Iced Earl Grey Tea Latte Recipe

Steep

Bring 240 ml water to just off boiling (about 95°C / 203°F). Add 2 tsp Earl Grey loose leaf (or 2 strong tea bags) to the hot water. Steep for 3–5 minutes depending on desired strength (3 minutes for lighter, 5 for stronger).

Strain and chill

Remove tea leaves or tea bags and immediately transfer the brewed tea to a heatproof container. Let cool at room temperature for 10 minutes, then refrigerate or place in an ice bath for 8–10 minutes until cold. If you prefer to avoid diluting the drink, cool tea without adding ice directly to the brew.

Measure 240 ml milk of choice. If you want a frothy textured latte, vigorously shake the milk in a jar with a tight lid for 20–30 seconds or use a milk frother to create light foam. Warmed milk is not necessary for an iced latte.

Stir 30 ml vanilla syrup into the cooled tea until fully dissolved. If using honey or maple instead, dissolve 1 tbsp into a small amount (15–30 ml) of warm water or a small splash of the hot tea before adding to the chilled tea so it blends easily. Taste and adjust sweetness to preference.

Fill a 16 oz (about 475 ml) glass with 1 cup ice (or more if desired). Pour the sweetened, chilled Earl Grey tea into the glass, filling to about two-thirds (roughly 200–250 ml).

Slowly pour 240 ml milk over the back of a spoon or directly into the glass so it layers slightly on top of the tea. If you used a frothed milk, spoon a little foam on top for a cafe-style finish.

Stir gently to combine to your preference, or leave layered for a visual presentation.

Optional: Add a tiny pinch (about 1 tsp) of finely grated orange zest or 1 drop of bergamot oil on top to enhance the bergamot notes of the Earl Grey. Serve immediately with a straw.