Rose Vanilla London Fog: A Romantic Floral Twist on a Classi

• servings: 1 serving
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 Earl Grey tea bag (preferably high quality)

1/4 teaspoon dried rose petals (food grade)

1/2 cup oat milk

1 teaspoon rose vanilla syrup

Optional garnish: additional dried rose petals

1/2 cup granulated sugar

1/2 cup water

1 tablespoon dried rose petals (or 2 tablespoons fresh organic rose petals)

1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise

Directions

Bring 3/4 cup of water to just below boiling (about 200°F/93°C).

Place the Earl Grey tea bag and dried rose petals in a teacup or small teapot.

Pour the hot water over the tea and rose petals.

Cover and steep for 3–5 minutes.

Strain into a serving mug and stir in rose vanilla syrup.

Heat oat milk until steaming but not boiling.

Froth milk using your preferred method until foamy.

Slowly pour the frothed milk into the mug, holding back the foam with a spoon.

Spoon the foam on top of your drink.

Garnish with a sprinkle of dried rose petals if desired.

Notes

Rose Vanilla Syrup

While you can purchase pre-made rose syrup, making your own allows you to control both the rose intensity and the sweetness. Here’s a simple recipe:

1/2 cup granulated sugar

1/2 cup water

1 tablespoon dried rose petals (or 2 tablespoons fresh organic rose petals)

1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise

Combine the sugar, water, and rose petals in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves completely. Remove from heat, add the vanilla, and let steep for 20-30 minutes. Strain out the solids and store the syrup in an airtight container in the refrigerator for up to two weeks.

Nutrition

• Serving Size: 1 mug
• Calories: 75
• Total Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 50mg
• Total Carbohydrate: 14g
• Dietary Fiber: 0g
• Total Sugars: 9g
• Protein: 1g