Hot Earl Grey Tea Latte Recipe

Steep the tea

Bring 4 fl oz (120 ml) of water to a gentle boil (around 200°F / 93°C). Pour the hot water over 1 Earl Grey tea bag in a heatproof container or cup. Steep for 3–4 minutes for a balanced strength; steep up to 5 minutes for a stronger bergamot flavor. Remove the tea bag and lightly squeeze out excess liquid into the container, then discard the bag.

Sweeten the milk

Combine 8 fl oz (about 240 ml) whole milk, 1 tablespoon vanilla syrup, and 1 teaspoon granulated sugar in a small saucepan. Warm the milk over medium-low heat until it reaches 150–160°F (65–71°C) and small bubbles form at the edges—do not boil. Stir occasionally to dissolve the sugar and to prevent a skin from forming.

Froth the milk

Once warmed, froth the milk to desired texture. Use one of these methods: (a) Electric milk frother — froth according to device instructions. (b) Handheld milk frother — immerse and froth for 20–30 seconds until microfoam forms. (c) French press — pour milk into the press and pump the plunger up and down vigorously 20–30 times. (d) Whisk — whisk vigorously for 30–45 seconds. Aim for velvety microfoam that will blend with the tea.

If using aromatic bergamot oil, add a single drop (or 1/8–1/4 tsp of freshly grated orange zest) to the steeped tea and stir to incorporate. Taste and adjust—bergamot oil is potent, so use sparingly. If using honey or maple syrup instead of additional sugar, stir 1 teaspoon into the hot tea now to dissolve.

Pour the steeped Earl Grey (about 4 fl oz) into a 12 oz serving cup. Slowly pour the warmed, frothed milk over the tea, holding back the foam with a spoon; finish by spooning or pouring the foam on top to fill the cup to 12 oz. Gently stir once to combine if desired.

Sprinkle 1/4 teaspoon ground cinnamon or a pinch of grated lemon zest on top as garnish. Serve immediately.