Curl up with a rich, velvety London Fog latte during this cold weather season. With Earl Grey tea and topped with a rich frothed cream, this London Fog latte will be your new favorite hot beverage.
- 2 Earl Grey tea bags
- 1 cup heavy cream
- 1/2 tsp. pure vanilla extract
- 2 tsp. sugar
- Vanilla sugar – optional
- Using two mugs, place one Earl Grey tea bag inside each mug. Bring 16 oz. of water to a boil, then pour into the mugs over the tea bags, leaving a little bit of room for the cream at the top, and let them steep for at least five minutes.
- While the tea is steeping, add the heavy cream and vanilla to a saucepan and heat over medium-low until hot – do not boil. When hot, add the sugar and whisk to combine then remove from heat.
- Transfer the hot cream to a 2-cup measuring cup or pitcher – you want room to allow it to froth, but you also want it in a tighter space than the saucepan, so this is why you’ll transfer it — using a milk frother, froth the cream until it’s thick and foamy.
- Remove the tea bags from the mugs and pour the frothed cream over the hot tea. Top with vanilla sugar, brown sugar, or coconut sugar and serve immediately.
- I tested this recipe using both heavy cream and whole milk. While the whole milk would still work, you will not get as thick cream as you would with the heavy cream. Any milk, such as 2% or skim, would not produce a thick frothed cream for the top. You could try full-fat canned coconut milk for a dairy-free London Fog.
- Nutritional Disclaimer
- Category: drinks
- Cuisine: American
Keywords: London Fog, London Fog latte, Early Grey tea