London Fog Latte: How to Make an Earl Grey Latte at Home

In short: a London Fog is an Earl Grey tea latte. Steep about 2 teaspoons of loose Earl Grey in 6 oz of hot water for 4 to 5 minutes, add a little vanilla syrup, and top it with about 6 oz of steamed, frothed milk. It is creamy, gently sweet and full of bergamot aroma, and you don't need an espresso machine to make it at home.

When the weather turns cool, few drinks are as comforting as a London Fog. It has the cozy feel of a café latte, but instead of coffee it uses Earl Grey tea, with its bright, citrusy bergamot scent, softened by steamed milk and a touch of vanilla.

This guide gives you a simple recipe, explains how to froth milk without special equipment, and offers variations for iced, dairy-free and caffeine-free versions.

What is a London Fog?

A London Fog is a tea latte with three main parts:

• Earl Grey tea, a black tea flavored with oil of bergamot, a fragrant citrus fruit.
• Steamed milk, frothed so it is light and creamy.
• Vanilla, usually as a syrup, which rounds out the bergamot.

Despite the name, the drink is widely believed to come from Vancouver, Canada, not London. The "fog" likely refers to the soft, misty look of milk foam on gray-brown tea. Today it is a favorite on café menus across North America.

What you need

Ingredients (one 12 oz mug)

• 2 teaspoons (about 4 to 5 g) loose leaf Earl Grey tea
• 6 oz (180 ml) water, just off the boil
• 6 oz (180 ml) milk of your choice
• 1 to 2 teaspoons vanilla syrup, to taste (or 1 teaspoon sugar or honey plus ¼ teaspoon vanilla extract)

Equipment

• A kettle
• A teapot, mug with an infuser, or a strainer
• A small saucepan, or a microwave-safe jug, to heat the milk
• Something to froth the milk: a handheld frother, a French press or a jar with a tight lid

How to make a London Fog latte

1. Heat the water. Bring it just to a boil, around 200 to 212°F (93 to 100°C). Earl Grey is a black tea and needs hot water to bring out its full flavor.
2. Brew strong tea. Put 2 teaspoons of loose Earl Grey in your teapot or infuser and pour in 6 oz of water. Steep for 4 to 5 minutes. This is about twice as strong as a normal cup, which keeps the tea from tasting watery once the milk goes in.
3. Remove the leaves. Lift out the infuser or strain the tea into your mug.
4. Add vanilla. Stir in the vanilla syrup, or the sweetener and vanilla extract, while the tea is hot.
5. Heat the milk. Warm the milk until it steams and small bubbles form at the edge, about 150°F (65°C). Don't let it boil.
6. Froth the milk. Froth until it is light and foamy and has grown in volume.
7. Combine. Pour the milk into the tea, holding back the foam with a spoon, then spoon the foam on top.

Taste and adjust. If it is too mild, use more tea next time instead of steeping longer, which can make it bitter.

How to froth milk without a machine

You don't need a café espresso machine to get good foam.

Method	How	Result
Handheld frother	Hold the whisk just under the surface of hot milk for 20 to 30 seconds	Quick, fine foam
French press	Pour hot milk into the press, then pump the plunger up and down 15 to 20 times	Thick, creamy foam
Jar	Fill a jar halfway with warm milk, close tightly and shake hard for 30 seconds	Light, airy foam
Whisk	Whisk hot milk in the saucepan briskly for a minute	Simple, thinner foam

Whole milk gives the richest foam, but most milks will froth if they are warm, not boiling.

Choosing the right Earl Grey

The tea is the heart of the drink, so it is worth choosing well.

• Classic Earl Grey gives a bright, clean bergamot flavor and a strong black tea base. It is the traditional choice.
• Earl Grey with cornflower or lavender adds a softer, floral note that suits the vanilla.
• Cream Earl Grey blends often include natural vanilla flavor, which makes the latte even smoother.
• Decaf or rooibos Earl Grey is a good choice for an evening London Fog. Rooibos is naturally caffeine-free and pairs well with bergamot.

