Earl Grey Tea Syrup

Why You’ll Love This Recipe

I love Earl Grey Tea Syrup because I get a satisfying combination of floral bergamot, gentle citrus, and clean sweetness in every drop. Strong-brewed Earl Grey, a touch of vanilla, and a squeeze of lemon give the syrup plenty of aroma and depth, while the sugar keeps it smooth and pourable.

I also appreciate how simple this recipe is. I steep tea in hot syrup in one small saucepan, so I get a homemade coffee shop-style sweetener with minimal cleanup and no artificial flavors.

Another reason I keep this recipe in my rotation is its flexibility. I can use it in London Fog lattes, iced tea, cocktails, baked goods, and breakfast dishes, and I can adjust the strength of the tea to suit my taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Syrup

• 1 cup water
• 4 Earl Grey tea bags, or 4 teaspoons loose-leaf Earl Grey tea
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• Pinch of salt

For Flavor (Optional)

• 1 strip lemon peel
• 1/2 teaspoon dried lavender
• 1 vanilla bean pod, split

For Serving

• London Fog lattes, hot or iced
• Iced tea, lemonade, or sparkling water
• Gin cocktails, French 75s, and whiskey sours
• Cake layers, for brushing
• Vanilla ice cream, yogurt, or fresh fruit

Directions

1. In a small saucepan, I bring the water to a gentle boil over medium-high heat.
2. I remove the saucepan from the heat, add the tea bags or loose tea, and let them steep for 5 minutes. I take care not to steep longer, since Earl Grey can turn bitter and astringent.
3. I remove the tea bags, gently pressing them against the side of the pan to release the liquid, or strain out the loose tea with a fine-mesh sieve.
4. I add the sugar and salt to the hot tea and return the saucepan to medium heat. I stir until the sugar dissolves completely, about 2 to 3 minutes. If I’m using lemon peel or lavender, I add it now.
5. I bring the mixture to a gentle simmer and cook for 2 minutes. I avoid a hard boil, which can dull the delicate bergamot aroma.
6. I remove the saucepan from the heat and stir in the vanilla extract and lemon juice.
7. If I added lavender or lemon peel, I strain the syrup through a fine-mesh sieve. I let the syrup cool completely.
8. I pour the cooled syrup into a clean jar or bottle, cover it with a lid, and refrigerate it. I shake or stir the syrup before each use.

Servings and Timing

I get approximately 1 cup of syrup, which provides about 16 tablespoons.

• Servings: About 1 cup
• Prep time: 2 minutes
• Steeping time: 5 minutes
• Cook time: 5 minutes
• Total time: About 15 minutes, plus cooling time

The exact flavor depends on the strength of my tea, so I taste the syrup before bottling and add another tea bag next time if I want a bolder bergamot flavor.

Variations

• London Fog Syrup: I add an extra 1/2 teaspoon of vanilla and use it in a latte with steamed milk for a classic London Fog.
• Honey Earl Grey Syrup: I replace half of the sugar with honey for a softer, floral sweetness.
• Lavender Earl Grey Syrup: I add 1/2 teaspoon of dried culinary lavender while the syrup simmers.
• Rich Earl Grey Syrup: I use 2 cups of sugar and 1 cup of tea for a thicker, 2:1 syrup that lasts longer.
• Brown Sugar Earl Grey Syrup: I replace the granulated sugar with brown sugar for a deeper, caramel-like flavor.
• Sugar-Free Version: I use a 1:1 granulated sugar substitute, such as allulose or a monk fruit blend, and keep the syrup in the refrigerator for up to 2 weeks.

Storage/Reheating

I prefer using Earl Grey Tea Syrup within the first couple of weeks because the bergamot aroma is at its brightest, but it keeps well in the refrigerator.

I let the syrup cool completely, then transfer it to a clean, airtight jar or bottle and refrigerate it promptly. I keep a 1:1 syrup refrigerated for up to 2 weeks, and a 2:1 syrup for up to 1 month.

