Earl Grey Tea Toast

One morning, while sipping on an exquisite Earl Grey tea and staring at what was left of a large lovely loaf of French bread from our pasta dinner the night before, I had a sudden craving to toast up that bread, cover it with something sweet and nibble on it alongside my tea. That’s how I ended up with Earl Grey Tea Toast.

earl grey tea toast

It’s like the classic cinnamon sugar toast that reminds me of my childhood, but I mix ground Earl Grey tea leaves with the sugar instead of cinnamon.

earl grey sugar

I made enough Earl Grey sugar to fill a spice jar, so I’ll have it on hand for future toast cravings, or to sprinkle on cookies, pancakes and yogurt, or any other treats that might need a little tea foodie flair.

Happy cooking and sipping!

Earl Grey Tea Toast

By Suzanne Klein, Tea Foodie

Makes 5 tablespoons of Earl Grey sugar (enough to fill a spice jar), plus 2 servings of tea toast.


For the Earl Grey sugar:

1 tablespoon loose leaf Earl Grey tea

4 tablespoons sugar

For 2 servings of tea toast:

2 to 4 slices of French bread

Butter, to taste


1. Prepare the Earl Grey sugar: Grind the Earl Grey tea leaves into a fine powder using a spice grinder or mini food processor. Add the tea powder to the sugar, and mix well. Store the mixture in a sealed spice jar.

2. Prepare the tea toast: Place the oven on a low broil setting. Spread butter, to taste, onto one side of each slice of bread. Place the buttered bread on a baking sheet, set the baking sheet on the top rack of the oven, and broil for about 3 minutes, until the bread is nice and brown and toasty. Remove the toasted bread from the oven, sprinkle about ¼ teaspoon of Earl Grey sugar over top each piece, and serve. (Alternatively, you could use a countertop toaster to toast the bread, and then spread the butter and sprinkle the sugar over top after you pull the bread out of the toaster.)

2 Comments Add yours

  1. Laurie says:

    You come up with the most delicious and unusual sounding ideas!

    1. Tea Foodie [by Zanitea] says:

      Thanks, Laurie! Not all of my unusual ideas turn out to be delicious, I only post the good ones. :)

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