London Fog Latte

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This london fog latte recipe steeps Earl Grey tea with a homemade honey lavender syrup and frothed milk for a floral, lightly sweetened tea latte.

Prep Time5

Cook Time5

Total Time10

Course: Drinks

Cuisine: American

Servings: Lattes

Calories: 206kcal

Author: Emily Rider

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.

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