As the leaves start to turn and the weather cools down, there’s no better time to cozy up with a warm drink in hand… and for Year Six’s first Bev Bar Tuesday, we’ve got just the drink in mind!
Ingredients
- Autumnal flavored tea
- Hot water
- 2 cups almond milk
- Vanilla syrup
- Cinnamon
Additional Tools
- Kettle, if available
- French press or Tea infuser, if needed
- Double boiler
- Glass with a pour spout
- Frother
Instructions
- Start making your Autumn Fog Tea Latte by bringing a kettle of water to boil on the stove (or heating a mug of water in the microwave). While the water is heating, add loose tea leaves to a French press or a tea infuser, following the amounts directed on the packaging and set aside.
- If you are using tea that comes in bags, don’t worry about the loose leaves!
- When the kettle is whistling (or the water is heated through), remove from heat and pour the water over the tea leaves. Allow the tea to steep for the time advised on the packaging. For reference, we brewed our tea with 3 tsp of leaves for about 8 minutes.
- If you’re using a tea that comes in steeping bags, feel free to steep the tea in the kettle and avoid having an extra dish to clean!
- While the tea is steeping, place a large metal mixing bowl over a pot of boiling water to make a double boiler. Gently heat the milk and a tablespoon of vanilla syrup, whisking occasionally and being careful not to scald the milk. Once it’s reached your desired temperature, remove from heat and carefully pour into a glass with a pour spout.
- Using a frothing tool, froth the milk with space for it to expand as it takes in the air. If it is not frothing, you may need to add additional vanilla syrup or sugar, as the higher sugar content is what really makes the top nice and foamy!
- Once the tea has finished steeping, filter out the leaves or remove the tea bags.
- To assemble your drink, fill a mug a little over halfway full with the tea and the stir in a teaspoon of vanilla syrup. Top with the foamed milk and sprinkle a little cinnamon on top, using either ground cinnamon or grating a bit of fresh cinnamon stick over the drink. Serve while still warm and foamy and enjoy!
Every year when we sit down to plan out our drinks and recipes for Halloween season on the blog, it always amazes me how inspiration can come from any number of places. Take, for example, this Autumn Fog Tea Latte recipe! I’ve had the idea to give the classic London Fog an autumnal makeover for awhile, but it wasn’t until earlier this year when I was finally able to try one that it became a priority. We had our two of our best ghouls in town, Miranda from Spooky Little Halloween and Midge Munster, and after doing a bit of exploring in downtown St. Louis and the surrounding area, happened upon a local spot called Protagonist Café. Like a cozy neighborhood coffee shop right out of a movie or TV show, I was immediately smitten with the atmosphere, and after browsing the menu, decided to finally try a London Fog. In short, it was mighty delicious and I knew I wanted to kick off this year’s Bev Bar Tuesday series with my take on the drink!
If you’re not familiar with a London Fog, it’s a classic tea latte that originated in, you guessed it, Vancouver! Bet you thought we were going to say London, huh? Well surprisingly enough, the London Fog was actually invented in Canada in the 1990s and took off in popularity soon after. The exact origins of the drink’s name are unknown, but it’s believed to be derived from either the cloudy effect of the milk mixing with the tea or the drink’s color being reminiscent of a foggy afternoon in London. Either way, it’s still a mighty fine beverage!
Also known as an Earl Grey Tea Latte, a London Fog typically consists of black tea (usually Earl Grey), steamed milk, and vanilla syrup. The result is a creamy, comforting drink that’s perfect for sipping on a chilly day or if you need a pick-me-up that’s not quite as caffeinated as coffee. The addition of vanilla syrup adds a touch of sweetness and warmth to the tea, while the steamed milk creates a velvety texture that’s similar to a latte. The use of Earl Grey tea gives the London Fog a distinctive flavor profile, with notes of bergamot and citrus that pair perfectly with the vanilla and milk. Like many popular drinks, the London Fog has inspired variations worldwide, each embracing local tastes and adding their own flair. This allowed us ample creative space to give it our autumnal makeover!
When you break it down, the London Fog has three main components: tea, milk, and vanilla. So where I was really able to give the drink its autumnal spin was in the flavor of the tea we used! Of course, pumpkin spice or apple teas are some of the first that come to mind, but I wanted to think beyond the usual fall flavors, classic as they may be. Fortunately, I had a bag of Mintea Cran-Orange Cinnamon herbal tea on hand that was exactly what I was looking for! The bright notes of the cranberry and orange flavors were underscored perfectly by the warm spice of the cinnamon in the brewed tea. And with the additions of the vanilla syrup and warmed almond milk, the Autumn Fog Tea Latte was a hit – and a drink I’m sure to be making all through the fall and beyond!
So if you find yourself wanting to step out of the PSL comfort zone (which, no disrespect to the PSL! The classics are the classics for a reason!) as summer turns to fall over the coming weeks, look no further than our Autumn Fog Tea Latte! While we opted for a fall flavor that’s a little less traditional, you can use whatever autumnal blend of tea you like or happen to have on hand. Whether you opt for pumpkin spice, crisp apple, or something else entirely, rest assured that you’ll end up with a steaming cup of pure coziness that’s perfectly suited to infuse plenty of autumnal charm in the cooler days ahead. Cheers!
