Huge thanks to our friends at Libertine Blends for creating this classic London Fog recipe.
Legend has it the London Fog was born in Vancouver in the late 1990s, a happy accident dreamed up by a pregnant woman who'd given up coffee. A strong Earl Grey, a cloud of steamed milk, a dash of vanilla syrup – and suddenly, the world had a tea latte worth writing home about.
Ingredients (makes 1)
1 tea temple or 1 heaped tsp Luxe Grey loose leaf
150ml boiling water
30ml Cameo Vanilla Syrup
200ml milk of choice
Lavender flower to garnish (optional
Method
1. Strong infusion: Place your Luxe Grey tea in a mug. Pour over 150ml of freshly boiled water and steep for 4–5 minutes. Remove the tea and give it a gentle squeeze to extract all that bergamot character.
2. Sweeten: While the tea is still hot, stir in 30ml of Cameo Vanilla Syrup.
3. Steam or heat the milk. Warm your milk in a small saucepan over medium heat until steaming but not boiling. Froth with a handheld frother or a whisk.
4. Pour and finish. Gently pour the steamed milk over your tea, holding back the foam with a spoon and then spooning it on top. Garnish with lavender flower, if you’re feeling fancy.
To make it iced: Infuse the tea with only 100ml of water to make it extra strong. Cool completely, pour over a full glass of ice, add the vanilla syrup, then top with cold milk. Stir gently and serve immediately.
