
Swapping out espresso for Earl Grey is the formula for an inspired, tea-centric twist on the classic latte, usually referred to as a London Fog Latte. Gould suggests a few additional adjustments to bring some brightness to the drink: upgrade to Tea Forté Citrus Earl Grey, add vanilla extract and a dash of cinnamon, and garnish with an orange twist. That hint of citrus is like the sun breaking through the clouds and clearing up that London fog. Isn’t that appropriate for a garden-themed tea party?

Citrus London Fog Latte
Ingredients
- 1 Tea Forté Citrus Earl Grey pyramid infuser
- ¾ cup water, heated to 208˚F
- ½ cup steamed milk with foam, or non-dairy milk of choice
- ½ tsp Amber Tea Sugar, or sweetener of choice, plus more to taste
- ¼ tsp pure vanilla extract
- dash of ground cinnamon
- fresh twist of orange peel
Directions
- Unwrap pyramid infuser and place in a 12-oz mug. Pour the hot water over the pyramid and steep 3-5 minutes, depending on your desired strength. When done, remove the infuser and discard.
- While tea is steeping, heat and steam the milk. If you don’t have a milk frother, you can heat the milk in a small saucepan over medium heat until 145°F to 150°F, then whisk briskly until frothy, about 30 seconds.
- Stir the sugar and vanilla into the tea until fully dissolved; taste and add additional sweetener, if desired.
- Slowly add the steamed milk to the steeped tea and top with foam. Sprinkle with cinnamon, if using, and garnish with orange twist.
Yield: One 12-ounce serving
Citrus Earl Grey pyramid tea infusers are available in the Demoiselle and Frank Lloyd Wright collections.
Recipe in Paid Partnership with Real Simple and Akilah Releford Gould
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