Try this Earl Grey Coconut Latte recipe, or contribute your own.
- Carbohydrate 1.85581750255024 g
- Cholesterol 0 mg
- Fat 0.011590000012096 g
- Fiber 0.172574995040894 g
- Protein 0.020527500012096 g
- Saturated Fat 0.002381250002016 g
- Serving Size 1 1 recipe (13g)
- Sodium 1.1665000018144 mg
- Sugar 1.68324250750935 g
- Trans Fat 0.0064242500072576 g
- Calories 37 calories
Step-by-step
- Place tea bag in a mug and fill ¾ full with very hot water.
- Let steep 4 minutes.
- Remove tea bag and stir in milk, vanilla, and Stevia In The Raw®.
- If desired, heat milk until steaming, transfer to a jar or milk frother, and shake well or froth until foamy – then spoon on top of drink.
- Dust with cinnamon.
Bergamot and Botanicals
The distinctive citrus aroma defining Earl Grey tea originates from oil of bergamot, a fragrant pear-shaped sour orange harvested primarily in Southern Italy during the nineteenth century. Steeping black tea leaves requires water heated precisely between 200 and 212 degrees Fahrenheit to extract the delicate essential oils without scorching the botanical compounds. If the water boils too vigorously and flattens out, the resulting brew tastes aggressively bitter and over-extracted rather than floral and bright.
The Steeping Window
Extracting optimal flavor demands patience and careful observation of time rather than passive waiting. Allowing the tea bag to rest in very hot water for exactly four minutes ensures the robust black tea base balances the intense floral notes of the citrus oil. Leaving the bag submerged beyond five minutes causes tannins to flood the liquid, introducing an astringent quality that clashes heavily with sweet coconut and vanilla elements.
Texture and Frothing Dynamics
Achieving a stable foam depends entirely on temperature control rather than mechanical agitation alone. Heating the dairy component until it reaches roughly 150 degrees Fahrenheit melts the natural milk fats just enough to trap air bubbles securely when shaken in a sealed glass jar or processed through an electric frother. Pouring this velvety microfoam immediately over the steeped tea creates distinct textural layers that hold their structure until the final sip.
