makes one 8 oz. cup
April's arrival took us quite literally by storm: a foot of snow blanketed the Vermont house while buckets of rain fell and blustery winds howled down in Connecticut; it certainly seemed the March Lion got his months confused. There’s an old saying about New England though, which jests, if you don’t like the weather, wait five minutes. Spring weather is tumultuous at best, and her raw days, though expected, bring with them cravings to curl up under a blanket with a hot beverage, especially after a soggy day spent outside.
What’s an impromptu cup of hot tea, though, without a sweet little treat? This time, let’s make the tea the treat. Soak in the melancholy of watching raindrops stream down the window panes, or enjoy a post-planting delight with a fabulous – and fabulously rich – take on a café classic. A London Fog, which blends the citrusy notes of Earl Grey with herbaceous lavender, soars to new heights with the addition of melted white chocolate. Introducing the London Fog White Cocoa, or what I like to call Light Fog.
By steeping the tea in milk versus the traditional method of steeping in water, it's richer from the start. The addition of lavender and white chocolate make for a truly decadent, and sweeter, cup of tea – so much so you won’t need an accompanying treat. Enjoy a cup on a rainy spring afternoon or even as a delightful after-dinner dessert tea (see notes on using decaf instead of regular) – or, dare I say, a possible substitute all together for dessert. Don’t let the longer steeping time deter you – it takes a bit longer to steep in milk than water and achieve the same depth of flavor. Lady Grey is also superb in this recipe, though brings with it a distinct yet delicate hint of orange.
Whole milk has an inherent sweetness so if you wish, use 2% milk instead for a slightly lighter flavor, and less rich but deliciously creamy option. My favorite readily available teas in the States are Twinings and Harney’s, though I await backlash from real tea connoisseurs, especially my British readers {wink wink}. You’ll want to think ahead for this one as like so many of life’s delights it takes a little bit of preparation, but it’s so worth it. The recipe makes one 8 oz. cup – because sometimes tea is best enjoyed solo.
x Alexandra
P.S. Let this clip provide a little extra encouragement to curl up.
Ingredients
Earl Grey or Lady Grey Tea (scant 1 ½ t. loose tea; alternatively, 1 regular tea bag or 2 decaf tea bags)
½ t. dried lavender
1 ¼ c. whole milk (or 2% if preferred)
½ t. honey
¼ t. vanilla extract
⅜ oz. white chocolate (~1 T. white chocolate chips)
optional unsweetened, freshly whipped cream
Preparation
- Bring milk, tea, and lavender to 180-185°F (82-85°C) over medium heat (just before a simmer – you’ll notice teeny tiny little bubbles forming around the edge close to the pot), stirring as needed to prevent a skin from forming atop the milk. Remove from heat and let steep for 10-15 minutes or to desired strength, still stirring occasionally to prevent a skin. Remove tea infuser/bags and strain to remove loose tea/lavender.
- Put the chocolate in a clean pot with honey and vanilla, and warm over very low heat just until it starts to become soft (push the top of the chocolate – if it squishes on the bottom a little bit, you’re ready). It’s extremely important to do this step slowly as white chocolate has a high sugar content and will burn easily.
- Add strained tea and whisk until chocolate and honey are fully incorporated and tea is hot again, being mindful of any skin trying to form on top again. Pour into your favorite teacup, top with a dollop of whipped cream if you dare, curl up, and enjoy.
Here's to rainy spring days!
