📝 About This Recipe
Named after the 2nd Earl Grey, this iconic British tea is a sophisticated blend of premium black tea leaves infused with the fragrant, citrusy oil of the Bergamot orange. This recipe elevates the humble cup into a luxurious ritual, balancing the tannins of the tea with delicate floral notes and a velvety texture. Whether enjoyed black or as a creamy 'London Fog,' it remains the gold standard of refined afternoon refreshment.
🥗 Ingredients
The Tea Base
- 2 tablespoons High-quality Loose Leaf Earl Grey Tea (preferably a blend with blue cornflowers)
- 2.5 cups Filtered Water (freshly drawn and cold)
- 1/4 teaspoon Dried Food-Grade Lavender Buds (optional, for a floral lift)
The Sweetener & Aromatics
- 1/2 teaspoon Pure Vanilla Extract (or use a scrap of a fresh vanilla bean)
- 1-2 teaspoons Raw Honey or Amber Sugar Crystals (adjust to taste preference)
- 1 pinch Fresh Bergamot or Meyer Lemon Zest (for an extra aromatic punch)
The Creamy Finish
- 1/2 cup Whole Milk or Oat Milk (for frothing)
- 1 tablespoon Heavy Cream (optional, for added richness)
- 1 pinch Cinnamon or Nutmeg (for dusting the foam)
👨🍳 Instructions
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1
Begin by preheating your teapot. Boil a small amount of extra water and swirl it around the inside of the ceramic or glass pot to warm the vessel, then discard the water.
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2
Measure out 2.5 cups of fresh, filtered water and bring it to a gentle boil. For black tea, the ideal temperature is exactly 208°F (98°C) to extract flavor without scorching the leaves.
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3
Place the loose leaf Earl Grey tea and the optional lavender buds into the warmed teapot or a large mesh infuser.
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4
Pour the hot water over the tea leaves in a circular motion, ensuring all leaves are fully submerged and beginning to unfurl.
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5
Cover the teapot with a lid (and a tea cozy if you have one) and set a timer for exactly 4 minutes. Steeping too long will result in bitterness.
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6
While the tea steeps, prepare your serving cups by adding 1/4 teaspoon of vanilla extract and your desired amount of honey to the bottom of each mug.
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7
Heat your milk and heavy cream in a small saucepan over medium-low heat until it reaches 150°F (65°C), showing small bubbles around the edges.
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8
Use a hand-held milk frother or a French press to agitate the hot milk until a thick, velvety micro-foam forms.
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9
Once the 4 minutes are up, immediately remove the tea leaves or strain the tea into a secondary warmed carafe to stop the brewing process.
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10
Pour the hot tea into your prepared mugs, stirring gently to dissolve the honey and incorporate the vanilla.
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11
Gently pour the frothed milk over the back of a spoon onto the tea to create a beautiful layered 'cloud' effect.
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12
Finish with a tiny pinch of fresh citrus zest and a light dusting of cinnamon or nutmeg for a professional cafe-style presentation.
💡 Chef's Tips
Always use filtered water as the minerals in tap water can dull the bright bergamot notes. Never use boiling water that has been sitting; fresh oxygen in the water helps the tea flavor 'pop'. If using tea bags instead of loose leaf, use 3 bags for this recipe but reduce steeping time to 3 minutes. To avoid a 'filmy' tea, ensure your teapot is scrubbed clean of any old tannin residues. For a vegan version, cashew milk provides the creamiest texture that mimics traditional dairy.
🍽️ Serving Suggestions
Serve alongside warm, buttery scones topped with clotted cream and lemon curd. Pairs beautifully with dark chocolate truffles or a slice of almond flour cake. Excellent as a mid-afternoon pick-me-up with savory cucumber finger sandwiches. For a summer twist, brew the base double-strength and pour over ice with a splash of sparkling water. Accompany with a small plate of shortbread cookies to balance the tea's citrus acidity.