One of the most famous tea blends in the world, recognized for its distinguishing sweet and floral fragrance and its full-bodied flavor, is Earl Grey. The beloved black tea flavored with oil from the rind of bergamot orange -a citrus fruit with an appearance and flavor similar to that of grapefruit and lemon combined- took its name after Charles Grey, the 2nd Earl of Grey and Prime Minister of the United Kingdom from 1830 to 1834.
Ok, we know that Earl Grey has been a favorite among tea lovers for centuries and offers an aromatic and revitalizing cup of tea. That’s not new… But did you know that it also makes an amazing ingredient for baking?
Yes, adding some Earl Grey tea leaves to your baked goods will give them a character that is simply irresistible. Imagine the tea’s lingering citrus sweetness blended with your favorite cakes and creams! It just pairs so well with whatever you can imagine: Chocolate, butter creams, honey, you name it..
I myself, have been experimenting with Earl Grey in my baking for a while now and I find every concoction with it astonishing.
I have looked all over the Internet for some eye-catching Earl Grey recipes and in this post, I gathered some of the most unique and absolutely gorgeous, delicious, finger-licking desserts you must try especially now that the winter is approaching. I have also provided you with links to some of the best ingredients I trust for my baking.
Take a look at them and make your guest’s jaws drop at your next tea party!
From cookies and cakes to cheesecakes and tarts, these the the Top 10 Earl Grey dessert recipes to try before you die!!
#1 Gluten-Free Earl Grey Banana Bundt Cake
for 12-14 servings
- 1 cup boiling water
- 2 tsp Earl Grey tea leaves (or 2 tea bags)
- 2 cups almond meal
- 1 cup buckwheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp earl grey tea leaves, finely ground (or contents of 1 tea bag)
- 1 cup plain greek yogurt
- 2 cups overripe bananas, mashed (about 4-5 medium bananas)
- 3 eggs
- 2 Tbsp vanilla extract
- 1 cup honey or sugar (try bourbon sugar)
- confectioner’s sugar, for dusting (optional)
- Preheat the oven to 350ºF, and lightly grease a 10 to 12 cup (9 to 10 inch) bundt pan. Set aside.
- Steep the 2 teaspoons of earl grey leaves (or 2 tea bags) in 1 cup of boiling water for about 10 minutes. Once done steeping, strain out the loose leaf tea (or remove the tea bags). Set aside to cool slightly.
- In a medium bowl, stir the buckwheat flour, almond meal, baking powder, baking soda, salt, and ground tea leaves together. Set aside.
- In a large bowl, mash the bananas, and add the greek yogurt (and honey, if using), mixing until combined. Beat in the eggs, vanilla extract, and liquid stevia, until smooth. Stir in the cup of slightly cooled earl grey tea.
- Slowly add the flour mixture to the banana mixture, stirring until just combined. Pour the batter into the greased bundt pan.
- Bake at 350ºF for 55-65 minutes, until a toothpick inserted into the center comes out clean (and the cake springs back when lightly touched). Allow to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.
- Once cool, dust with powdered sugar. Serve immediately.
- Store leftovers in an airtight container in the refrigerator. This cake can be frozen, tightly wrapped, for up to 2 months.
#2 Earl Grey Crème Brûlée
- 2 cups of heavy cream
- 6 egg yolks
- 3 heaping teaspoons of Earl Grey tea leaves or 2 teabags
- 4 tablespoons of granulated sugar, plus more for caramelized sugar pinch of kosher or sea salt
- Preheat the oven with the rack in the middle to 325 degrees. Wrap the tea leaves in cheese cloth.
- Pour the cream into a small pot and heat over medium high heat, stirring occasionally, until scalding– just when the edge starts to bubble. Remove from the heat and steep tea for about 5 minutes. Meanwhile, mix the egg yolks and the sugar and whisk vigorously until thickened. I like to do this in a large spouted bowl because it is easier to later pour into ramekins or tea cups.
- Using the back of a spoon, gently squeeze the satchel of tea against the edge of the pot to extract more tea flavor. Let the cream cool a bit, and then slowly pour the cream into the egg mixture while whisking constantly until you have a thickened custard.
- Line a baking dish with a kitchen towel and place your ramekins or tea cups inside. Here, I had to use a deeper baking dish since my tea cups are taller than a normal ramekin. Pour an even amount of the custard in each cup through a fine-mesh sieve.
- Then skim the tops of the custard with a spoon, removing any bubbles.
