London Fog Latte
A London fog latte combines citrusy Earl Grey tea with a delicate floral lavender syrup and steamed milk for the ultimate cozy cup.
You’ll have leftover lavender syrup, which you can use for future lattes (or to easily double the recipe) and other drinks, including lemonade, sparkling water and cocktails.
This recipe will work with freshly picked lavender buds or dried. Just be sure it is culinary lavender.
Storage: Refrigerate the lavender syrup for up to 1 month.
Where to buy: Dried culinary lavender is available at specialty stores and natural food markets, as well as online. If you don’t want to make the lavender simple syrup, you can buy it online from brands including Sonoma Syrup Co., Torani and Monin.
Ingredients
For the lavender syrup
- 3/4 cup (150 grams) granulated sugar
- 2/3 cup (160 milliliters) water
- 1 teaspoon culinary lavender buds (freshly picked or dried)
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
For the latte
- 2 teaspoons loose-leaf Earl Grey tea (regular or decaf)
- 1 1/2 cups (360 milliliters) water
- 1/2 cup (120 milliliters) reduced-fat or whole milk
- 1 tablespoon lavender syrup
- Culinary lavender buds, for garnish (optional)
Directions
Step 1
Make the lavender syrup: In a small saucepan over medium-high heat, bring the sugar, water and lavender to a boil, stirring until the sugar dissolves. Reduce the heat to medium and simmer to infuse the syrup for 10 minutes. Remove from the heat, stir in the almond and vanilla extracts, and let cool for 20 minutes.
Step 2
Use a fine-mesh strainer to strain the syrup into a clean, lidded container. You can use it right away or refrigerate until needed. You should have about 3/4 cup.
Step 3
Make the latte: When the syrup has 5 to 10 minutes left to cool, place the tea in your teapot, boil the water in a tea kettle or pot on the stove, and pour it over the tea leaves to brew for 5 minutes. (Alternatively, bring the water to a boil in a small saucepan, remove from the heat and add the tea to steep.)
Step 4
While the tea is brewing, microwave the milk in a high-sided, microwave-safe measuring cup or jar on HIGH for 50 seconds, or until very hot – you’re aiming for about 150 degrees. (You can also heat the milk in a small saucepan on the stovetop over medium-low heat.) Using a milk frother (handheld or on an espresso machine) or immersion blender, froth the milk until it reaches your desired level of foam. If you don’t have the equipment for the foam or don’t like it, just use the steamed milk as is.
Step 5
Add the lavender syrup to a large, heatproof mug (ideally one with more than a 2-cup capacity).
Step 6
Strain the tea directly into the mug and stir to combine with the syrup. Pour the frothed milk over the top and garnish with a few lavender buds, if desired. Serve hot.
Substitutions
Vegan? >> Use a nondairy milk of your choice.
Nut-free? >> Use all vanilla extract.
No loose-leaf tea? >> Use 2 tea bags.
