Grey is a perfect theme today because that’s what it looks like out there. It is also windy and rainy. I feel a little sad for the squirrels today because yesterday we had the roof fixed (where they were living) and this is their first day roughin’ it. I guess that’s what fur is for, and hopefully they will find a big old tree that is even better.
London Fogs have become really popular at the coffee shops but they are so easy to make at home. At the coffee shop, they add steamed milk to steeped tea, but I prefer mine without water. They look confused when I ask for no water, but trust me, it tastes better. It has a milder, creamier taste and it holds the foam longer.
1 cup of milk
1 Earl Grey tea bag
vanilla syrup, to taste
Heat milk in a small saucepan until it is hot to the touch (if you have a thermometer, 150F is ideal but do not let it boil). *If you have a milk frother, use it to make foam with the hot milk. Pour milk into a large mug along with the teabag. Let steep for a few minutes (up to you how long). Add vanilla syrup to taste. *If you have an espresso machine, you’re laughing. It will steam and froth the milk for you.
The recipe below makes a small but generous amount of vanilla syrup; a little goes a long way.
1 cup granulated sugar
1 cup water
1 tsp. vanilla
Bring sugar and water to a boil. Reduce and simmer until syrupy. Add vanilla extract and let cool. Pour into a jar and refrigerate up to two weeks.
This recipe will also work with almond extract. One of my favourite drinks at Starbucks used to be Almond Lattés until Starbucks strangely stopped making them. I found a recipe for my own Almond Syrup, which I stashed at work to add to a plain latté. 🙂