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London Fog Tea Latte with Vanilla-Cardamom Simple Syrup & Thoughts on Supporting

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes (includes steeping time for simple syrup)
  • Yield: 1 cup of tea 1x



For the vanilla-cardamom simple syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 1 vanilla bean cut in half and split lengthwise
  • 1 tablespoon green cardamom pods, crushed

For the tea latte

  • 1 cup hot water (just barely boiling)
  • 1 1/2 teaspoons earl grey loose leaf tea or 2 bags earl grey tea
  • 1 tablespoon vanilla-cardamom simple syrup or to taste
  • 1/2 cup steamed milk (see Notes)
  • Freshly grated cinnamon for garnish, optional


For the vanilla-cardamom simple syrup

  1. Put all the ingredients in a small saucepan and bring to a boil over high heat.
  2. Stir mixture until all the sugar is dissolved.
  3. Remove from heat and let steep for 30 minutes.
  4. Strain the syrup through a fine mesh strainer and discard the solids.

For the tea latte

  1. Brew the tea in the hot water for 5 minutes. If using loose leaf tea, strain the tea into a mug. If using tea bags, remove the tea bags and discard.
  2. Stir in simple syrup.
  3. Stir in the steamed milk holding back the frothy top with a spoon. Top tea with the reserved foam.
  4. Grate some fresh cinnamon on top, if desired.


To froth the milk, you can use the steam wand on a cappuccino machine if you have one. I use the whisk attachment on my immersion blender by first warming up the milk in the microwave until it just begins to steam. Then I pour the milk the into a tall 4-cup plastic container (you want something tall so the milk doesn’t splash out) and whisk for 15-20 seconds until the milk is frothy.