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Ingredients
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Tea base
Lavender syrup
Milk & finishing
Method
Tea base
- 1
Heat water and steep tea
Bring 12 oz (about 350 ml) water to just under boiling (around 200°F / 93°C). Place 2 tablespoons loose Earl Grey (or 2 tea bags) in a teapot or heatproof cup and pour the hot water over the tea. Steep for 3–4 minutes for a balanced strength; steep 4–5 minutes for a stronger flavor. Remove tea leaves or bags and set aside. Keep warm.
Lavender syrup
- 2
Make lavender simple syrup
In a small saucepan combine 2 tablespoons sugar, 2 tablespoons water, and 1 teaspoon dried culinary lavender. Heat over medium, stirring until sugar dissolves. Once it simmers, reduce heat and let steep gently for 3 minutes to infuse. Remove from heat and strain through a fine mesh sieve into a small bowl or jar to remove lavender flowers. Allow syrup to cool slightly. (Can be made ahead and refrigerated up to 1 week.)
Milk & finishing
- 3
- 4
Assemble London Fog
Pour about 1–2 tablespoons of the lavender syrup into the brewed Earl Grey (adjust to taste). Stir to combine. Pour the warm frothed milk over the tea, holding back foam with a spoon, then spoon foam on top. Taste and add more syrup if desired.
- 5
Garnish and serve
Optionally garnish with a light sprinkle of dried lavender or a thin lemon twist. Serve immediately.