California Fog Recipe
earl grey tea, steamed milk, madagascar vanilla
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Ingredients
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Tea
Milk & Flavor
Garnish (optional)
Method
Brew the Tea
Heat water
Bring 240 ml of water to a near-boil, about 95°C (203°F). Earl Grey is delicate; avoid a rolling boil to preserve aromatics.
After steeping, remove the tea leaves or tea bag to prevent bitterness. Transfer the brewed tea into the cup you will use for the drink and keep warm.
Prepare Milk & Vanilla
Combine milk and syrup
Measure 200 ml of milk into a frothing pitcher. Add 15 ml Madagascar vanilla syrup and up to 1 tsp vanilla bean paste or extract if using. Add optional sweetener (1 tsp) now if you prefer a sweeter drink.
Steam or heat milk
Steam the milk with an espresso steam wand until it reaches 60–65°C (140–149°F) and achieves a silky microfoam. If you don't have a steam wand, gently heat the milk on the stove or microwave to the same temperature, then froth with a handheld milk frother for 20–30 seconds to produce velvety foam.
Tap the pitcher on the counter and swirl to eliminate large bubbles and integrate foam for smooth pourability.
Assemble the California Fog
Pour the brewed Earl Grey (about 180–200 ml after leaves removed) into a warmed 10–12 oz (300–350 ml) cup, leaving room for milk.
Optional: Create simple latte art or a smooth foam cap with the microfoam.