Chill a short glass in the freezer while you make the drink.
Add the apple juice, cooled Earl Grey tea, cinnamon syrup, lemon juice, vanilla extract, and egg white to a cocktail shaker without ice.
Shake hard for 15 seconds. This is the dry shake and it emulsifies the egg white and creates the foam.
Add a generous handful of ice and shake again for 15 seconds until well chilled.
Strain into the chilled glass.
Garnish with a dusting of ground cinnamon and a dried apple chip.
Notes
Cinnamon Syrup:To make the cinnamon syrup: combine 1 cup sugar, 1 cup water, and 2 cinnamon sticks in a saucepan. Simmer for 10 minutes, remove from heat, steep until cool, then strain. Full recipe at cinnamon simple syrup.Brew the Earl Grey strong - at least 4 to 5 minutes - and let it cool completely before using.Use cloudy apple juice rather than clear for a fuller, more rounded flavor.For a vegan version, swap the egg white for 1/2 oz (15 ml) aquafaba.