Loose leaf tea gives a fuller, more aromatic London Fog than tea bags, because the larger leaves release their flavor more evenly. You can browse more styles in Tealyra's black tea collection.

Choosing your milk

Milk	Foam	Flavor	Notes
Whole milk	Rich, stable	Creamy, slightly sweet	The classic choice
2% milk	Good	Lighter	A balanced everyday option
Oat milk (barista style)	Very good	Naturally sweet, oaty	Best dairy-free option for foam
Almond milk	Light	Nutty	Choose unsweetened and add your own vanilla
Soy milk	Good	Neutral, creamy	Froths well when warm
Coconut milk (carton)	Light	Tropical	Nice with lavender Earl Grey

If you use a sweetened plant milk, reduce the vanilla syrup so the drink doesn't become too sweet.

Variations to try

Iced London Fog

Brew the tea at double strength with 2 teaspoons of Earl Grey in 4 oz of hot water, then stir in the vanilla and let it cool. Fill a tall glass with ice, pour in the tea, and top with 6 oz of cold milk. For a frothy finish, shake the cold milk in a jar first. You can also cold brew Earl Grey overnight in the refrigerator for a very smooth base.

Lavender London Fog

Add a pinch of dried culinary lavender to the tea as it steeps, or use lavender syrup in place of half the vanilla. The floral notes go beautifully with bergamot.

Honey and cinnamon London Fog

Replace the vanilla syrup with honey and add a small pinch of cinnamon to the milk before frothing. It makes a warming fall version.

Chai Fog

Use half Earl Grey and half chai for a spiced twist.

Caffeine-free London Fog

Use a rooibos Earl Grey or a decaf Earl Grey and make it exactly the same way. It is a cozy option for the evening.

Making a London Fog for a crowd

To make four mugs:

1. Steep 8 teaspoons of Earl Grey in 24 oz of hot water for 4 to 5 minutes in a large teapot.
2. Strain and stir in 4 to 8 teaspoons of vanilla syrup.
3. Heat 24 oz of milk in a saucepan and froth it in batches with a French press or frother.
4. Pour the tea into four mugs and top each with milk and foam.

Common mistakes

• Weak tea. The most common problem. Use double the usual amount of leaves.
• Over-steeping. Steeping much longer than 5 minutes pulls out bitterness, not flavor.
• Boiling the milk. Milk that boils loses its sweetness and won't froth well.
• Too much syrup. Start with 1 teaspoon and add more to taste. The bergamot should still shine through.

How to make your own vanilla syrup

Homemade vanilla syrup takes five minutes and keeps in the refrigerator for about two weeks.

1. Combine ½ cup sugar and ½ cup water in a small saucepan.
2. Heat, stirring, until the sugar dissolves completely.
3. Remove from the heat and stir in 1 teaspoon pure vanilla extract, or simmer with a split vanilla bean for a few minutes.
4. Let it cool and store it in a clean jar.

The bottom line

A London Fog is one of the easiest tea lattes to make at home: strong Earl Grey, a little vanilla and plenty of frothy milk. Choose a good loose leaf Earl Grey, brew it extra strong, and experiment with milks and variations until you find your favorite. Free US shipping is available on Tealyra orders if you'd like to stock up on Earl Grey for the season.

Frequently asked questions

What is a London Fog latte?

A London Fog is a tea latte made with Earl Grey tea, steamed milk and vanilla syrup. It is creamy, lightly sweet and fragrant with bergamot.

Does a London Fog have caffeine?

Yes. Earl Grey is a black tea, so a London Fog contains caffeine. For an evening version, use a decaf Earl Grey or a rooibos Earl Grey blend.

Can I make a London Fog without an espresso machine?

Yes. Heat the milk on the stove or in the microwave, then froth it with a handheld frother, a French press or by shaking it in a sealed jar.

What milk is best for a London Fog?

Whole milk gives the creamiest foam. For dairy-free, barista-style oat milk froths best, and almond or soy milk also work.

How strong should the tea be for a London Fog?

Brew it stronger than a normal cup, about 2 teaspoons of loose Earl Grey for 6 oz of water, so the tea flavor stands up to the milk.