Bigelow Chamomile Mango Herbal Tea Bags - 20/Box

Details

Made from pure chamomile flowers and sun-ripened mangoes, these Bigelow chamomile mango tea bags are a delicate and soothing blend with a tropical twist that makes a perfect accompaniment to rest and relaxation. By using the whole chamomile flower, this naturally caffeine-free tea achieves a sweeter, rounder, and more flavorful taste. When brewed, it develops an appealing red rose color and sweet mango fragrance with honey notes. Chamomile mango herbal tea makes a classic addition to any assortment of tea bags.

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: Chamomile-Mango "Tres Leches"
Pound Cake
1 1/2 cups all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
1 1/2 cup milk

Milk Syrup
1 1/2 cups evaporated milk
1 1/4 cups heavy cream
15 Bigelow chamomile mango herbal tea bags
1 1/4 cups condensed milk

Whipped Topping
1 cup heavy cream
2 tbsp. powdered sugar
1/2 tsp. vanilla extract
Fresh slices strawberries for garnish

Pound Cake
Preheat oven 350 degrees Fahrenheit. Sift together flour, baking powder, and salt. Using a stand mixer, beat butter until fluffy. Add sugar and beat until thoroughly combined. Add eggs one at a time. Make sure to mix well before each addition. Add vanilla. Mix dry ingredients with milk, alternating flour mixture and milk, until combined (beginning and ending with flour mixture). Pour batter into a buttered and floured 9" square pan. Bake for 25-30 minutes or until top is golden brown and toothpick comes out clean. While the pound cake is baking prepare the milk syrup which will be used to soak the cake.

Milk Syrup
While the pound cake is baking, prepare the milk syrup which will be used to soak the cake. Combine evaporated milk and heavy cream into a medium sized saucepan. Add the Bigelow chamomile mango herbal tea bags. Bring mixture to a simmer over medium heat. Do not boil. Let tea steep into the milk-cream mixture for approximately 45 minutes. Remove tea bags, squeezing out the excess liquid. Add the condensed milk and vanilla and stir. After the cake has cooled, use a skewer to poke holes into the cake. Make sure to make enough holes. Pour the milk syrup over the cake. Cover with plastic wrap and chill in the refrigerator for at least 3 hours, preferably overnight.

Whipped Topping
When ready to serve, make whipped topping. Combine the cream, powdered sugar, and vanilla in mixer. Beat until soft to medium peaks form. Cover the cake with whipped topping. Garnish with fresh sliced strawberries. Cut into pieces and serve!