Earl Grey Matcha Recipe

Earl grey matcha

Some recipes ask for your full attention. This one mostly asks for patience.

Two earl grey tea bags rest in a jar of oat milk overnight. By morning, the milk has taken on a soft bergamot note, quiet enough to sit beneath the matcha instead of competing with it. The rest takes two minutes and a whisk.

Steeping the tea cold keeps the flavour gentle and round. Pour the milk over ice, add the matcha slowly, and watch the two settle into layers before you stir.

Serves one

Ingredients
Earl grey tea bags: 2
Oat milk: 200 ml
Megami matcha: 2 g
Hot water: 50 ml
Ice: to fill the glass
Maple syrup or honey: optional

Method

The night before

1. Add the earl grey tea bags to a jar with the oat milk.
2. Close the jar and let it infuse in the fridge overnight.

In the morning

3. Remove the tea bags and give the earl grey oat milk a good stir. If you like it sweeter, stir in a little maple syrup or honey now.
4. Sift the matcha into a bowl and add the hot water.
5. Whisk until smooth and frothy.
6. Fill a glass with ice and pour in the earl grey oat milk.
7. Pour the matcha slowly over the top.

A few notes

- Sifting the matcha first keeps it free of lumps, so it whisks into a smooth, even layer.
- Use water that’s hot but not boiling. Boiling water can make matcha taste bitter.
- For a stronger bergamot note, let the tea bags infuse a little longer, or add a third.