Hot Earl Grey Tea Latte Recipe

Heat water

Bring 6 oz (about 175 ml) of fresh water to a gentle boil, then allow it to cool for 30 seconds to reach roughly 200°F (93°C). This temperature suits black teas like Earl Grey.

Steep

Place 1 Earl Grey tea bag in a 12 oz cup or small teapot. Pour the 6 oz hot water over the bag and steep for 3 to 4 minutes for a balanced strength. For a stronger bergamot note, steep up to 5 minutes, but avoid oversteeping to prevent bitterness.

Remove the tea bag and gently squeeze it against the cup with a spoon to extract remaining liquor. Discard the bag.

Combine milk and sweetener

Measure 6 oz whole milk into a small saucepan or milk frothing pitcher. Add 1 tablespoon vanilla syrup and, if using, 1 teaspoon simple syrup. Stir to combine before heating.

Heat and froth

Heat the milk mixture over medium-low heat until it reaches about 150–155°F (65–68°C). Do not boil. If you have a steam wand, texture the milk to create microfoam (about 15–20 seconds of steaming). If using a stovetop, whisk vigorously or use an electric milk frother until frothy and slightly thickened (about 30–45 seconds).

If you prefer a creamier mouthfeel, you may heat to 160°F briefly, but avoid scalding.

Pour the brewed Earl Grey tea into the prepared 12 oz cup if not already there, leaving room for milk (about 1/4 inch headspace).

Slowly pour the steamed milk into the tea, holding back the foam with a spoon. Aim for a roughly 50/50 ratio of tea to milk (6 oz tea : 6 oz milk). Spoon or pour the remaining microfoam over the top to create a creamy cap.

Optional aromatic finish: sprinkle a very small pinch (about 0.1 tsp) of ground black pepper or cinnamon over the foam for a subtle warm note. Alternatively, add about 1/4 tsp bergamot zest or a drop of edible bergamot oil for an intensified citrus aroma.

Serve immediately with a small spoon. Stir before drinking if you prefer a more uniformly sweetened latte.