London Fog Tea
(courtesy of Becky Tachihara, Hub Tea Bar in Reno. Makes one 12-ounce serving)
½ tablespoon vanilla extract
1 teaspoon honey (Hub Tea Bar uses MacDougall local alfalfa honey)
1 tablespoon loose-leaf Hub Earl Grey tea
Milk
Add about 12 ounces boiling water to tea leaves in steeping vessel. (“Tea pots are best,” Tachihara says, “but you can also use a fill-your-own tea bag or other single-serve steeper in your favorite mug.”) Let steep three minutes.
Pour tea into mug (or remove steeper). Add vanilla extract and honey; stir to mix. Finish by adding milk (Tachihara recommends Straus Family Creamery whole milk) to taste. For a richer, creamier version, use only six ounces water when steeping tea, and finish by adding six ounces warm milk after mixing in vanilla and honey.
