London Fog Latte
Earl Grey Concentrate
2 Tbsp Earl Grey Black Tea
2 Tbsp Vanilla Turbinado Sugar
1 tsp Lavender Flower
12 oz water at 200°F
Other
6 oz heated milk of choice
*whole cow milk and oat milk will produce the best latte foam
special equipment: milk frother
2 Tbsp Earl Grey Black Tea
2 Tbsp Vanilla Turbinado Sugar
1 tsp Lavender Flower
12 oz water at 200°F
Other
6 oz heated milk of choice
*whole cow milk and oat milk will produce the best latte foam
special equipment: milk frother
Prepare Concentrate. To a brewing vessel add tea, sugar, lavender, and hot water. Stir just until sugar has fully dissolved. Cover and steep for 4 minutes. Strain fully; discard tea solids. Yields 11 to 12 ounces.
Froth Milk. Add heated milk to a vessel with at least a 16-ounce capacity so there will be room for the milk volume to "grow." Using a milk frother, aerate milk until it about triples in volume.
To serve hot, pour equal amounts of tea concentrate into two mugs. Top each with equal amounts of frothed milk.
To serve cold, refrigerate concentrate until chilled. Using cold milk, aerate if desired. Pour over ice or enjoy without ice as a chilled milk tea.
Froth Milk. Add heated milk to a vessel with at least a 16-ounce capacity so there will be room for the milk volume to "grow." Using a milk frother, aerate milk until it about triples in volume.
To serve hot, pour equal amounts of tea concentrate into two mugs. Top each with equal amounts of frothed milk.
To serve cold, refrigerate concentrate until chilled. Using cold milk, aerate if desired. Pour over ice or enjoy without ice as a chilled milk tea.