How many times have you heard that breakfast is the most important meal of the day? There’s no better way to power your morning than by adding Bigelow Tea to the menu. With these two recipes for the oh-so-filling Cinnamon Spice Oatmeal and decadently delicious Chai-infused Creme Brulee French Toast Bake, you can make this March a little warmer. It’s also National Hot Breakfast Month, as if you needed another reason!
Whether you spoil your family on a weekend morning or treat yourself on any day that ends with “y,” don’t forget a cup of Bigelow Tea on the side! Take a lead from @bahama21 and pair a mug of Bigelow Tea Pomegranate Black Tea with your next tea-inspired breakfast. Delish!
Cinnamon Spice Oatmeal
(pictured above)
Ingredients
1 cup (8 oz.) Brewed Charleston Tea Plantation Cinnamon Spice Tea or Bigelow Cinnamon Stick Tea
1/2 cup Quaker Oats Old Fashion Oats
Sugar or other desired sweetener
Instructions
Pour hot Cinnamon Spice Tea or Cinnamon Stick Tea into bowl. Add oats. Microwave for 1 1/2 to 2 minutes. Sweeten to taste with sugar or other sweetener of choice.
Chai-infused Creme Brulee French Toast
Ingredients
2 Bigelow Vanilla Chai Tea Bags
1/2 cup water
5 slices of bread, torn
3 eggs
1/2 cup evaporated skim milk (or milk of choice)
1/4 cup +1 TBSP Agave (or honey)
1/4 cup coconut oil
1/4 tsp nutmeg (optional but I love the extra flavor nutmeg adds)
Instructions
Preheat oven to 425. Brew 2 Bigelow Vanilla Chai Tea bags in 1/2 cup of water. Set aside.
Melt Coconut oil completely and add agave to it. Whisk to combine. Combine Tea, milk, eggs, and nutmeg. Set aside.
Pour half of coconut oil mixture in bottom of square pan. Place torn bread on bottom on the coconut oil mixture.
Pan egg mixture over bread. Top with last half of coconut mixture.
Bake for about 30 minutes or until completely cooked.