Iced Vanilla Bergamot Latte
Cold-brewed Cream Earl Grey poured over ice with oat milk and a swirl of vanilla syrup—the iced summer twin of the London Fog.
If the London Fog is winter, this is its summer twin. The same Cream Earl Grey, the same vanilla, the same creamy embrace—but cold-brewed and served over ice in a tall glass that fogs from the cold milk.
Cold-brewing is the only way to capture both the bergamot and the vanilla in their delicate state. Hot brews chilled with ice push the bergamot toward bitterness and dull the vanilla; cold-brewed for eight to twelve hours, both flavors stay floral, sweet, and clear.
Oat milk is the move for this iced version. Its natural sweetness echoes the vanilla in the blend, and its richer body holds up better against ice than dairy milk—which can taste thin in cold drinks. If you go dairy, use whole milk or half-and-half; skim will leave the drink watery.
The vanilla syrup is optional but recommended—just enough to lift the cream side of the blend without making the drink sweet. Pour it over the ice first so it dissolves before the tea and milk hit. The visual layers (amber tea, white milk, syrup at the bottom) make this drink as Instagrammable as it is delicious.
Ingredients
- 3 Cream Earl Grey tea bags
- 1.5 cups cold filtered water
- 120 ml cold oat milk (or whole milk)
- 2 tsp vanilla syrup
- Ice cubes (plenty)
- 1 strip orange peel for garnish
- Pinch of cinnamon (optional)
How to make it
- 1Cold-brew: place tea bags in cold water in a jar. Refrigerate 8–12 hours.
- 2Remove tea bags, squeezing gently to extract concentrate.
- 3Fill a tall glass with ice. Pour the vanilla syrup over the ice first.
- 4Pour the cold-brewed tea over the ice until the glass is two-thirds full.
- 5Slowly pour the oat milk on top—it will create a beautiful gradient. Garnish with a curl of orange peel and a pinch of cinnamon if desired. Stir before drinking.
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