Heat 250 ml water to just off boiling (about 95–98°C). Place 2 tsp Earl Grey loose-leaf tea in a teapot or infuser. Pour the hot water over the leaves and steep for 3–4 minutes depending on desired strength (3 minutes for lighter, 4 for fuller bergamot flavor).

After steeping, strain the tea into a serving cup or heatproof glass. If you prefer the drink warm, keep the tea hot; for a slightly cooler contrast with the foam, allow it to cool for 3–4 minutes (tea should remain warm).

Cloud foam

Bloom gelatin

Place 1 tablespoon cold water in a small bowl and sprinkle 1/2 tsp gelatin evenly over the surface. Let sit 3–5 minutes until it has bloomed (softened). If using powdered agar, follow package instructions (typically dissolve in warm liquid).

Warm dairy and dissolve gelatin

In a small saucepan over low heat, combine 100 ml whole milk, 50 ml heavy cream, 1 tablespoon powdered sugar, 1/4 tsp vanilla extract, 1/2 tsp lemon zest (optional) and a pinch (1/4 tsp) fine salt. Warm gently until steaming but not boiling (about 60–65°C). Remove from heat and whisk in the bloomed gelatin until fully dissolved (about 30 seconds). If using agar, dissolve according to package instructions, usually by bringing to a gentle simmer.

Chill slightly

Transfer the warmed dairy mixture to a shallow bowl and cool briefly at room temperature for 4–6 minutes so it is still pourable but not hot (this helps when whipping so the foam holds).

Whip into cloud foam

Using an electric handheld frother or a whisk (or a small blender/immersion blender), whip the dairy mixture until it triples slightly in volume and forms a soft, airy cloud-like foam with small stable bubbles. This should take about 1–2 minutes with an electric frother or 3–4 minutes by hand. The gelatin will help set the foam so it holds its shape briefly on the tea.

Finish foam

Taste and adjust sweetness if needed (add up to 1/2 tsp powdered sugar). If the foam is too loose, place it in the fridge for 5–8 minutes to firm slightly, then re-whip briefly to restore volume.

Assembly & garnish

Spoon or gently pour the cloud foam over the surface of the warm Earl Grey so it sits as a floating layer. Aim for about 2–3 tablespoons of foam per cup so a distinct cloud forms on top.

Garnish with a thin strip of bergamot peel or a lemon slice and optionally a small candied bergamot piece or edible flower placed on the foam. Serve immediately so the visual cloud is prominent; the foam will slowly soften but remain silky for 8–12 minutes.

To drink: pierce the foam with a spoon to release aroma and sip through or beneath the cloud to enjoy the bergamot-scented creaminess followed by the tea.