Vanilla-Lavender London Fog Tea Latte
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Enjoy a trip to Great Britain in the comfort of your own home with our dairy-forward spin on a London fog tea latte recipe.
This velvety, fragrant hot tea latte is the perfect pick-me-up any time of day. A homemade simple syrup brings home the vanilla-lavender flavor, elevating this cold-weather staple. And, if making your own simple syrup sounds intimidating, take a deep breath. This is the easiest (and most impressive) skill to hone in the kitchen — just in time for the holiday entertaining season. Plus, it can pull double-duty in cold drinks, too. (We’re looking at you, vanilla-lavender cosmopolitan.)
Pro tip: Have a barista moment
Looking to elevate your morning cup of joe? Or even put the finishing touch on this Vanilla-Lavender London Fog recipe? We recommend investing in a handheld milk frother. These can be purchased online for around $10. With this handy kitchen tool, you can froth your milk or cream for coffee and hot drinks for an at-home coffee shop experience. Plus, they work like a charm to emulsify dressings, blend in protein powder and more.
If you’re in need of a snack pairing for your hot tea latte, look no further. We think these sweet treats deserve a place on the table for your Great-Britain-inspired teatime, alongside your London fog tea latte, of course:
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Vanilla-Lavender London Fog Tea Latte
Start to finish: 35 minutes
Impresses: 1
Ingredients
For the simple syrup:
1 cup sugar
1 cup water
1 vanilla bean, split in half longways
1 teaspoon dried lavender
For the London fog tea latte:
8 ounces whole milk
1 Earl Grey tea bag
2 tablespoons vanilla-lavender simple syrup
Method
For the simple syrup:
In a small saucepan, stir sugar and water to combine. Heat to a low boil until sugar is dissolved. Remove from heat. Add in vanilla bean and lavender. Let steep 20 minutes before straining. Store in a mason jar at room temperature for up to a month.
For the London fog tea latte:
Warm milk on the stovetop or in the microwave until hot but not scalding. Place tea bag into milk and let steep 5–8 minutes. Remove tea bag and pour milk into a mug. Stir in simple syrup and serve.