London Fog Tea Latte

d.i.y. london fog tea latte

As a black tea drinker — meaning no sugar or milk no matter the variety — I was skeptical of Starbucks’ line of tea lattes that came out, oh, about five years ago (do they even offer them still?). I ended up trying two (both were free with some promo coupons), and while the first was not at all memorable (or very good), I surprised myself by really enjoying the London Fog.

So, of course, I decided to make up a D.I.Y. version at home, using ingredients that I already had on hand — Earl tea, sugar, vanilla extract and milk — no fancy syrups or barista equipment required. It’s my go-to creamy morning drink when I don’t feel like coffee — or, more often forgot to buy another pound — and a nice afternoon pick-me-up, especially when it’s rainy or foggy out.

London Fog Tea Latte


Preparation Time: 10 minutes, mostly inactive
Makes: 1 latte

Ingredients

  • 1 Tazo earl gray tea bag or your favorite brand
  • 1 teaspoon (4 grams) evaporated cane juice or granulated white sugar
  • 3/4 – 1 teaspoon (4 – 5 grams) vanilla extract
  • 4 ounces (1/2 cup or 113 grams) boiling water
  • 6 ounces (3/4 cup or 170 grams) milk¹

Instructions

In an 11-ounce or larger heatproof cup, place tea bag, sugar and vanilla extract; pour boiling water over top and allow to steep for 5 minutes (do not remove tea bag). While tea steeps, heat milk in a small saucepan on the stovetop or in the microwave (in a 2-cup or larger microwave-safe measuring cup) just until steaming (do not boil!). Pour hot milk into tea concentrate, and allow mixture to steep with tea bag 5 minutes more before enjoying.

Notes

¹ I typically use whole milk because it’s what I have around for recipes, but any fat percentage from skim up will work. The lower the fat content the more closely you’ll need to watch it to make sure it doesn’t come to a boil. This recipe works best with homogenized/non-cream top milk — which most milk is — as it is much more stable when heated.

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