London Fog Recipe

Bring 300 ml water to a near-boil (about 95°C / 203°F). Remove from heat and steep 2 Earl Grey tea bags (or 2 tablespoons loose-leaf) for 3–5 minutes depending on desired strength. Cover while steeping to keep aromatics. Remove the tea bags or strain leaves and pour the brewed tea into a heatproof serving mug or pitcher.

Heat 200 ml whole milk gently on the stove or in the microwave until hot but not boiling (about 60–65°C / 140–150°F). Stir in 1 tsp vanilla extract while warming.

Frothing (3 options)

Froth the heated milk using one of the following methods: 1) Espresso steam wand: steam until milk doubles slightly and creates microfoam. 2) Handheld frother: froth vigorously until thick foam forms, about 30–45 seconds. 3) Jar method: pour milk into a heatproof jar, screw lid on tightly and shake vigorously for 30–60 seconds, then remove lid and microwave for 20–30 seconds to stabilize foam. Aim for a velvety, pourable foam.

If you prefer a lighter texture, strain the milk foam through a fine mesh to remove large bubbles before assembling.

If using vanilla syrup or another sweetener, add 2 tsp to the brewed tea and stir until dissolved. Taste and adjust sweetness to preference.

Pour the sweetened tea into a serving cup if not already in one. Gently pour the hot frothed milk over the tea, holding back the thick foam with a spoon; then spoon or pour the foam on top to create a layered look. For a latte-style integration, pour milk directly and finish with foam.

Optional: garnish with a small piece of bergamot zest or a lemon twist held over the cup to release aromatics. Serve immediately.