London Fog Tea Latte

A warm and creamy Earl Grey tea latte made with almond milk, vanilla, honey, and optional culinary lavender.

Course Beverages

Cuisine British

Prep Time 8

Total Time 8

Servings

Calories 70kcal

Author Michelle Ordever

Equipment

Ingredients

1 cup unsweetened almond milk or milk of choice
1 Earl Grey tea bag or 1-2 teaspoons loose-leaf Earl Grey tea
1 cup water
½ teaspoon vanilla extract
1 tablespoon honey or maple syrup or sugar-free sweetener to taste
1 pinch dried culinary lavender optional
Additional steamed milk or cream optional, for topping
Ground cinnamon or dried culinary lavender optional, for garnish

US Customary - Metric

Instructions

Bring the water to a simmer in a small saucepan. Remove from the heat and add the Earl Grey tea bag and lavender, if using. Steep for 5 minutes.
Remove the tea bag, then add the almond milk to the saucepan. Warm gently over low heat without allowing the mixture to boil.
Stirin the vanilla extract and honey or sweetener. Adjust to your sweetnesspreference.
Pour the latte through a fine-mesh sieve to remove the lavender or any loose tea leaves.
If desired, froth a little additional almond milk or cream and spoon it over the top of the latte.
Garnish with a small pinch of culinary lavender or dusting of cinnamon, if desired. Serve warm and enjoy!

Notes

Tips

Don't boil the milk. Warm it gently over low heat for a smooth, creamy latte.
Steep the Earl Grey tea for about 5 minutes before adding the milk to preserve plenty of bergamot flavor.
Use culinary-grade dried lavender if adding it to the drink. A small pinch is enough, as lavender can quickly overpower the Earl Grey.
For a frothier finish, use a handheld milk frother to foam a little additional milk before spooning it over the latte.

Substitutions

Use your favorite dairy or non-dairy milk in place of almond milk.
Use honey, maple syrup, or a sugar-free sweetener to sweeten the latte to taste.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition