Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 Earl Grey tea bags (or 2 tsp / 4 g loose-leaf Earl Grey)
- 6 fl oz / 180 ml water, heated to 205°F / 96°C
- 1 Tbsp / 15 ml vanilla syrup (store-bought or homemade)
- 8 fl oz / 240 ml milk (2% for Starbucks-like creaminess; dairy or oat work well)
- Optional: 1 tsp / 5 ml honey (only if you like it sweeter)
Do This
- 1. Heat water to 205°F / 96°C and steep Earl Grey for 5 minutes (make it strong).
- 2. Remove tea bags (or strain loose tea) and stir in vanilla syrup.
- 3. Heat milk to 150°F / 66°C (do not boil).
- 4. Froth milk until silky with fine microfoam (30–45 seconds with a frother).
- 5. Pour tea concentrate into a mug, then slowly add steamed milk, holding back foam.
- 6. Spoon microfoam on top; serve immediately.
Why You’ll Love This Recipe
- Smells amazing: Earl Grey’s bergamot + vanilla makes a cozy, perfumed cup.
- True café texture: Steamed milk with microfoam gives that Starbucks-style finish.
- Easy, no special machine required: Works with a handheld frother, French press, or jar.
- Customizable sweetness: Make it lightly sweet or dessert-level—your call.
Grocery List
- Produce: None (optional: lemon peel for garnish)
- Dairy: Milk (2% recommended; whole, skim, or oat also work)
- Pantry: Earl Grey tea bags (or loose-leaf), vanilla syrup (or sugar + vanilla extract for homemade)
Full Ingredients
Earl Grey concentrate (strong on purpose)
- 6 fl oz / 180 ml water, heated to 205°F / 96°C
- 2 Earl Grey tea bags (or 2 tsp / 4 g loose-leaf Earl Grey, strained)
- 1 Tbsp / 15 ml vanilla syrup
Steamed milk + microfoam
- 8 fl oz / 240 ml milk (2% tastes closest to Starbucks; oat milk also froths beautifully)
Optional finishing touches
- 1 tsp / 5 ml honey (only if you want extra sweetness beyond the vanilla syrup)
- Pinch of finely ground culinary lavender (very optional; not Starbucks-standard, but lovely)
Optional: quick homemade vanilla syrup (makes about 1/2 cup / 120 ml)
- 1/4 cup / 50 g granulated sugar
- 1/4 cup / 60 ml water
- 1 tsp / 5 ml vanilla extract
- Pinch of salt (about 1/16 tsp)
Step-by-Step Instructions
Step 1: Heat the water to the right temperature
Heat 6 fl oz / 180 ml water to 205°F / 96°C. If you don’t have a thermometer, bring water to a boil, then let it sit for 1 minute to cool slightly. This helps Earl Grey extract fully without tasting harsh.
Step 2: Steep a strong Earl Grey concentrate
Add 2 Earl Grey tea bags (or 2 tsp / 4 g loose-leaf in an infuser) to a mug or heatproof measuring cup. Pour the hot water over the tea and steep for 5 minutes.
When time is up, remove the tea bags (or strain). This is your concentrate—stronger than normal tea so it won’t taste watery once milk is added.
Step 3: Sweeten with vanilla syrup
Stir 1 Tbsp / 15 ml vanilla syrup into the hot tea concentrate until fully dissolved. Taste and decide if you want more sweetness; if you do, add 1 tsp / 5 ml honey or an additional 1 tsp / 5 ml vanilla syrup.
Step 4: Steam (or carefully heat) the milk
Pour 8 fl oz / 240 ml milk into a small saucepan. Warm over medium-low heat, stirring occasionally, until it reaches 150°F / 66°C, about 3–5 minutes. Do not let it boil; boiling can make milk taste cooked and can reduce foam quality.
If using a microwave, heat in a microwave-safe pitcher at full power for 60–90 seconds until it reaches 150°F / 66°C (microwaves vary, so check the temperature).
Step 5: Froth to get silky microfoam
For the closest Starbucks-style texture, aim for tiny bubbles (microfoam), not big sudsy foam.
Handheld frother method: Froth the hot milk for 30–45 seconds, keeping the frother near the surface for the first 10 seconds to introduce air, then submerge slightly to refine the bubbles.
French press method: Pour hot milk into a French press and pump the plunger briskly for 20–30 seconds, then tap the carafe on the counter and swirl once to smooth out larger bubbles.
Step 6: Combine like a café barista
Pour the sweetened Earl Grey concentrate into your serving mug first. Then slowly pour in the steamed milk, holding back the foam with a spoon for a moment. Finish by spooning the microfoam on top.
For a layered look, pour from a slightly higher height for the last couple of ounces, then finish with a gentle spoonful of foam.
Step 7: Serve immediately (while it’s fragrant)
London Fog is best right away, when the bergamot aroma is strongest and the foam is still glossy. If you like, dust the tiniest pinch of culinary lavender on top, or skip it to keep it Starbucks-classic.
Pro Tips
- Use the right steep time: Keep it to 5 minutes for strength without bitterness. Steeping much longer can turn tannic.
- Target 150°F / 66°C milk: This is the sweet spot for a creamy mouthfeel and stable foam without a “cooked milk” flavor.
- Swirl the milk before pouring: After frothing, swirl the pitcher for 5 seconds to keep foam integrated and silky.
- Adjust tea strength, not just sweetness: If your latte tastes faint, add a third tea bag or steep with slightly less water (try 5 fl oz / 150 ml).
- Oat milk note: Barista-style oat milk foams especially well and makes a naturally sweet, café-like version.
Variations
- Iced London Fog: Make the tea concentrate the same way, then cool it for 10 minutes. Pour over 1 cup / 140 g ice, add vanilla syrup, then top with cold milk (or cold foam).
- Extra-vanilla Starbucks-style: Increase vanilla syrup to 1 1/2 Tbsp / 22 ml for a sweeter, more dessert-like latte.
- Dairy-free: Use 8 fl oz / 240 ml barista oat milk or soy milk and froth the same way; both hold microfoam well.
Storage & Make-Ahead
Best fresh: The finished latte is best enjoyed immediately; foam and aroma fade within 10–15 minutes.
Tea concentrate: Brew and cool, then refrigerate in a covered jar for up to 48 hours. Reheat gently to 160°F / 71°C before adding freshly steamed milk.
Homemade vanilla syrup: If you make the optional syrup, simmer sugar and water together just until clear, about 2 minutes. Remove from heat, stir in vanilla and salt, cool completely, then refrigerate in a sealed jar for up to 2 weeks.
Nutrition (per serving)
Approximate, using 8 fl oz / 240 ml 2% milk and 1 Tbsp / 15 ml vanilla syrup: 170 calories, 6 g protein, 5 g fat, 26 g carbohydrates, 24 g sugar, 90 mg sodium. Values vary by milk and syrup brand.
