The London fog was born in Vancouver in the 90s as a coffee-free alternative to the traditional latte, using Earl Gray and steamed milk. Its name evokes British fog and afternoon tea elegance. Today it is a standard comfort drink in coffee shops in Canada and the Pacific Northwest.
International
London fog earl grey latte
London fog Earl Gray latte with bergamot, foamed milk and honey.
- Canada
- Starter
- Vegetarian
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
1
Servings
Nutrición por ración
- Calories 155 kcal
- Protein 6 g
- Fiber 0 g
- Carbohydrates 24 g
- Fat 5 g
- Sodium 90 mg
Story behind the dish
Preparation
London fog earl gray latte is a preparation from Canada with easy difficulty. Reserve about 15 minutes in total (10 for mise en place and preparation, 5 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 bag of Earl Gray tea or 2 teaspoons of loose leaves.
- Have ready: 200 ml of boiling water.
- Have ready: 200 ml of whole milk.
- Have ready: 2 tablespoons of honey or sugar.
- Have ready: 1/2 teaspoon vanilla extract.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Infuse Earl Gray in boiling water for 4 minutes; remove bag and…
Infuse Earl Gray in boiling water for 4 minutes; Remove bag and reserve concentrated tea. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Heat milk with vanilla and optional lavender without boiling; strain if…
Heat milk with vanilla and optional lavender without boiling; strain if lavender was used.
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Froth milk to silky microfoam with whisk or frother
Froth milk to silky microfoam with a whisk or frother.
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Sweeten hot tea with honey and salt until the bergamot bitterness balances.
Sweeten hot tea with honey and salt until the bergamot bitterness balances. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Pour foamed milk over tea in a large cup in a 1:1 ratio.
Pour foamed milk over tea in a large cup in a 1:1 ratio.
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Top with a thin layer of foam and sprinkle with minimal cinnamon.
Top with a thin layer of foam and sprinkle with minimal cinnamon.
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Cold version: chill tea and milk
Cold version: chill tea and milk, serve over ice with vanilla.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with almond milk and stevia.
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