There's a reason the London Fog became a café staple. It's the kind of drink that feels like putting on a favourite coat – familiar, warm, quietly luxurious.
The Origins of London Fog
Legend has it the London Fog was born in Vancouver in the late 1990s, a happy accident dreamed up by a pregnant woman who'd given up coffee. A strong Earl Grey, a cloud of steamed milk, a dash of vanilla syrup – and suddenly, the world had a tea latte worth writing home about.
It stayed beloved for good reason. Earl Grey brings a citrusy bergamot brightness that cuts through the richness of milk. Vanilla rounds everything out, softening the tannins and adding that unmistakable warmth. And steamed milk ties it all together into something silky and satisfying.
The best London Fog starts with the best Earl Grey – one that's bold enough to hold its own against milk. That's where our Luxe Grey comes in. A premium Sri Lankan black tea blended with bergamot, it infuses a smooth, full-bodied cup with real citrus character – vivid enough to stay present even after the milk goes in. Paired with Cameo's Vanilla Syrup, the result is a London Fog that tastes like it was made with intention.
This recipe is simple by design. No fuss, no specialty equipment beyond a small saucepan or milk frother. Just a few quality ingredients doing exactly what they're meant to do.
A Few Things That Make All The Difference
Infuse it strong
Steep your Luxe Grey for 5 minutes. You want a concentrated brew that can stand up to the milk – a weak cup will disappear into the foam. One heaped teaspoon of loose leaf or one tea temple, brewed with just 150ml of water.
Add the syrup to the tea, not the milk
Stir Cameo Vanilla Syrup into your hot tea concentrate before adding milk. This lets the heat dissolve the syrup fully and infuses the flavour into the tea base, rather than it pooling at the bottom.
On milk choices
Whole milk gives you the richest, most velvety foam. Oat milk froths beautifully and has a natural sweetness that works wonderfully with vanilla. If you're using non-dairy milk, look for a barista blend for the best texture.
Make it iced
Cold London Fogs are also exceptional in summer. Infuse the tea, cool it, and pour it over ice. Add your vanilla syrup and top with cold milk – no frothing needed, just a gentle stir.
The Recipe: Classic London Fog
Ingredients (makes 1)
- 1 tea temple or 1 tbsp Luxe Grey loose leaf
- 150ml boiling water
- 30ml Cameo Vanilla Syrup
- 200ml milk of choice
- Lavender flower to garnish (optional)
Method
1. Strong infusion: Place your Luxe Grey tea in a mug. Pour over 150ml of freshly boiled water and steep for 4–5 minutes. Remove the tea and give it a gentle squeeze to extract all that bergamot character.
2. Sweeten: While the tea is still hot, stir in 30ml of Cameo Vanilla Syrup.
3. Steam or heat the milk: Warm your milk in a small saucepan over medium heat until steaming but not boiling. Froth with a handheld frother or a whisk.
4. Pour and finish: Gently pour the steamed milk over your tea, holding back the foam with a spoon and then spooning it on top. Garnish with lavender flower, if you’re feeling fancy.
To make it iced: Infuse the tea with only 100ml of water to make it extra strong. Cool completely, pour over a full glass of ice, add the vanilla syrup, then top with cold milk. Stir gently and serve immediately.
Whether you're curled up on a Sunday morning or stealing five minutes in the afternoon, a London Fog made with Luxe Grey is a delicious and simple latte that you'll look forward to making again tomorrow.
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