Earl Grey Latte - Medium Recipe

Heat water

Bring 240 ml water to a near-boil (about 95°C / 203°F). If you don't have a thermometer, bring to a rolling simmer and remove from heat for ~10 seconds.

Steep

Place 2 tsp of Earl Grey loose leaf (or 2 standard tea bags) into a teapot or mug. Pour the hot water over the tea and steep for 3 minutes for a balanced flavor, or up to 4 minutes for stronger bergamot notes. Avoid steeping longer than 5 minutes to prevent bitterness.

Strain and set aside

Remove the tea leaves or bags and pour the brewed tea into a heatproof container. Reserve about 180 ml of the brewed tea for the latte (you can reduce to 150 ml for a stronger milk-forward latte).

Heat the milk

Pour 240 ml whole milk into a small saucepan. Warm the milk over medium-low heat until it reaches about 60–65°C (140–150°F) — steaming hot but not boiling. If you don't have a thermometer, heat until small bubbles form around the edges and steam rises, then remove from heat.

Sweeten the milk

Stir 15 ml vanilla syrup into the warmed milk until dissolved. If using honey or sugar instead, add 5 ml and stir well to dissolve. Taste and adjust sweetness to preference.

Froth the milk

Froth the warmed, sweetened milk until silky microfoam forms. Use a milk frother, handheld electric frother, French press (pump vigorously for 20–30 seconds), or steam wand. If you want more foam, add the optional 60 ml milk and froth separately, then spoon foam on top.

Pour 180 ml of the brewed Earl Grey tea into a medium (12–16 oz / ~350–450 ml) cup, leaving room for milk.

Slowly pour the frothed milk into the tea, holding back the foam with a spoon. Finish by spooning the microfoam on top to create a creamy layer.

Garnish with a small pinch (about 1/2 tsp) of finely grated orange zest or a light dusting of dried bergamot or cinnamon, if desired. Serve immediately.