This cherry Earl Grey milk tea blends bold bergamot with sweet cherries and creamy milk—perfect hot or iced for a refreshing twist on classic tea.

1 Earl Grey tea bag (or 1 tsp loose-leaf Earl Grey)

1 cup water

½ cup milk (dairy or non-dairy)

4–5 fresh cherries, pitted and halved (or 2 Tbsp cherry syrup)

1–2 tsp vanilla syrup (or vanilla extract, to taste)

1 cinnamon stick (optional)

Ice (if serving iced)

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In a small saucepan, simmer cherries with 2 Tbsp water for 3–5 minutes. Gently mash to release their juice.

While cherries simmer, steep the Earl Grey tea in 1 cup of hot water for 3–5 minutes. Remove tea bag or strain loose leaf.

Add milk and optional cinnamon stick to the cherry mixture and warm gently until heated through (do not boil).

Stir in vanilla syrup and remove cinnamon stick if used.

Combine brewed tea with the cherry-milk mixture. Press on cherries to extract maximum flavor, then stir well.

For iced tea: let it cool slightly and pour over ice. For hot: serve immediately. Garnish with a cherry or a pinch of cinnamon if desired.

Store-bought cherry syrup is a great shortcut.

Swap cherries for strawberries or raspberries for a fruitier variation.

Use oat, almond, or coconut milk for a dairy-free version.

A pinch of nutmeg or cardamom offers a cozy spice twist.

Leftover cherry milk can be stored up to 2 days in the fridge.