London Fog is a tea latte usually made with Earl Grey tea and two pumps of vanilla syrup, with steamed milk added (perhaps equal to 1/3 of the tea mug). It’s a sweet and delicious drink with the milk foam being almost like whip cream. Starbucks describes their version of the drink as:
“Bright, citrusy spark of Italian bergamot blends with subtle hints of lavender, vanilla syrup, and steamed milk for this frothy reinvention of classic Earl Grey tea.”
The following recipe is a London Fog variation that you can make at home using “Constant Comment” tea rather than Earl Grey. Constant Comment ingredients include black tea, rind of oranges, and sweet spice. So, the flavor complexity is taken up a notch beyond the simple bergamot blend of Earl Grey.
Ingredients and Supplies
The secret to this recipe is to use Constant Comment tea rather than Earl Grey. This of course means the recipe is not really a London Fog, but a different tea latte altogether, but the flavor is similar to a traditional London Fog. Here are the ingredients:
- Constant Comment Tea
- Kalona Supernatural Whole Milk (or something similar)
- FORLIFE NewLeaf Glass Tea 16-Ounce Mug with Infuser and Lid
- Traditional Cloth Hot Pad
- Tea Mug Lid/Cover (comes with FORLIFE tea mug)
- Kirkland organic sugar or alternatively it’s possible to use pure maple syrup.
- Fill your tea mug just over half full with water.
- Pour the water into a tea kettle and bring it to a boil.
- The large FORLIFE Glass Tea Mug should be placed on a traditional cloth hot pad (or towel) at this point so that there is minimal transference of heat to the counter, table, or other surface. Make sure the hot pad is thin enough so as not to make the tea mug unstable.
- Put the tea bag in the Large FORLIFE Glass Tea Mug.
- Pour the hot water into the tea mug.
- Stir in three teaspoons of sugar or sweeten to taste using your choice of sweetener.
- Cover the tea mug with the silicon lid (or a small dish).
- Let the tea steep for a few minutes.
- Remove the 1/2 gallon container of milk from the refrigerator.
- Shake the milk jug vigorously. It should begin to have a frothy foamy consistency at the top of the jug. This is why it’s necessary to have the milk container partially full.
- Remove the lid from the tea mug and pour the foamy milk into the tea.
- If you’ve done all of the above steps correctly, the milk will begin to bubble and fizzle as if you’ve poured it into a carbonated drink. This is a reaction of the foamy milk with the still very hot tea and sugar, and it saves you from having to use a milk steamer to froth the milk.
- Note: If you don’t get the fizzy reaction, then the milk probably wasn’t shaken enough or the tea wasn’t hot enough. Whole milk with plenty of cream is needed for this to work.
Let us know if you have any suggestions for improving this recipe or if there’s a recipe of your own you’d like submitted. Thanks!