Chai London Fog Recipe

Make the spice base

In a small saucepan combine 2 cups water, cinnamon, crushed cardamom pods, cloves, peppercorns and sliced ginger. Bring to a gentle boil over medium heat.

Reduce heat to low and simmer, partially covered, for 8–10 minutes to extract spice flavors. Stir occasionally.

Add the 2 tablespoons black tea leaves to the simmering spice liquid, continue to simmer for 2 minutes to steep the tea.

Remove from heat. Strain the mixture through a fine-mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids.

Stir in the sugar and vanilla extract while the concentrate is hot so the sugar dissolves. Taste and adjust sweetness to preference. Allow concentrate to cool slightly.

Bring 1 cup water to a near boil (just off the boil, about 200°F / 93°C). Place the Earl Grey tea bag or loose leaf in a mug or small teapot and pour the hot water over it.

Steep for 3–4 minutes for a full-flavored brew. Remove the tea bag or strain leaves. Set the brewed Earl Grey aside; keep warm.

Warm the oat milk gently on the stove or in the microwave until about 140–150°F (60–65°C). Do not boil.

Froth the warmed oat milk using a milk frother, handheld whisk, or French press. Aim for a silky microfoam — about 20–40 seconds with a frother, longer with a whisk.

If desired, sweeten the oat milk slightly to taste while warming (this is optional and separate from the chai concentrate sweetness).

In a 12-16 oz cup, combine 3/4 cup (6 fl oz) of hot brewed Earl Grey and 1/4 cup (2 fl oz) of chai concentrate for a balanced Chai London Fog. Adjust proportions to taste: more chai concentrate for spicier, more Earl Grey for bergamot-forward.

Stir the tea and chai concentrate together to combine.

Pour the frothed oat milk over the tea mixture, holding back foam with a spoon, then spooning foam on top to create a layered drink.

Garnish with a light dusting of ground cinnamon and/or a star anise or cinnamon stick. Serve immediately.