Enjoy a spot of tea in the morning with breakfast with these recipes for a tea-infused Greek yogurt smoothie and nutty fruit bread.
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I am not a morning person. I burn the midnight oil, but my alarm still buzzes nice and early. (Unless an animal, husband or kid wakes me up first.)
So, I’m not the type to spring from my bed all bright-eyed and bushy-tailed. I need something to jumpstart my morning, in the form of a healthy breakfast with a little caffeine kick.
Today, I’m sharing two good-for-your breakfast recipes that you can make with American Breakfast Tea from Bigelow Tea.
This tea is a great alternative to coffee in the morning because it provides a natural lift, with 50 percent more caffeine in every bag. All caffeine is not the same. You get a different lift with coffee than with tea.
Tea contains Theanine, a naturally occurring compound unique to it, that when combined with caffeine gives you a sustained energy boost along with a feeling of relaxation and focus.
My first recipe is a protein-packed tea and Greek yogurt smoothie that is great for breakfast or anytime of the day when you need a pick-me-up.
It is a great breakfast or lunch on the go, and you can make one in minutes!
To make your mornings run even more smoothly, I recommend brewing a batch of tea ahead of time and freezing it in ice cube trays. Then, just toss three or four cubes in the blender, in place of the tea and ice. It’s a great shortcut on busy mornings.
You’ll also want to try out this fruity tea loaf recipe, which is my version of favorite English treat. (Very Downton Abbey!)
This dense, sweet bread is low-fat and packed with yummy dried fruit. And tea is one of the main ingredients. It’s quite a treat drizzled with orange marmalade.
And it pairs perfectly with a spot of tea.
You’ll notice that this tea loaf recipe doesn’t include any added fat, like butter or oil. And it uses self-rising flour, which is a great baking shortcut. Less time spent measuring out ingredients.
While many people may associate tea with Great Britain, Bigelow tea is actually made America, by an American family, and for the American consumer.
Bigelow Tea’s Charleston Tea Plantation is America’s largest working tea garden. Guests are invited to the Charleston Tea Plantation for weddings, tours and a variety of music festivals.
Our family visited the facility in Charleston, and it was really fun to learn about how tea is grown and processed. And, of course, we loved sampling all the delicious flavors.
You can find Bigelow American Breakfast Tea at Walmart on the tea aisle.
For more recipes, inspiration and stories about Bigelow Tea, check out this Pinterest board.
- 1 Tablespoons sliced almonds
- 1 cup nonfat vanilla Greek yogurt
- 1 cup brewed Bigelow American breakfast tea chilled
- 1 teaspoon honey
- ice cubes
Brew one cup of tea. Chill or allow to cool.
In a blender, pulse almonds until they are finely ground.
Add yogurt, ice cubes, honey and tea and blend until smooth.
Pour into a glass and drizzle with honey and garnish with almond slices, if desired.
Here's a quick tip. Brew the tea the night before and freeze in ice cube trays. Toss 3 or 4 cubes into the blender in place of the ice and tea.
- 8 ounces dried fruit
- 1 cup cold Bigelow American Breakfast tea
- 1½ cups self-rising flour
- ½ cup superfine sugar
- 1 egg
- 2 Tablespoons orange marmalade
Pour cold tea over dried fruit. Cover with plastic wrap and store in the refrigerator overnight, or until fruit has plumped.
Preheat over to 350 degrees and grease a loaf pan.
Combine self-rising flour, superfine sugar, egg and marmalade. Stir until combined.
Add fruit mixture and any remaining tea to the batter. Stir to combine.
Pour into greased loaf pan and bake for 1 hour, until top is brown and springs back when you touch it.
Cool slightly before removing from loaf pan