Bigelow Eggnogg'n Tea Bags - 18/Box

Details

Bring the fragrance and flavor of delicious eggnog to your menu with this Bigelow Eggnogg'n tea! This tea features an invigorating blend of black tea and hints of real eggnog flavor and bold cinnamon, making it perfect for chilly days or long mornings. When brewed, it has a sweet, bold aroma of creamy eggnog and deep amber color. It's also easy to mix this tea with milk and sweetener for a delicious eggnog 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: Figs Brulee with Vanilla-Eggnog Ice Cream
1 pint half and half
1 cup sugar
4 Bigelow Eggnogg'n tea bags
2 vanilla beans split lengthwise and scraped, seeds reserved, divided
12 egg yolks
18 figs
6 tbsp. melted butter
1/2 cup sugar

In a medium saucepan over medium-high heat, combine the half and half, sugar, Bigelow Eggnogg'n tea bags, and reserved seeds from 1 vanilla bean. Cook until the mixture just begins to boil; remove from heat and set aside. In a medium bowl, whisk the egg yolks until smooth. Using a ladle, pour 1 cup of the hot half and half mixture in a slow, steady stream into the beaten egg yolks, whisking constantly. Remove the tea bags from the half and half, and then add the egg yolk mixture to the remaining half and half in the saucepan. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until the custard reaches 180 degrees Fahrenheit on an instant-read thermometer. Freeze the custard in an ice cream maker according to the manufacturer's instructions. Preheat oven to 350 degrees Fahrenheit. Cut each fig in half, and place each half, cut side up, in a well of a muffin pan. In a small bowl, mix together the butter and reserved seeds from remaining vanilla bean. Brush the top of each fig with the butter mixture and bake for 6 minutes. Remove figs from oven, and evenly sprinkle the cut sides of the figs with the sugar. With a culinary torch, hold the flame about 2" above the surface of the figs. Direct the flame in an even back-and-forth motion so that the sugar melts and browns. Serve 2 prepared fig halves with a scoop of ice cream.