![]() ![]() If using a hand whisk, whisk until you get plenty of bubbles. In my example I am using the frother at the shop, but I also included a picture of a simple whisk from the dollar store. Take 1 cup of milk and heat it (stove top or microwave). Once its boiling add the loose leaf tea to your teapot and allow it to steep for 3-5 minutes. Not a big cow’s milk fan but use whatever you prefer!)įor a garnish I like to add the following:įirst things first- get that water to a rolling boil. 1 cup Milk (I normally use Almond or Vanilla Soy Milk.Honey or Agave (to sweeten the infusion).When we do it here in the shop I actually use a frothing machine as it whips and heats at the same time. whisk (I found one at my local dollar store that works surprisingly well).Very handy if you want to save excess waste associated with tea filters. tea infuser/pot – We are using a tea steeper that we also sell here at our store in downtown Toronto.I find both to be not as overpowering as straight Earl Grey and have a few more layers of complexity to them. Loose Leaf Tea – Creme de Earl Grey (its our version of Earl Grey but along with Bergamot contains a smooth vanilla finish) or Tulsi Herbal Chai (A nice Rooibos based caffeine free chai alternative).The original recipe that I had posted also included a dash of vanilla extract- a step that I normally don’t do, but if you want an even more creamy vanilla taste it definitely helps! Oh and since we’re not a fan of the sugary syrups we scrapped the vanilla syrup and replaced it with organic vanilla bean cane sugar. This version of the London Fog Latte (aka Earl Grey Vanilla Misto) is more like a hybrid of the Seattle Fog since we use a tea concentrate derived from steeping loose leaf tea in a small amount of water. The great news is that all it takes is a few minutes to prepare. I am not so excited however that they cost so much compared to what it would cost to do it at home. ![]() It’s exciting to see that larger tea houses are now promoting the benefits of tea and showcasing some creative infusions including tea lattes and Herbal Infusions. Keep in mind that everyone may prepare them a little differently, but this is my preference and it seems that our customers really enjoy it too. Whatever the reason, since then I have personally done hundreds of these extremely popular drinks at our tea shop here in Toronto and thought I would share a few of my methods of preparing this tea latte. I am not sure if it’s because people wanted to ‘unlock the secrets’ of a london fog latte, or that they were just getting fed up with the high priced, artificial drinks being passed off as real tea lattes. See more recipes from all four corners of the UK here.A couple years ago I had written a blog post that, to my surprise, became one of our most visited posts of all time. This recipe was produced in partnership with Food is GREAT to celebrate the bounty of British food and drink that comprises the unique culinary landscape of the UK. This cocktail pairs perfectly with our Chocolate Stout Loaf Cake with Whisky Glaze. I love to make a homemade vanilla-flavored milk and pair that with homemade lavender simple syrup, and it all comes together in this delicious London Fog! We’re combining it with a little Whisky and homemade lavender syrup, and then we are topping it all off with vanilla steamed milk. They’re an independent UK tea and coffee company which has been refining its tea and coffee flavors since 1886. We are using Taylors of Harrogate Earl Grey Tea in this recipe for its delicious citrus and bergamot flavors. Or you could use McConnell's – an Irish whisky with a butterscotch and vanilla sweetness. Aberlour’s 16-year-old Scotch Whisky has a warm, spicy fruitiness, while GlenAllachie’s 12-yea-old has a beautiful honey and marzipan taste. Other rich and fruity single malts to try include Aberlour or GlenAllachie - both distilled in Scotland’s Speyside region. I’m using their Virgin Oak Whisky, with delicious notes of candied fruits and toffee. Hello! Julianna from Join Jules here with the Feedfeed team celebrating UK spirits with Food is GREAT. I’ll be making my take on a classic London Fog, so let’s talk about the ingredient of the hour first whisky! There is so much that goes into whisky, which is why picking out the right one is so important. The UK has a centuries-old tradition of producing whisky, with a diverse range of flavors that reflect the unique environment and expertise of different distilleries.įor this recipe we’ll be using a Scotch Whisky, Deanston, a single malt distilled in the beautiful Scottish Highlands.
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