London Fog Recipe

Heat water

Bring 240 ml water to a gentle boil, then remove from heat and let sit ~30 seconds so temperature is about 95°C (203°F). This prevents over-extracting the bergamot in the Earl Grey.

Steep the tea: place 2 tsp loose-leaf Earl Grey (or 1–2 tea bags to taste) in a teapot or heatproof mug and pour the hot water over it. Add 1 tsp vanilla extract to the tea so the flavor infuses during steeping.

Steep for 3–5 minutes depending on desired strength (3 minutes for lighter, 5 minutes for stronger). After steeping, remove the tea leaves or bags and set the brewed tea aside.

Sweeten milk

Place 240 ml milk and 1 tsp sugar (or 1 tsp simple syrup) in a small saucepan. Warm gently over medium-low heat until steaming but not boiling (around 60–65°C / 140–150°F). Stir to dissolve the sweetener.

Froth milk

Froth the warmed milk to create microfoam. Methods: use a handheld milk frother and froth directly in the saucepan or transfer to a jar and shake vigorously for 30–60 seconds, or use a French press: pour milk into the press and pump the plunger up and down until foamy. Aim for creamy, velvety foam with small bubbles.

If you prefer cold foam, warm the milk to about 40–45°C and then froth. For more voluminous foam, use lower-fat milk alternatives designed for frothing (barista versions).

Pour the brewed Earl Grey (about 240 ml) into a pre-warmed mug, leaving space at the top for milk (about 50–75 ml).

Gently pour the frothed milk over the tea, using a spoon to hold back foam if you want mostly steamed milk first, then spoon the foam on top. Alternatively, pour milk in a steady stream for light latte art.

Dust a light pinch (about 1/4 tsp) of ground cinnamon over the foam if desired.

Taste and adjust: add more vanilla or sweetener to taste. Serve immediately.