Bergamot and cherry turn out to be best friends, and a splash of frothy milk makes it feel like a café treat.
Prep10 min
Cook10 min
Total20 min
Serves1
LevelEasy
What makes it special
Sugar
Lemon juice
Milk
I started making this on rainy afternoons when I wanted something a little fancier than my usual cup of tea. Earl Grey already has that soft citrus note from bergamot, and when you add a spoonful of cherry syrup it tastes like something you would order at a cute café, not something you made in your pajamas.
Why cherry and Earl Grey work
Bergamot is floral and a little sharp. Cherries are sweet with a gentle tartness. Put them together and each one makes the other taste brighter. The milk softens everything and turns the drink a lovely blush pink, which never fails to get a compliment.
The two-minute syrup trick
The syrup is the only real "recipe" here, and it is very forgiving:
Simmer the cherries until they collapse, then mash them so all the color comes out.
A squeeze of lemon at the end keeps the flavor fresh instead of jammy.
Strain it for a smooth, café-style drink, or leave a few bits of fruit in if you like texture.
Make a double batch. It is wonderful drizzled over pancakes, stirred into yogurt or added to sparkling water.
Warm or iced?
Both. On cold days I froth warm milk and pour it over the tea and syrup so the foam sits on top. In summer I build it in a tall glass with lots of ice, syrup on the bottom, tea in the middle and cold milk last, so you get those pretty layers before you stir.
Easy ways to change it up
Cherry vanilla: add a few drops of vanilla to the milk before frothing.
Cherry almond: one drop of almond extract is plenty.
Sparkling: skip the milk and top the tea and syrup with soda water.
Lavender: simmer a tiny pinch of culinary lavender with the cherries.
My small tips
Do not walk away from the steeping tea. Four minutes is the limit for Earl Grey before it gets harsh. If you are making the iced version, let the tea cool a little first so the ice does not melt straight away and water everything down.
Earl Grey tea, a quick homemade cherry syrup and frothy milk make a pretty pink tea latte you can serve warm or over ice.
Drinks Easy Fusion
Prep
10 min
Cook
10 min
Total
20 min
Servings
1
Ingredients 9 items
Tap to check off as you go
Cherry Syrup
Milk Tea
Instructions 6 steps
1
Put the cherries, sugar and water in a small saucepan and simmer for 8 to 10 minutes, until the fruit is very soft.
2
Mash the cherries with a fork or potato masher, then stir in the lemon juice.
3
Pour the syrup through a fine sieve and let it cool.
4
Brew the Earl Grey for 3 to 4 minutes, no longer, or it turns bitter.
5
For a warm latte, stir 2 to 3 tablespoons of syrup into the tea, then top with warm frothed milk.
6
For an iced latte, fill a glass with ice, add the syrup and cooled tea, then pour in cold milk and stir.
Nutrition per serving
Calories
180
Protein
4g
Carbs
32g
Fat
4g
Sugar
28g
Fiber
1g
Sodium
60mg
Questions, answered
Can I use frozen cherries?
Yes. Frozen cherries work perfectly for the syrup. Add them straight from the freezer and simmer a couple of minutes longer.
Can I swap in bottled cherry juice?
You can. Simmer the juice with half the sugar until it thickens slightly, since most juices are already sweet.
What milk froths best?
Whole milk and barista-style oat milk give the thickest foam. Skim milk froths too, but the foam fades faster.
Recipe by
Amanda
Home cook and recipe tester. I cook, photograph and re-test every recipe in my own kitchen so it works in yours, with honest timings and everyday ingredients.
One email on Sundays with the newest recipe, a seasonal tip, and nothing else. Unsubscribe anytime.
We use cookies to run this site, measure traffic and show ads, including personalised ads from Google and its partners. Essential cookies are always on. Read our Privacy Policy.
