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Spring Earl Grey Recipes
04.23.25
Our fragrant Signature Earl Grey adds a floral, citrusy element to desserts and sparkling beverages.
Below we share our current favorite recipes for spring.
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Earl Grey Spritzer
1T Earl Grey Simple Syrup
juice of half a lemon
6oz chilled tonic water or sparkling water
for the Earl Grey Simple Syrup
1/2C water
1/2C sugar
1) In a small saucepan bring water to a boil, add the sugar and stir to dissolve. 2) Turn off heat, add tea and steep for 6-8 minutes. 3) Strain and chill syrup. 4) Once the syrup is chilled, in your favorite glass add ice, simple syrup, lemon juice and tonic or sparkling water. 5) Stir ingredients and finish with a twist of lemon peel.
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Pavlova with Rhubarb and Earl Grey Whipped Cream
4 large eggs, room temp.
1C + 2T super fine sugar, divided
1/2t vanilla extract
1t white vinegar
1 1/2t corn starch
1/4C water
3 rhubarb stalks, cut into 2 inch pieces
1/4C toasted, chopped pistachios
Earl Grey whipped cream
for the Earl Grey whipped cream
1/2C heavy cream
1 1/2t sugar
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1) Preheat oven to 250F. Line a baking sheet with parchment paper. 2) Carefully separate the egg whites into a bowl. 3) Rub a drop of vinegar in the bowl of a stand mixer with a paper towel to clean any trace of grease from the bowl, then add your egg whites. 4) With the whisk attachment, beat on medium until soft peaks form, then add sugar 1T at a time, beating well between additions. Beat on high until the meringue is shiny and holds stiff peaks. Turn off and fold in vanilla, vinegar, and corn starch with a rubber spatula. 5) Pile the whipped egg whites onto the parchment lined baking sheet and spread to make an 8" circle. Bake for 60-75 min., until the outside has formed a soft shell and the inside is still soft. Turn off the oven, crack open the door and allow the meringue to cool completely inside the oven. 6) In a medium saucepan bring water and remaining 2T sugar to a boil. Add the rhubarb, simmer for 4 min., stirring occasionally. Turn off the heat, and let the rhubarb steep for an additional 5 min., then remove with a slotted spoon and place on a baking sheet to cool completely. 7) Place cream and tea into a bowl, stir to combine, cover with plastic wrap. Place in refrigerator and steep for at least 2 hours. 8) Strain cream into a metal bowl, add sugar and beat until you have very soft peaks. 9) Place the merengue on a serving plate, top with whipped cream, rhubarb and pistachios. Serve immediately.
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Chocolate Earl Grey Creme Brulee
1C + 2T heavy cream
2T sugar, plus more for sprinkling
1/4C finely chopped bittersweet chocolate (not chips)
3 large egg yolks
pinch of salt
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1) Heat oven to 300F. Place two shallow 8" ramekins in a baking pan with sides at least 2" tall. 2) In a small saucepan add cream and warm over medium heat until just bubbling at the edges. Turn off heat, add tea and steep for 10 minutes. Strain out leaves and return cream to pan. 3) Add sugar and return to heat, stirring occasionally until the cream comes to a gentle simmer, then remove from heat. 4) Whisk chocolate into cream until smooth. 5) Add egg yolks and salt to a bowl and whisk until smooth. Slowly stream the chocolate mixture into the eggs, whisking continuously. 6) Strain through a fine-mesh sieve into a jar that is easy to pour from. 7) Pour mixture evenly into the ramekins and use a toothpick to stir out any air bubbles. 8) Heat 2-3C water in a kettle. Place baking pan with ramekins in the oven and gently pour water into pan, until it comes up halfway up the sides of the ramekin. Bake custard until just set, but still slightly wiggly, 25-30 min. 9) Remove pan from oven and use a spatula to carefully remove ramkins from pan and set on rack to cool. Once cooled, cover and place in refrigerator for at least 2hrs. 10) Optional - When ready to serve, sprinkle the top of custards with a thin layer of sugar. Use a kitchen torch to melt and caramelize sugar until it is a deep golden brown. Allow to cool for a few minutes before serving.
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