Party Prep: Nutcracker Christmas Tea Party | Bigelow Tea

Christmas is only 10 days away, and that means that celebrations are in full swing — from traditional Christmas parties to Cookie Exchanges to “Ugly Christmas Sweater” Parties. Though I’m usually all about a laid back entertaining style, the holidays make me want to get gussied up and set out the pretty china to make guests feel extra special.

Since my life is surrounded by snips and snails and puppy dog tails as a “boy mom” these days, I was craving something dainty for my Christmas celebration. And nothings says “pinkies up and pearls on” like a gorgeous tea party with a Nutcracker Ballet theme!

The Nutcracker has always been one of my favorite Christmastime traditions. I danced in it as a kid and have seen it performed many times throughout the years. Even when I haven’t been able to attend in person, I’ve played Tchaikovsky’s captivating music while I bake, wrap and decorate to get me in the Christmas spirit!

So, this year, with a little help from Bigelow Tea and a few visits to some of my favorite home decor stores {let’s face it, I should just set up a cot and move in!}, I upped my party game and set up a magical Christmas tea featuring the enchanting wooden figurine we all know and love.

This tea party was all about the tea! From using Bigelow’s beautifully packaged teas as a part of the decor to sipping some of their delightful seasonal flavors and even incorporating the tea into the beautiful bites, Bigelow was the star of the spread. {The tea matching the color scheme was a complete coincidence!}

Though putting on a themed tea party may seem like a daunting task, it doesn’t have to be difficult! Follow these tips and your tea party will be as good as planned.

1. Make a guest list. A party is nothing without partygoers! Try to think of those who would enjoy a little fanciness and frills.

2. Skip the stamps and send a beautiful e-vite! No one loves luxe paper goods more than I do, but you will regret stepping into a post office or having another postage expense during this time of year! There are amazing options you can send with the click of a button from the comfort of your home computer or even phone! I loved these from Paperless Post:

3. Create a menu. We already know that tea is the star of the tea party, but Bigelow has tons of flavor options from their signature “Constant Comment” blend to their seasonal flavors like Salted Caramel and festive options like Peppermint or Cinnamon! Pick a few to go with your theme, then think of bites that would pair well with your selections.

I picked up a few boxes of Bigelow from my local Walmart {after much debating… so many choices!}, and then came up with the following menu:

These rich, creamy custards are infused with Bigelow’s wonderful Salted Caramel Tea and have a sweet surprise at the bottom!

Print Recipe

Salted Caramel Pots de Creme 

Adapted from Martha Stewart 

Prep Time30 mins

Cook Time40 mins

Cool Time2 hrs 30 mins

Total Time3 hrs 40 mins

Course: Dessert

Cuisine: American

Author: The Kitchen Prep

Ingredients

• 1 cup heavy cream
• 1 cup half and half or whole milk
• 3 Bigelow Salted Caramel Tea Bags
• 4 egg yolks
• Scant half cup sugar
• 1 tablespoon jarred salted caramel sauce plus extra for each ramekin
• Pinch of salt

Instructions

• Prepare four 4 inch ramekins {or smaller ramekins if you have them!} by filling each with about a teaspoon or two of salted caramel sauce. Place the ramekins in a square or rectangular cake pan -- this will be filled with boiling water before baking, so make sure they fit well but also have enough space to allow for the water to be poured into the pan. Set aside.
• Heat the cream and half and half until just simmering {either in the microwave or in a saucepan on the stove top}; add tea bags and allow to steep for 15-20 minutes.
• Preaheat the oven to 325 degrees. In a medium bowl {or to make it easy to pour, in a large liquid measuring cup with a spout}, whisk together egg yolks, sugar, caramel sauce and salt.
• Remove the tea bags from the cream mixture and discard. Heat the mixture to simmering once again.
• Pour a small amount of the hot liquid into the egg mixture and whisk vigorously. Continue to whisk in the liquid a bit at a time, until it is fully incorporated.
• Place the cake pan holding the ramekins in the oven with the oven rack pulled out slightly. Divide the custard mixture evenly between the ramekins, pouring carefully so that the caramel at the bottom of the ramekin is undisturbed. Carefully pour enough boiling water to come about half way up the sides of the ramekins into the pan, making sure not to splash the hot water into the custards.*
• Cover the entire pan with a piece of foil and create a few slits so that the steam can escape. Bake about 30-40 minutes or until the custards are mostly set -- they will jiggle in the center slightly, but should not slosh around. If they do, they're not ready just yet.
• Remove ramekins from the pan carefully and allow to cool for about 30 minutes before refrigerating and chilling for at least 2 hours. {They will become more firm after they're chilled.}

Notes

*This is just the method I use to avoid having to move a pan full of various liquids any distance. If you have confidence in your ability to move a pan of boiling hot liquid, feel free to fill it while it's still on the counter top!}

How to Make a “Christmas Tea Tree”

1. Gather materials. You’ll need a Styrofoam cone, pearl headed pins, about 18 Bigelow tea bags in their foil packet, a toothpick and a chocolate truffle {or any other “topper” that can be pierced with a toothpick.}

2. Beginning at the very bottom of the cone, carefully pin tea bags into place with pearl headed pins.

3. Continue pinning all the way around the cone, overlapping each bag slightly. I had a small cone and it took about 6 tea bags to cover the whole way around the bottom.

4. Repeat the same steps one tier up, make sure to slightly overlap the next layer over the bottom bags. This layer should take about 5 bags.

5. For the third tier up {which should only take about 4 bags, you may need to use some extra pins to secure the tea bags to the cone since the cone will be getting smaller as you get to the top.

6. When you reach the top {you’ll need about 3 bags}, secure the tea bags to the cone by pinning all the way around so there are no gaps.

7. Insert a toothpic into the top of the tree.

8. Slide chocolate truffle or topper decoration onto the toothpick, pressing down to pierce the bottom slightly and adhere it to the top.

That’s it! You made a beautiful tree and you didn’t swear once! {Hopefully!}