London Fog Latte Recipe | Honey Lavender

Name: London Fog Latte
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/4 cup honey (85 grams, mild honey preferred); 1/4 cup water (60 grams); 1 teaspoon dried culinary lavender (0.5 grams, culinary grade only); 2 Earl Grey tea bags (or 4 to 6 grams loose-leaf Earl Grey); 1 cup boiling water (240 grams); 1 cup milk of choice (240 grams,); 2 to 3 tablespoons honey lavender syrup per latte (adjust to taste); 1/2 teaspoon pure vanilla extract (2.5 grams)

This london fog latte recipe steeps Earl Grey tea with dried culinary lavender, then stirs in a homemade honey lavender syrup and pours over frothed milk for a floral, lightly sweetened tea latte that tastes like spring and cozy mornings at the same time.

The bergamot in the Earl Grey carries through the lavender and honey in a way that makes every sip feel layered and intentional — warm and fragrant when served hot, refreshing and floral when poured over ice.

It pairs naturally with Homemade Spiced Chai Latte Mix Recipe and Gingerbread Latte Recipe for a full cottage kitchen drink rotation, and Homemade Vanilla Extract and Pumpkin Spice Latte Recipe round out the from-scratch drink shelf beautifully.

London fog latte with lavender foam in glass mugs and copper teapot cozy setup

Why You’ll Love This Recipe

Honey lavender syrup as the differentiator – honey and dried culinary lavender simmered together produce a syrup that is floral, lightly sweet, and more layered than a standard simple syrup. Two tablespoons stirred into steeped Earl Grey transforms the finished cup.
Hot or iced from the same syrup – the honey lavender syrup works equally well poured over hot frothed milk and steeped tea or stirred into cold tea over ice for a refreshing iced london fog latte from the same jar.
Syrup keeps for one week – one small batch of honey lavender syrup stored in an airtight jar in the refrigerator covers a full week of morning lattes with no extra effort.
Works with any milk – whole milk produces the richest froth, oat milk froths consistently and adds a faint natural sweetness, and almond and coconut milk both work for a lighter result.

Ingredients

For the Honey Lavender Syrup

Honey – the primary sweetener that gives this syrup a rounded, floral depth that granulated sugar does not produce. The honey pairs naturally with the culinary lavender and the bergamot in the Earl Grey to create a syrup that feels layered rather than just sweet. Use a mild honey for the most balanced result — a strongly flavored honey can overpower the lavender.
Water – the base of the syrup that carries the honey and lavender into solution. Use filtered water for the cleanest flavor in the finished syrup.
Dried culinary lavender – the floral note that defines this version of the london fog latte. Use culinary-grade dried lavender only — decorative lavender is not food safe and should not be used in cooking or drinks. A small amount goes a long way. Too much lavender produces a soapy flavor in the finished cup.

For the Latte

Earl Grey tea – the bold, bergamot-forward black tea base that anchors the latte. Use good quality Earl Grey tea bags or loose-leaf Earl Grey for the most aromatic result. Steep for 4 to 5 minutes for a strong, well-flavored base that carries through the milk without disappearing.
Boiling water – use freshly boiled water for steeping. Water that has cooled below boiling produces a weaker, flatter tea that does not carry through the frothed milk in the finished cup.
Milk – whole milk produces the richest froth and gives the finished latte the most body. Oat milk froths consistently and adds a faint natural sweetness that pairs well with the lavender and honey. Almond and coconut milk both work for a lighter result but froth less consistently.
Vanilla extract – a small amount added to the steeped tea before the milk goes in rounds the Earl Grey and lavender with a warm, floral depth. Homemade Vanilla Extract gives the most aromatic result.
Honey lavender syrup – 2 to 3 tablespoons per latte as a starting point. Adjust up or down to taste before serving.

homemade London fog latte with frothy milk and dried lavender garnish

Variations & Add-Ins

Iced london fog latte – steep the Earl Grey and lavender in hot water, stir in the honey lavender syrup and vanilla extract, and let the tea cool to room temperature or refrigerate until cold. Fill a glass with ice, pour the cooled tea over the ice, and pour cold frothed milk or cold foam over the top. Top with a pinch of dried lavender before serving.
Chamomile london fog – replace the Earl Grey tea bags with chamomile tea for a caffeine-free version with a softer, more golden floral flavor that pairs naturally with the honey lavender syrup.
Rose london fog – add 1/2 teaspoon of dried culinary rose petals to the honey syrup alongside the lavender for a syrup that is more complex and softly floral — pairs especially well with the iced version.
Oat milk london fog – use oat milk in place of whole milk for a dairy-free version with a faint natural sweetness and a consistently creamy froth that holds its shape through the full cup.

