London Fog Recipes

LONDON FOG

Steps:

• Bring 2/3 cup water to a boil, remove from the heat and add 1 Earl Grey tea bag and 1/2 teaspoon dried lavender (optional). Cover and steep 5 to 8 minutes. Combine 1 1/2 teaspoons sugar and 1/4 teaspoon vanilla in a mug; strain the tea into the mug and stir. Heat 2/3 cup milk with a frother; pour into the mug, spoon the froth on top and sprinkle with more dried lavender, if desired.

LONDON FOG (FROM SCRATCH)

Steps:

• To make syrup: Bring water and sugar to boil over medium-high heat, stirring often. Simmer 10 minutes on medium-low heat. Remove from heat and add vanilla. Cool to room temperature. (It is also fine if it is still warm when you use it) Refrigerate in airtight container for up to 2 weeks.
• Boil 2 cups water and steep Earl Grey teabags for 3 minutes (or longer for a very strong flavour) in teapot.
• While tea is steeping, heat milk on medium-high heat, whisking often, until quite frothy (takes about 3 minutes).
• Spoon 2 tablespoons vanilla syrup into each mug.
• Pour 1 cup tea and 1/2 cup frothy milk into each mug.
• Sprinkle with cinnamon or nutmeg, if desired. Enjoy!

LONDON FOG ICE CREAM

Steps:

• In a small saucepan, heat whole milk and cream to 175°. Remove from the heat; add tea bags. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into pan; add bean. Cover and steep 1 hour. Discard tea bags., Reheat cream mixture just to a boil; stir in sweetened condensed milk and salt until dissolved. Whisk a small amount of the hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Strain through a fine-mesh strainer into a large bowl; place bowl in a pan of ice water. Stir gently and occasionally until cool, about 5 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) , Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

LAVENDER LONDON FOG RECIPE BY TASTY

Steps:

• Steep the tea and lavender in the hot water for 7 minutes.
• Froth the milk by adding it to a resealable jar. Shake vigorously until many bubbles form. Then, microwave the milk for 45 seconds to 1 minute, which will help create stable bubbles.
• Remove the tea, then stir in the frothed milk, vanilla, and agave.
• Dust with a bit of cinnamon, if desired.
• Enjoy!
• Nutrition, per serving - Calories: 93, Total fat: 2 grams, Sodium: 69 mg, Total carb: 14 grams, Dietary fiber: 0 gram, Sugars: 6 grams, Protein: 4 grams

LONDON FOG

Steps:

• Boil water and steep tea bag for approximately 4 minutes.
• While steeping, froth your milk.
• Add stevia and vanilla. Stir.
• Ladle milk on top.

LONDON FOG (MY LOW-COST, LOW-FAT VERSION)

Steps:

• Place tea bag in a measuring cup and add boiling water, steep for at least 3min.
• In your favourite mug, mix together honey, vanilla & milk.
• Heat in microwave for 30 seconds.
• Remove bag from tea and pour in your mug with the heated milk.
• Stir. (If you have one of those mini frothers, froth the milk before adding the tea even better :-).
• Enjoy. Careful, it's hot!