If the syrup thickens in the refrigerator, I warm the jar in a bowl of hot water or microwave it for 10 to 15 seconds, then stir until smooth. I can also add a splash of warm water to loosen it.

I can freeze the syrup in ice cube trays or freezer-safe containers for up to 3 months. I pop out a cube whenever I need a single serving for tea, coffee, or cocktails.

I always use a clean spoon when I dip into the jar, and I discard the syrup if it looks cloudy, smells sour, or shows any mold.

FAQs

What does Earl Grey syrup taste like?

It tastes sweet and floral, with the citrusy, slightly perfumed flavor of bergamot and a gentle tea finish. It’s mellow and aromatic, not bitter, when steeped correctly.

Can I use loose-leaf tea instead of tea bags?

Yes. I use 1 heaping teaspoon of loose-leaf tea per tea bag and strain it well. Loose-leaf tea often gives a fuller, more aromatic flavor.

Why does my syrup taste bitter?

The tea probably steeped too long or the water was boiling when I added the tea. I steep it for no more than 5 minutes and remove the tea bags promptly, pressing them gently instead of squeezing hard.

How much syrup should I use in a latte?

I start with 1 to 2 tablespoons for a large latte and adjust to taste. Because the syrup is concentrated, a small amount goes a long way.

Can I use decaf Earl Grey?

Yes. Decaf Earl Grey makes a syrup with the same flavor, which is nice for evening lattes and soothing drinks.

Conclusion

Earl Grey Tea Syrup is one of my favorite ways to turn a few simple ingredients into a fragrant, floral, and satisfying sweetener. Bergamot-scented tea, a touch of lemon, and a hint of vanilla come together for a syrup that feels special but takes hardly any effort.

Earl Grey Tea Syrup

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Earl Grey Tea Syrup is a fragrant, floral syrup made by steeping Earl Grey tea in a simple sugar syrup. The bergamot flavor shines in just 10 minutes of hands-on work. Use it to make London Fog lattes, sweeten iced tea and lemonade, mix cocktails, or drizzle it over cakes, fruit, and yogurt.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: About 1 cup (16 tablespoons)
• Category: Beverage
• Method: Stovetop
• Cuisine: British

Ingredients

• 1 cup (240 ml) water
• 1 cup (200 g) granulated sugar
• 4 Earl Grey tea bags, or 4 teaspoons loose-leaf Earl Grey tea
• 1 strip lemon peel (optional)
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt

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Instructions

1. Combine the water, sugar, and salt in a small saucepan over medium heat.
2. Stir until the sugar dissolves completely, about 3 to 4 minutes, and the mixture just begins to steam. Do not let it boil.
3. Remove the pan from the heat and add the tea bags (or loose tea in an infuser) and the lemon peel, if using.
4. Cover and steep for 10 minutes for a balanced flavor, or up to 15 minutes for a stronger tea taste.
5. Remove the tea bags and lemon peel, gently pressing the bags against the side of the pan to release the liquid. If you used loose tea, strain through a fine mesh strainer.
6. Stir in the vanilla extract, if using.
7. Cool completely, then pour into a clean jar or bottle, cover, and refrigerate.

Notes

• Don’t over-steep: Steeping too long makes the tea bitter. Taste at 10 minutes and remove the tea when you like the flavor.
• Don’t boil the tea: Boiling can make it taste harsh. Take the syrup off the heat before adding it.
• Choose a good tea: The flavor comes from the tea, so use one you enjoy. Loose-leaf Earl Grey gives the most fragrant syrup.
• How much to use: Use 1 to 2 tablespoons per drink.
• Storage: Keep in an airtight container in the refrigerator for up to 2 weeks.
• Ways to use it: Add to London Fog lattes, iced tea, lemonade, sparkling water, gin cocktails, or brush it over cakes to keep them moist.
• Flavor ideas: Replace half the sugar with honey, or add a few lavender buds while steeping.
• Thicker syrup: Use a 2:1 ratio of sugar to water for a richer syrup that keeps longer.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 48
• Sugar: 12 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 12 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg