From now until the end of the year, it’s easy to get a bit frazzled. There is a lot of planning and pressure to create the best, Pinterest-worthy Thanksgiving feast – the turkey, the perfect bottle of wine, the side dishes (oh, the side dishes!) – and then there’s all of December! Well, Bigelow Tea is here for you to remind you that none of that matters as much as spending time with those you love. And whether you’re gathering together around the table or celebrating virtually, what better way to liven things up than with a new, tea-inspired seasonal cocktail? Picture cinnamon, cranberries, bourbon, caramel apple… you know, all the classics. Pro tip: these boozy and festive sips pair perfectly with a slice of pie (may we suggest this one?)!
Going virtual and hoping to spice things up even further? How about adding the spirit of competition and cheer, and suggesting a cocktail recipe exchange for the holidays? Whoever wins gets to host next year! Don’t forget to tag #TeaProudly with your creations. Cheers!
Cranberry Spritzer (serves 2-3)
What you need:
- 3 Cranberry Harvest teabags
- 2 cups of boiling water
- Ginger-ale
- Prosecco
- Cranberries for garnish
Fill a champagne glass with 1/3 Cranberry Harvest concentrate, 1/3 Ginger-ale, and 1/3 Prosecco or Champagne*. Top with frozen cranberries for garnish and to keep your drink chilled.
*For a non-alcoholic version just substitute sparkling apple cider
Cranberry Harvest concentrate: 3 teabags steeped in 16oz of boiling water for 6 minutes. Allow to chill before using.
Caramel Apple Spiced Cider (serves 3-4)
What you need:
- 6 Caramel Apple teabags (remove the tags)
- 4 cups of water
- Cinnamon sticks, whole
- Clove, whole
- Dark Brown Sugar
- Star Anise, whole
- 2 cups of Apple Cider
Bring 4 cups of water to a boil in a medium saucepan. Add 6 caramel apple teabags, 2 cinnamon sticks, 2 tsp whole clove and 2 tbs of dark brown sugar. Reduce heat to low simmer. Stir occasionally and let sit for 10 minutes. Add in 1.5 whole star anise and 2 cups of apple cider. Remove teabags. Allow to simmer another 10 minutes. Strain into serving pitcher or thermos. Serve warmed or cold and garnish with apple slices or a cinnamon stick.
Add in a shot of your favorite whiskey or dark rum for a little kick.
Mulled Cinnamon Wine (serves 3-4)
What you need:
- Favorite bottle of Red wine
- 4 Hot Cinnamon teabags (remove the tags)
- 1 orange
- 1 apple
- 2 Cinnamon sticks, whole
- 1/3 cup Dark Brown Sugar
Add all ingredients to a medium saucepan set on low. Allow the mixture to simmer for 10 minutes, do not boil the wine. After 10 minutes remove the teabags and continue simmering, stirring occasionally for another 10-15 minutes. Strain into serving pitcher or thermos. Serve warmed.
Salted Caramel Baileys (serves 2)
What you need:
- 4 Salted Caramel teabags
- 2 cups of boiling water
- Baileys
- Ice
- Caramel Sauce
Steep Salted Caramel teabags in the boiling water for 8 minutes. Allow to cool. Drizzle Caramel Sauce inside glass. Combine half of the Salted Caramel concentrate with 1.5oz Baileys over ice. Add more caramel or top with whipped cream if desired.
Hot Cinnamon Buttered Whiskey (serves 1)
What you need:
For butter*
- 1 stick unsalted butter at room temperature
- 2 cups dark brown sugar
- ½ tsp nutmeg
- ¼ tsp salt
- ¼ tsp cardamom
- 1 tsp cinnamon
Cream together all ingredients until well combined. Transfer to parchment paper and form into roll as best you can. Cover in parchment paper and return to fridge until needed.
*This butter tastes great on some toast in the morning too.
For drink:
- 1tbsp of Cinnamon Butter
- 12oz boiling water
- 1 Hot Cinnamon Teabag
- 1oz Whiskey
Spread butter along the bottom of the glass. Add in Whiskey and Hot Cinnamon Teabag. Pour boiling water over all and let steep for 4 minutes. Remove teabag, stir, and enjoy warm.