LONDON FOG

Steamed local milk with fresh earl grey.

 

1 | STEEP TEA CONCENTRATE.

Dose out 3 grams of earl grey tea. Add 6 ounces (175 ml) of 205°F (96°C) water. Steep for 5 minutes (or to-strength).

 

2 | DECANT.

Strain tea into 12 ounce cup.

 

3 | ADD SYRUP.

Add 1/2 ounce (15 ml) of simple syrup to the tea.
Make simple from scratch: Combine 1 part sugar to 1 part water (optionally flavor with spices or flowers like vanilla and lavender). Bring to a near-boil, stirring every few seconds. Remove from heat and continue stirring until cool. Bottle and refrigerate.

 

4 | STIR.

Stir.

 

5 |  STEAM MILK.

Steam 6 oz (175 ml) milk with a steam wand or stovetop steamer.
Alternatively, heat and froth with an electric milk frother.

 

6 | POUR.

Pour steamed milk into tea. 

Featuring pastured milk from Shatto steamed with a Bellman stovetop steamer in a Slow Pour Supply pitcher.

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