There are few things as comforting as a warm, milky tea on a chilly afternoon. I find myself making this London Fog Latte often, especially when the weather turns cool and I need a simple, cozy break. It has all the sophistication of a café drink but comes together in just a few minutes in my own kitchen.
What makes this recipe a keeper is its beautiful balance of floral, citrus, and vanilla notes. The bergamot from the Earl Grey tea is bright and fragrant, softened by the creamy frothed milk and a touch of sweet vanilla. It’s a simple luxury that’s incredibly easy to master.
Mastering the Perfect Milk Froth
For the ideal froth, aim for a silky, microfoam texture that blends seamlessly with the tea, rather than sitting on top like a stiff cappuccino foam. Use a thermometer to ensure your milk reaches the sweet spot of 140-150°F (60-65°C). Any hotter and the milk proteins can break down, preventing a stable foam. If using non-dairy milk, I find oat milk gives the best results; its higher fat and protein content help it froth beautifully, creating a rich and creamy texture similar to whole milk.
Balancing Flavors in Your Latte
The beauty of a London Fog lies in its elegant balance of three key flavors: bergamot, vanilla, and (optionally) lavender. Start with a high-quality Earl Grey tea, as its distinct citrus note is the backbone of the drink. When adding vanilla syrup, remember that some brands can be intensely sweet, so it’s always wise to taste as you go. The dried lavender adds a unique floral twist, but be careful—a little goes a long way. If you’re new to the flavor, start with just a pinch or omit it for a more classic taste.
Exploring Variations and Add-ins
Once you’ve mastered the classic recipe, feel free to make it your own. For a bit of warm spice, add a tiny pinch of ground cinnamon or nutmeg to the milk as it heats. Switching the milk can also change the drink’s character entirely; almond milk adds a nutty undertone, while creamy soy milk offers a different kind of richness. For a caffeine-free version that’s just as comforting, simply substitute the Earl Grey with a rooibos tea bag. It has an earthy, slightly sweet flavor that pairs wonderfully with vanilla.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 1
- Difficulty: Easy
Ingredients
- 240g (1 cup) Water, boiling
- 1 Earl Grey tea bag
- 240g (1 cup) Milk (whole milk recommended for best froth)
- 15g (1 Tbsp) Vanilla syrup
- 1g (1/2 tsp) Dried lavender buds (optional)
- 1/4 Vanilla bean, seeds scraped (optional, for extra flavor)
- Sugar, to taste (optional)
Step-By-Step Instructions
- Brew the Tea
Place the Earl Grey tea bag into your favorite mug. Pour the boiling water over it and allow the tea to steep for 3 to 5 minutes. A shorter steep will be lighter, while a longer one will give a more robust flavor. Once steeped, remove and discard the tea bag.
- Heat and Froth the Milk
While the tea is steeping, combine the milk, vanilla syrup, and optional lavender buds and vanilla bean seeds in a small saucepan. Heat over medium heat for 3 to 4 minutes, until the milk is steaming and small bubbles form around the edges. Do not let it boil. Use a handheld milk frother or a whisk to froth the milk until it develops a light, airy foam.
- Combine and Serve
Pour the hot, frothed milk directly into the mug with the brewed tea. Stir gently to combine. Taste the latte and add a little sugar if you prefer more sweetness. Serve immediately, garnished with a few extra lavender buds if you like.
If you enjoy this dish, try our Spring Berry Chocolate Tart for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Instead of vanilla syrup, use an equal amount of maple syrup and a 1/4 teaspoon of vanilla extract.
- For a spicy twist, omit the lavender and add a pinch of ground cardamom or cinnamon to the milk.
- Use your favorite non-dairy milk; oat milk froths best, but almond or soy milk also works well.
Make-Ahead, Storage & Reheat
This London Fog latte is best enjoyed immediately while the foam is fresh. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The foam will dissipate. Reheat gently in a saucepan over low heat until warm, but do not re-boil.
Nutrition
- Serving Size: 1 latte (approx. 16 oz)
- Per Serving: 160 calories, 4g protein, 6g fat, 22g carbohydrates
- Per 100g: 53 calories, 1g protein, 2g fat, 7g carbohydrates
- Estimates only.
FAQ
Why is my milk not creating any foam, even when I follow the steps?
The two most common issues are temperature and fat content. Always start with very cold milk, as this allows more time to incorporate air before the proteins set.
My foam has large, airy bubbles instead of a smooth, creamy texture. Why?
This usually means you incorporated air too quickly. Keep the frother’s tip just below the surface to create a gentle whirlpool, which makes for a silkier microfoam.
What is the best way to froth milk at home without any special tools?
A sealed jar is a great substitute. Gently heat your milk, pour it into a jar with a tight lid, and shake it vigorously. The agitation forces air into the milk.
Which non-dairy milk alternatives consistently produce the best foam?
Oat milk is the most reliable for a rich, stable foam because its protein and fat content mimics dairy. Almond milk creates a lighter foam, while soy offers good creaminess.
How can I tell the milk is hot enough without using a thermometer?
You're aiming for 140–150°F. Heat it until you see steam rising and small bubbles at the edge. The saucepan should feel very hot to the touch, but not be boiling.
Is it possible to over-froth the milk, and what happens if you do?
Yes, over-frothing makes the foam stiff, dry, and separated from the liquid. This texture is difficult to pour and doesn't integrate well into a drink, tasting coarse.
Can I make a large batch of frothed milk to use over a few days?
It's best made fresh right before serving. The delicate foam structure collapses quickly, usually within an hour, and reheating won't restore that light, airy texture.
Can this same technique be used to make cold foam for iced drinks?
Yes, simply skip the heating step entirely. Using very cold milk with your frother creates a dense, rich cold foam that is perfect for topping iced coffee and lattes.
Equipment
- Mug
- Small saucepan
- Handheld milk frother or whisk
- Thermometer (optional)
Ingredients
- 240 g (1 cup) Water boiling
- 1 piece Earl Grey tea bag
- 240 g (1 cup) Milk whole milk recommended for best froth
- 15 g (1 tbsp) Vanilla syrup
- 1 g (½ tsp) Dried lavender buds optional
- ¼ piece Vanilla bean seeds scraped, optional, for extra flavor
- Sugar to taste, optional
Instructions
- Place the Earl Grey tea bag into your favorite mug and pour the boiling water over it. Allow the tea to steep for 4 minutes, then remove and discard the tea bag.
- While the tea steeps, combine the milk, vanilla syrup, and optional lavender buds and vanilla bean seeds in a small saucepan. Heat over medium heat for about 4 minutes until steaming and small bubbles form around the edges; do not boil.
- Use a handheld milk frother or whisk to froth the milk until light and airy.
- Pour the hot, frothed milk into the mug with the brewed tea, stirring gently to combine.
- Taste and add sugar if desired. Serve immediately, optionally garnished with a few extra lavender buds.
Notes
Substitutions & Variations: Use maple syrup plus vanilla extract instead of vanilla syrup. Add ground cardamom or cinnamon instead of lavender for a spicy twist. Oat milk froths best among non-dairy options; almond or soy milk work well too.
Tips: Use a thermometer to heat milk to 140-150°F (60-65°C) for optimal froth. If no frother, shake hot milk vigorously in a sealed jar for 30-45 seconds.
