London Fog Latte

It’s easy to take your tea time over the top with just a few simple ingredients — and a little foam! The taste of real vanilla blends exquisitely with our Simply Raw sugar and classic Earl Grey tea. If cozy has a flavour, this is it.

Prep Time
10 minutes
Cook Time
5 to 7 minutes
 A glass mug of London Fog Latte with milk foam, shown with a pitcher of vanilla syrup, a tea pot, a stirring spoon, and a purple bowl of loose Earl Grey tea on a plate

Medium, heavy saucepan with lid x 2

Heatproof spatula

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Cutting board

Paring knife

16 oz mugs OR heatproof glasses

Electric kettle OR kettle OR small, heavy-bottomed pot


Large French press (at least 4 cup capacity) (see Chef’s Tips for other methods)

Large spoon

2 servings
For the vanilla syrup:
  • 1¼ cup (250 g) Redpath Simply Raw™
  • ¾ cup (188 ml) water
  • ¼ tsp (2 g) salt
  • 1 pc (~ 6 inches) vanilla bean (see Chef’s Tips)
  • 2 tsp (10 ml) pure vanilla extract (optional)
For the latte:
  • 1½ cups (375 ml) water
  • 4 Earl Grey tea bags
  • 2 cups (500 ml) milk

Step 1

In a medium-sized, heavy saucepan, combine the Redpath Simply Raw™, water, and salt. Place over medium-high heat and bring to a boil, stirring to dissolve the sugar. Reduce heat to low.

Step 2

With a sharp paring knife, slit the vanilla bean lengthwise in half. Holding one end of the vanilla bean, and with the back of the tip of the knife, scrape out the seeds from both sides of the pod. Place the seeds and the pod into the simple syrup. Stir, cover, and simmer gently for 5 minutes. Remove from heat.

Step 3

If using, stir in the vanilla extract and cover to allow flavours to infuse.

Step 4

Store cooled vanilla syrup in an airtight container in the fridge for up to a month (see Chef’s Tips).

For the latte:

Step 1

Warm up two 16-ounce mugs or heatproof glasses by filling them with hot water. Set aside until needed.

Step 2

In an electric kettle, heat at least 2 cups (500 ml) of water set at either 200°F (90°C) or 212°F (100°C), or boil water in a kettle or small, heavy-bottomed pot on the stove.

Step 3

Discard water from the mugs. Drizzle about a tablespoon (15 ml) of the vanilla syrup into the bottom of each mug. Place 2 teabags into each mug and pour ¾ cup (188 ml) of the just boiled water over the tea bags in each mug. Set a timer for 5 minutes.

Step 4

Meanwhile, in a medium, heavy-bottomed saucepan, gently heat milk until steaming or just until small bubbles begin to appear around the edge; do not boil (see Chef’s Tips).

Step 5

After 5 minutes of steeping, gently press and remove the tea bags.

Step 6

Place half of the hot milk into a large French press. Froth the milk by pumping the plunger until it doubles in size.

Step 7

Evenly divide the remaining hot milk from the saucepan into each mug.

Step 8

Holding back the milk foam with a large spoon, pour the liquid milk from the French press into each mug in equal amounts. Spoon the foam into each mug to finish. Serve immediately.

 A glass pitcher of vanilla simple syrup with a vanilla bean pod, shown with a glass mug of London Fog Latte and a dish of loose Earl Grey tea