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London Fog

London Fog is a cozy, creamy tea latte that combines Earl Grey tea with steamed milk, vanilla, and a touch of sweetness. This elegant drink originated in Vancouver and has become a beloved coffeehouse favorite for its delicate floral notes and silky texture.
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Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Servings: 1 drink
Course: Beverage
Cuisine: British-Canadian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 Earl Grey tea bag or 1 tablespoon loose leaf Earl Grey tea
  • 3/4 cup hot water just off the boil, around 200°F
  • 1/2 cup milk whole milk, 2%, or your preferred type
  • 1 to 2 tablespoons vanilla syrup or 1/2 teaspoon vanilla extract plus 1 tablespoon sweetener
  • 1 tablespoon honey or maple syrup optional, for extra sweetness
  • Dried lavender buds for garnish optional

Equipment

  • Small saucepan or kettle for heating water
  • Mug or teacup (12 to 16 ounces)
  • Milk frother, French press, or small whisk
  • Small saucepan for heating milk or microwave-safe container
  • Fine mesh strainer (if using loose leaf tea)
  • Measuring spoons
  • Spoon for stirring

Method
 

  1. Bring water to a boil and let it cool for about 30 seconds before pouring 3/4 cup over your tea bag in a mug. Steep for 4 to 5 minutes to extract the full bergamot flavor without getting too much bitterness.
  2. Take out the tea bag and gently squeeze it against the side of the mug to extract the last drops of flavor. Discard the tea bag.
  3. Stir in your vanilla syrup or vanilla extract plus sweetener while the tea is still hot. Add honey or additional sweetener if desired, tasting as you go.
  4. Pour your milk into a small saucepan and heat over medium-low heat until it's steaming but not boiling, about 2 to 3 minutes. Watch it carefully because milk can boil over quickly.
  5. Use a milk frother, French press, or whisk to froth the hot milk until it's foamy and has roughly doubled in volume. Froth for about 30 seconds with an electric frother or pump a French press up and down 10 to 15 times.
  6. Pour the frothed milk into your prepared tea, holding back the foam with a spoon at first. Then spoon the remaining foam on top to create a thick, pillowy layer.
  7. Sprinkle a few dried lavender buds on top of the foam if desired for enhanced floral notes and presentation.
  8. Enjoy your London Fog while it's hot and the foam is still thick and pillowy.

Notes

Use a high-quality Earl Grey tea with real bergamot oil rather than artificial flavoring for the best results. Don't oversteep your Earl Grey beyond 5 minutes or you'll extract bitter tannins. Heat your mug with hot water before making the drink to keep your London Fog warmer for longer. Use a thermometer to heat your milk to between 150 and 155°F for optimal frothing.