Iced Earl Grey Latte
Creamy, citrusy, and refreshing—cold-brewed Earl Grey meets frothed milk over ice for the perfect summer drink.
The London Fog—hot Earl Grey with steamed milk and vanilla—is a café classic. This iced version takes the same flavor profile and makes it summer-ready.
Cold-brewing the tea overnight extracts smooth bergamot flavor without any bitterness. The result is cleaner and more refreshing than chilling a hot-brewed cup.
A splash of vanilla syrup bridges the tea and milk, while the frothy cold milk on top creates a beautiful layered presentation in a clear glass.
Make a big batch of cold brew concentrate to have in the fridge all week. It's faster than your morning coffee run and infinitely more elegant.
Ingredients
- 2 Earl Grey tea bags
- 1 cup cold water
- 1/2 cup milk (any type)
- 1 tbsp vanilla syrup
- Ice cubes
How to make it
- 1Cold-brew: place tea bags in cold water overnight (8–12 hours) in the fridge.
- 2Remove tea bags. Pour tea concentrate over a glass filled with ice.
- 3Add vanilla syrup and stir.
- 4Froth milk (shake vigorously in a jar or use a frother) and pour over the top.
- 5Stir gently and enjoy.
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