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Ingredients
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Tea base
Milk mixture
Finishing
Method
Tea base
Heat water and steep
Bring 6 oz (about 175–180 ml) of fresh water to just-off-boil temperature (about 200°F / 93°C). Place 1 Earl Grey tea bag in the cup or small teapot. Pour the hot water over the tea bag and steep for 3–4 minutes for a balanced, fragrant brew (steep 4 minutes for stronger bergamot character). Remove and discard the tea bag; gently squeeze it against the side of the cup if you want a touch more flavor.
Milk mixture
Heat and froth milk
Pour 6 oz of whole milk into a small saucepan. Warm the milk over medium-low heat until it reaches 140–150°F (60–65°C). Do not boil — tiny bubbles should form at the edges. Alternatively, use a steam wand set to milk temperature or an electric milk warmer.
Add flavor and sweeten
Remove the milk from heat. Stir in 1 tbsp vanilla syrup and 1 tsp sweetener (adjust to taste). If using bergamot oil/extract, add a very small amount (a drop or up to 1/8 tsp) here — bergamot is potent, so go light. Taste and adjust sweetness or vanilla as desired.
Froth for latte texture
Froth the warmed, flavored milk until velvety and slightly aerated using a handheld frother, small French press (pump 15–20 times), or steam wand. Aim for a silky microfoam — about 0.5–1 cm of foam on top.
Assembly & finishing
Pour the brewed Earl Grey into a 12 oz cup (the 6 oz tea fills roughly half the cup). Slowly pour the frothed milk into the tea, holding back foam with a spoon and then spooning the foam on top to create a smooth layered latte. If desired, swirl to combine slightly.
Garnish with a light dusting (about 1/4 tsp) of ground cinnamon or a tiny pinch of finely grated lemon zest to highlight the bergamot. Serve immediately.