
London Fog Latte
A London Fog latte with strong Earl Grey, vanilla, and frothy steamed milk — floral, creamy, and quietly comforting.
Overview
Ingredients
Equipment
- Mug
- Kettle
- Milk frother or sealed jar
Method

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.

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.

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.
Tips
Nutrition
Storage
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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