- Pour hot water into the baking dish until it reaches about halfway up the tea cup. Tent the baking dish with foil and place in the oven. Bake for about 20-25 minutes, or until the center jiggles slightly when you shake the cup. Mine took an extra 15 minutes in the oven because my cups were pretty deep.
- Let the custard cool and then wrap each tea cup tightly with plastic wrap and place in the refrigerator for at least 3 hours up to overnight. When your creme brulees are ready for torching, lightly pat the tops of the brulees with a paper towel to remove excess moisture. Moisture can prevent the sugar from hardening.
- Evenly sprinkle a small spoonful of sugar across the custard.
- And then comes the fun part. Using a kitchen torch, caramelize the sugar. Alternatively, you can place them under the broiler, about 4 inches away from the heat, for a couple minutes. Keep an eye on the heat because sugar can burn quickly!
- When the sugar cools down it will harden into a glassy caramelized layer of sugar.
- Crack the top with a spoon and enjoy!
#3 Earl Grey Panna Cotta Tarts
for 6 servings
- 250 mL (1 cup) 2 % milk
- 1 tbsp loose leaf Earl Grey tea
- Zest of 1 lemon
- 125 mL (1/2 cup) 35% cream
- 28 grams (2 tbsp) granulated sugar
- 1¼ tsp Knox gelatin powder
- 35 grams (1/4 cup) white chocolate, melted
- 6 pre-baked tart shells
- edible dried flowers, honey comb for decorating finished tarts (optional)
- Warm milk in a small saucepan with the looseleaf tea and lemon zest (heat but don’t boil). When the milk is hot, remove from the stove and let infuse 1 hour.
- Strain the tea-infused milk then place in a medium saucepan with the cream, sugar, and sprinkle the Knox gelatin overtop. Let stand 10 minutes, then heat the mixture while whisking on medium-low until the sugar and the gelatin have dissolved (I heated the mixture to 125ºF, knowing that gelatin melts at 104ºF).
- Strain the mixture into a pouring jug or a big spouted measuring cup. Let cool 30 minutes at room temperature, whisking every so often, then in the fridge (still whisking intermittently) until the panna cotta is below 100ºF.
- Meanwhile, brush the 6 pre-baked tart shells with the melted white chocolate and place on a rimmed sheet in the fridge to set.
- Pour the cooled panna cotta into the shells and refrigerate overnight to set.
#4 Vegan, Gluten-Free & Raw Earl Grey Lemon Cheesecake
- 1 cup almonds
- 1¼ cup Medjool dates
- 1½ cup raw cashews, soaked (4-6 hours is best or use boiling water and soak for 20 minutes)
- ½ cup coconut cream
- ½ cup agave nectar
- ¼ cup virgin coconut oil, melted
- ¼ cup fresh lemon juice
- 1 tsp lemon zest
- 3 tsp Early Grey tea leaves
- ¾ cup blueberries
- Add dates and almonds to food processor and process on high for 1-2 minutes until a chunky, sticky “dough” forms. Using your fingers, you should be able to press together some of the crust and have it stay together. If your crust is too dry, add more dates. If too sticky, add more almonds. I left mine a bit on the chunky side as I like the extra crunch but if you want yours more smooth, just process a bit longer to make the crust finer.
- Transfer your crust to your desired baking dish. I used an 8″ spring form pan but you could make mini cheesecakes in muffin tins if you wish.
- Using your fingers or the back of a spoon, firmly press crust into the bottom of your baking dish, ensuring that it is packed evenly around the entire dish.
- In a high-speed blender, add cashews, lemon juice, agave nectar, coconut cream, coconut oil and lemon zest. Blend on high until filling is very smooth and creamy, about 2-3 minutes.
- Pour half of the batter over your prepared crust. Ensure that the batter is evenly distributed over the pie crust, tapping the dish a few times to get rid of any bubbles.
- To the remaining batter, add the earl grey tea leaves and blend for another minute. Scrape down sides if needed to ensure evenly blended.
- Gently pour the earl grey infused batter over the lemon batter, being careful not to mix the layers. Again, make sure this new layer of batter is evenly distributed across the baking dish, tapping a few times on the counter to get rid of any bubbles.
- Garnish your cheesecake with blueberries, placing them in a ring around the perimeter of your cake. Gently press the berries into the cheesecake so that half of each berry is in the batter.
Place cake in freezer for at least 2 hours to set.
- To serve, allow to soften on counter for about 20-30 minutes.
After the cheesecake had set in the freezer, you can store in the fridge in a covered container, to hold its shape and texture perfectly!
