A mug of warm and cozy Lavender London Fog Latte is the best kind of comfort on a grey rainy day, or any time you need a pick-me-up. The bright citrus notes of Earl Grey tea create a harmony of fantastic flavour when combined with the delicate floral tones of lavender and honey. Stir it together with a steaming shot of milk for a warming drink of pure deliciousness. (Skip to recipe.)
I had a springtime garden post planned to go out today, but Mother Nature changed my schedule.
It's been London Fog kind of weather around here; two days and nights of steady rain and drizzle and dreariness. This morning when I woke up it was 2°C outside with a cold wind blowing. It's another stay-inside-and-hibernate kind of day. A day to make big mugs of warm, milky Earl Grey tea laced with delicate lavender blossoms and honey - the light floral fragrance reminding me of sunnier days and the citrus-scented tea lifting and comforting the slight melancholy that can descend on such a grey day.
I'm thankful we got our garden all planted before the rains came (except for the warm-weather beans and cucumbers) and happy that I got at least half of my flower pots filled with bedding plants. The tomato plants and rest of the flowers are waiting it out under cover in the greenhouse. As gloomy as it is, this beautiful soaking rain is a gardener's blessing (and a curse for all those poor farmers trying to get their crops planted).
The new little chicks are now unruly teenagers and will be heading to join the big chickens soon, but as for now, they're allowed outside in their own little temporary run under the lean-to shed roof, protected from the weather. Meanwhile, the older laying hens can head outside whenever they feel like it. Only a few hardy ones go for it.
Spring is springing around the yard, but it's hard to see it through the drizzle. I cradle my mug of warm Lavender London Fog Latte and look out through rain-spattered windows, knowing that under the ground a hive of nature's activity is buzzing; seeds are germinating and new little sprouts are making their way to the coming sunshine.
A Lavender London Fog Latte is Just the Thing to Lift Spirits
I remember the first time I ordered a London Fog Latte at a coffee shop years ago - what was this delightful elixir? - such a lovely flavour, made with just an Earl Grey tea bag, steamed milk, and a shot of vanilla syrup. It became my obsession for a long time.
I've made myself a London Fog often since then, using vanilla almond milk to get a similar taste at home. But I've now discovered that when I change the vanilla to a lovely hit of lavender syrup, the magic of that drink is even more magical and delicious, a transcendent harmony of flavours.
It's very simple to simmer together honey, water, and lavender flowers.
Make yourself a jar of the beautiful, delicately-flavoured lavender honey syrup to keep in your fridge, and you can cradle your hands around a steaming cup of this special London Fog Latte any time you crave a touch of warm comfort or your soul needs a little lift. It's like a gentle hug in a mug.
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Kitchen Frau Notes: Make sure to use food grade dried lavender flowers, available in health food stores, natural foods stores, online, or from your garden (unsprayed).
I cheated and used whipped coconut cream from a spray can to top my Lavender London Fog Latte in these photos - I won't tell if you want to do the same.
for the Honey Lavender Syrup:
- 1 cup (240ml) water
- ½ cup (120ml) honey
- 2 tablespoons edible dried lavender flowers
- ½ teaspoon vanilla
for the Lavender London Fog Latte:
- 1 Earl Grey tea bag
- 6 oz/¾ cup (180ml) just-boiled water
- 6 oz/¾ cup (180ml) steamed milk (dairy milk or almond milk)
- 1 tablespoon honey lavender syrup, or to taste
- whipped cream or whipped coconut cream, optional
To make the Lavender Syrup: Put the honey, water, and lavender flowers into a small saucepan. Bring to a boil, then reduce the heat to medium-low and cook the syrup for 5 minutes at a gentle bubble. Remove from the heat and allow to cool to room temperature. Strain the syrup into a jar, stir in the vanilla, and seal with a lid. The syrup will keep in the refrigerator for up to a month (or longer). Makes about 1 cup.
To make the Lavender London Fog Latte: Steep the tea bag in a large mug with the water for 3 to 5 minutes, to your desired strength.
While the tea steeps, steam the milk, either in a small saucepan over medium heat until you see steam rising from the surface and small bubbles forming around the edges of the pot, or in a microwave. Don't let the milk come to a full boil - you just want it hot and steamy.
Remove the tea bag and add the steamed milk to the tea. Sweeten with lavender syrup to taste. If desired, top your London Fog Latte with a swirl of whipped cream or coconut cream and a few lavender buds.
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