Bigelow Salted Caramel Black Tea Bags - 108/Case

Details

Bring the fragrance and flavor of delicious salted caramel to your menu with this Bigelow salted caramel black tea! This salted caramel flavor features an invigorating blend of black tea and hints of rose hips and chicory root, making it perfect for chilly days or long mornings. When brewed, it has a sweet, burnt aroma of creamy caramel with an amber color. It's also easy to mix this tea with milk and sweetener for a delicious salted caramel latte.

As opposed to bulk tea, these individual serving size tea bags cut down preparation time and can be served as-is at the table. It also helps to control portions and reduces wasted tea that wasn't consumed by the end of the day. The foil wrapping encasing the bag helps to maintain its freshest quality by locking away air, moisture, and other aromas. These tea bags are great for hotels, restaurants, coffee shops, or self-serve buffet stations.

A family-owned business since 1945, and now a leader in the specialty tea industry, Bigelow prepares each tea blend with utmost care and attention to ensure the best possible tasting tea. Specializing in bulk tea, loose tea, and tea bags, Bigelow has earned a secure reputation in the beverage industry for delicious quality tea. Any time is a good time to treat patrons of your restaurant, hotel, or coffee shop to a steaming cup of Bigelow tea!

Steeping Instructions:
Bring fresh cold water to a boil. Pour water over tea bag, and steep for 2 - 4 minutes. Remove tea bag. For iced tea, steep a little longer and pour over ice.

Suggested Recipe: Salted Caramel Rice Pudding
1 cup white rice
2 cups water
2 Bigelow salted caramel black tea bags
2 cups milk
2 tbsp. heavy cream
pinch of salt
8 fl. oz. sweetened condensed milk
dash of ground cinnamon
1 tbsp. vanilla extract
1 egg, beaten
Caramel sauce

Steep 2 bags of Bigelow salted caramel black tea in the 2 cups of water. In a medium saucepan or pot, combine the rice, steeped tea, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot and reduce it to low. Simmer for 20 to 25 minutes, stirring twice during this stage. Remove the pot from the stove and add the sweetened condensed milk, and cinnamon. Return to low heat for 5 minutes to finish cooking. Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Serve immediately and drizzle with caramel sauce and a sprinkle of salt.