#5 Chocolate Buttermilk Cupcakes with Earl Grey Buttercream & Salted Caramel
for 10-12 cupcakes
- 3/4 cup (about 95g) all-purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsweetened cocoa powder
- 6 tbsp butter, melted
- 6 tbsp buttermilk
- 1 large egg
- 1 large egg white
for the Earl Grey Icing
- 2 large egg whites
- 3/4 cup tightly packed brown sugar
- 1/4 tsp cream of tartar
- 1/8 teaspoon salt
- 1/2 cup strongly brewed Earl Grey tea (3 tsp loose leaf tea)
- Preheat oven to 180°C (350°F). Line a standard cupcake tray with papers.
- In a large mixing bowl, combine flour, sugar, baking powder, bicarb soda, and salt; set aside.
- With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor).
- Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
- Scoop (or spoon) batter into prepared papers, filling them about 3/4 full.
- Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
for the Earl Grey Icing
- Beat egg whites in a large mixing bowl until foamy & thick, they should mound, but not peak.
- In a saucepan, combine the sugar, cream of tartar, 1/4 cup Earl Grey tea & salt. Bring to a boil. Boil for 3-4 minutes, or until a candy thermometer reads 117°C (242°F) and all sugar is dissolved.
- Begin beating the egg whites again and slowly pour in boiling sugar syrup in a slow steam. Continue to beat on high for 7 minutes or until stiff peaks form.
- Add remaining tea by the tablespoon, beating after each addition. Continue beating until icing reaches desired consistency (it should hold its shape when piped and cooled), about 2 minutes.
Pipe or spread icing on the cupcakes. Spoon cooled salted caramel over the top. Serve immediately or store in an airtight container for several days.
#6 Earl Grey Lavender Ice Cream
- 2 cups whipping cream
- 2 cups whole milk
- 1/4 cup of loose leaf Earl Grey lavender tea
- 4 egg yolks
- 1/3 cup sugar
- In a medium saucepan, combine the cream and milk together, and bring to gentle simmer over medium-high heat, and then remove from heat.
- Place your tea into a large tea ball, and place into the hot milk mixture. Allow to steep for 4 minutes. Remove tea ball, and allow cream and milk mixture to cool.
- In a large bowl, whisk egg yolks and sugar together. Very gradually, whisk in the warm cream mixture (not too fast, or you’ll cook your eggs!!).
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat, and allow the mixture to cool to room temperature.
- Pour into your ice cream machine and follow your machine’s directions.
- Once it’s done, place your ice cream in the freezer for a couple of hours before serving!
#7 Flourless Dark Chocolate Souffle With Earl Grey Cream
for 8 souffles
- 1 pound of chopped dark chocolate
- 1/2 cup of butter
- 8 eggs
- 1/3 cup of granulated sugar plus 4 tablespoons
- 1/2 teaspoon vanilla extract
- 1/2 cup of whipping cream
- 1 tablespoon Earl Grey tea leaves
- 1 small piece of lemon peel
- Preheat the oven at 350F. Butter yo ramekins.
- Melt chocolate and butter in a double boiler – make sure the bowl doesn’t touch the water.
- Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.
- Add the 1/3 cup of sugar and vanilla to the yolks and beat until nice and fluffy (they’ll get pale like your thighs after winter).
- Add yolks to the butter and chocolate mixture – fold them in.
- Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg whites into the chocolate mix.
- Pour batter into the ramekins and bake for 25 minutes.
for Earl Grey cream
- Heat up the cream, 2 tablespoons of sugar, earl grey tea, and lemon peel until the cream starts to simmer. Remove from heat and let it steep for about 10 minutes, then let it cool down in the fridge.
- Once it’s cold, remove all the stuff and give it a quick whip (no need to go all the way).
Once the souffles are ready, take them out of the oven and pour the earl grey cream right in the centre where the souffles collapse, sprinkle some icing sugar and you are done.
#8 Earl Grey Tea Madeleines With Honey & Lemon
Ingredients (for 12 pieces)
- 3/4 cup all purpose flour
- 5 tbsp unsalted butter at room temperature (plus some extra for molds)
- 2 tbsp Earl Grey leaves (powdered in a blender or mortar) or two teabags
- 1/2 teaspoon baking powder
- 1/3 cup sugar
- 2 tbsp honey
- 2 large eggs
- Pinch of salt
- 2 teaspoons vanilla extract
- 1/2 tsp lemon zest
- Preheat oven to 350°F.
- Melt the butter in a small saucepan over low heat. Add your Earl Grey tea and let cool down to room temperature. (If you use teabags remove after they release their flavor). While waiting for your butter-tea mix to cool down, grease your madeleine pan lightly with some butter and dust with flour.
