i’m just gonna say it – the coffee shop version of this drink is basically expensive vanilla syrup with some tea waved in its general direction. once you make it at home where you can actually taste the bergamot and that floral earl grey thing, you can’t go back.
the secret? steep the tea way stronger than you think you should. that’s it. that’s the whole game . well, that and not using a bathtub of sugar to cover up mediocre tea.
i’m gonna show you exactly how to do it, plus some tricks for getting that foamy texture without fancy equipment.
why this version hits different
most recipes tell you to brew a regular cup of tea and add milk. which, fine, but then you end up with this watery situation that tastes more like hot milk with a vague memory of tea.
the secret here is using only half a cup of water for steeping – you want that earl grey concentrate strong enough that it stands up to the milk. think of it like espresso vs regular coffee, you know?
the other thing is warming your milk separately with the vanilla and sweetener. i know it seems like an extra step but it makes a huge difference.
when you heat milk too fast or let it boil (guilty), it gets this weird scalded taste. doing it gently with your flavorings means everything stays smooth and aromatic, plus the temperature is perfect when you combine it with the tea.
and about that lavender – please, please make sure you’re using culinary grade lavender. i learned this the hard way when i tried using some decorative lavender from a craft store and it tasted like i was drinking potpourri. not cute.
you want the food- safe stuff, usually found in the spice section or at specialty tea shops.
the bergamot situation (aka why earl grey is perfect for this)
if you’ve never really thought about what makes earl grey taste like earl grey, its bergamot – this citrusy, almost floral oil from a specific type of orange.
its what gives the tea that distinctive perfumy quality that some people love and some people think tastes like grandma’s house. but in a london fog? its literally perfect because it plays so nicely with vanilla and lavender.
the trick is getting good quality earl grey. i’ve tried this with grocery store tea bags and with fancy loose leaf, and yeah, the fancy stuff makes a noticeably better drink.
you don’t need to spend a fortune, but avoid the super cheap stuff that basically tastes like black tea with a vague citrus memory.
milk matters more than you’d think
here’s something i wish someone had told me earlier: not all plant milks froth the same.
if you want that creamy, slightly foamy texture, oat milk and soy milk are your friends. they froth beautifully, almost better than dairy sometimes. almond milk? not so much. it’ll work in the recipe flavor-wise but it stays pretty thin and doesn’t really foam up.
dont have a milk frother? no problem. you can use a french press (just pump the plunger up and down a bunch of times), or do the mason jar method – put warm milk in a jar with a tight lid and shake it like crazy for 30 seconds.
its surprisingly effective and makes you feel like you’re doing some kind of arm workout.
making it work for your actual life
one of my favorite things about this recipe is you can batch the tea base.
brew up a big container of the strong, unsweetened earl grey (just multiply the tea bags and water proportionally), stick it in the fridge, and it’ll keep for about 4 days. then when you want a london fog, you just warm up your portion of tea, froth your milk situation, and boom – fancy drink in 2 minutes.
the iced version deserves its own moment
okay so iced london fogs are having a moment right now and for good reason – they’re incredibly good in warm weather.
the key difference is you need to let your tea base get completely cold (don’t just pour it over ice or you’ll end up with a watery mess). and instead of warming your milk, you froth it cold. some frothers have a cold setting specifically for this, or you can use that jar shaking method i mentioned earlier.
i actually think the iced version shows off the lavender notes more clearly. something about cold drinks just makes the floral elements pop.
going full skinny/keto/whatever
if you’re watching sugar, you can totally make this with zero-calorie sweetener. i’ve tried it with monk fruit sweetener and with stevia, and both work fine. the trick with liquid sweeteners is they blend in way easier than the powdered stuff – you dont get those weird granules at the bottom of your cup.
for keto folks, heavy cream instead of regular milk makes this super rich and creamy, and keeps the carbs basically nonexistent if you use sugar-free sweetener.
its definitely more decadent but sometimes that’s what you need.
honestly the best part about making this yourself is you can experiment. more vanilla? go for it. less lavender? sure. extra shot of espresso to make it a dirty london fog? i mean, i’m not gonna stop you (and it’s actually really good).
Healthy London Fog Latte (Starbucks Copycat)
Equipment
- Small saucepan (2) or kettle and a single saucepan (for milk)
- Fine sieve/mesh strainer (mandatory for loose leaf/lavender)
- Milk frother, steam wand, or French press (optional, for foam)
- Mug or teacup
Ingredients
- 1 cup unsweetened almond milk or milk of choice, see notes
- 1 Earl Grey tea bag or 1-2 teaspoons loose leaf
- ½ cup water for brewing
- ½ teaspoon vanilla extract
- 1 tablespoon honey or maple syrup or sugar-free sweetener to taste
- Pinch of culinary-grade lavender optional
Optional: steamed milk foam for topping
Instructions
- Brew the Strong Tea Base: In a small saucepan, bring the ½ cup of water to a gentle simmer (do not boil hard). Remove from heat and add the Earl Grey tea bag (and lavender, if using). Let it steep for exactly 5 minutes for maximum flavor extraction.
- Warm Milk & Sweetener: While the tea steeps, gently warm the remaining ¾ cup of almond milk in a separate small saucepan over low heat. Stir in the vanilla extract and your sweetener until completely dissolved. Do not let the milk boil.
- Strain and Combine: Remove the tea bag and use a sieve to strain the brewed tea into your mug, ensuring all loose lavender pieces are removed. Slowly pour the warm milk mixture over the tea.
- Froth the Topping: If desired, froth additional milk using a frother or whisk and gently spoon the foam over the latte.
- Garnish and Enjoy: Sprinkle a dusting of cinnamon or a few pieces of dried lavender on top for aroma and beauty.
Notes
- The Best Foam: Oat milk or soy milk contain more protein/fat and will produce a much richer, thicker, and longer-lasting foam than almond milk.
- Low-Sugar/Keto Hack: For a truly low-sugar London Fog, substitute the honey/maple syrup with a few drops of liquid Stevia or Monk Fruit sweetener to taste.
- Iced Variation: To make this iced, use the full 1 cup of water for brewing, steep, and then chill the tea completely in the refrigerator. Pour the cold tea over ice and top with cold, frothed milk. Do not heat the milk.
- Make-Ahead: Brewed, unsweetened Earl Grey tea can be batched and stored in the refrigerator for up to 4 days for quick assembly later.
- Safety Warning: Always use culinary-grade lavender (sold for food use) to ensure safety and the best floral flavor.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.