Bigelow Mint Medley Herbal Tea Bags - 28/Box

Details

Featuring a blend of fresh garden spearmint and peppermint, this Bigelow Mint Medley herbal tea will quickly become a customer favorite! Aromatic and flavorful, Bigelow Mint Medley tea has an all-natural, cool and crisp taste. Though this herbal tea is naturally caffeine-free, it is made from an invigorating blend of peppermint leaves, spearmint leaves, rose hips, lemon peel, and hibiscus. Bigelow mint medley herb tea features a golden color and bursts with soothing mint flavors to spruce up any drink menu!

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. Committed to maintaining freshness and flavor, each Bigelow tea bag is overwrapped and sealed in a stay-fresh foil packet to protect the tea from air and moisture. As opposed to bulk tea, these tea packets also cut down preparation time and can be served as-is at the table. 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 about 4 minutes. Remove tea bag. For iced tea, steep a little longer and pour over ice.

Suggested Recipe: Mint Tea Chocolate Chip Ice Cream
1 cup milk
6 Bigelow Mint Medley herbal tea bags
3/4 cups sugar
6 large egg yolks
2 tbsp. all purpose flour
1/4 tsp. salt
1 cup half and half
1 cup heavy cream
1 1/3 cups of mini semi-sweet chocolate chips

In a mixer, beat the sugar into the eggs until thickened and pale yellow. Beat in flour and salt. Set aside. Bring the milk to a boil in a heavy medium saucepan. Remove from heat. Stir in the Bigelow Mint Medley herbal tea bags, cover, and set aside to steep for 15 minutes. Gently press down on the tea bags to make sure all of the mint flavor gets into the milk, and then remove the tea bags. Add the half and half and return to a simmer over low heat. Slowly beat the hot milk and half and half into the egg yolks and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot tea custard through a strainer into a large, clean bowl. Cover and refrigerate until cold or overnight. Stir the chilled custard, and then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When the ice cream is semi frozen, slowly add 1 1/3 cups of mini semi-sweet chocolate chips and let the ice cream machine mix it in. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.