London Fog Tea
from the kitchen of Sharmagne Leland-St. John

2 tea bags or 2 teaspoons of loose black tea per cup of boiling water
Boiling water
Milk
Vanilla simple syrup, to taste

Let the tea steep for 3-5 minutes so all the flavour
is extracted. Be cautious not to overly steep black
tea blends. They can become bitter if you do.

While the tea is steeping, steam an equal amount of
milk on the stove, being careful to not let it come
to a boil. Once it is warmed up use a handheld milk
frother to aerate it. You may also steam the milk on
a a cappucino or expresso machine.

Once the tea has steeped, remove the tea bags or pour
through a tea strainer if you used loose tea. Add a
little warmed vanilla simple syrup.

Pour the steamed milk into the tea, but hold back the
foam with a rubber spatula or spoon.

After you have added the milk, scoop the remaining
foam onto the top.

 

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