A London Fog tea latte is a cozy tea latte made from strong Earl Grey tea, a little vanilla, and steamed frothy milk. Think of it as the tea world's answer to a vanilla latte: fragrant, lightly sweet, and comforting on a grey afternoon. Despite the name, it was reportedly created in Vancouver, Canada, not London, and it takes about five minutes to make at home. Below is the method, an ingredient table, an iced version, and the small tweaks that separate a great London Fog latte from a watery one.
What is a London Fog tea latte?
A London Fog tea latte, sometimes just called a London Fog latte or an Earl Grey tea latte, is Earl Grey tea softened with steamed milk and sweetened vanilla. The bergamot in the tea gives it that unmistakable citrusy, floral perfume; the milk rounds it out; the vanilla ties the two together. Many cafes add a whisper of dried lavender for an extra floral note, which is why you will also see it sold as an "Earl Grey lavender" latte.
The key idea is balance. Because milk dilutes and mellows tea, you brew the Earl Grey much stronger than you would for a plain cup, then pour warm milk over that concentrated base. If you want to go deeper on the tea itself, see our guide to Earl Grey tea explained. Here, we will focus purely on building the drink.
Ingredients for a London Fog tea latte
This makes one generous mug (roughly 10-12 oz). Everything scales up cleanly if you are making a few.
| Ingredient | Amount | Note |
|---|---|---|
| Earl Grey tea | 2 tea bags, or ~1-2 tsp loose leaf | Use a good Earl Grey with real bergamot; brew it strong so the milk does not wash it out. |
| Hot water | ~1/3 cup (about 80 ml), just off the boil (~200 F / 95 C) | A small amount of water makes a concentrated brew, not a weak one. |
| Vanilla | 1-2 tsp vanilla syrup, or ~1/4 tsp vanilla extract plus sweetener | Syrup adds flavor and sweetness at once; extract needs sugar or honey alongside it. |
| Milk | ~3/4 cup (about 180-200 ml) | Whole dairy milk or barista-style oat milk froth and steam best. |
| Dried lavender (optional) | Small pinch (~1/4 tsp culinary buds) | Adds the classic floral note; go light, as too much tastes soapy. |
| Sweetener (optional) | To taste | Honey, sugar, or simple syrup if you are not using a sweet vanilla syrup. |
How to make a London Fog tea latte (step by step)
- Brew the tea strong. Put the tea bags or loose leaf in your mug and pour over just ~1/3 cup of near-boiling water (about 200 F / 95 C). Steep 4-5 minutes to make a small, concentrated brew. Brewing a big cup of weak tea is the most common mistake.
- Add lavender if you want it. For the classic Earl Grey lavender note, drop a pinch of culinary dried lavender in while the tea steeps, or use a lavender-Earl Grey blend. Strain it out with the leaves afterward.
- Sweeten and flavor. Remove the bags or strain the leaves, then stir in your vanilla syrup, or vanilla extract plus a little honey or sugar. Taste the tea base now, before the milk goes in, and adjust.
- Steam or froth the milk. Heat and foam the milk to a smooth microfoam at roughly 140-150 F (60-65 C). It should feel hot to the touch but not scalded; boiled milk tastes flat and loses its sweetness. Use a steam wand, an electric frother, a handheld frother, or a French press.
- Pour and top. Hold the foam back with a spoon and pour the warm milk into the tea, then spoon the foam on top. Finish with a tiny pinch of lavender buds or a dusting of vanilla if you like. That is your London Fog tea latte.
Iced London Fog latte
The iced version is just as easy, and it is a lovely warm-weather Earl Grey tea latte. The trick, again, is to brew strong so the ice does not water it down.
- Brew the Earl Grey double-strength (use the same small amount of water but two bags, or steep a touch longer), then cool it in the fridge or over ice.
- Stir in the vanilla and any sweetener while the tea is still warm so it dissolves fully.
- Fill a tall glass with ice and pour the cooled, sweetened tea over it.
- Top with cold frothed milk. A handheld frother works, or shake cold milk in a sealed jar until foamy, then pour it over. Stir gently and serve.
Tips for the best Earl Grey latte
- Start with good tea. A London Fog lives and dies on the Earl Grey, so pick a blend with real bergamot oil rather than a dusty, generic one. Our roundup of the best Earl Grey tea bags and brands is a useful shortlist.
- Do not over-steep. Past about 5 minutes, black tea turns tannic and bitter, and no amount of vanilla will hide it. Set a timer and pull the bags on time.
- Balance vanilla and sweetness last. Add flavor and sugar to the tea base, taste, then adjust. Vanilla syrup is the easiest route; if you use extract, remember a little goes a long way.
- Pick your milk for the texture. Whole milk gives the richest microfoam; barista oat is the best non-dairy option for a stable, sweet foam.
- No frother? No problem. Warm the milk, then shake it hard in a sealed jar or plunge it in a French press to build foam.
- Want an evening cup? Reach for a decaf Earl Grey so the drink stays soothing rather than stimulating.
London Fog latte variations to try
Once you have the base down, it is easy to riff. Lean harder into the floral side with more lavender, or add a cinnamon stick while steeping for a warmer, spiced version. Swap in a honey-vanilla mix for a mellower sweetness, or use a smoky Lapsang-leaning blend if you like more depth. If you love a milky tea drink, the London Fog sits happily alongside other steamed-milk favorites, such as a matcha latte, so you can rotate through them depending on your mood.
The takeaway
A London Fog tea latte is one of the most forgiving cafe drinks to make at home: strong Earl Grey, a hint of vanilla, and well-steamed milk, hot or iced. Nail the concentrated brew and the milk temperature and you will beat most cafe versions on the first try. If you are new to milk-based drinks in general, our explainer on what a latte is is a friendly next stop before you start building your own tea-latte lineup.