The London Fog, or earl grey tea latte, is by far one of my favorite drinks when it is cold and rainy out…which is pretty much everyday up here in Seattle. I’ve seen a few different variations of the drink, but at the end of the day, you just can’t go wrong with anything that has steamed milk in it.
It may be 90 degrees and sunny in LA right now, but go inside, crank up the air, put on some slippers and make one of these suckers, you will not regret it!
1 cup raw cane sugar
1 cup water
1 teaspoon madagascar vanilla bean paste (must be paste, not extract!)
organic earl grey tea
1 cup milk
First make a vanilla simple syrup by adding the sugar and water to a small sauce pan. Cook on medium/high heat until it comes to a rolling boil then turn off the heat. Whisk in the vanilla bean paste and set aside.
Steep the tea in 2 ounces of boiling water for about 5 minutes (or whatever the package says for the tea) in the mug.
Steam the milk. If you are like me and don’t have a steamer, heat the milk over medium/high heat in a small saucepan, whisking constantly, until it comes to a simmer. Do not let the milk boil, it will create a huge mess!
When tea is finished steeping, add 1 tablespoon of the vanilla syrup, pour in the steamed milk and voila! You’ve got yourself a London Fog.
*store vanilla syrup in an airtight container at room temp for 4-6 weeks