Recipe Tips

Do not over-steep the tea – steep Earl Grey for 4 to 5 minutes maximum. Over-steeping makes the tea bitter and the bitterness carries through the frothed milk and syrup in the finished cup. Set a timer and remove the tea bags the moment it goes off.

Use culinary lavender only – decorative lavender is not food safe. Culinary-grade dried lavender is sold at specialty grocery stores and online. The difference in flavor and safety between the two is significant.

Do not boil the honey syrup – keep the heat on medium-low throughout the syrup. Boiling changes the flavor of the honey and can create a sharp, slightly caramelized note that competes with the delicate lavender.

Strain the syrup before storing – pour the finished syrup through a fine mesh strainer to remove all lavender buds before transferring to the jar. Lavender buds left in the syrup continue to steep and the flavor becomes more intense and eventually soapy over time.

Froth the milk right before pouring – warm, freshly frothed milk gives the latte its smooth, layered finish. Frothed milk that sits for more than a few minutes loses its foam before it reaches the mug.

Add the vanilla to the tea, not the milk – stirring the vanilla extract into the steeped tea rather than the milk lets the flavor distribute evenly through the entire finished cup rather than sitting in one concentrated layer.

straining Earl Grey tea into glass mug for homemade London fog latte

Earl Grey tea steeping in glass mugs for London fog latte recipe

Instructions

Make the honey lavender syrup – combine the honey, water, and dried culinary lavender in a small saucepan over medium-low heat. Stir occasionally until the honey is fully dissolved. Remove from heat and let the lavender steep in the warm syrup for 5 minutes. Strain through a fine mesh strainer into a clean airtight jar and let cool before using. Store in the refrigerator for up to 1 week.
Steep the tea – place the Earl Grey tea bags in two mugs and pour boiling water evenly between them. Cover each mug and steep for 4 to 5 minutes. Remove the tea bags and stir in the vanilla extract.
Warm and froth the milk – heat the milk in a small saucepan over medium heat until steaming at the edges but not boiling. Froth with a handheld frother, steam wand, or whisk until creamy and lightly foamy.
Add the syrup – stir 2 to 3 tablespoons of honey lavender syrup into each mug of steeped tea and adjust sweetness to taste.
Assemble and serve – pour the warm frothed milk into each mug, holding back the foam with a spoon, then spoon the foam on top for a layered finish. Garnish with a small pinch of dried lavender and a drizzle of honey if using. Serve immediately.

close up of London fog latte with frothy milk and lavender garnish

Freezing and Storage

Honey lavender syrup – store in a clean airtight jar in the refrigerator for up to 1 week. The syrup may thicken slightly as it cools — stir before each use. Do not store with the lavender buds still in the syrup as the flavor will continue to intensify and become soapy over time.
Make ahead – the syrup is the only component that benefits from making ahead. Steep the tea and froth the milk fresh each time for the best texture and flavor in the finished latte.
Iced version – steep the tea and stir in the syrup the night before, cool completely, and refrigerate overnight. Pour over ice and add cold frothed milk each morning for an iced london fog latte with no extra effort on the day.
Do not freeze the syrup – the honey crystallizes and the lavender flavor shifts when frozen. Refrigerator storage for up to 1 week is the correct format for this syrup.

FAQ

A london fog latte is a tea latte made with steeped Earl Grey tea, steamed frothed milk, and a sweetener — typically vanilla syrup, honey, or a flavored simple syrup. The bergamot in Earl Grey gives the finished drink its characteristic floral, slightly citrusy flavor. This version adds dried culinary lavender steeped with honey for a syrup that deepens the floral note and produces a more layered, aromatic cup than a standard london fog latte.

