There’s something about a London Fog Latte that just hits differently than regular tea or coffee. Maybe it’s the way the bergamot from Earl Grey plays with vanilla, or how the steamed milk makes everything feel like a warm hug. Whatever it is, once you try making this at home, you’ll kick yourself for all those times you paid $6 at the coffee shop.
The thing is, most people think you need fancy equipment or barista training to make a proper London Fog, but honestly? You probably have everything you need already sitting in your kitchen. This drink is perfect for when you want something comforting but not as heavy as coffee, or when you need an afternoon boost without the jitters that keep you staring at the ceiling at midnight.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Why This London Fog Actually Hits Different
❃ Ready in 5 minutes: Seriously, from tea bag to first sip, you’re looking at about 5 minutes tops. Perfect for rushed mornings.
❃ Way cheaper than the café: One box of Earl Grey makes about 20 lattes. Do the math—that’s pennies versus $6 each time.
❃ Gentler caffeine hit: Earl Grey has roughly half the caffeine of coffee, so you get a lift without feeling wired or anxious afterward.
❃ Customize everything: Too sweet at Starbucks? Make it your way. Prefer oat milk? Go for it. Want extra vanilla? Load it up.
❃ No fancy gear needed: A milk frother is nice but definitely not required. A jar with a lid works surprisingly well.
❃ Tastes legitimately better: When you control the quality of tea and don’t over-sweeten it, you’ll wonder why you ever settled for the coffee shop version.
What You’ll Need to Make It
For the Tea Base:
• 1 Earl Grey tea bag (or 1 tablespoon loose leaf) – Don’t cheap out here. Grab Twinings, Harney & Sons, or Tazo. The bergamot oil makes all the difference between “meh” and “wow.”
• 4 ounces boiling water – Just off the boil is perfect. Boiling water can scorch the tea and make it bitter.
For the Sweetener:
• 1 tablespoon vanilla syrup – Torani and Monin are easy to find. Or make your own by simmering equal parts sugar and water with a splash of vanilla extract for a few minutes. Keeps in the fridge for weeks.
For the Creamy Part:
• 8 ounces milk – Whole milk froths like a dream and tastes rich, but 2% works fine too. For dairy-free, oat milk is hands-down the best option—it froths beautifully and doesn’t curdle. Almond milk can work but tends to be watery unless you buy the barista version.
• 1/4 teaspoon vanilla extract (optional) – If you really love vanilla or your syrup isn’t very flavorful, toss this in before steaming.
Optional Upgrades:
• Pinch of dried culinary lavender – Steep it with the tea for a fancy twist. Just make sure it’s food-grade, not the stuff from craft stores.
• Honey instead of vanilla syrup – Gives you a more natural sweetness with floral notes that work beautifully with Earl Grey.
Quick Storage Tip: Keep your Earl Grey in an airtight container away from light. It’ll stay fresh for about 6 months, but the bergamot starts fading after that.
Let’s Make It — Step by Step
1 Steep your Earl Grey strong.
Drop your tea bag into a mug and pour 4 ounces of boiling water over it. Let it steep for 4-5 minutes—longer than you’d normally do for a cup of tea. Why? Because you’re about to add milk, and you need that Earl Grey flavor to punch through. Less than 4 minutes and it’ll taste watered down. More than 6 and you’ll get that bitter, tongue-drying thing that ruins it.
2 Pull out the tea bag and add vanilla.
Fish out the tea bag (give it a gentle squeeze, but don’t twist it like you’re wringing out a towel—that releases bitter compounds). Stir in your tablespoon of vanilla syrup while the tea’s still hot so it dissolves completely. This is your flavor base, so taste it now. If it’s not sweet enough, add a bit more syrup.
3 Heat and froth your milk.
Here’s where people get intimidated, but it’s actually the easiest part. If you’ve got a milk frother or espresso machine with a steam wand, heat your milk to about 150-155°F until it’s steaming and has that velvety microfoam on top. No frother? No problem. Pour your milk into a small saucepan and heat it over medium until you see steam rising (don’t let it boil or you’ll get that weird skin on top). Then either transfer it to a jar, screw the lid on tight, and shake it hard for 30-60 seconds, or use a whisk to create foam. The jar method actually works shockingly well.
4 Combine tea and milk.
Pour the steamed milk into your mug with the sweetened Earl Grey, holding back the foam with a spoon at first. Once you’ve poured most of the liquid milk, spoon that fluffy foam on top. This gives you the classic latte look and keeps the drink from being too thin.
5 Taste and adjust.
This is your drink, so make it work for you. Too strong? Add a splash more milk. Not sweet enough? Drizzle in a bit more syrup or honey. Temperature not quite right? Pop it in the microwave for 15 seconds. There’s no wrong way to do this.
6 Make it pretty if you’re feeling fancy.
If you want to go full café mode, dust the foam with a tiny pinch of dried lavender or grate a bit of lemon zest over the top. The lemon zest actually brings out the bergamot in a really cool way. But honestly, this step is totally optional—it’s just as good without the garnish.