- In a bowl stir your flour, baking powder and salt.
- Put your eggs in a separate large bowl and whip with an electric mixer on high speed for about 3 minutes or until it gets thick. While still whipping your eggs which should now double in volume slowly add your sugar. Mix for two more minutes or until your mixture is thick.
- Add your vanilla, honey and lemon zest in your egg batter and beat for one more minute.
- Pour your dry ingredients to your egg batter and gently fold in. Then fold in the butter-tea mix and slightly stir with a wooden spoon to bring all ingredients together and create a nice, smooth mixture.
- Now you can put some plastic wrap directly against your batter and refrigerate for about 30 minutes as this helps with baking.
- When your batter is chilled enough take out of your refrigerator and spoon it into the buttered molds, filling each 2/3 to 3/4 full. Bake your madeleines for 12–14 minutes, or until the edges get a golden brown color.
- Remove from oven, let cool slightly, and unmold.
- You can sprinkle your madeleines with some powdered sugar if you would like (optional).
#9 Blueberry Macarons With Pear & Earl Grey Filling
- 135g egg whites
- 45g granulated sugar
- 25g finely ground dried blueberries
- 215g powdered sugar
- 125g almond meal
Pear and Tea Filling
- 330g of pureed pear
- 1 teaspoon loose leaf Earl Grey tea
- 55g granulated sugar
- 29g water
- 1 envelope of plain gelatin
Preparation: Heat oven to 300 degrees F.
For macaron cookie
- Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside.
- Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes.
- Add two drops of purple food coloring and give the mixer two quick runs to incorporate the color. Turn off mixer and set aside.
- In another bowl add finely ground dried blueberries, powdered sugar and almond meal and whisk to combine, then push mixture through a fine mesh sieve to sift.
- Add dry ingredients to meringue. Using a sturdy spatula, fold and smash dry mixture into meringue against the bowl’s side for about 20-25 folds. Don’t worry about being gentle, the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness.
- Place master copy of drawn circles on a bake sheet and then place a sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).
- Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.
- Bake for about 18-22 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely on pan. Shells will cleanly peel away from parchment when ready about 30 minutes.
For pear and earl grey filling
- Place tea in a coffee grinder or blender and process until loose leaf is a fine grind. Add finely ground tea to pureed pears and fold to combine; set aside
- Place water and sugar in a small saucepan over medium heat, stir until is melted. Transfer pan to wire rack to cool, about 15 – 20 minutes.
- Once cooled, sprinkle gelatin on top and leave untouched for 1-2 minutes for gelatin to bloom.
- Return pan to stove top and over low heat stir the mixture until the gelatin bloom melts and mixture resembles the consistency of maple syrup.
- Remove from heat and stir gelatin mixture into pear mixture.
- Transfer to refrigerator to chill for about 10-15 minutes or until filling becomes thick and slightly sets.
Transfer filling to pastry bag fitted with a round tip and pipe on bottom side of one macaron cookie and place a second macaron on top with bottom side down. Transfer fully assembled macarons to refrigerator to chill for another 30-40 minutes for the filling to finish setting. Finished macaron will have a filling consistency that will not spill or squirt out of the side when bitten into.
#10 Earl Grey Cookie Sandwiches With Lemon Buttercream
for Cookies (3 dozen)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
- 6 bags Earl Grey tea leaves
- ½ teaspoon salt
- 1 cup unsalted butter, cut into 1” pieces
- 1 teaspoon lemon juice
- 1 teaspoon water
for Lemon Buttercream Filling
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon grated lemon zest
- Using a food processor, pulse the flour, sugars, salt and tea leaves until tea leaves are completely mixed. Add butter, lemon juice and water. Pulse to combine until a dough forms.
- Divide the dough in half and form into a round, cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375° and prepare a baking sheet with parchment paper. Roll out dough into about an 8” round, and cut out using around a 2” biscuit, cookie cutter or jar, taking car to re-roll the extra dough until it’s all used.
- Place the cookies on the parchment and bake for 14-16 minutes until the edges have browned.
- Remove from oven and transfer to cooling rack. Let cool completely before frosting.
for lemon buttercream
- Using a stand or electric mixer, beat the butter until smooth. Continue beating and add powdered sugar 1/2 cup a time, scraping the bowl as you go.
- Add lemon juice and zest, mix until fully incorporated and the mixture is light and fluffy.
- Spread evenly on cooled earl grey cookies and top with unfrosted cookies to make sandwiches.
I know I made you crave some Earl Grey now..
Which one are you starting with this Sunday?