![]() ![]() I always love a warm drink like this for breakfast. How to Serve a Bourbon and Vanilla London Fog Enjoy this London Fog immediately after making for the best taste and experience. I love mine with just a small drizzle extra. Give your drink a small taste and if you think it needs a bit more sweetness or bourbon flavor, stir in up to a teaspoon of additional syrup. The foam can sit right at or even a little bit above the rim of the mug, so be sure to get all of that frothy goodness. Once you have added all of the liquid milk, remove the spoon to add the foam on top of the mug. If you didn’t use an espresso machine, you may not have enough foam to worry about holding it back. Then pour the steamed milk into the mug, using a spoon to hold back any foam. Once you have the milk heated, frothed up, and ready to go, it’s time to add it into the tea to make a London Fog.īefore pouring, give the tea a gentle stir to introduce some movement. Shake the jar vigorously until the milk is frothy, and then microwave it uncovered until warm. Finally, if you have no additional tools on your coffee bar, you can add the cold milk to a jar and seal it tightly. Then use a handheld milk frother until it is light and foamy. ![]() Otherwise, you can heat the milk either on the stove or in the microwave until it’s hot but not scalding. If you have an espresso machine with a steaming wand, that will likely be the fastest and easiest method. There are a couple different methods that you can use to get frothy milk. Try to find one that froths well, such as oat milk. However, if you want to make this drink plant-based, use your favorite dairy-free milk substitute. I generally recommend dairy milk for making any type of latte. Set the sweetened and flavored tea aside to cool slightly and prepare your milk. You can use this at any temperature, from right out of the fridge to just off the stove. Since the sugar has already dissolved in the syrup, it’s extra simple to mix this into your drink. Stir a couple teaspoons of the bourbon vanilla syrup right into the brewed tea. Then squeeze out any excess liquid from the tea bag and remove it. Allow the tea to steep for a few minutes, checking the instructions to see what the tea company recommends. This is because much of the liquid in the latte will be the frothy milk that comes later.Īdd the tea bag and the small amount of boiling water into your favorite mug that can hold at least twelve ounces. Unlike a normal cup of tea, you will only be using about three ounces of water. To begin the drink itself, we’ll start by brewing the Earl Grey. You can make the syrup a few weeks in advance and store it in a sealed container in the fridge. You can use it hot in your London Fog, but allow it to cool to room temperature, loosely covered, before storing. Immediately transfer the bourbon vanilla syrup to a heat-proof jar. There’s no need to keep it boiling unless you want an even richer and sweeter syrup. Then, allow the liquid to just begin to boil and bubble and turn off the heat. Once the sugar has dissolved, you can stop stirring. Continue stirring until the sugar has dissolved and the liquid appears transparent, although it will be a golden color. Stir these together, and cook over medium heat. In it, combine sugar, water, bourbon, and vanilla extract. To get started, use your smallest saucepan. The recipe makes about three quarters of a cup, or six ounces, which is enough for plenty of lattes – either to share or just for you. The first time you make this Bourbon and Vanilla London Fog, you’ll need to prepare the syrup. And since the alcohol content is negligible (see note), you might as well enjoy them all week. Even including the syrup, the whole drink comes together in just about fifteen minutes. This latte is the perfect choice for an easy weekday breakfast.
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