London Fog Recipe

Heat water

Bring 240 ml water to a near-boil (about 95°C / 203°F). If you don’t have a thermometer, bring to a rolling bubble then let sit 20–30 seconds.

Steep tea

Place 2 tsp Earl Grey (or 1 tea bag) in a teapot or mug. Pour the hot water over the tea and steep for 3–4 minutes for a balanced strength. For stronger bergamot flavor, steep up to 5 minutes but avoid over-brewing to prevent bitterness.

Remove tea

Remove the tea leaves or bag and pour the brewed tea into your serving cup. Reserve about 30–60 ml of hot tea to help warm the milk if desired.

Warm milk

Combine 180 ml milk and 1 tsp vanilla extract in a small saucepan and warm gently over low heat until steaming but not boiling (about 60–65°C / 140–150°F). Alternatively, microwave in 20–30 second bursts, stirring between, until steaming.

Sweeten milk (optional)

If using sweetener, stir 15 ml simple syrup (or 1 tbsp honey/agave) into the warm milk until dissolved. Adjust to taste.

Froth milk

Froth the warm milk until creamy foam forms. Use a milk frother, French press (pump 15–20 times), handheld frother, or whisk vigorously. Aim for fine microfoam rather than large bubbles.

Assemble

Pour the hot brewed Earl Grey into your cup if it isn’t already there. Pour the warm frothed milk over the tea, holding back foam with a spoon, then spoon the foam on top to create a creamy layer.

Garnish

If desired, sprinkle about 1/2 tsp grated lemon zest or add a small lemon twist on top for a bright aromatic note that complements the bergamot.

Serve

Serve immediately while hot. Stir before drinking if you prefer the sweetener fully mixed. Adjust sweetness or vanilla next time to taste.