, you obviously can!), you’ll have no problem putting together this elegant but easy appy! Other than parboiling the asparagus—that’s boiling for just a few minutes for you non-foodies—there’s no real cooking involved! Try it and post a picture of it on our Facebook page!

I Love Lemon Asparagus Wrapped in Smoked Salmon


Bigelow® I Love Lemon Herb Tea Bags

4 cups water
1 lb fresh asparagus (approx. 30 stalks), peeled, and tough ends trimmed away
4 oz. light cream cheese, at room temperature
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 teaspoons salt
8 oz. thinly sliced smoked salmon

Yield: Serves 10

 btmon3_Bigelow Tea Celebrates World Vegetarian Day!


In a medium saucepan, bring 4 cups of water to a gentle boil. Remove from heat, add tea bags and allow to steep for 5 minutes.

Remove tea bags, return saucepan to the heat and bring to a boil. Add asparagus and 1½ teaspoons of salt to the pan.

Parboil for 2-3 minutes, or until crisp-tender. Remove asparagus and immediately transfer to a bowl of ice water (to stop the cooking). Drain and pay dry. Set aside.

Meanwhile, in a small bowl, combine the cream cheese, fresh herbs and remaining ½ teaspoon of salt. Stir to combine.

Spread a thin layer of the cream cheese mixture (about ½ teaspoon) on each slice of smoked salmon.

Roll up one stalk of asparagus in each piece of smoked salmon, leaving the tips of the asparagus exposed (making it easier to pick up).

Arrange on a platter and serve at room temperature.

Image via anitasarkeesian on flickr

Bigelow Tea Suggests Going Eco With Your Holiday Decorating

Friday, December 6th, 2013

btfri_Bigelow Tea Suggests Going Eco With Your Holiday Decorating

Kick off the holiday season with some eco-decorating tips along with a generous dose of your favorite Bigelow Tea… a win-win combination that we like to call SustainabiliTea! Why not text your friends and challenge each one to come up with an earth friendly decorating idea? Make it a party! Cook up a spread (check out these recipes) along with some Bigelow Tea—like “Constant Comment”®— and deck the halls!

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

Here are some of our favorite ways to be green this season (other than drinking green tea of course):

  • Living Tree – Consider buying a live potted fir or Norfolk Pine tree and then, after the holidays, either plant it in your yard or give it to someone who will appreciate its awesomeness.
  • Rosemary, Pine Cones and Cinnamon – Forget the fir-scented candle. Fill the house with the herbal and spicy scents of fresh rosemary and cinnamon sticks, and then add some bunches of real pine cones to the mix!
  • Three letters: L-E-DLED lights are bright and use up far less energy than all the rest.
  • Get Crafty –What to do with all those leftover Bigelow Tea wrappers? Break out the glue and let your imagination run wild. If you’re stumped, check out this Bigelow Tea wrapper wreath. (We know you want it.) And hey, Bigelow employees know how to get crafty too…what do you think of this handmade ornament that was made during Bigelow’s Earth Week in November?

btfri3_Bigelow Tea Suggests Going Eco With Your Holiday Decorating

This is only the beginning … we know you have some tips too, so share with us on Instagram and tag your images with #bigelow so we can check them out. (And hey, while you are there, follow us too!!)

Happy Holidays!

Top image by Vanderbilt University via Pinterest

On National Cookie Day, Bigelow Tea Is Ready to Exchange

Wednesday, December 4th, 2013

btwed_On National Cookie Day, Bigelow Tea Is Ready to Exchange

Ready for some serious holiday cookie making and munching!  Well we are too so for National Cookie Day on December 4, we think it would be kind of fun and retro to host a cookie exchange!

So how do you get started?  Just send guests an early invite so they have time to bake. Then ask each attendee to bring about one dozen for each guest—plus another dozen to eat at the party (we can’t just look at those goodies, right?). And to help you out, we have a great cookie recipe made with our Eggnogg’n Tea that is super delish. Give it a try or share it with your friends. And if you’re invited to a party this year and don’t have time to get all Betty Crocker, any one of our Tea Gifts makes a great hostess gift!

BTW, if you do make some fab cookies this year, like @KristinHolt , pin your photo on Pinterest and tag it with #bigelowtea.  We’d love to see what you’re baking!

The Crowning Glory to Your Holiday Cookies


1 cup water
4 Bigelow Eggnogg’n Tea Bags
2 cups 10x confectioners sugar (powder sugar)

btwed3_Eat Better Together Month- Try Breakfast And Bigelow Tea


Boil water. Place 4 tea bags in water and steep for 3-4 minutes. Remove tea bags and let liquid cool for ½ hour. Place sugar in mixing bowl. Add 2 tbsp. tea liquid and stir until completely mixed. Should be the consistency of honey. If not, gradually add more liquid in small amounts to reach desired consistency.

Can be used as an icing for holiday cookies, scones, muffins, or ice cream


Take Bigelow Tea’s Survey And Tell Us: Which Green Tea Flavor Is Your Fave?

Tuesday, December 3rd, 2013

bttues_Take Bigelow Tea’s Survey And Tell Us- Which Green Tea Flavor Is Your Fave? bttues_survey2 bttuessurvey3 bttuessurvey bttuessurvey5

We are loving Bigleow Green Tea today, and we have a funny feeling that some of you are too! So, if you getgreen with envy when you see a mug of steaming, hot Earl Grey Green Tea … or Green Tea with Mint … or Green Tea with MangoGreen Tea with Pomegranate … or even “Constant Comment”® Green Tea, let us know!

And, if you have another favorite we haven’t listed, feel free to weigh in here in the Comments section. You know we love those constant comments!


Bigelow Tea Sweepstakes Winners Announced

Monday, December 2nd, 2013

Bttues_Enter The Attitude Of Gratitude Bigelow Sweeepstakes To Win Our Fall Tea Flavors!

As always we are so excited to announce our sweepstakes winners.  Remember to keep in mind that if you are an actual winner, Bigelow Tea will contact you within two weeks via the email you provided to confirm and get your mailing address.  Congrats all!!

Elsie from Alberta, Canada

Brenda from Wisconsin

Kara from New York

Debbie from North Carolina

Cathy from Oklahoma

Catherine from Maryland

Suzanne from Ontario, Canada

Kristin from California

Dan from Ohio

Jaimie from Colorado

Michelle from New Jersey

Gino from Florida

Barbara from Maine

Gail from New York

Yury from New York

Angela from Michigan

Mary from Georgia

Shawn from Pennsylvania

Holly from Virginia

Terenda from Virginia

Amy from Indiana

Ruthie from Colorado

Mary Ann from New Jersey

Annette from Califonia