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Earl Grey Tea Cream Soda Recipe

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5 from 135 reviews

This Earl Grey Tea Cream Soda is a refreshing and sophisticated beverage that combines the aromatic flavors of Earl Grey tea with fizzy sparkling water and creamy whipped topping. Perfect for a quick summer treat or an elegant non-alcoholic drink, the simple syrup infused with bergamot citrus adds a unique depth that pairs beautifully with the light creaminess.

Ingredients

Earl Grey Tea Simple Syrup

  • 2 teaspoons Earl Grey loose leaf tea or 2 Earl Grey tea bags
  • ¼ cup freshly boiled water
  • ¼ cup granulated sugar

Cream Soda

  • 1 cup sparkling water
  • Ice, as needed
  • Whipped cream, for topping

Instructions

  1. Make Earl Grey Tea Simple Syrup: In a small pot, combine the Earl Grey tea leaves or tea bags with freshly boiled water. Cover the pot and allow the tea to steep for 5 minutes to extract the full citrus and bergamot flavor. After steeping, add the granulated sugar and stir continuously until the sugar is completely dissolved. Remove from heat and let the syrup cool to room temperature before use.
  2. Assemble the Cream Soda: Place 2 to 3 tablespoons of the cooled Earl Grey simple syrup into a tall glass filled with ice cubes. Pour sparkling water over the syrup, filling the glass almost to the top while leaving some space for the whipped cream.
  3. Top and Serve: Generously add whipped cream on top of the sparkling mixture. Optionally, gently stir to blend the flavors slightly or enjoy as is for a layered taste experience.

Notes

  • For a stronger tea flavor, increase the steeping time up to 7 minutes but be careful not to over-steep to avoid bitterness.
  • You can substitute granulated sugar with honey or a sugar alternative for a different sweetness profile.
  • Use chilled sparkling water to ensure the drink is refreshingly cold without diluting as quickly.
  • For a vegan alternative, use coconut whipped cream or another plant-based whipped topping.
  • Adjust the amount of simple syrup to taste depending on preferred sweetness.