Saturday Sips: London Fog with Lavender

MogoBlog MogoLicious Tasty Tip of the Day:  Warm and creamy with notes of bergamont, the London Fog is the perfect warm beverage to wrap your palms around on cool fall mornings. Our version is made using vanilla sugar (but you can replace the vanilla sugar with vanilla syrup), and includes a subtle hint of lavender that complements the vanilla’s mellow undertones. Serve this sip for small, cozy gatherings or visiting friends.

Saturday Sips: London Fog with Lavender

Ingredients for London Fog:

    • 2 Mugs
    • 2 bags of Earl Grey tea
    • 1 cup milk
    • 1 cup water
    • Vanilla Sugar (recipe here)
    • 1 teaspoon dried lavender, and more to garnish

Ingredients for Vanilla Sugar:

    • Granulated Cane Sugar
    • Vanilla Beans

Instructions for London Fog:

    1. Place one tea bag in each mug. Bring 1 cup of water to a boil, and divide the water evenly between the two mugs. Steep tea bags for five minutes and then remove.
    2. While the tea is steeping, combine the milk and dried lavender in a small saucepan, and place over medium-high heat, stirring frequently until hot (not boiling). Remove from heat, and use a whisk or an electric milk frother to make the milk nice and foamy.
    3. Pour ½ teaspoon (or to taste) into each mug with the tea and stir until sugar dissolves. Add ½ cup milk to each mug, garnish with dried lavender and enjoy!

Instructions for Vanilla Sugar:

    1. Method 1:Once you’ve scraped out the seeds of a vanilla bean for a recipe, set the pod aside. Do not throw it away – it is full of flavor and aroma that shouldn’t go to waste. Instead, place the pod into a food processor with roughly two cups of granulated cane sugar. Pulse until the pod is well incorporated into the sugar and very fine. You may need to scrape the sides down a couple of times.The resulting product will be moist, packable (like the texture of brown sugar) and aromatic, and it will be ready to use instantly. I prefer to use this type of vanilla sugar on my cinnamon toast, or as a substitute for regular sugars in baking recipes. It adds depth of flavor, and generally eliminates the need for vanilla extract.
    2. Method 2:  In an airtight container, combine turbinado sugar (aka “sugar in the raw”) with one or two whole vanilla beans. A good rule to follow here is that you should use one vanilla bean per every two cups of sugar, so if you have a larger jar, adjust your vanilla bean count accordingly.Let the jar sit for two to three weeks, lightly shaking the contents every couple of days or so. When ready, the sugar will be infused with the essence of vanilla. The vanilla beans can then be removed and reused for other purposes because they will have remained whole and undamaged in the container. I like to use this particular type of vanilla sugar in my coffee, or to sprinkle over pies and cookies. The sugar crystals are large and defined, so I find that it works best as a topping, and it gives a nice flavor boost as rimming on cocktail glasses as well.

Yields:  2 Mug with Attitude servings


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