Tuesday, May 14, 2013

the London fog

It is time to slow down for a bit. There is unavoidable crazybusystressfulness in my near future. So for now it is time to lay low. I think this is the perfect recipe for laying low.

The name "London fog" makes me think of how the road looks on a run right after it rains on a warm day.The heat of the pavement creates steam that rises off the road and makes the ground look all misty.

This drink is not that. It is just an earl grey tea latte. But it is delicious, so there we go.

This is the second of three earl grey recipes as promised.

Spoon some homemade vanilla bean simple syrup into a mug. At this point it is OK to eat a spoonful of syrup, just to make sure it is not poison...

Heat milk until it just  begins to steam, then fill your cup about halfway with the warmed milk. Here is where you can use a milk frother to add a little foam to the situation. No frother? No problem, just fill your cup with all of the milk and use a spoon to stir.

And finally, add your tea. I like to keep the tea in my cup as I drink it, but you can definitely steep it for 5-10 minutes and then remove it.

This recipe is also terrific with green or chai tea. Relax and drink up!

London Fog (earl grey latte)
makes 1

1-2 Tablespoons vanilla simple syrup (recipe follows)
8 oz milk, warmed
1 bag earl grey tea
- - -
1. Heat milk until it just begins to steam
2. Pour simple syrup into a mug, top with warmed milk and stir (or if you have a milk frother add half of milk, use frother to create foam, then add remaining milk)
3. Add tea and steep for 5-10 minutes, I like to keep the tea in the latte while I drink it but feel free to remove it after it reaches the potency you like

Vanilla Bean Simple Syrup
1 c granulated sugar
1 c water
1 vanilla bean
- - -
1. Place water and sugar in a saucepan and bring to a boil, dissolving all the sugar (the mixture will begin to thicken as water evaporates)
2. Split your vanilla bean lengthwise and, using the back of a butter knife, scrape out contents and add them to the hot sugar and water
3. Boil syrup for about ten minutes, remove from heat and cool completely before transferring to a well sealed jar. Use in lattes and cocktails.

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