A warming "London Fog"
Nov. 6th, 2015 06:00 amI just heard about this tea drink called a London Fog that’s become popular on the West Coast in the last few years. I think it sounds delicious, and since I can make it with almond milk and stevia, I can eat it on my diet without having to save it for a cheat day!
The directions, from the article:
"① Make the tea. Ideally, this should be Earl Grey, a black tea with gentle notes of citrusy bergamot. Bring water to a full rolling boil and steep the tea for five minutes in a half cup of hot water. Then strain the tea leaves out or remove the tea bag. "It's important to steep black tea in boiling water, not in the milk directly," [the tea master who made the recipe Vanessa] Cubelic advises. "The flavors extract well in water, but the fat in milk inhibits extraction."
② Steam the milk. While you're waiting for the tea to steep, set a small saucepan of almond milk or coconut milk on the stove over medium heat. Don't allow it to boil. Whisk the milk for about five minutes, until it's hot and frothy "for a nice fog-like effect." Add a half cup of milk to the tea.
Regular milk is fine, too, but Cubelic favors almond or coconut milk, because "it has such a beautiful creaminess, which enhances the vanilla and bergamot." Though some recipes call for a higher milk-to-tea ratio, Cubelic is firm about using equal parts: "Milk has a tendency to overwhelm the taste of tea if you're not careful," she says.
③ Add vanilla. Most cafés use vanilla syrup, which Cubelic finds too sweet. "What I do is use a little shot of good-quality vanilla extract," plus sweetener if desired. Swirl a half teaspoon of vanilla along the top of the foam in the cup, then stir it in. Taste and add more vanilla if desired."
The directions, from the article:
"① Make the tea. Ideally, this should be Earl Grey, a black tea with gentle notes of citrusy bergamot. Bring water to a full rolling boil and steep the tea for five minutes in a half cup of hot water. Then strain the tea leaves out or remove the tea bag. "It's important to steep black tea in boiling water, not in the milk directly," [the tea master who made the recipe Vanessa] Cubelic advises. "The flavors extract well in water, but the fat in milk inhibits extraction."
② Steam the milk. While you're waiting for the tea to steep, set a small saucepan of almond milk or coconut milk on the stove over medium heat. Don't allow it to boil. Whisk the milk for about five minutes, until it's hot and frothy "for a nice fog-like effect." Add a half cup of milk to the tea.
Regular milk is fine, too, but Cubelic favors almond or coconut milk, because "it has such a beautiful creaminess, which enhances the vanilla and bergamot." Though some recipes call for a higher milk-to-tea ratio, Cubelic is firm about using equal parts: "Milk has a tendency to overwhelm the taste of tea if you're not careful," she says.
③ Add vanilla. Most cafés use vanilla syrup, which Cubelic finds too sweet. "What I do is use a little shot of good-quality vanilla extract," plus sweetener if desired. Swirl a half teaspoon of vanilla along the top of the foam in the cup, then stir it in. Taste and add more vanilla if desired."