Recipe: London Fog with Lavender Simple Syrup

One of the most elegant drinks that I’ve ever ordered at a café has been the London Fog, otherwise known as an Earl Grey tea latte. There’s a lot of variations on this popular drink and you get something a little bit different depending on where you go. Allegedly, the drink originates from Vancouver, British Columbia, Canada (as per its Wiki page). Today, I’m sharing my recipe for a London Fog which has everything I love in a good tea latte – made with a bit of vanilla extract and a homemade Lavender Simple Syrup.

London Fog Recipe

2 tsp Earl Grey tea or 2 tea bags – I am using DavidsTea’s Organic Earl Grey
450ml water
1 Tbsp Lavender Simple Syrup (see recipe below)
¼ tsp pure vanilla extract
125mL milk (or dairy-free alternative), frothed

Steep the Earl Grey tea to your liking – you want it to be stronger than you’d usually drink Earl Grey straight.
Stir in Lavender Simple Syrup and pure vanilla extract.
Froth milk – either with a dedicated milk frother, frothing wand, or with a mason jar (my personal favourite method).
Pour milk into your cup of tea, spoon foam over top.
And enjoy!

I’m using a 600mL double-walled latte (or soup) mug (pictured above). If you’re using a different size cup than I am, I essentially aim for approximately two-thirds of the cup for the tea and one-third for the frothed milk & foam. I find that ratio works best for my tastes when it comes to tea lattes, but you might find it needs more or less tea – experiment and figure out what works for you!

Lavender Simple Syrup Ingredients

1 cup sugar*
1 cup water*
2 Tbsp dried culinary lavender buds

* You can make more or less simple syrup depending on how often you want to have a London Fog, as long as you use equal parts water and sugar. You will want a clean jar/bottle on hand to store the Lavender Simple Syrup.

Lavender Simple Syrup Directions

Combine sugar, water and lavender buds in a saucepan and place over medium heat.
Stir until the sugar has dissolved.
Allow the syrup to simmer for 1-2 minutes, then remove from heat.
Once cooled, strain/remove lavender buds.
Pour the Lavender Simple Syrup into an jar or bottle and refrigerate.
The Lavender Simple Syrup will keep for at least 2 weeks in the fridge – don’t forget to label it with the date!

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Recipe: Matcha Sugar Cookies

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It’s that time again for a holiday cookie exchange at work! This year, I had coworkers asking me to make the Earl Grey shortbread cookies again – which I did. I also decided to make something new, so I opted to change up a tried-and-true sugar cookie recipe with some matcha. 2 tablespoons of matcha was just enough to give the cookies the matcha flavour, but not too much to be overwhelming. I hope you enjoy baking these matcha sugar cookies!

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Recipe Yields: 4 dozen. Baking Time: 8 minutes.

Ingredients:

  • 1½ cups powdered sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons matcha

 

Directions:

  • Beat powdered sugar, butter, vanilla extract, and eggs together until well blended.
  • Mix in flour, baking soda, and matcha.
  • Cover and refrigerate for approximately 2 hours.
  • Preheat oven to 375°F.
  • Roll out dough to approximately ¼” thick, cut into shapes with cookie cutters.
  • On cookie sheets, lay out cookies at least 1″ apart.
  • Bake 8 minutes or until edges are light brown.
  • Remove from cookie sheets to cooling racks.

Recipe adapted from Betty Crocker The Big Book of Cookies, “Sugar Cookies”.

If you make these delicious matcha sugar cookies, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Recipe: Earl Grey Shortbread Cookies

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I took part in a cookie exchange at work this year, and nearly everyone there knows that I drink tea. Some people had written down what they were going to be making (sugar cookies! butter tarts! ginger snaps!). I love shortbread and I’ve made it every single year for at least the last 10 years. I really wanted to incorporate tea into my cookies somehow, so I took my usual shortbread cookie recipe and adapted it! The result is a buttery shortbread cookie that has the delightful aroma and flavour of Earl Grey throughout.

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Recipe Yields: 4 dozen. Baking Time: 10-12 minutes

Ingredients:

2 cup soft butter
2¾ cups all purpose flour
1 cup confectioners (icing) sugar
Contents of 4 Earl Grey black tea bags (I used Stash, it worked out to be 8g of fine tea)

Directions:

Preheat the oven to 350°F.
Cream butter and confectioners sugar together.
Mix flour and Earl Grey tea together so the tea is evenly distributed.
Blend all the ingredients together. If you’re using a mixer, it will crumb at the beginning but if you continue to mix it, it will form a dough.
Drop about a tablespoon of dough onto the cookie sheet for each cookie, give them space as the cookies will spread (I get about 12 cookies on a standard cookie sheet and there is about 1.5″ between each cookie).
Bake for 10-12 minutes, or until the bottom edges begin to turn brown.
Remove from the oven, allow them to cool for about 5 minutes prior to transferring to a cookie rack. If you transfer them too early, they’re quite soft and may crumble.

Recipe adapted from SageCrayon.

If you make these delicious Earl Grey shortbread cookies, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

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