Fun fact: The London Fog was created in Vancouver, Canada.
INGREDIENTS
LAVENDER PEPPERCORN SYRUP
200g cane sugar
100ml water
5g black peppercorns
6g dried lavender
LONDON FOG
15ml lavender peppercorn syrup
200ml freshly brewed Earl Grey tea
100ml steamed milk of choice
BUILD
Add your sugar, water, peppercorns, and lavender to a small saucepan on medium heat. Bring to a low simmer until all the sugar is melted, this usually takes 4-5 minutes. Remove the syrup from heat and allow it to cool. Once cool, strain out the peppercorns and lavender before bottling. This syrup can be stored in the fridge and will keep for up to two weeks.
Brew 200ml of Earl Grey tea by following the instructions provided by the tea brand. To your cup, gently stir together the syrup and tea. Steam your preferred milk and pour it into the tea.
Of note, I typically prefer oat or whole milk in combination with earl grey tea.
