London Fog Latte
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London Fog Latte

A London Fog latte with strong Earl Grey, vanilla, and frothy steamed milk — floral, creamy, and quietly comforting.

DifficultyEasyTotal time10 minServes1
01

Overview

Prep5 min
Cook5 min
Total10 min
Servings1
DifficultyEasy
02

Ingredients

03

Equipment

  • Mug
  • Kettle
  • Milk frother or sealed jar
04

Method

01
Steep a strong concentrate

Steep a strong concentrate

Steep the 2 Earl Grey tea bags in 120 ml of just-boiled water for 4 minutes. Squeeze and remove the bags, then stir in the vanilla and honey so they dissolve. For a true London Fog, drop in a small pinch of dried lavender, leave 2 minutes, and strain it out.

02
Warm and froth the milk

Warm and froth the milk

Heat the milk to about 65°C, steaming not boiling, then froth it with a wand, frother, or a sealed jar shaken hard. Keep the foam back with a spoon for the top.

03
Pour and foam the cup

Pour and foam the cup

Pour the Earl Grey concentrate into a warmed mug, add the hot milk while holding the foam back, then spoon the foam on top. Finish with a tiny grating of orange or lemon zest to echo the bergamot.

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Tips

NoteGo light on the lavender or the cup turns soapy.
NoteUse a strong, short steep so the tea stands up to the milk without going bitter.
NoteOat or whole milk froths best for a cafe-style foam.
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Nutrition

NoteNutrition varies by ingredient brands and serving size.
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Storage

Best freshBrew and serve right away for the creamiest foam.
Make aheadYou can brew the tea and steam the milk ahead, then combine and warm before serving.
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Frequently asked

Can I make it caffeine-free?+

Yes, brew the same drink on rooibos instead of Earl Grey.

Why is my tea bitter?+

You likely over-steeped; 4 minutes is enough for a strong-but-short concentrate.

Can I serve it iced?+

Yes — build it over ice with cold milk instead of steamed.

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