Earl Grey tea is the traditional and correct choice for a london fog latte. Earl Grey is a black tea blended with bergamot oil, which gives it a floral, slightly citrusy character that pairs naturally with lavender, honey, and vanilla. Use good quality Earl Grey tea bags or loose-leaf Earl Grey and steep for 4 to 5 minutes for the most flavorful result in the finished cup.

Yes. Heat the milk in a small saucepan over medium heat until steaming, then whisk vigorously for 30 to 60 seconds until the milk is creamy and lightly foamy. A sealed jar works as well — fill it halfway with hot milk, seal tightly, and shake for 30 seconds. The foam will be less stable than frother foam but it will still sit on top of the tea and give the finished cup a layered presentation.

Yes. Steep the Earl Grey and lavender in hot water, stir in the honey lavender syrup and vanilla extract, and let the tea cool to room temperature or refrigerate until cold. Fill a glass with ice, pour the cooled tea over the ice, and add cold frothed milk or cold foam over the top. Top with a small pinch of dried lavender and a drizzle of honey before serving. The same syrup works for both the hot and iced versions.

Stored in a clean airtight jar in the refrigerator, the honey lavender syrup keeps for up to 1 week. Strain out all lavender buds before storing — lavender left in the syrup continues to steep and the flavor becomes more intense and eventually soapy over time. Stir before each use as the syrup may thicken slightly as it cools in the refrigerator.

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Equipment

1 Small saucepan
1 Fine mesh strainer
1 whisk or handheld milk frother
1 airtight mason jar for syrup storage

Ingredients

For the Honey Lavender Syrup:

▢ ¼ cup honey 85 grams, mild honey preferred
▢ ¼ cup water 60 grams
▢ 1 teaspoon dried culinary lavender 0.5 grams, culinary grade only

For the Latte:

▢ 2 Earl Grey tea bags or 4 to 6 grams loose-leaf Earl Grey
▢ 1 cup boiling water 240 grams
▢ 1 cup milk of choice 240 grams,
▢ 2 to 3 tablespoons honey lavender syrup per latte adjust to taste
▢ ½ teaspoon pure vanilla extract 2.5 grams

Instructions

Make the honey lavender syrup – combine the honey, water, and dried culinary lavender in a small saucepan over medium-low heat. Stir occasionally until the honey is fully dissolved. Remove from heat and steep for 5 minutes. Strain through a fine mesh strainer into a clean airtight jar and let cool.
Steep the tea – place the Earl Grey tea bags in two mugs and pour boiling water evenly between them. Cover and steep for 4 to 5 minutes. Remove the tea bags and stir in the vanilla extract.
Warm and froth the milk – heat the milk in a small saucepan over medium heat until steaming at the edges but not boiling. Froth with a handheld frother or whisk until creamy and lightly foamy.
Add the syrup – stir 2 to 3 tablespoons of honey lavender syrup into each mug of steeped tea and adjust sweetness to taste.
Assemble and serve – pour the warm frothed milk into each mug, holding back the foam, then spoon the foam on top. Garnish with dried lavender and a drizzle of honey if using. Serve immediately.

Notes

Culinary lavender only – use culinary-grade dried lavender only. Decorative lavender is not food safe. Too much lavender produces a soapy flavor — stick to the measured amount.

Do not over-steep the tea – steep Earl Grey for 4 to 5 minutes maximum. Over-steeping creates bitterness that carries through the frothed milk in the finished cup.

Syrup storage – strain out all lavender buds before storing. Store in an airtight jar in the refrigerator for up to 1 week. Stir before each use.

Iced version – steep the tea, stir in the syrup and vanilla, cool completely, pour over ice, and top with cold frothed milk. Garnish with dried lavender before serving.

Nutrition

Serving: 1g, Calories: 206kcal, Carbohydrates: 41g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 15mg, Sodium: 56mg, Potassium: 207mg, Fiber: 0.1g, Sugar: 41g, Vitamin A: 205IU, Vitamin C: 1mg, Calcium: 163mg, Iron: 0.2mg

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

About Me

London Fog Latte

Why You’ll Love This Recipe