Queen Recipe

Brew espresso

Pull two fresh espresso shots (about 60 ml total). Set aside in a pre-warmed small pitcher or cup so they stay hot.

Make concentrated Earl Grey

Steep 1 Earl Grey tea bag (or 1 tsp loose leaf) in 60 ml just-off-boil water for 3–4 minutes to make a strong concentrate. Remove the bag/strain leaves and keep warm.

Make concentrated English Breakfast

Steep 1 English Breakfast tea bag (or 1 tsp loose leaf) in 60 ml just-off-boil water for 3–4 minutes. Remove bag/strain and keep warm. You should now have two distinct tea concentrates.

Combine the two tea concentrates and the Laird Superfood creamer in the same small pitcher with the espresso. Stir gently to incorporate. Taste and adjust the balance between tea and espresso if needed (aim for a harmonious blend showing bergamot/Earl Grey top notes and robust English Breakfast backbone beneath the espresso).

Sweeten milk

In a separate milk pitcher, add the milk and your chosen sweetener and/or vanilla syrup. Stir briefly to dissolve. If you prefer unsweetened, omit sweetener.

Heat and froth

Steam or heat the milk to about 60–65°C (140–149°F). If using a steam wand, create microfoam by stretching the milk for 10–15 seconds and finishing with a velvety texture. If you don't have a steam wand, heat gently on the stove and froth with a handheld frother until slightly foamy.

Pour the combined espresso + tea + Laird Superfood mixture into a 12 oz (350 ml) cup.

Gently pour the steamed milk over the espresso-tea mixture, holding back the foam with a spoon, then spoon a thin layer of microfoam on top.

Taste and, if desired, finish with a very light dusting (about 1/4 tsp) of bergamot powder or a pinch of lemon zest to emphasize the Earl Grey notes. Optionally top with a few dried lavender petals or an edible flower for presentation.

Serve immediately. Stir before drinking if components have separated slightly.