Blue Flower Earl Grey Recipe

Heat water

Bring fresh water to a gentle boil then let it sit 30 seconds (target temperature about 205°F / 96°C).

Combine tea and petals

Place 2 tsp Earl Grey loose leaf tea and 1 tsp dried blue cornflower petals into a teapot or infuser sized for a single serving (12 oz).

Steep

Pour 12 oz hot water over the tea and petals. Steep for 3–4 minutes for a bright bergamot-forward cup; steep up to 5 minutes if you prefer stronger flavor. Avoid oversteeping to prevent bitterness.

Strain

Strain the tea into a serving cup. If using petals in the cup, allow them to settle briefly or remove with a fine mesh strainer.

Choose one sweetener and add to the hot tea while still warm so it dissolves easily. For a subtle sweetness and floral lift use 1 tsp simple syrup; for a richer note use 1 tsp honey; for dessert-like aroma use 1 tsp vanilla syrup. Stir until fully incorporated and taste; adjust to your preference.

For hot serving

Warm 2 oz milk (or froth if desired) and add to the infused tea. Stir gently. Garnish with a pinch (about 1/4 tsp) of extra blue cornflower petals on top.

For iced serving (16 oz variant)

If serving iced, pour the strained tea over a cup filled with 6 oz ice. Add 2 oz cold milk or milk alternative and your chosen sweetener. Stir to combine and garnish with a few cornflower petals. Use a larger vessel and increase tea infusion by using 2.5 tsp tea for a stronger brew if you want fuller flavor diluted by ice.