A dairy-free, lavender-infused version of the popular London Fog tea latte made with Stash Organic Earl Grey. Brought to you by holistic nutritionist Tanya De Sousa, this delicious and calming drink is perfect for cooler spring mornings. She writes:
Tea has always been my warm beverage of choice. I decided to search the history of a London Fog, and was shocked to learn it originated in Vancouver, BC (insert Canadian pride dance). What I also found interesting were all the variations of this delicious tea latte.
A traditional London Fog is made with 2% milk and vanilla syrup and while entirely delicious, I've modified it to suit my dietary needs and taste buds. The secret behind my version is not just the lavender, it is my sweetener of choice. Rather than using vanilla syrup, I mix good quality maple syrup with vanilla powder and let me tell ya—SO good! I also use non-dairy milk like almond or coconut, and thanks to my favorite frother, I have been able to get the most light, silky foam.
This recipe is brought to you by Tanya De Sousa; check out her blog here.
For the hot chocolate
Place culinary lavender into a reusable tea bag or mesh tea ball. Heat water and steep both lavender and earl grey tea as directed on label (approximately 3-5 minutes). Mix vanilla powder and maple syrup to your taste, adding more or less of each as needed.