Winter weather provides the perfect excuse for cozying up by the fire with a hot beverage in hand. And while I still love the old classics of hot cocoa and apple cider, sometimes it’s fun to switch it up. Not only does the following recipe have the most adorable name, but it’s also a tasty departure from the traditional coffee latte. This Vegan London Fog recipe (also known as an Earl Grey Latte) is a super simple treat made of earl grey tea, vanilla, sugar, and topped with a dollop of foamy milk. To make it even more special, this one is made with homemade vanilla simple syrup. Let’s get brewin’!
Vegan London Fog
– 1 or 2 teabags of the Earl Grey of your choice
– 1 cup soy milk
– 1/2 a vanilla bean
-1 tbsp brown sugar
-1/2 cup white sugar
Step 1: Make your vanilla simple syrup by combining 1/2 a vanilla bean which has been split open, the brown and white sugars, and a 1/2 cup of water in a small sauce pan.
Step 2: Over medium heat, bring to a boil, then reduce to a simmer until the liquid thickens and reduces by about half (about 15 minutes). Fish out the vanilla bean and store cooled simple syrup in an airtight container.
Step 3: Brew your tea. If you like prefer a stronger cup, use 2 teabags. Do not overbrew, or you risk getting bitter tea.
Step 4: While tea is steeping, make your soy milk foam. If you have a milk frother, feel free to use it here. But if you’re like me and you don’t have any of those fancy-pants contraptions, you can still make latte foam in the microwave! Here’s how: add 1 cup of soy milk to a microwave safe jar. Place the lid on tight, then do your best bartender impression and shake the dickens out of the milk for 1 minute. Remove the lid and microwave for 40 seconds. Voila–soy milk foam!
Step 5: Add 1 tablespoon of vanilla simple syrup to the mug of your choice. Fill the cup halfway with your tea, and mix until the syrup is dissolved.
Step 6: Using a spoon to hold back the foam, pour soy milk into the tea. Top with several spoonfuls of the foam.
There you have it– the Vegan London Fog! Enjoy!
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Photo: Sarah McEwing