Exact quantities, then the method.
This is a cold London Fog: a strong bergamot brew, sweetened while it's hot, then chilled and poured over ice and milk for a summer version of the classic. The key is to sweeten before it goes cold and to brew it strong, so the bergamot still comes through clearly past the milk and ice.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Earl Grey with Milk recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-earl-grey-with-milk/
It uses Teapigs Darjeeling Earl Grey, a whole-leaf bergamot Black Tea. Ten minutes plus chilling, serves two.
You'll need
- 3 Teapigs Darjeeling Earl Grey tea temples
- 300ml just boiled water, for a strong concentrate
- 2 teaspoons sugar or 1 tablespoon vanilla syrup
- 200ml cold milk of your choice
- Plenty of ice
Method
- Steep the 3 temples in 300ml just boiled water for 4 minutes only. Strong but short keeps the bergamot bright and avoids tannin that turns bitter once iced.
- Lift the temples out and stir the sugar or vanilla syrup in while hot, so it dissolves fully; you cannot dissolve sugar properly once it is cold.
- Cool the sweetened concentrate, then chill it until cold.
- Fill two glasses with ice and add the cold milk.
- Pour the chilled Earl Grey concentrate over the milk and ice and stir once.
- For a layered look, pour slowly over the back of a spoon. Drink straight away while the bergamot is at its brightest.
The tea it is made with, and what to make next.
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Brewed with: Teapigs Darjeeling Earl Grey, 15 Tea Bags 37.5g
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