July 4th might very well include everything from food to the sparklers. Whether you’re lounging picnic style (it is national picnic month after all) or pool side, the day is often centered around family, friends, and celebrating an American national holiday in the most red, white, and blue way one can (and Bigelow Tea is all about that!)! While the holiday food classics are arguably some of the best there are (hello barbeque chicken and hamburgers on the grill!), sometimes it’s worth taking a risk and making a big swing over to some fun, new recipes that will create an outcry for more.
You might be riding on a parade float or be the person manning the grill on July 4th (yup, it’s national grilling month too), but no matter what you’re doing, put a unique twist on the day with these awesome recipes! Ready to change the day up? Tell us by tagging your newest and most favorite creations with #TeaProudly and let the patriotism (and the food and iced tea) fly free!
Mantra Refreshers
Ingredients
Mantra Tango:
- ¼ cup lime juice, plus 3 limes sliced for garnish
- ¼ cup lemon juice
- 2 oranges or lemons sliced and curled for garnish
- 5 cups water ( 2 cups boiling, plus 3 cups cold)
- 5 tea bags of Jasmine Green tea or a fruity tea of your choice
- ¼ cup maple syrup or sweetner of your choice
- 10 mint leaves to stir in (optional)
- Garnish with rosemary
Mantra Citrus Kick:
- 1 cup orange juice
- ¼ cup lemon juice
- 2 oranges or strawberries for garnish
- 5 cups water ( 2 cups boiling, plus 3 cups cold)
- 5 tea bags of Ginger Peach with Turmeric tea or Lavender Chamomile with Probiotics tea
- ¼ cup maple syrup or sweetener of your choice
- 10 mint leaves to stir in (optional)
- Garnish with rosemary
Mantra Berry Botanical:
- 1 cup mixed berries
- ½ cup orange or strawberry juice
- 5 cups water ( 2 cups boiling, plus 3 cups cold)
- 5 tea bags of Bigelow Benefits Radiate Beauty tea, Perfect Peach tea or Cozy Chamomile tea
- ¼ cup of maple syrup or sweetener of your choice
- 10 cilantro leaves to stir in (optional)
- Garnish with Rosemary
Instructions
To make all refreshers, boil 2 cups of water and pour over 5 tea bags. Let steep for 10 minutes before taking the tea bags out and stirring in the cold water to combine. Add in your sweetener, any juices you are using, whatever herbs or fruit you are want to add and mix well. Garnish with rosemary and fruit and serve over ice.
Recipes are featured in Mantra Magazine
Pomegranate Yogurt Dip and Fresh Fruit
Ingredients
- 1 cup (250mL) plain yogurt (non-fat yogurt not recommended)
- ¼ cup (60mL) boiling water
- 4 Bigelow Pomegranate Pizzazz® Herbal Tea Bags
- 3 tablespoons (45mL) powdered sugarChopped dried cranberries for garnish (optional)
Instructions
Pour boiling water over Bigelow Pomegranate Pizzazz® Herbal tea bags. Let stand for 10 minutes. Mix yogurt and powdered sugar. Add 4 tablespoons (60mL) tea mixture and stir well. Place in an attractive bowl and garnish with cranberries (if desired). Place a variety of fruit such as pineapple, kiwi, mango, papaya and bananas around the dip.
Red, White and Blueberry Grilled Chicken Salad with Black Tea Raspberry Dressing
Ingredients
Dressing Ingredients:
- ¼ cup brewed Bigelow English Teatime Black Tea {I brew more and then use some for the dressing and some for the marinade}
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon honey
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- ½ teaspoon Kosher salt
- 1 ½ cups raspberries
- 2 tablespoons blueberries
Marinade Ingredients:
- 1 cup brewed Bigelow English Teatime Tea
- 2 tablespoons honey
- ¼ cup extra virgin olive oil
Salad Ingredients:
- 4 boneless skinless chicken breasts
- 4 cups spinach and Arugula lettuce leaves {these are easy to find already mixed together in the pre-made salad containers}
- 1 cup raspberries
- 1 cup blueberries
- 1 cup chopped walnuts, toasted in 1 teaspoon of butter
- ½ cup blue cheese crumbles
Instructions
For the dressing:
Add tea, olive oil, red wine vinegar, honey, lemon juice, and kosher salt to a food processor or blender. Give it one spin to start mixing ingredients. Add raspberries and blueberries and process on high until it’s completely mixed and the fruit is pureed all the way. Refrigerate overnight.
