Iced Earl Grey Tea Recipe

Time25m

Serves1

16 oz

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Ingredients

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1
Bring water to near-boil
Pour 3 cups of cold water into a kettle or saucepan and bring to a rolling simmer (just off boil, about 200–205°F / 93–96°C).
2
Steep tea
Place 2 Earl Grey tea bags in a heatproof pitcher. Pour the hot water over the tea bags. Steep for 4 minutes for balanced strength; steep up to 5 minutes for bolder bergamot flavor. Do not oversteep more than 6 minutes to avoid excessive bitterness.
3
Make quick syrup
While the tea steeps, dissolve 1.5 tablespoons granulated sugar in 2 tablespoons hot water in a small bowl or cup, stirring until fully dissolved. This ensures the sweetener mixes into the iced tea more evenly.
4
Remove tea bags & sweeten
After steeping, remove and gently squeeze the tea bags against the pitcher (optional) to extract flavor. Stir the dissolved sugar syrup into the hot tea until evenly incorporated.
5
Cool briefly
Let the sweetened tea come toward room temperature (~10 minutes) to reduce dilution from ice when assembling. You may chill in the fridge for 10–15 minutes if you prefer colder tea quicker.

6
Assemble glass
Fill a 16-oz serving glass with 1 cup of ice cubes (or to preference).
7
Add lemon and milk (optional)
Stir 1 teaspoon freshly squeezed lemon juice into the cooled tea. If you want an iced Earl Grey latte, add 2 tablespoons of milk or oat milk to the tea and stir to combine.
8
Pour & garnish
Pour the cooled, sweetened tea over the ice, leaving a little headroom. Garnish with an optional lemon wheel or bergamot peel and a mint sprig if desired.
9
Serve
Serve immediately with a straw or stirring spoon. Taste and adjust sweetness or lemon to taste.