London Fog Recipe

Heat water

Bring 240 ml (1 cup) of fresh water to just under a boil, about 95°C (203°F). If you don't have a thermometer, bring to a rolling boil then let sit 20–30 seconds.

Place 2 tsp loose Earl Grey (or 1 tea bag) into a teapot or heatproof mug. If using dried lavender, add it now (see optional garnish). Pour the hot water over the tea and steep for 3–4 minutes for a balanced strength; steep up to 5 minutes for a stronger bergamot flavor. Avoid over-steeping to prevent bitterness.

After steeping, strain the loose tea or remove the tea bag and discard solids. Set brewed tea aside while you prepare the milk.

Combine 240 ml milk, 1 tsp vanilla extract, and 1 tsp sugar in a small saucepan. Warm gently over low to medium-low heat until steaming and small bubbles form around the edge (do not boil). Stir to dissolve sugar and infuse vanilla.

Optional frothing: If you want a foamy top, froth the warmed milk using one of these methods: - Hand frother: froth directly in the saucepan or a jar until foamy. - Jar method: pour milk into a heatproof jar, screw lid tightly, shake vigorously 30–60 seconds, then remove lid and microwave 20–30 seconds to stabilize foam. - Steam wand: steam to about 60–65°C (140–150°F) and create microfoam. If not frothing, simply use the warmed milk as-is.

Pour the brewed Earl Grey into a serving cup (about 180–200 ml after tea absorption). Gently add the warmed vanilla milk to the tea, holding back foam with a spoon and spooning foam on top if used. Typical ratio is roughly 1:1 tea to milk, but adjust to taste.

Taste and add additional sweetener if desired. Sprinkle a pinch (about 1/4 tsp) of dried lavender, cinnamon, or a touch of lemon zest on top for garnish if desired.

Serve immediately while hot.