![]() ![]() I think two tablespoons of syrup per serving is a good starting place. My recipe is a simple mixture of sugar, brown sugar, water, and vanilla bean. You can certainly use store-bought syrup if you are in a time crunch. I messed around with a few different sweetening options, but I found a vanilla simple syrup worked the best for this recipe. I recommend you play around with different brands, percentages, and types of milk to find the one that works the best for you. Be sure to use a large jar because the milk will expand a lot while being heated in the microwave, and then deflate as it cools. This method will not give you the most frothy, sweet foam that you can find at the coffee house, but it is just enough to give your morning routine a little extra pizazz. But that’s my theory and I’m sticking to it. ![]() In contrast, some of the milk you buy in the refrigerated section of the supermarket has been sitting around for weeks exposed to air. I speculate that this is because the milk is not exposed to air until I open it up at home. Interestingly enough, I have actually had great results with the kind of soy milk that you buy in cartons. The older it is, the less frothy it will get. I’ve tried this with all kinds of milk–whole milk, 2% milk, nonfat milk, soy milk. The heat of the microwave stabilizes the foamy milk and makes an awesome accompaniment to tea or coffee drinks. Take off the top of the jar and microwave the milk for about 40-45 seconds. Cover the jar and shake it like a maniac for about 30-40 seconds until the milk is foamy and doubled in size. ![]() I was skeptical at first, but it really works! You basically take a jar and fill it with fresh milk. While I was researching alternative frothing methods, I happened upon a post from The Kitchn about microwave-frothed milk. Sadly, my $1.99 Ikea handheld frother bit the dust a couple weeks ago (shocker!). (I learned from experience) The trickier part is the vanilla syrup and frothy milk. Be sure to follow the directed steeping time though, because the tea will get bitter if it is allowed to sit too long. Only for this drink, double the amount of tea bags or leaves you would usually use. Brew either loose-leaf of bagged Earl Grey as you normally would. I had my first London Fog last year at Starbucks and I just loved the concept: Earl Grey tea with a hint of vanilla and sugar, topped with a bit of foamy milk. Don’t judge.īefore we left, I spent some time perfecting my Earl Grey latte aka London Fog. It’s the one time of the year when I can shamelessly rock my leggings tucked into Sorels. The city got some early snow this year, so it’s absolutely picturesque here–complete with pristine, snow-covered mountains and fragrant pine trees. We are spending Thanksgiving with Jeff’s family in Missoula. Greetings from Missoula, Montana, where the temperature is hovering around 20 degrees! I’m not sure what the weather is like around the rest of the country, but I’ve been drinking my fair share of warm beverages. ![]()
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