London Fog Latte

Posted on April 29, 2020 Updated on April 30, 2020

Since I posted a dessert last time, it seemed fitting to look for a drink to round out the meal. I am a black coffee purist, so a coffee drink was out of the question unless I was going to detail how to make a really good French pressed coffee. Which wouldn’t be a bad thing, really.

My parents both drank black tea faithfully at noon, so the idea of drinking tea is not an anomaly to me. In the last number of years I have learned to love both Chai Lattes and London Fog Lattes. They’re pretty much the same except for the kind of tea that is used. Chai is a spicy, peppery tea and London Fog capitalizes on the floral overtones of the Earl Grey tea. They are what I would term a comfort drink; perfect for a rainy evening or while sitting at the side of a campfire.

The latte can be made as sweet as you like it, or not at all sweet if you don’t like sweet teas. I prefer mine lightly sweet; usually honey or maple syrup are added at our place.

While the tea is steeping, the milk is heated, then whisked to a froth. If you are lucky enough to have a milk frother, apply it here!

Heat milk until it steams and you start seeing bubbles at the edges.

Whip the milk to a froth using a whisk or a milk frother.

I had my London Fog on the deck. I forgot to mention that it’s a great deck drink too.

This post is sponsored by Martin’s Family Fruit Farm. Normally we sell both local honey and maple syrup, but the store is closed at present to keep our staff and customers safe. Thanks for understanding. 

Note: I will not be posting every week for the next few months. I will try to publish a recipe every two weeks on the Wednesday. 

London Fog Latte

• Servings: 2
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Ingredients

• 2 good quality Earl grey teabags or 2 teaspoons loose leaf Earl Grey tea
• 1 1/2 cups boiling water, 
• 1 cup of milk
• 2 – 3 teaspoons honey or maple syrup or other sweetener of choice
• cinnamon for garnish

Directions

Set cold water to boiling and place 1 teabag or 1 teaspoon loose leaf tea (in a tea ball) in each 10 oz cup. Pour 3/4 cup boiling water into each cup over the prepared tea. Let steep for at least 4 minutes. You want it stronger for lattes because of the amount of milk added. 

While the tea is brewing heat the milk until it is foamy and steaming. Tilt the pan a bit and whisk it vigorously or use a milk frother to get it nice and airy. Remove the teabags/leaves from the cups, add sweetener of choice, test the sweetness and then ladle the milk into the cup until it is full. Sprinkle with cinnamon to serve. Crook your pinky and say, “That hits the spot. Brilliant, my luv!”