When I met my sidekick – the Curly-Haired Chick – I had a cup of London Fog in front of me. I was already a fan of the aromatic blend of Earl Grey tea, vanilla syrup, and milk…but that pretty much clinched its status as my favorite hot beverage.
I’m not certain how I first discovered London Fog. It’s not that old of a drink, as far as drinks go. The origins are a bit sketchy, but it seems to have originated in the Pacific Northwest (maybe Oregon, maybe Washington, or possibly British Columbia) about a decade ago. Maybe because of the name, but I particularly like drinking it on overcast, drizzly days. It’s a happy shot of warmth.
The night the Curly-Haired Chick and I tied the knot, I had a cup of London Fog in my hand. It seemed like a very appropriate choice since we got married in the same coffee spot where we first met. Now, a sip of London Fog seems like a small anniversary.
- Earl Grey tea (either bag or loose leaf)
- Boiling water
- 1 shot of vanilla syrup
- Milk, half and half, or cream
- Boil your water and pour a bit in the cup to heat it up. I usually swirl it around a little and then pour the water out.
- Next, put your Earl Grey tea (either bag or loose leaf) in the cup and pour hot water over it, leaving nearly an inch of space at the top.
- After allowing the tea to steep for 3-4 minutes, remove the tea bag (or tea ball).
- Add 1 shot of vanilla syrup and top off with milk, half and half, or cream. (I sometimes froth the milk before adding it, which is a nice variation.)
- Think happy thoughts and enjoy your London Fog.