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London Fog Tea Latte

The London Fog transforms a simple cup of Earl Grey tea into something luxurious and cozy with just a splash of milk and a touch of vanilla syrup. The floral notes of bergamot play beautifully against creamy milk and subtle vanilla sweetness, creating a flavor profile that feels both indulgent and refined.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks and Beverages
Cuisine: British
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 bag Earl Grey tea or 1 teaspoon loose Earl Grey
  • 8 ounces water
  • 3 ounces whole milk or milk of choice
  • 1/2 teaspoon vanilla syrup or to taste
  • Pinch of ground cardamom optional but recommended

Equipment

  • Electric kettle or stovetop kettle
  • 8 to 12 ounce mug
  • Small saucepan or milk steamer
  • Tea infuser or strainer
  • Spoon for stirring
  • Milk thermometer (optional but helpful)

Method
 

  1. Boil 8 ounces of water in your kettle, aiming for water just off the boil (around 200 to 210 degrees Fahrenheit). Using water that's slightly cooler than a rolling boil prevents the delicate bergamot flavors from becoming too bitter or sharp.
  2. While the water heats, pour a small amount of hot water into your mug and let it sit for 30 seconds, then discard it. This step keeps your finished drink at the perfect temperature and prevents the hot tea from cooling too quickly when you pour it in.
  3. Place your Earl Grey tea bag or infuser into the warmed mug and pour the hot water over it. Let it steep for 3 to 4 minutes, allowing the bergamot oil to fully infuse into the water and develop its characteristic floral notes.
  4. While the tea steeps, pour 3 ounces of milk into a small saucepan and heat it gently over medium heat, stirring occasionally, until it reaches around 150 to 155 degrees Fahrenheit. If you have a milk frother or steamer, use it for a silkier, more luxurious texture.
  5. Remove the tea bag from your mug and add the vanilla syrup while the tea is still very hot. Stir well to dissolve the syrup completely and distribute the vanilla flavor throughout the tea.
  6. Carefully pour the warm milk into the tea, pouring slowly to allow the flavors to combine smoothly and create a beautiful gradient color from golden to cream. Hold back any foam with a spoon if you prefer a smoother drink, or let the foam settle on top for added texture.
  7. If using cardamom, sprinkle the tiniest pinch of ground cardamom over the surface of your drink and gently stir or let it float as a flavor element.
  8. Take a sip and evaluate whether you want more vanilla sweetness, more milk for creaminess, or a hint more cardamom for spice. Adjust to your exact preference.

Notes

The temperature of your milk matters more than you'd think; milk steamed to exactly 155 degrees tastes noticeably sweeter and smoother than milk that's boiled or barely warm. Don't oversteep the tea beyond 3 to 4 minutes or it will become bitter. Make it iced by brewing the tea double strength, letting it cool completely, then pouring it over ice with cold milk and vanilla syrup for a refreshing summer version.