I began writing this recipe post, with a note on my research on Earl Grey Tea’s primary components, bergamot + black tea. I quickly realized that 2+ paragraphs of info was a bit much as quick intro to a recipe so I separated them. If you are interested in learning about the healthy properties of bergamot + black tea, click here.
Earl Grey Tea Latte
- 2 Bags Earl Grey Style Tea, or equivalent if using loose tea
- 1/3 cup of milk
- 3-4 cubes of pure cane sugar (or your choice if any)
Rooibos + Honey Tea Latte
- 2 Rooibos Tea Bags
- 1/3 cup Milk
- 2 tsp Honey (I’m loving Vitacost Granulated Honey)
- Heat water in electric kettle to boil, add sugar and tea bags to a tall mug (this will be about 10-14oz)
- Pour 6oz + boiling water into the mug and let tea steep for 2 min.
- Unless you have a super awesome electric milk frother – which I do not, heat 1/3-1/2 cup milk in microwave for 30-45 seconds in Pyrex measuring cup or other microwave safe container.
- Using an electric whisk/frother, froth the hot milk until it has doubled.
- Remove tea bags and stir sugar if it hasn’t finished dissolving.
- Now you can do this one of two ways:
- Spoon out the frothed milk on top and gently stir into tea – then froth remaining milk, pour into tea – while using a spoon to hold the frothy milk bubbles back – letting the liquid go first, then topping off the mug with extra fancy frothiness.
- OR if you don’t much care how it looks, just froth it once, hold back the bubbles with a large spoon pouring in the milk, whisk that in a bit, then top with the remaining frothy milk bubbles.
Serve + Enjoy!
Best on a cool night, sitting by a fire – ultra cozy ↓