7 Drink it fresh.
London Fog Lattes don’t really keep or reheat well. The foam deflates and the milk gets weird if you try to reheat it. If you’re making this ahead for some reason, keep the tea concentrate and milk separate until you’re ready to drink it.
Tiny Details That Make a Big Difference
❃ The tea quality matters more than you think. Cheap Earl Grey often uses artificial bergamot flavoring that tastes like potpourri instead of citrus. Spend an extra couple dollars on a good brand and you’ll actually taste the difference in every sip. It’s worth it.
❃ For iced London Fogs, go double strength. If you’re making this cold (which is totally delicious in summer), use two tea bags in the same 4 ounces of water. This creates a concentrate that won’t taste diluted once you pour it over ice and add cold milk.
❃ Cold milk froths better than warm. If you’re using a frother, always start with cold milk straight from the fridge. It gives you more time to create that stable microfoam before the milk gets too hot. For the jar method, same deal—cold milk froths up way better.
❃ Watch your steep time like a hawk. Set a timer on your phone. Earl Grey turns bitter fast, and there’s no fixing it once it’s overstepped. If you accidentally leave the tea bag in too long, just dump it and start over. It’s only 5 minutes.
❃ Vanilla bean syrup takes this to another level. If you’re feeling ambitious, make vanilla syrup with actual vanilla bean seeds scraped into it. The little black specks look cool and the flavor is noticeably better than extract alone. Keeps in the fridge for a month.
Quick Nutrition Breakdown
• Calories: 140
• Carbohydrates: 20g
• Protein: 8g
• Fat: 3g
• Fiber: 0g
• Sugar: 18g
• Sodium: 105mg
❃ Nutrition info is estimated and will vary depending on your milk choice and how much syrup you use. Don’t stress too much about these numbers.
You’re Probably Wondering…
➲ Can I use decaf Earl Grey?
Yeah, absolutely. Decaf Earl Grey works perfectly if you’re sensitive to caffeine or want this as an evening drink. The flavor stays pretty much the same, though some people find decaf slightly less punchy. Just steep it for the full 5 minutes and you’re good.
➲ What milk works best for dairy-free?
Oat milk, hands down. It froths almost as well as whole milk and has a natural sweetness that works with the bergamot. Almond milk is too thin unless you get the barista blend. Coconut milk adds a tropical vibe that some people love, but it definitely changes the flavor profile from classic London Fog.
➲ Can I make this ahead for the week?
Sort of. You can make a big batch of tea concentrate by steeping 4-5 tea bags in 2 cups of water, then store it in the fridge for up to 3 days. When you want a latte, heat up 4 ounces of concentrate, add vanilla, and top with fresh steamed milk. Don’t premix everything though—reheated milk tastes flat and the foam disappears completely.
➲ Why does my foam disappear right away?
Usually means your milk wasn’t quite hot enough, or you frothed it into big soapy bubbles instead of tiny microfoam. You want it to look glossy and paint-like, not like bubble bath. Also, drink it right away—foam naturally breaks down after sitting for a few minutes.
So, Ready to Make It?
Once you get the hang of making a London Fog Latte at home, you’ll probably stop buying them out. Not only does this version taste better (because you’re not dumping in way too much sugar), but it’s faster and cheaper. There’s something really satisfying about making café-quality drinks in your own kitchen, especially when they’re this easy. The bergamot and vanilla combo is cozy without being heavy, and the gentle caffeine buzz is perfect for afternoons when coffee would be too much.
If this became your new favorite drink, you might also like my :
❃ Easy Spiced Apple Cider Recipe: 4 Ingredients, Zero Fuss
❃ Cozy Best Winter Smoothie for Weight Loss: 22g Protein Recipe
❃ Warm Smoothie for Weight Loss: Easy Morning Recipe Under 300 Cal
❃ Creamy Banana Matcha Smoothie Recipe (5-Minute Energy Boost)
Drop a comment and tell me: Are you team dairy or team oat milk for this? Do you like yours sweeter or more tea-forward? And if you make this, Pin it and tag me—I genuinely love seeing how people customize their lattes.
London Fog Latte: The Earl Grey Drink You Need
Ingredients
- 1 Earl Grey tea bag or 1 tablespoon loose leaf Earl Grey
- 4 ounces boiling water
- 1 tablespoon vanilla syrup
- 8 ounces milk whole, 2%, or oat milk
- 1/4 teaspoon vanilla extract optional
- Pinch of dried culinary lavender optional
Instructions
- Place the Earl Grey tea bag in a mug and pour 4 ounces of boiling water over it. Steep for 4-5 minutes to create a strong, concentrated tea base that won’t get lost when you add milk.
- Remove the tea bag and stir in the vanilla syrup while the tea is still hot. This helps the syrup dissolve completely and infuse throughout the drink.
- Heat the milk in a saucepan until steaming (150-155°F), then froth using a milk frother, whisk, or by shaking vigorously in a sealed jar for 30-60 seconds until foamy.
- Pour the steamed milk into the mug with the sweetened Earl Grey, holding back the foam with a spoon. Once most of the liquid milk is poured, spoon the foam on top for that classic latte look.
