Irish Breakfast Recipe

Measure and boil

Bring 24 oz (three cups) of fresh cold water to a rolling boil in a kettle or saucepan.

Add tea

Place 2 tablespoons of Irish breakfast tea (loose leaf) into a large teapot or an infuser in a heatproof vessel. If using teabags, use 3 standard teabags.

Steep

Pour the boiling water over the tea leaves. Cover and steep for 4–5 minutes for full-bodied strength (3–4 minutes for lighter).

Strain

After steeping, strain the tea into a heatproof pitcher or directly into cups, removing leaves or teabags so the infusion stops.

Sweeten and milk

Stir in 1 teaspoon granulated sugar while the tea is hot so it dissolves. Add 4 oz whole milk and stir until evenly combined. Taste and adjust sweetness or milk to preference.

Optional adjustments

If you prefer a slightly lighter brew (for a 16 oz serving), add up to 1 oz cold milk or a splash of hot water. Alternatively, substitute honey for sugar or add a lemon slice if not using milk.

Serve

Pour into two 8 oz cups (or one 16 oz mug). Serve immediately alongside breakfast foods.