Lavender London Fog Latte (Earl Grey Tea Latte with Homemade Lavender Syrup)
I drink an Earl Grey tea latte every. single. day. Unless maybe I’m traveling, but otherwise, come 10 AM or 2 PM, a version of this lavender London Fog latte is in hand.
I love the added flavors of lavender and vanilla in a London Fog, but the lavender twist is not how it’s always served. I think my first experience was at a hotel in Williamsburg, Brooklyn, where I was about to add a smidge of sugar, and the barista was like, “Hold up, maybe taste it first cause I added lavender simple syrup.”
They were right, and I’ve been in love with the flavor pairing ever since. So I figured it was about time I wrote down a recipe and shared my favorite daily sip with you.
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LAVENDER LONDON FOG
Now this drink can be served hot or iced, though at the moment, I’m not a fan of a milky iced tea. I can literally drink hot tea year-round, but you do you, my friend.
The base is made with Earl Grey tea. You can use tea bags, though I’m super fancy and use loose-leaf tea + a tea strainer. Add in your homemade lavender simple syrup to taste, a splash of vanilla, plus milk and foam to your foggy desire!
What lavender can I cook with? Look for English lavender, which leans sweeter and is better for baking or any recipes where you will consume the lavender. French and Spanish lavender gives more bitter and soapy flavors.
INGREDIENTS
- Sugar: To sweeten the lavender simple syrup
- Water: Helps loosen the sugar into a syrup and steeps the tea
- Lavender: Fresh or dried for a delicious herbal flavor
- Earl Grey Tea: For a black tea that brings out the floral notes
- Vanilla: Adds a natural sweetness that balances the tea and lavender
- Milk: For added creaminess and that “fog” of foam on top of your tea latte
Do I have to froth my milk? No… but there is something to be said for the texture of frothed milk in a latte. You can simply pour in milk to your heart’s desire and omit the frothing if you prefer.
HOW TO MAKE A LAVENDER LONDON FOG LATTE
Make your lavender simple syrup…
Add the sugar, ¼ cup water, and lavender to a small pot over medium heat, stirring constantly until the sugar dissolves, then bring to a boil.
Once boiling, reduce the heat to medium-low and let the mixture simmer, stirring occasionally, until the syrup has thickened and reduced by half.
Remove from heat and allow it to steep for 10 minutes to fully infuse that lavender flavor. Strain the lavender simple syrup through a fine mesh strainer into a small bowl or pitcher, discarding the lavender buds.
Prepare your Earl Grey tea base and froth your milk…
Bring the remaining water to a boil. The amount you need will depend on your mug size and how strong you want your London Fog latte. While the water heats, add your loose-leaf Earl Grey tea to a tea strainer or use a tea bag, and place it directly into your mug.
Pour the boiling water over the tea and let it steep for 5 minutes to develop a strong flavor. This creates the classic Earl Grey base for your lavender London Fog latte.
While the tea steeps, use a milk frother to foam your milk until light and airy. You can use a handheld frother or an automatic milk steamer for this step.
Remove the steeped tea leaves or sachet from the mug, gently pressing to extract any remaining liquid and maximize flavor.
Assemble your lavender London Fog latte…
Stir in your desired amount of lavender simple syrup along with a splash of vanilla extract. Note that you will have a little extra simple syrup leftover to make another lavender London Fog latte later!
Finish by adding your frothed milk, pouring a bit of warm milk first and then spooning the foam on top. Serve immediately and enjoy this cozy, homemade lavender Earl Grey tea latte!
3 reasons you’ll love this lavender London Fog latte
TIPS & VARIATIONS
- Look for English lavender to use in any recipes where you will be eating or drinking it. English lavender leans sweeter, whereas French and Spanish lavender give more of that “soapy,” bitter taste.
- My favorite Earl Grey tea for drinking is this Victorian London Fog blend, which does naturally feature some lavender and vanilla flavors for added umph. Feel free to use whatever tea is your favorite!
- The lavender simple syrup, water for steeping, and milk should be done to taste and based on the size of your tea mug. I typically drink out of a larger mug, but if you’re using a smaller one, adjust the sweetness and added milk accordingly.
- I love enjoying a London Fog latte with something cinnamony or something chocolatey. For a chocolate bite, I love a pain au chocolat or a slice of this Simple Chocolate Salted Toffee Tart. For something cinnamon-packed, give me a slice of this Cinnamon Roll Pie or this Coconut Spice Loaf Cake.
MAKING AHEAD & STORING
You can make your lavender simple syrup in advance of making this recipe. The syrup should be stored in a sealed jar or container in the fridge, where it will keep for up to 3 weeks.
Make sure to only use clean utensils when spooning out your syrup, to prevent any bacteria from getting in while it’s stored.
MORE DESSERT RECIPES with HERBS
- Lavender Shortbread Cookies
- Rosemary Madeleine Cakes
- Lavender Thumbprint Cookies with White Chocolate Raspberry Filling
- Strawberry Goat Cheese Galette with Thyme
- Rosemary & White Chocolate Buttermilk Scones
EQUIPMENT YOU’LL NEED
Equipment
- Large Mug
- Measuring Cup
- Measuring Spoons
- Pot
- Tea Strainer
- Milk Frother
Ingredients
- ¼ cup sugar
- ¼ cup water
- ½ tbsp dried lavender or 1 ½ tbsps fresh
- 1 tsp Earl Grey tea leaves or one sachet
- 2-3 cups water
- ¼ tsp vanilla
- ¼ cup milk
Instructions
- Start by making your lavender simple syrup. Add the sugar, ¼ cup of water, and lavender to a small pot and place over medium heat. Stir constantly until the sugar dissolves, then bring to a boil
- Once boiling, reduce to medium-low and stir occasionally until the liquid has reduced by half
- Remove and leave to steep for 10 minutes, then pour into a small pitcher or bowl through a fine mesh strainer to strain out the lavender
- Bring the remaining 2-3 cups of water to a boil (as much as you need for your mug size)
- While you wait for your water to boil, add your tea leaves to a tea strainer and place in your mug (or place your tea sachet in your mug)
- Pour your boiling water over your tea dispenser and leave your tea to steep for 5 minutes
- While your tea steeps, use a frother to foam your milk
- Remove your steeped tea leaves from the mug, pressing any excess liquid out of them for more flavor
- To assemble, pour as much of the lavender simple syrup in as desired – you will have some extra. Then add in your vanilla and stir
- Top with your milk foam – depending on your mug size, you may have some extra. I like to pour in a little of the warm milk first, before spooning the froth on top
