Earl Grey Recipe

Boil water

Bring 4 cups of fresh cold water to a gentle rolling boil in a kettle or saucepan (about 205–212°F / 96–100°C).

Steep tea

Place 4 teaspoons of Earl Grey tea leaves (or 4 teabags) into a teapot or heatproof pitcher. Pour the boiling water over the leaves, cover, and steep for 3–4 minutes for bright flavor; steep up to 5 minutes for a fuller, stronger cup. Avoid steeping longer than 5 minutes to prevent excessive bitterness.

Strain

After steeping, strain the tea leaves or remove teabags and transfer the brewed tea back to the pot or serving vessel.

Add citrus peel

While the tea is hot, add 1 tablespoon of fresh lemon or orange peel to the pot to lift the bergamot character. Let it sit in the hot tea for 30–60 seconds, then remove the peel to avoid bitterness.

Enhance with bergamot or vanilla (optional)

If you have culinary bergamot oil, add 1/8–1/4 teaspoon (a total of about 2 small drops = ~2 tsp was listed in ingredients: use sparingly) to the brewed tea and stir. Alternatively add 1 teaspoon vanilla extract for a creamier aromatic profile. Taste and adjust — bergamot oil is potent: start with a drop, not the full amount.

If you prefer a sweetened Earl Grey, stir in up to 2 teaspoons granulated sugar or 1 teaspoon honey while the tea is hot so the sweetener dissolves fully. Adjust to taste.

Prepare milk

To make an Earl Grey Latte, heat 1 cup whole milk gently on the stove or in the microwave until hot but not boiling (about 150–160°F / 65–70°C). Froth or whisk to create foam (reserve ~1/4 cup).

Combine

Pour 1 cup of the brewed Earl Grey into a mug, add the heated milk, and spoon the milk foam on top. Sweeten if desired and stir gently. Optionally sprinkle a tiny pinch of ground cinnamon or finely grated lemon zest.