Earl Grey Lavender Milkshake
I first made this milkshake on a slow Sunday afternoon and it instantly became my go-to for warm-weather guests and quiet indulgences alike. It’s a creamy, floral twist on a classic vanilla shake: Earl Grey-infused milk meets a hint of culinary lavender, brightened with fresh orange and a touch of honey. Lightly sophisticated, surprisingly simple — perfect when you want something more elegant than a plain soda-fountain shake.
What makes this recipe special
There’s a reason this milkshake feels like a grown-up treat. Bergamot oil from Earl Grey gives the base a citrusy, floral backbone that pairs beautifully with the subtle perfume of culinary lavender. The orange juice lifts the flavors and prevents the shake from tasting cloying, while honey rounds everything out. Make it for a brunch, a bridal shower, or any time you want a dessert that sparks conversation.
“The balance here is everything — the tea’s bergamot cutting through the sweetness, and the lavender adding a heady, graceful note. It tastes like a patisserie in a glass.” — a quick note from my tester panel
Preparing Earl Grey Lavender Milkshake
Short overview before you start: gently infuse milk with Earl Grey and dried lavender, chill that tea-milk, then blend with good vanilla ice cream, honey, and fresh orange juice for a silky, fragrant milkshake. Expect about 10 minutes active time and extra chill time for the milk.
- Warm and steep: heat milk gently and steep tea + lavender.
- Strain and chill: remove solids and cool the milk completely.
- Blend: combine chilled tea-milk with ice cream, honey, and orange; blitz until smooth.
- Serve: pour into chilled glasses and garnish with orange slices or lavender buds.
What you’ll need
Key ingredients (with small substitution notes):
- 1 cup milk (whole or 2%; substitute unsweetened almond or oat milk for a lighter/vegan option)
- 2 tbsp loose-leaf Earl Grey tea (or 2 standard tea bags)
- 1 tsp dried culinary lavender (use culinary lavender only — not garden varieties treated with pesticides)
- 2 cups vanilla ice cream (use dairy-free vanilla frozen dessert for vegan)
- 2 tbsp honey (maple syrup or agave for vegan; reduce if your ice cream is very sweet)
- Juice of 1/2 a fresh orange (adds brightness; lemon works in a pinch)
- Optional garnish: fresh orange slices and lavender buds
How to prepare it
- Pour the milk into a small saucepan and warm it over medium-low heat until steam rises and the edges tremble — do not let it reach a boil. Once tiny bubbles form around the rim, remove from heat.
- Stir in the Earl Grey tea and the dried lavender. Cover the pan and let the mixture steep for 5 minutes so the flavors infuse without becoming bitter.
- Strain the milk through a fine-mesh sieve into a heatproof bowl, pressing gently on the solids to extract flavor. Discard the tea leaves and lavender. Chill the strained milk in the fridge until completely cool — at least 30 minutes.
- In a blender, combine the cooled tea-lavender milk, vanilla ice cream, honey, and the juice from half an orange. Blend on high for 20–30 seconds until silky and homogeneous. If the shake is too thick, add a splash more chilled milk.
- Pour into chilled glasses. Garnish with an orange slice and a few lavender buds if you like, and serve immediately.
Best ways to enjoy it
Serve this milkshake as a lighter dessert after tea-time dishes, alongside shortbread cookies, madeleines, or lemon bars. It’s also lovely at brunch paired with cranberry-orange scones or a fruit salad. For presentation, use chilled coupe glasses, add a rim of finely grated orange zest, or float a thin orange wheel on top. If serving to guests, place small bowls of extra lavender buds and candied orange peel so people can customize.
How to store & freeze
- Refrigeration: Because this contains milk and ice cream, it’s best enjoyed immediately. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours, though the texture will be thinner as the ice cream melts.
- Freezing: You can freeze the blended shake in a shallow, airtight container for up to 1 month. Thaw in the fridge until just soft, then re-blend to recover a smoother texture.
