Ingredients:

  • 1 cup (200 g) Granulated Sugar (for syrup)
  • 1 cup (240 ml) Filtered Water (for syrup)
  • 1 large Vanilla Bean, split and scraped (or 1 Tbsp Vanilla Extract)
  • 2 Strong Earl Grey Tea Bags (or 2 Tbsp / 10 g loose leaf Earl Grey)
  • 6 fl oz (180 ml) Boiling Filtered Water (for tea)
  • 6–8 fl oz (180–240 ml) Milk (Whole milk or professional-grade oat milk)
  • 1–2 Tbsp (15–30 ml) Vanilla Simple Syrup (or to taste)
  • Pinch of Dried Culinary Lavender (Optional, for garnish)

Instructions:

  1. If making vanilla syrup: Combine sugar, 1 cup water, and vanilla bean in a small saucepan. Bring to a simmer, stirring until dissolved. Remove from heat, steep for 15 minutes, strain, and allow to cool completely before use.
  2. Heat 6 fl oz (180 ml) of filtered water to a rolling boil. Place tea bags or loose leaf into your mug. Pour the boiling water over the tea and steep for 4–5 minutes to create a potent tea base. Remove the tea bags or leaves.
  3. Steam the milk: Pour cold milk into a steaming pitcher. Steam until it reaches 150–160°F (65–71°C), aiming for silky, fine microfoam texture. Tap the pitcher gently to eliminate any large air bubbles.
  4. Assemble the London Fog: Pour 1–2 Tbsp of vanilla simple syrup into the steeped tea base and stir. Slowly pour the steamed milk into the mixture. Top with the remaining foam and garnish lightly with dried lavender or fresh orange zest, if desired.