Nebbia Di Londra Recipe
EARL GRAY, CANE SUGAR SIMPLE SYRUP, LAVENDER, STEAMED MILK
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Ingredients
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Tea Base
Lavender Simple Syrup
Milk
Garnish
Method
Tea Base
Brew Earl Grey
Bring 300 ml water to a gentle boil (about 95°C / 203°F). Remove from heat and steep 2 Earl Grey tea bags for 3–4 minutes for a pronounced bergamot flavor; steep longer (4–5 min) for stronger cup. Remove and discard tea bags. Keep tea hot.
Taste the brewed tea; it should be robust enough to balance milk and syrup. If too weak, brew a second short tea with 1 tea bag in 100 ml water and add as needed (adjust total liquid).
Lavender Simple Syrup
Make syrup
Combine 50 g cane sugar, 50 ml water, and 1 tsp dried culinary lavender in a small saucepan. Heat gently over medium-low heat, stirring until sugar dissolves. Once dissolved, bring to a very gentle simmer for 2 minutes, then remove from heat. Let lavender steep in the syrup for 10 minutes off the heat for a clear floral note.
Strain and cool
Strain syrup through a fine mesh sieve to remove lavender pieces. Transfer syrup to a small jar and cool slightly. This yields approximately 60–70 ml syrup; use 20–30 ml per drink depending on desired sweetness and floral intensity.
Milk
Steam and texture milk
Pour 200 ml milk (add 0.25 tsp vanilla if using) into a pitcher. Steam with an espresso steam wand to 60–65°C (140–149°F) creating microfoam; texture until milk is velvety and slightly glossy. If you don't have a steam wand, heat milk to 60–65°C on the stove and vigorously whisk or use a handheld frother to create foam.
Tap pitcher on counter and swirl to remove large bubbles; keep warm.
Assembly & Garnish
In a pre-warmed cup (about 300–350 ml capacity), pour 20–30 ml lavender simple syrup.
Add 200–220 ml freshly brewed Earl Grey tea, leaving room for milk (adjust if you made a second short brew). Stir to combine syrup and tea thoroughly.
Gently pour steamed milk over the tea, holding back foam with a spoon and then spooning a thin layer of microfoam on top for a smooth finish.
Garnish with a light sprinkle (about 1/4 tsp) of dried lavender buds and optionally a lemon twist on the cup rim or floated briefly atop the foam to enhance bergamot brightness.
Serve immediately while hot.