London Fog Recipe

Heat water

Bring 8 oz (about 240 ml) of fresh water to just under a rolling boil — about 200°F / 93°C. If you don’t have a thermometer, bring to a full boil then let sit 30 seconds.

Steep

Place 1 tablespoon of loose-leaf Earl Grey (or 1 tea bag) into a teapot or infuser. Pour the hot water over the tea. If using, add 1/4 tsp bergamot extract or a small strip of bergamot peel to the steep. Steep for 3 to 4 minutes for a balanced flavor (3 minutes for lighter, 4 minutes for fuller).

Remove the tea leaves or bag promptly after steeping to avoid bitterness. Keep the brewed tea warm.

Stir 1 tablespoon honey into the hot brewed tea until fully dissolved. Taste and add the optional 1 teaspoon extra honey if you prefer sweeter.

Heat milk

Measure 6 oz of your chosen milk. Heat gently in a small saucepan over medium-low heat until it reaches about 150°F (65°C) — small bubbles will appear at the edges but it should not boil. Alternatively, use a milk steamer on low/medium setting.

Froth

Froth or steam the heated milk to create microfoam. Use a steam wand, electric frother, or handheld frother: submerge the frother just below the surface until the milk expands slightly and becomes silky (about 20–30 seconds). Aim for smooth, velvety microfoam rather than large airy bubbles.

If using vanilla, stir 1/4 tsp vanilla extract into the milk before frothing for an extra layer of flavor.

Pour the sweetened Earl Grey tea into a 12–14 oz cup, leaving room for milk (~6 oz).

Gently pour or spoon the steamed milk over the tea, holding back foam with a spoon, then spoon the microfoam on top. Alternatively, pour in a steady stream to create a simple latte-style top.

Optional: Garnish with a small pinch (about 1/2 tsp) of grated lemon zest or a thin lemon wheel and a very light dusting (about 0.1 tsp) of ground cinnamon or finely ground bergamot for aroma.

Serve immediately while hot.