For the marinade and chicken:
Combine remainder of brewed tea {about a cup}, olive oil, and honey in a large dish with a secure lid. Shake and mix well. Uncover and add chicken. Cover and flip container to ensure that chicken is coated in marinade. Refrigerate overnight.
To assemble salad:
Toast walnuts in butter and allow to cool. Remove chicken from marinade and discard marinade. Grill chicken until done. Allow to cool for ten minutes before thinly slicing into strips.
Lay out your salad and top with raspberries, blueberries, walnuts, blue cheese and chicken strips. Drizzle with salad dressing.
Triple Berry Skillet Tea Cobbler
Ingredients
- 1 cup blueberries
- ½ cup raspberries
- ½ cup chopped strawberries
- 1 Tbsp sugar
- 1 tsp lemon juice
- Dash of cinnamon
- 1 cup of flour
- 2/3 cup sugar
- ¼ tsp salt
- 1 ½ tsp baking powder
- 1 egg
- ½ cup Bigelow “I Love Lemon” herbal tea (1/2 cup of boiling water and 1 tea bag)
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 Tbsp butter
Instructions
Use a 6 1/2 inch skillet.
Preheat the oven to 350.
Place a tea bag in a cup with 1/2 cup of boiling hot water and steep for 5-6 minutes. Let it cool to room temperature.
In a small bowl, mix berries, sugar, lemon juice and cinnamon. In a large mixing bowl, whisk together egg and sugar vigorously for about a minute. Whisk in salt, sour cream and vanilla, until all well combined. Whisk in cooled tea.
Whisk in flour until all incorporated. Preheat seasoned skillet over medium heat and melt butter in it. Swish butter all over the skillet. Take off heat. Pour in most of the batter in the skillet and add berries over the top. Drizzle in remaining dough over the top. Place skillet in the oven and bake for 33-37 minutes.
Vanilla Chai Tea-Infused Cupcakes
Ingredients
- 1 cup butter (2 sticks)
- 1 cup water
- 6 Bigelow Vanilla Chai Tea Bags
- 2 cups all-purpose flour
- 1.5 cups sugar
- 2 eggs, beaten
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 tsp. salt
- 1.5 tsp baking soda
Instructions
Preheat oven to 350 degrees. Add butter and water to a large saucepan along with six tea bags. Allow to melt. Once melted, strain butter/water mixture and remove tea bags. Remove from the heat and add sugar until dissolved. Add sour cream, eggs, and vanilla extract. Pour into cupcake lined pan and cooked for 15 minutes or until done. Top with homemade whipped cream topping* (see below*).
*These cupcakes pair perfectly with fresh whipped cream topping. Mix 1.5 cups of heavy whipping in a chilled bowl until it starts to slightly stiffen. Slowly add 2.5 tablespoons of granulated sugar and a splash of vanilla extract. Continue mixing until soft peaks start to show. Frost cupcakes, top with sprinkles, berries, or cutesy flags or candles and ENJOY!
Vanilla Caramel Tea-licious Ice Cream Sandwiches
Ingredients
- 1 ¾ cups (409mL) whole milk
- 6 Bigelow® Vanilla Caramel Tea Bags*
- 2 cups (500mL) heavy cream
- 2 eggs, beaten
- ⅔ cup (160mL) sugar
- 48 chocolate or vanilla wafers – 2 ½ inches in diameter
*This recipe is delicious using any of our Bigelow products. Suggested flavors are: Constant Comment®, Vanilla Chai, French Vanilla, Plantation Mint or Spiced Chai.
Instructions
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 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. 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.