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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maple syrup

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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.

Sprinkle with cinnamon and enjoy!

These oversized cookies capture the essence of a frothy, bergamot-scented London Fog tea latte in every crumb. Start by infusing melted butter with a generous amount of Earl Grey tea and, if you like, culinary lavender, creating a flavor-packed foundation for the cookie dough. For a perfectly crisp exterior and a chewy, fudgy interior, bake the cookies until lightly golden and fragrant, with centers that still look a bit underbaked. Finish by topping the cookies with a delicate layer of milky, butter-laced vanilla frosting to mimic the vanilla foam floating on top of a London Fog. Watch Carolina Gelen make this dish in this video.

https://static01.nyt.com/images/2026/09/04/multimedia/CG-London-Fog-White-Chocolate-Cookies-1-cftj/CG-London-Fog-White-Chocolate-Cookies-1-cftj-videoSixteenByNineJumbo1600.jpg

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

London Fog Cookies

unsalted butter

Earl Grey teabags (or 1½ tablespoons loose-leaf tea, see Tip)

culinary lavender, optional (see Tip), plus more for decorating

½ packed cup 100 grams light brown sugar

kosher salt,

all-purpose flour

baking soda

egg/50

powdered sugar

whole milk

Salt

NYT Cooking

https://static01.nyt.com/images/2026/09/04/multimedia/CG-London-Fog-White-Chocolate-Cookies-1-cftj/CG-London-Fog-White-Chocolate-Cookies-1-cftj-googleFourByThree.jpg

https://static01.nyt.com/images/2026/09/04/multimedia/CG-London-Fog-White-Chocolate-Cookies-1-cftj/CG-London-Fog-White-Chocolate-Cookies-1-cftj-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/09/04/multimedia/CG-London-Fog-White-Chocolate-Cookies-1-cftj/CG-London-Fog-White-Chocolate-Cookies-1-cftj-facebookJumbo.jpg

https://static01.nyt.com/images/2026/09/04/multimedia/CG-London-Fog-White-Chocolate-Cookies-2-gkfw/CG-London-Fog-White-Chocolate-Cookies-2-gkfw-videoSixteenByNineJumbo1600.jpg

https://static01.nyt.com/images/2026/09/04/multimedia/CG-London-Fog-White-Chocolate-Cookies-2-gkfw/CG-London-Fog-White-Chocolate-Cookies-2-gkfw-googleFourByThree.jpg

https://static01.nyt.com/images/2026/09/04/multimedia/CG-London-Fog-White-Chocolate-Cookies-2-gkfw/CG-London-Fog-White-Chocolate-Cookies-2-gkfw-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/09/04/multimedia/CG-London-Fog-White-Chocolate-Cookies-2-gkfw/CG-London-Fog-White-Chocolate-Cookies-2-gkfw-facebookJumbo.jpg

In a small saucepan over medium heat, add the butter. Once the butter is mostly melted, cut open the teabags, add the tea and stir for a minute. Add the lavender, if using, then remove the pot from heat. Steep, covered, for 10 minutes.

In a mixing bowl, combine the granulated sugar, brown sugar, vanilla and salt. To a small bowl, add the flour, baking powder and baking soda and whisk to combine.

Without straining, pour the tea-infused butter over the sugar. Using a silicone spatula, vigorously stir to combine. Make sure the batter is not sizzling hot, then add the egg and vigorously stir for 1 to 2 minutes to combine while cooling down the batter. Add the dry ingredients and mix until there are no dry flour spots. Chill the cookie dough uncovered for 10 minutes in the fridge.

When ready to bake, divide the dough into eight ¼-cup balls (a 4-tablespoon scoop is helpful here) and place on the small sheet pan (you should have 8 balls, each weighing about 80 grams). Transfer the cookie balls to a small parchment-lined sheet pan or a large plate and freeze for 45 minutes, uncovered, until firm to the touch.

Arrange racks in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Line two large baking sheets with parchment paper. Arrange half of the frozen cookie dough on each sheet, leaving 5 inches between each cookie.

Bake for about 16 minutes, until the cookies look lightly golden and puffed up, while the centers still look a bit underbaked. Firmly knock the bottom of the pans against a hard heat-proof surface a few times to flatten the cookies. Cool for 5 minutes, then transfer the cookies to a cooling rack to cool completely.

In a microwave-safe bowl, microwave the butter for about 30 seconds, until very soft but not completely melted. Add the sugar, milk, vanilla and a tiny pinch of salt. Whisk until smooth.

Drizzle one or two thick stripes of frosting on each room-temperature cookie using a silicone spatula. Decorate with more lavender if you like. The glaze will take a moment to set and will maintain a softer consistency, so it’s better if the cookies are not stacked right away. Store in an airtight container or zip-close bag for up to 2 days.

I immediately thought of an unfashionable trench coat (is that an oxymoron?) purchased at an off price retailer or thrift shop

Great cookies! Very flavorful and chewy. (I made them slightly smaller and decreased time a tad)

Used a spice blender to pulverize the tea after reading others’ suggestions- thank you! Omitted the glaze, as it was more sugar than my audience prefers. Will try with some espresso powder instead of the lavender next time, since my husband likes dirty London Fog beverages.

