London Fog Latte (Hot or Iced)

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This cozy London Fog Latte recipe is easy to make hot or iced and brewed with a lovely hint of lavender.

Once upon a time, this was the very first latte recipe I ever posted here on Gimme Some Oven. And now — over a decade and countless lattes later — it continues to be one of my absolute favorites. ♡

If you happen to be new to London Fog lattes, there’s actually zero coffee involved here. Rather, this is a simple tea latte brewed with classic earl grey, your choice of milk, a hint of vanilla extract to warm things up, and a drizzle of honey to sweeten. The version that I originally fell in love over a decade ago at Latte Land in Kansas City was also brewed with a subtle hint of lavender, whose flavor I’ve come to adore in this latte and am going to insist that you try here. It plays beautifully with the bergamot orange in the earl grey and the floral notes of the honey and, in my opinion, really elevates this drink to something extra-special. I’ve probably brewed hundreds of these lattes over the years, and always joke with friends that it’s my hug in a mug. Sooo cozy and comforting!

That said, as much as I adore a good hot London Fog, I’ve come to also really enjoy serving this latte over ice in the warmer months, so I thought I would update this recipe today to include both versions. This latte is also easy to make vegan with whatever dairy-free plain milk you most prefer. And if you happen to be avoiding caffeine, there are some lovely decaf earl grey teas on the market nowadays that will work perfectly in this recipe too.

Alright, let’s make some lattes!

London Fog Ingredients

Before we get to the full London Fog latte recipe below, here are a few notes about the ingredients you will need:

• Earl grey tea: Earl grey tea blends can vary fairly significantly from brand to brand, so please choose whichever you love best. If you would like to make this a decaf latte, there are now some lovely decaf earl grey options on the market too.
• Dried lavender: As always when cooking with lavender, be sure to purchase culinary-grade dried lavender. (Not all of the 47 species of lavender flowers are safe to be used in cooking.¹) I adore the subtle floral hint that a half teaspoon adds to this latte, but feel free to experiment with the amount and use however much you prefer or omit the lavender entirely if it’s not your thing.
• Honey: Usually I list a bunch of different sweetener options for warm drinks, but I’m really going to recommend you try honey in this particular recipe! It’s floral flavor pairs so perfectly with the earl grey and lavender, and you’re of course welcome to add however much you prefer to taste. (That said, maple syrup, cane sugar, or any other sweetener will work just fine too.)
• Vanilla extract: A tiny hint of pure vanilla extract brings out the best of the earl grey and makes the drink extra cozy.
• Plain milk: And finally, you’re welcome to choose whatever dairy- or non-dairy plain milk you prefer as the “latte” (milk) for this drink. I’m partial to a good creamy oat milk right now, but the options here are open.

How To Make A London Fog Latte

To make a hot London Fog latte, simply…

1. Brew the tea. Combine the water, tea bags and lavender in a heat-safe measuring cup and stir briefly to combine. Steep the tea for 3 minutes.
2. Froth the milk. While the tea is steeping, use a milk frother (or a French press or a whisk) to froth the milk.
3. Strain. Add the honey and vanilla extract to your serving mug. Strain the hot tea into the mug, discarding the leftover tea bags and lavender. Stir the tea until the sweetener is dissolved. 
4. Add milk. Add the frothed milk to the tea and stir briefly to combine.
5. Serve. Serve warm, garnished with extra dried lavender buds if desired, and enjoy!

How To Make An Iced London Fog Latte

To make an iced London Fog latte, simply…

1. Brew the tea. Combine the water, tea bags and lavender in a heat-safe measuring cup and stir briefly to combine. Steep the tea for 3 minutes. 
2. Strain and chill. Use a fine mesh strainer to strain out and discard the lavender and tea bags. Add the sweetener and vanilla and stir until dissolved. Transfer the tea to the freezer and chill for 10 minutes.
3. Add milk. Fill a large glass full of ice. Add the tea, followed by the chilled milk, and briefly stir to combine.
4. Serve. Serve immediately, garnished with extra dried lavender buds if desired, and enjoy!