This Earl Grey extract is great for baking, and will enhance the black tea flavor in your recipes, leaving a floral bergamot aftertaste.
But sometimes is hard to make the black tea flavor more prominent on a recipe. With that in mind, I decided to start experimenting with this extract, and that was the best thing I did in a long time.
This extract can be used for: fillings, a delicious earl grey cake, tea shortbread cookies, to make a stronger earl grey syrup, and even icings. A few drops will make a difference in beverages: try to add when making this Earl Grey milk tea.
Some say Earl Grey remembers lavender. I also love lavender, and I think these two flavors match really well, but can’t really find them similar. If you’re looking for a lavender extract recipe, I also have a post with a step-by-step video about it for you!
Extracts are one of the easiest thing to do. Like in my lavender extract, you’ll just need 2 ingredients for this one.
Vodka. I usually use vodka for my extracts: it’s about 40% alcohol, and you can’t taste it once the extract is made. Rum work as well, but like bourbon, it can leave an aftertaste.
Tip: want to make it alcohol-free? Substitute the alcohol with three parts food-grade liquid glycerin and one part water, stirring both ingredients together until well combined.
Earl Grey tea. You can use loose leaves or the contents of tea bags. They both work great for this recipe.
How to make it
Get a clean bottle or jar with a lid, as well vodka and Earl Grey leaves or tea bags. I prefer to use a jar, as it’s easier to add the ingredients.
If using tea bags, you can make it without cutting the bags open if preferred. That way, you don’t have to strain it, but just remove the bags after the ripping time.
In the clean glass bottle or jar, add Earl Grey leaves (or tea bags).
Top it with vodka. Close the lid and give a good shake.
Place the bottle/jar away from sunlight. Leave it ripping for 3 weeks. Shake the bottle/jar every other day during the extraction process.
After 3 weeks, strain the liquid and discard the Earl Grey leaves. You can use a paper filter to strain it, specially if you want to cut the oil content down (Earl Grey has bergamot oil).
If using tea bags, just remove them from the extract. Squeezing or not the tea bags before removing them is also up to you (it’s said that doing that might bruise the leaves and make the flavor more bitter).
This recipe makes about ¾ cup of Earl Grey extract.
Questions you’re asking
Although it only takes a few minutes to put the ingredients together, the extraction process takes about 3 to 5 weeks, depending on how intense you want the final flavor to be.
I always use a glass bottle or jars for my extracts, as this material won’t leave any off-flavors. It is said that amber glass is better, as it blocks the light from impacting the extracts. But don’t sweat it, clear, transparent glass bottles or jars are still okay.
Due to the high alcohol content, this Earl Grey extract doesn’t have an expiration date.You can keep it indefinitely.
Just make sure the bottle or jar you’re using to store the extract is well sealed, and away from light and any heat source. The best places to keep it would be in the pantry or inside a cupboard.
Earl Grey Extract
- 1 Jar or bottle with lid
- 4 tea bags Earl Grey
- 1 cup vodka
- Cut open Earl Grey tea bags and add its content to a clean jar.
- Add vodka.
- Close the lid, letting it sit for 3 weeks in a cool place, away from sunlight. Give it a shake every other day.
- After 3 weeks, strain the vodka. Discard Earl Grey.
- Vodka. If you don't have vodka, rum can be used.
- Earl Grey. You can use loose Earl Grey tea. Add 4 teaspoons for 1 cup of alcohol.
- Make it alcohol-free: Substitute vodka with three parts food-grade liquid glycerin and one part water.