London Fog (also known as Vanilla Tea Misto or an Earl Grey Tea Latte, and in Scotland it is known as a Vancouver Fog) is the name of a drink which originated in Vancouver, British Columbia, Canada, although the creator remains unknown, among several claims. One such claim is from Buckwheat Cafe on 4th Avenue in Vancouver (now closed) when in December 1996 a regular customer, Mary Loria, who was pregnant and couldn't drink coffee asked for an alternative. Another is from the Island Coffeehouse in Langley, Washington, a non-profit student run organization, where it was originally made with Peppermint Tea in 2006. However, patrons of Starbucks in Calgary, Alberta have asked for this drink since the winter of 2004, coincidentally when Loria was visiting family. It is common in Washington and Oregon, as well as in BC's lower mainland and throughout British Columbia and Alberta. Canadian Second Cup cafés also carry the drink.
The "London Fog" was recently the subject of an investigation on the Canadian Broadcasting Corporation's afternoon show Freestyle.
- 16 oz of milk. (2% or whole)
- 1 shot of vanilla syrup per 16 oz of milk
- 1 bag of Earl Grey tea
- 1/2 cup boiling water
- Brew a small amount of Earl Grey tea. Add about ½ cup of boiling water to a mug along with a bag of Earl Grey. The result is an Earl Grey tea concentrate. Let steep for 2-4 minutes to achieve optimum flavor.
- Heat up milk. Access to a steamer is preferred.
- Add the vanilla syrup. (adjust according to taste)
Notes, tips and variations
- San Francisco Fog – In a punch bowl place 2 quarts cold black coffee and 1 bottle (750ml) brandy. Float one quart of vanilla ice cream (cube shaped ice-cream looks best). Facilitate ice cream to melt by spooning liquid over it and watching it turn into a delicious "fog." (Created by E. Ralph DeGeer)
- Manchester Fog – steamed soy milk with a sugar free vanilla syrup in Earl Grey tea.
- Seattle Fog – soy misto (½ water, ½ soy, steamed) with 2 pumps of vanilla syrup and one pump of hazelnut syrup, in 2 bags of Earl Grey Tea. Also known as the "No Wang's Special".
- Oregon Mist – The same as London Fog, substituting Green tea and amaretto for Earl Grey and vanilla. Popularized by the Glenwood restaurants in Eugene, Oregon.
- Sweet Treat London Fog – a sweet, simple, tea-less version of a cold London Fog, which is best served in a punch bowl, consists of chilled ginger ale and copious amounts of either lime sherbet or orange sherbet. As the sherbet melts, it gives the drink a foggy appearance.
- Dublin Fog – The same as London Fog, only replacing Earl Grey with Irish Breakfast Tea
- Bangalore Fog – The same as London Fog, only replacing Earl Grey with Chai (created by Kavya Raman at Roosters Coffeehouse, Carleton University, Ottawa ON). Also known as a Bombay Fog (coined in Concordia-Loyola's Second Cup, Montreal, QC).
- Atlantic City Fog – The same as London Fog, only replacing Earl Grey with Rose Tea. (Created by Alexis V. Juneau at MCB Quantico, Quantico, Virginia)
- Winter Fog – A London Fog in which the amount of vanilla is reduced and clover honey is added to taste.
- Maui Fog – The same as London Fog, only substituting coconut for vanilla syrup.
- Melbourne Fog™ – A shot of roasted ground wattle seeds over Melbourne City Rooftop honey, blended with steamed milk (regular, skim or soy) and dusted with chocolate (created by Peter Spalding at Mr Burch cafe in McKinnon Melbourne Australia).
- Starbucks Earl Grey Latte is a version of London Fog.
- Tokyo Fog – The same as London Fog, only substituting Matcha-based Green Tea for Earl Grey.
- Cape Town Fog – The same as London Fog, only replacing Earl Grey with Rooibos Tea
- Durban Fog – A cross between a Cape Town Fog and a Bangalore Fog, basically the same as a London Fog, but replacing Earl Grey with Rooibos Tea and adding a pinch of tea masala.
- Nanaimo Mist – Variation on the London Fog, using almond syrup rather than vanilla. Accredited to Ravenna.
16 oz of milk. (2% or whole) 1 shot of almond syrup per 16 oz of milk 1 bag of Tazo Awake™ tea 1/2 cup boiling water
- Victoria Fog – The same as a London Fog, substituting lavender scented tea for Earl Grey.
- Fog on the Tyne – Variation on the London Fog. (Started in a Newcastle office when the Breakfast Tea had ran out) a cup of hot milk, heaped spoonful of sugar, drop in an Earl Grey tea bag and let it diffuse directly into the milk for 30-60 seconds.
- Oxford Haze – substitute English Breakfast and Hazelnut syrup – first served at Shatterbox Coffee Bar in Victoria, BC in January 2013
The method used at Shatterbox is this: In a 12oz. cup place tea bag, 2/3oz hazelnut syrup and top with 2oz near boiling water. Let steep, swirling occasionally, while steaming milk. Milk should be brought to just over 140 degrees F (60C) and poured directly over the steeping tea mixture until the cup is full. Enjoy!
- Montreal Fog – A London Fog that uses Yerba Mate instead of Earl Grey. Both vanilla and hazelnut syrup are added.
- London Smog – A regular London Fog with the addition of a shot of espresso.
- Mexican Fog – Same as a London Fog, substituting agave syrup for vanilla syrup.
- Halifax Fog – Same as a London Fog, substituting Nova Scotian maple syrup for vanilla syrup.
- Savannah Fog &ndashl Same as a London Fog,substituting lavender syrup for vanilla syrup.
Fog on the Tyne – cup of hot milk, heaped spoonful of sugar, drop in an Earl Grey tea bag & let it diffuse directly into the milk for 30-60 seconds Seattle Fog ("No Wang's Special") – soy misto (½ water, ½ soy, steamed) w/ 2 pumps of vanilla syrup & one pump of hazelnut syrup, in 2 bags of Earl Grey Tea. Oxford Haze (Shatterbox) – exchg In a 12oz. cup place tea bag, 2/3oz hazelnut syrup & top w/ 2oz near boiling water; Let steep, swirling occasionally, while steaming milk. Milk should be brought to just over 140 degrees F (60C) & poured directly over the steeping tea mixture until the cup is full. Starbucks Earl Grey Latte ~ London Fog
NOTE: London Fog is a proprietary name for a tea blended exclusively by Carnelian Rose Tea Co. Starbucks no longer used the name after being informed of the potential trade name conflict.