My Deliciously Aromatic London Fog Latte includes a waft of lavender and a tiny pinch of salt to enhance the intoxicating Earl Grey and vanilla flavours.
1good quality Earl Grey teabag or heaped teaspoon of loose leaf tea
.5½ teaspoon vanilla extract
1small lavender flower or a .25¼ teaspoon edible dried lavender
.75¾ tablespoon maple syrup
a tiny pinch of sea salt
Instructions
Put the boiling water in to a saucepan with the Earl Grey tea bag or tea leaves and the lavender.
Put the pot over low heat and leave for five minutes to steep. Taste in between to make sure the lavender hasn't become overpowering. Remove the flower when you are happy with the flavour.
Meanwhile, add the coconut milk and maple syrup in another pot over low to medium heat and whisk for three minutes. Don't allow the milk to boil. If you are using an espresso frother, heat and froth until hot but not boiling.
Add the salt and vanilla to the coconut milk and whisk for another minute or stir to combine.
Strain the brewed tea in to the coconut milk and stir to combine.
Pour the "latte" in to a cup or glass to serve. Allow to sit for a minute or two before drinking.
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Notes
I use lavender from my garden as we don't spray or use chemicals. If you don't have untreated lavender, specialty stores have edible lavender. Also, some Early Grey tea mixes include lavender.
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