Iced Earl Grey Tea Recipe

Heat water

Bring 12 oz (about 355 ml) of water to just under a rolling boil — about 200°F (93°C). If you don’t have a thermometer, heat until tiny bubbles form and steam rises but it’s not vigorously boiling.

Steep

Place 2 Earl Grey tea bags (or 2 tablespoons loose leaf in an infuser) in a heatproof container. Pour the hot water over the tea, cover, and steep for 4 minutes for a bright flavor or 5 minutes for stronger taste. Avoid steeping longer than 6 minutes to prevent bitterness.

Strain and cool

Remove the tea bags or infuser and gently press (if bags) then discard. Transfer the hot tea to a heatproof measuring cup or pitcher to speed cooling. Let cool 5–10 minutes at room temperature while you make the syrup.

Combine 2 tablespoons sugar and 2 tablespoons water in a small saucepan. Add 1/4 teaspoon grated bergamot zest or 1/4 tsp bergamot extract. Warm over low heat, stirring until the sugar fully dissolves and the mixture is clear, about 2–3 minutes. Do not boil. Remove from heat and let cool slightly. If using zest, strain the syrup through a fine mesh to remove solids once cooled (optional). This yields a lightly flavored bergamot syrup; adjust quantity to taste.

Fill a 16 oz (about 475 ml) serving glass with 1 cup of ice.

Pour the cooled brewed Earl Grey tea over the ice.

Add 4 oz cold water to bring the drink to 16 oz total volume (this also opens up the flavor).

Stir in the bergamot syrup to taste — start with all of it for a mildly sweet, bergamot-forward drink (about 2 tablespoons). Taste and add more syrup if you prefer sweeter.

If desired, add 1 oz milk or half-and-half to make an iced bergamot latte variation; stir gently until combined.

Garnish with a lemon slice or a twist of lemon peel if desired. Serve immediately.