Lavender London Fog Latte
Tea has always been my warm beverage of choice. I remember meeting with a fellow Dental Hygienist and Nutritionist a few years back at a coffee shop to talk about our vision, and when asked what I wanted to drink, I responded with, “I’ll have whatever you’re having”. Little did I know it would be a London Fog, something I had never heard of.
Wow, I remember thinking as I fell in love with the combination of earl grey, vanilla and steamed milk.
A few years have passed and so had the obsession until I purchased Stash Organic Earl Grey tea and knew exactly what was in store.
This time, it was different. I have been brewing Kombucha infused with lavender, and I though why not try it with a London Fog.
Let's say my taste buds were overjoyed and my mind at ease. The aromas alone are therapeutic, comforting and relaxing. Lavender has been my saving grace for dealing with emotional upset and anxiety. Earl Grey is also therapeutic for anxiety, depression, stress and digestion so it has become my go-to during these cooler mornings.
I decided to search the history of a London Fog, and was shocked to learn it originated in Vancouver, BC (insert Canadian pride dance). What I also found interesting were all the variations and names for this delicious tea latte.
A traditional London Fog is made with 2% milk and vanilla syrup and while entirely delicious, I've modified it to suit my dietary needs and taste buds. Maybe I should come up with a name for my own variation...a Maple Fog, perhaps?
The secret behind my version is not just the lavender, it is my sweeter of choice.
Rather than using vanilla syrup, I mix good quality maple syrup with Organic Traditions Vanilla Powder and let me tell ya- SO good! I also use non-dairy milk like almond or coconut, and thanks to my Nespresso frother, I have been able to get the most light, silky foam.
Lavender London Fog
A dairy free, lavender infused version of the popular London Fog tea latte. Delicious, calming and therapeutic!
Makes: 1 Cup
- 1/2 cup boiling water
- 2 Earl Grey teabags
- 1 teaspoon culinary lavender
- 1/2 cup nut milk, like almond milk
- 1/8 teaspoon vanilla powder, or pure vanilla extract
- 2 teaspoons maple syrup
- Additional sweeter as needed
- Place culinary lavender into a reusable teabag or mesh tea ball.
- Heat water and steep both lavender and earl grey tea as directed on label (approximately 3-5 minutes).
- Mix vanilla powder and maple syrup to your taste, adding more or less of each as needed.
- Add nut milk (or milk of choice) into a milk frother along with a teaspoon of the vanilla maple syrup. Allow milk to froth until desires foam is achieved.
- Using a spoon to hold back foam, pour steamed milk into tea cup and top with foam.
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