The best black tea I had on hand was strawberry-thyme flavored, so that’s what I used. The strawberry really came through and the cookies were honestly some of the best I’ve ever had. Now I’m thinking of all the flavors I could make with different teas. I made 16 smaller cookies and found 14 minutes in the oven was just right.

These are delicious! It should be clear to everyone by now you DO NOT need to strain the tea. If it's loose leaf just grind it first. 

I would advise against using the warm melted butter. Mine spread way too much even after freezing for 45 minute and only 4 cookies were presentable. Next time I'll let the butter get solid and then cream the sugar in the way I would with most cookies. My cookies usually spread plenty that way.

The flavor of these cookies seems amazing just from reading, but, the recipe is very unclear. Is the butter strained before adding to the sugar mixture? The photos don't appear to have chunks of tea leaves and that's not something I am interested in eating in a cookie.

What is going on here? Clarify!

Caroline consistently makes recipes for the moment and exactly what I want to eat.

Would be interested to compare these to Yossy Arefi’s very similar NYT recipe for “Chewy Earl Grey Sugar Cookies” (to which I am very partial!). Ingredient list and techniques look really similar, will report back :)

As to removing the steeped tea/lavender, I had already add them to the butter before I thought about removing them. As others had said to grind them before adding, I did what I could and used an immersion blender stick to do the job.
Hope this helps people who did step 1 before figuring out that the bits were too big!!!

Loved these cookies.  I didn't have Earl Grey but used another fruit based tea and it turned out delicious.

Also very good with a small amount of cardamom mixed in with the tea leaves

I make the other NYT Earl Grey cookies frequently. I use teabags and I do NOT strain.  The tea in teabags is quite chopped and fine. I guess if I was using loose tea with bigger leaves I’d consider chopping but you want the tea flavor to be strong.

I watched the video on Instagram and they don’t strain.

@Augenblick. The time listed is not "prep time", it's "ready in 2 hrs". That includes mixing the ingredients, freezing dough, baking, restime/cooling. Sounds about right when adding up the various steps

I always use a mortar and pestle for tea-based desserts. The tea leaves become so finely ground that they are imperceptible in the final product. And not straining the tea out ensures that the tea flavour is not muted.

I've made Earl Grey cookies before and pulsed the tea in a food processor until finely ground. You get flavor but no chewy bits. You could do the same with it here and to the lavender, too.

Do you strain the butter after steeping with the tea leaves?

I took the advice offered here and pulsed the tea and lavender a bit in my coffee grinder, then did not strain the butter before adding to the dough. The cookies taste great, no sense of weird chewy bits in them. The recipe seemed like the cookies would be way too large for me, though, so I made 16 cookies instead of only 8 and they are still plenty big, about 3-1/2" across. Didn't add the frosting as it would have made them too sweet for me, and find them perfect just plain.

I think they left out a step to strain the melted tea-butter because Step 3 says the "tea infused" butter which indicates to me that it has been strained.

These were great! I didn't want to fuss with the glaze so I blitzed a tbs lavendar in a food processor and mixed with a cup of sugar and rolled the frozen dough balls in it just before baking. Delightful!

You do not. If you take a close look at the photo, you see the tea in the batter. The recipe calls for standard teabags which typically have fine ground tea leaves inside. If you use any other tea, you might want to grind it first

Not loose leaf tea, guys. Not fancy bagged tea with discernible leaves in it. Think, Stash. Think Lipton. Think granules in a cheap tiny envelope.

I used Trader Joe’s Earl Grey tea bags and did not attempt to strain the tea from the butter.  No issue at all with chewy bits. To ensure even baking, I weighed the dough so that each cookie was 80 grams; well worth the extra step. Opted to skip the glaze - it’s not needed.  Delicious cookie.

Each cookie is formed with a four tablespoon cookie scoop. I typically use a 1.5 tablespoon scoop. These are indeed large cookies. The amount of butter is totally normal.

Wow . . so we are to chew bits of tea and lavender?  How odd.

For all of those asking about straining the butter - she does not strain the butter (I watched the video on Carolina's IG).

I used loose leaf tea, and in hindsight I might have lightly crumbled the tea leaves by hand/with a rolling pin before adding them to the butter. I liked the tea bits in the final cookies, but just a little crush would have helped. Regardless, a nice, giant cookie with good texture and flavor! Thx for it!

I'm intrigued by this. I love earl grey flavoured desserts and have never made one myself. There is another earl grey cookie recipe where the recommendation is..."If you are using loose leaf tea instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to the butter." Would it be advisable to use a mortar and pestle or grind the culinary lavender as well?

Haven't made it yet, going to today if time allows, but thinking Step 3 should begin with "strain the tea-lavender-infused butter" before pouring it over the sugar. The pix of the finished cookies don't show any tea leaves or lavender chunks - if you're making it, I would recommend doing that - before y'all give it a low rating due to tea and lavender chunks, lol!

@Lisa you can see little bits of tea and lavender in the pictures of the cookie. That and the instructions together make it clear you do not strain the tea and lavender out of the butter.

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