Iced Earl Grey Tea Latte Recipe

Steep the Earl Grey

Bring 1 cup of water to a gentle boil (about 205°F / 96°C). Pour the hot water over 2 Earl Grey tea bags in a heatproof container. Steep for 4 minutes for bright flavor or up to 5 minutes for stronger bergamot presence. Avoid steeping longer than 6 minutes to prevent bitterness.

Cool the tea

Remove and gently squeeze the tea bags, then discard them. Let the brewed tea cool at room temperature for 5–8 minutes, or transfer to a small bowl and refrigerate or ice-bath for 3–5 minutes until lukewarm to cold. If you need extra concentrated brew for stronger flavor, steep an additional 1/2 cup hot water with one more tea bag for 2–3 minutes and combine.

While the tea is still warm (but not scalding), stir in 2 tablespoons simple syrup and 1 teaspoon vanilla syrup if using. Taste and add more simple syrup if you prefer sweeter (commonly 2–3 tbs for a 16 oz latte). If the tea is already cold, dissolve the simple syrup in a tablespoon of warm water before adding.

In a separate container, combine 1 cup whole milk and 2 tablespoons half-and-half (or use 1 cup of your chosen milk if skipping half-and-half). Add 1/4 teaspoon vanilla extract if desired. To create a lightly frothy texture: shake the milk vigorously in a sealed jar for 20–30 seconds or use a milk frother for 10–15 seconds. For a creamier mouthfeel, briefly steam the milk to 120–130°F (optional) then cool slightly.

Fill a 16 oz serving glass with 1.5 cups of ice cubes (about three-quarters full). Pour the cooled, sweetened Earl Grey tea over the ice, leaving about 2–3 inches at the top for milk.

Slowly pour the prepared milk mixture over the tea so it layers and creates a latte look. Stir gently to combine if desired. Taste and adjust sweetness or milk ratio.

Garnish with a light grating of lemon zest (about 1/4 tsp) over the top if you like a bright citrus note. Serve immediately with a straw or spoon.