When you need to warm up after the outdoor activities or impress your guests without much fuss, a cuppa cheer is the way to go! And by cheer, we mean Bigelow Tea, of course! During this festive (and entertainment-filled) season, it’s the perfect time to introduce new cocktails (and mocktails), and Bigelow Tea has you covered with recipes for Hot Eggnogg’n Buttered Rum, Sparkling “Constant Comment” Tea Holiday Punch, and Pomegranate Pizzazz Champagne Punch. Whip up one—or all—of these delish drinks and toast to the holidays!
Hot Eggnogg’n Buttered Rum ![bigelow tea egg noggin]()
Ingredients
- 6 tea bags Bigelow Eggnogg’n Tea*
- 6 cups (48-ounces) hot water
- Spiced Butter:
- ¾ cup light brown sugar
- ½ cup butter, softened
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 8 to 12-ounces (1 to 1 ½ cups) clear rum
- Whipped cream, optional
*Variations: Try using Bigelow Apple Cider Herbal Tea or Bigelow Pumpkin Spice Tea
Instructions
In large glass bowl, place tea bags; add hot water. Brew for 4 minutes. Squeeze tea from bags then discard bags. Meanwhile, in small mixer bowl add all Spiced Butter ingredients; beat at medium high speed, scraping bowl occasionally, until light in color (1 minute). In 6 mugs or heat-proof glasses, place 2 tablespoons spiced butter, 2-ounces rum, and 6 ounces hot brewed tea. Mix until Spiced Butter melts. Garnish with whipped cream, if desired.
Sparkling “Constant Comment” Tea Holiday Punch
Ingredients
- 4 cups water
- 6 Bigelow “”Constant Comment””® Tea Bags
- 2 quarts Sparkling Water**
- 1 12-oz. can frozen lemonade concentrate
- 1 12-oz. can frozen orange juice concentrate
- 1 8-oz. can crushed pineapple with juice
- Garnish with Orange Slices
Instructions
In a saucepan, bring water to boil, add tea bags, cover and steep for 5 minutes. Remove tea bags. Allow tea to cool; then chill. Just before serving time, combine tea, sparkling water or Champagne, juice concentrates, and pineapple in a large punch bowl. Garnish with Orange Slices ** Celebrating a special event? Spark it up by substituting 1-½ to 2 bottles of Champagne for the Sparkling Water
Pomegranate Pizzazz Champagne Punch
Ingredients
- 1 ¼ cups boiling water
- 6 Bigelow® Pomegranate Pizzazz Herbal Tea Bags*
- 750-ml bottle champagne or sparkling wine, chilled
- 2 tablespoons orange juice
- ¼ cup fresh pomegranate seeds (optional)
*Variations: Substitute 6 Bigelow® Red Raspberry Herbal tea bags for the Bigelow Pomegranate Pizzazz and substitute ½ cup fresh raspberries for the pomegranate seeds.
Instructions
The bright red color of this sparkling punch is perfect for the holidays. The addition of fresh pomegranate seeds makes it extra-festive! Combine water and tea bags and allow to steep for 5 minutes. Thoroughly squeeze tea bags and remove. Add orange juice. To chill, place tea concentrate in the freezer for 30-45 minutes. Pour champagne into a large pitcher. Add tea mixture and pomegranate seeds to pitcher and stir. Serve immediately.