Lavender London Fog
Creative Black Tea Infusions
Recipes That Get Right to the Scoop
Take a strong cup of fragrant lavender Earl Grey (Poetic Tea’s “Echo”) and blend with homemade vanilla syrup and frothed milk for a delicious pick-me-up any time of day. The lavender in this recipe is subtle and seems to bring the “fog” down to earth a bit and who doesn’t like the look of that?
Ingredients
To make one 12 oz lONDON FOG, you will need:
1 Tbsp Echo (a lavender Earl Grey loose tea from Poetic Tea Company)
1 c. boiling water
1 1/2 Tbsp vanilla syrup (easy homemade directions below)
1/4 c. milk (or dairy-free alternative)
Don’t have a milk frother? Alternative ways to froth milk include warming and shaking in a jar, turning in a blender, or pumping in a french press.
Want to try Echo?
The Process
Here’s the scoop:
If you don’t have vanilla syrup on hand, here’s a quick homemade recipe that you can store in the fridge to use in tea and coffee lattes throughout the month:
How to Make Vanilla Syrup:
Bring one cup of water and one cup of sugar to a boil, stirring constantly until sugar is dissolved;
Remove from heat and add one tablespoon of pure vanilla extract and stir;
Pour into sterilized jar (fill heat-tolerant jar with boiling water and let sit for at least 15 seconds), cap, and store in the fridge for up to a month.
Brew Your Tea
Pour one cup of boiling water over a tablespoon of loose tea leaves;
Add one tablespoon of vanilla syrup and stir;
Steep for five minutes (you want a nice strong cup of tea).
Froth Your Milk
Warm 1/4 cup of milk and 1/2 Tbsp of vanilla syrup in microwave for 20-30 seconds and stir;
Froth milk until at least doubled in volume;
Assemble Your Latte
Stir tea again and strain into a cup that will hold at least 12 ounces;
Pour/scoop frothed milk over the top and enjoy immediately.
Pro Tips:
Once you’ve strained your leaves, pour another cup of boiling water over leaves, sweeten as desired, and pop in the fridge to strain and enjoy iced or reheated later.
Alternative ways to froth milk include warming and shaking in a jar, turning in a blender, or pumping in a french press.