Starbucks London Fog Recipe (Easy Copycat in 5 Ingredients)
The Starbucks London Fog recipe is one of the easiest drinks to make at home, and it tastes just as good as the café version for a fraction of the cost.
You need 5 ingredients and about 10 minutes. That is genuinely it.
Why I Love This Recipe
The combination of Earl Grey and vanilla syrup sounds simple, but it works because the bergamot in the tea cuts through the richness of the steamed milk. It is floral without being fussy.
The vanilla syrup ties everything together without making it cloying. You get something warm, slightly sweet, and a little aromatic.
This is the version I keep coming back to on cold mornings when I want something gentler than coffee.
Recipe Ingredients
- 2 Earl Grey tea bags – Use a good-quality bag; the bergamot flavor is the backbone of this drink
- 120 ml (½ cup) hot water – Not quite boiling, around 195°F (90°C), to avoid bitterness
- 240 ml (1 cup) whole milk – Whole milk froths best, but oat milk is the next best option
- 3 tbsp vanilla syrup – Store-bought works fine; see Notes for a quick homemade version
- ¼ tsp vanilla extract – Deepens the vanilla flavor beyond what the syrup alone gives you
Variations / Substitutions
- Oat milk – Froths almost as well as whole milk and keeps the drink dairy-free without losing creaminess
- Lavender syrup – Swap 1 tbsp of the vanilla syrup for lavender syrup and the bergamot notes come forward in an interesting way
- Honey – Replace the vanilla syrup with 2 tbsp of honey for a less sweet, more earthy finish
- Extra shot of tea – Steep a 3rd bag for 2 minutes longer if you want a stronger, bolder base
- Iced version – Brew the tea concentrate, let it cool, then pour over ice and add cold frothed milk
If you enjoy making café drinks at home, the Starbucks Chai Tea Latte Copycat Recipe is worth trying next.
How To Make London Fog
Step 1: Steep the Tea Concentrate
Bring your water to about 195°F (90°C), just below a boil, then pour the 120 ml (½ cup) over both Earl Grey tea bags in a mug or heatproof jug. Steep for 5 minutes, then remove the bags without squeezing them. Squeezing releases tannins and turns the tea bitter, which will fight against the vanilla rather than work with it.
The concentrate should be a deep amber, noticeably darker than a regular cup of tea. That strength is what holds up once the milk goes in.
Step 2: Warm and Froth the Milk
Pour the 240 ml (1 cup) of whole milk into a small saucepan over medium heat and warm it to around 150°F (65°C), which takes about 3 to 4 minutes. Do not let it boil. Once it is steaming, froth it using a handheld milk frother for about 20 to 30 seconds until you have a loose, pillowy foam on top.
The milk should look velvety, not bubbly. Large bubbles mean you went too fast; slow down and keep the frother just below the surface.
Step 3: Sweeten the Tea Base
Stir the 3 tbsp of vanilla syrup and the ¼ tsp of vanilla extract directly into the warm tea concentrate. Give it about 10 seconds of stirring so the syrup dissolves fully and does not sit at the bottom of the glass.
The mixture will smell noticeably floral at this point, which is a good sign. The bergamot and vanilla are doing exactly what they should.
Step 4: Pour and Garnish the Drink
Pour the sweetened tea concentrate into a 12 oz (350 ml) glass or mug, then slowly pour the warm frothed milk over the back of a spoon so the foam floats to the top rather than mixing in. Spoon any remaining foam over the surface, and finish with a light dusting of dried lavender or a pinch of vanilla powder if you have it on hand.
Recipe Tips
- Choose a quality Earl Grey. The bergamot oil in the tea is what makes this drink taste like itself. A flat, dusty tea bag will give you a flat drink. Look for bags that list bergamot oil or bergamot extract in the ingredients.
- Do not over-steep. Five minutes is the right window. Longer than that and the tannins overpower the vanilla, making the drink taste slightly metallic.
- If you do not own a frother, heat the milk in a jar with a lid, shake it hard for 30 seconds, then remove the lid carefully. It gives you a rougher foam but it works.
- Make a batch of vanilla syrup in advance. Combine 120 ml (½ cup) water, 100 g (½ cup) sugar, and 1 tsp vanilla extract in a small saucepan. Simmer for 2 minutes, stir until the sugar dissolves, and let it cool. It keeps in the fridge for up to 2 weeks.
Scale it to your mug size:
| Mug size | Tea bags | Water | Milk | Vanilla syrup |
|---|---|---|---|---|
| 8 oz (240 ml) | 1 bag | 60 ml (¼ cup) | 120 ml (½ cup) | 1.5 tbsp |
| 12 oz (350 ml) | 2 bags | 120 ml (½ cup) | 240 ml (1 cup) | 3 tbsp |
| 16 oz (480 ml) | 3 bags | 180 ml (¾ cup) | 360 ml (1½ cups) | 4.5 tbsp |
How To Store
- Refrigerate – Store the tea concentrate and vanilla syrup mixed together (without the milk) in a sealed jar for up to 2 days. Keep the milk separate.
- Serve Cold – The stored concentrate works well over ice with cold frothed milk poured on top, which makes for a solid iced London Fog the next day.
Frequently Asked Questions
Can I use loose-leaf Earl Grey instead of tea bags?
Yes. Use 2 tsp of loose-leaf Earl Grey per cup of water and steep it in a small strainer or infuser for the same 5 minutes.
Is this drink caffeinated?
Earl Grey contains moderate caffeine, typically around 40 to 70 mg per 8 oz cup, so yes, though noticeably less than a shot of espresso.
Can I make it ahead for a crowd?
Make a large batch of the tea concentrate and vanilla mixture, then reheat individual portions and froth the milk fresh per cup. Pre-frothed milk collapses within a few minutes.
What if my foam keeps sinking into the drink?
Your milk is likely too hot. Let it cool to 150°F (65°C) before frothing. Milk that is too hot loses its surface tension and will not hold foam.
Ingredients
Method
- Steep both Earl Grey tea bags in the 120 ml (½ cup) of hot water for 5 minutes, then remove the bags without squeezing them.
- Warm the 240 ml (1 cup) of whole milk in a small saucepan over medium heat to 150°F (65°C), about 3 to 4 minutes, then froth with a handheld frother for 20 to 30 seconds until the foam is velvety.
- Stir the 3 tbsp of vanilla syrup and ¼ tsp of vanilla extract into the warm tea concentrate until fully dissolved, about 10 seconds.
- Pour the sweetened tea into a 12 oz (350 ml) glass, slowly add the frothed milk over the back of a spoon, spoon the foam on top, and finish with a pinch of vanilla powder or dried lavender.
