The Ultimate London Fog Tea Latte with Homemade Lavender Syrup
A velvety, cloud-topped teatime latte brewed with bold bergamot Earl Grey tea, vanilla bean, dried French culinary lavender, and microfoamed oat milk.
Created in Vancouver, British Columbia in the late 1990s, the London Fog is the tea lover’s answer to the cappuccino.
When cold rain taps against the windowpane, there is no sensory comfort quite like cradling a warm ceramic mug brimming with frothy, vanilla-laced Earl Grey. The essential oil of bergamot (a fragrant Italian citrus fruit) combined with sweet vanilla and subtle herbal lavender creates a warm, floral hug.
Warm Buttered Sourdough Crumpet
A freshly toasted crumpet drenched in salted butter absorbs the floral bergamot notes and rounds out the morning ritual.
💡 Brewing Guide: Pair directly while latte foam is warm.
The Ultimate London Fog Tea Latte with Homemade Lavender Syrup
Ingredients
- 2 tbsp Loose-Leaf Earl Grey Tea or 2 organic tea bags
- 1/2 cup Boiling Filtered Water
- 3/4 cup Barista Oat Milk or Whole Milk
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Dried Culinary Lavender Buds organic French culinary grade
- 1 tbsp Raw Honey or Pure Maple Syrup
Instructions
- 1
Brew an Ultra-Concentrated Tea Base
Place Earl Grey and lavender buds in an infuser or small French press. Pour 1/2 cup of boiling water (100°C) over the tea. Steep for a full 5 minutes to extract a robust, deeply aromatic tea concentrate.
- 2
Strain & Sweeten
Strain the concentrate into your favorite ceramic mug. Stir in the pure vanilla extract and honey until dissolved.
- 3
Steam & Froth the Milk
Heat your oat milk or dairy milk in a small pot until steaming, then froth with a handheld milk whisk until you have a thick, glossy microfoam.
- 4
Pour & Garnish
Gently pour the frothed milk over the tea concentrate, holding back foam until the end. Crown with a velvety layer of froth and a tiny pinch of dried lavender buds.
💡 Pro-Tips for Perfect Results
- Don't fear the long steep time; because the tea is cut with creamy frothed milk, you need a strong, concentrated tea base so the bergamot flavor doesn't get washed out.
- Use culinary lavender sparingly; too much lavender can make your drink taste like soap or perfume.