earl grey tea

Quick and easy London Fog Latte recipe that makes the most delicious tea latte using earl grey tea, steamed milk and vanilla syrup.

London Fog Latte (Earl Grey Tea Latte)

earl grey tea bags

filtered water

2% milk

vanilla syrup

sugar

water

vanilla extract

Bring the water to a boil. Meanwhile, put...

Bring the water to a boil. Meanwhile, put 2 tea bags in a 16 ounce mug.

Pour 1 cup of boiling water over tea...

Pour 1 cup of boiling water over tea bags.

Let the tea bags steep for 3-5 minutes,...

Let the tea bags steep for 3-5 minutes, being very careful not to over-steep.

Meanwhile, steam the milk and vanilla syrup on...

Meanwhile, steam the milk and vanilla syrup on the stovetop, microwave or with an electric milk frother. You can add more vanilla syrup as desired.

Froth the milk until it doubles in size...

Froth the milk until it doubles in size and has a nice silky layer of microfoam (tiny bubbles) on top.

When the tea is finished steeping, promptly remove...

When the tea is finished steeping, promptly remove the tea bags and pour in the steamed milk. Scoop any remaining foam on top.

Cédric Grolet, the pastry chef of Le Meurice hotel in Paris, is famous for his Instagram feed, which has nearly a million and a half followers, his tattoos and his title: Best Pastry Chef in the World. Mostly, and most rightly, he’s famous for his elegant pastries, so I was surprised when he asked me if I’d tasted one of his simplest, his madeleines. Small sponge cakes baked in shell-shaped molds (metal pans give you the best color and crust), madeleines are known for the impressive bump that develop on their tops. These madeleines, adapted from a Grolet recipe, are made with brown butter and flavored with Earl Grey tea and honey. Like all madeleines, they benefit from a rest in the refrigerator before they’re baked. (Good for the mads, convenient for the baker.) If you can arrange it, serve the madeleines just minutes out of the oven — it’s when their fragrance and texture are at their peak.

Earl Grey Madeleines

cake flour,

baking powder

full-flavored honey

granulated sugar

eggs egg

Sift together the flour and baking powder. Put the honey in a medium heatproof bowl, and place a strainer over the bowl.

Bring the butter to a boil in a medium saucepan over medium-high heat. As the butter cooks, gently swirl the pan. The butter will foam, then bubble, then turn golden. In 5 to 7 minutes, when the butter browns (it will be the color of hazelnuts, and have that aroma as well), pour it through the strainer onto the honey. Some dark bits will slip through the strainer, and that’s fine! Stir to blend.

In a large bowl, whisk the sugar, zest, tea, eggs and egg white, and milk until combined; whisk 1 or 2 minutes more after the ingredients are blended. Add the flour mixture in three to four additions, whisking the ingredients together gently. You’ll have a thick batter that will fall back on itself in a ribbon. Switch to a spatula, and gradually stir in the warm butter-honey mixture. The batter will have a beautiful sheen. Press a piece of plastic wrap against the surface, and refrigerate the batter for at least 8 hours or up to 2 days.

When you’re ready to bake, center a rack in the oven, and heat it to 425 degrees.

Butter and flour a regular-size madeleine pan (or coat it with nonstick baking spray); do this even if the pan is nonstick. Use a slightly rounded tablespoon of batter to fill each shell. Don’t worry about leveling the batter, as it will even out in the oven. Cover, and refrigerate any remaining batter.

Bake the madeleines until the cakes are golden and the bumps spring back when gently prodded, 11 to 13 minutes. Unmold immediately by rapping the pan against the counter. Serve now ... or don’t. The madeleines stale quickly, but that just makes them better for dunking. If you’re baking more madeleines, be certain to cool the pan between batches.

Make a creamy vegan London Fog drink made with foamy oat milk, earl grey tea, vanilla extract and maple syrup for a bit of sweetness.

London Fog Drink

grey tea

oat milk ((or milk of choice))

maple syrup ((or honey))

cinnamon

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Add the tea bags into two mugs and top with 1/2 cup water each. Steep for at least 3 minutes.

Froth the oat milk in a frother*.

Remove the tea bags and squeeze them to release any extra tea. Stir in 1 teaspoon maple syrup and 1/8 teaspoon vanilla into each mug. Top with the frothed oat milk.

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London Fog Latte (Earl Grey Tea Lat...

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Top 3 earl grey tea recipes from across the web

The most viewed earl grey tea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

London Fog Latte (Earl Grey Tea Lat...

Earl Grey Madeleines

London Fog Drink

The most viewed earl grey tea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine