Category
LatteAuthor:
Morgan EckrothPrep Time
3 minutes
Build Time
3 minutes
A smoky little drink that’s technically an iced cortado, if you go by proportions. Lapsang souchong is an aromatic black tea that’s smoke-dried over pinewood fire. It’s one of my favorite teas and it infuses this drink with an elegant smokiness that’s well balanced with the espresso-forward nature of the overall drinking experience.
What You'll Need
Equipment
- Fine sieve
- Storage bottle
- Cocktail shaker
Lapsang Souchong Milk
- 180mL milk of choice
- 3g lapsang souchong tea
- Fine mesh sieve
The Lap Dog
- 1/2oz vanilla syrup
- 2oz lapsang souchong milk
- 2oz freshly pulled espresso
- 4 drops sesame oil
- Loose lapsang souchong leaves for garnish
Build
Lapsang Souchong Milk
- Combine the milk and tea.
- Cover and steep in the fridge for 45 minutes.
- Strain out the tea leaves with a fine sieve.
- Bottle and store the infused milk in the fridge for up to five days.
The Lap Dog
- Add the vanilla syrup, lapsang milk, espresso, and sesame oil to a cocktail shaker.
- Shake with ice until the tins are frosted.
- Strain the drink over a large cube of ice.
- Garnish with a few strands of tea placed on the middle of the ice cube.