- Food safety: Do not leave milk-based shakes at room temperature for more than 2 hours (1 hour if above 90°F/32°C). Discard if it smells off or shows separation that won’t re-emulsify after blending.
Pro chef tips
- Chill everything: Use chilled milk and cold ice cream; even a quick pre-chill of glasses makes the shake feel more indulgent.
- Control bitterness: Don’t over-steep the tea — 5 minutes is ideal. Over-steeping Earl Grey can bring out tannins that taste bitter.
- Double-strain for elegance: For the silkiest mouthfeel, strain the steeped milk through both a sieve and a fine-mesh or cheesecloth to catch tiny lavender bits.
- Sweetness check: Taste the chilled tea-milk before blending. If your ice cream is very sweet, reduce the honey to 1 tbsp.
- Texture tweak: If the shake is too thick to sip, add a tablespoon of milk at a time until it reaches the desired consistency.
Flavor swaps
- Boozy version: Add 1–1.5 oz gin or lavender liqueur per shake for an adult cocktail twist.
- Chocolate-lavender: Use chocolate or mocha ice cream and omit orange for a decadent spin.
- Vegan: Use oat or almond milk and non-dairy vanilla ice cream; swap honey for maple syrup.
- Citrus variations: Substitute grapefruit or a teaspoon of orange blossom water for a different floral-citrus profile.
- Stronger tea: Use an extra half tea bag for a more pronounced Earl Grey character, but reduce steep time to avoid bitterness.
Conclusion
If you want the exact inspiration and a similarly styled recipe layout, see this classic take on the drink at Earl Grey Lavender Milkshake | Havoc in the Kitchen. For a scoop-focused companion or local ice cream options, check out Cauldron Ice Cream Fremont.
Your questions answered
Q: How long does prep take and what’s the total time?
A: Active work is about 10 minutes (warming, steeping, blending). Allow at least 30 minutes to chill the strained milk. Total time: ~40 minutes including chill.
Q: Can I use tea bags instead of loose leaf?
A: Yes. Two standard Earl Grey tea bags substitute for 2 tbsp loose leaf. Remove the bags after 5 minutes of steeping. If using very strong tea bags, reduce steep time slightly.
Q: Is this safe for kids?
A: The shake contains caffeine from Earl Grey and honey. Avoid serving to children sensitive to caffeine and do not give honey to infants under 12 months. For kids, use a caffeine-free black tea alternative or omit the tea and keep the lavender for flavor.
Q: Can I make the infused milk ahead of time?
A: Yes — you can make and chill the tea-lavender milk up to 24 hours ahead. Keep it refrigerated in a sealed container. Give it a quick stir before blending.
Q: Why did my shake turn out bitter?
A: Over-steeping the tea or boiling the milk can release tannins and make the drink bitter. Next time, steep 5 minutes off-heat and avoid boiling the milk. Also double-strain to remove any tiny tea fragments.
Q: How can I make this less sweet?
A: Reduce the honey by half, use a less-sweet ice cream, or add more fresh orange juice to balance the sweetness with acidity.
Earl Grey Lavender Milkshake
Ingredients
Method
- Pour the milk into a small saucepan and warm it over medium-low heat until steam rises and the edges tremble — do not let it reach a boil.
- Stir in the Earl Grey tea and the dried lavender. Cover the pan and let the mixture steep for 5 minutes.
- Strain the milk through a fine-mesh sieve into a heatproof bowl, pressing gently on the solids to extract flavor. Discard the tea leaves and lavender.
- Chill the strained milk in the fridge until completely cool — at least 30 minutes.
- In a blender, combine the cooled tea-lavender milk, vanilla ice cream, honey, and the juice from half an orange.
- Blend on high for 20–30 seconds until silky and homogeneous.
- Pour into chilled glasses and garnish with an orange slice and a few lavender buds if desired.
