“Fog tea” is a wonderful hot drink invented combining hot earl grey tea served with frothed foamed milk and a shot of vanilla syrup. I prefer to use a half shot of syrup, but some tea bars use a full shot. Origins are debated, some say a tearoom in Vancouver B.C. was the inventor, others say it was inspired the Edinburgh Fog dessert in Scotland. Either way is it is a lovely substitute for a cappuccino-style tea drink, and if you don't have and expresso machine then use a small hand-held frother, whisk or blender to froth the milk. The goal is to create a satisfying tea drink that tastes like a warm, billowy, silky smooth liquid marshmallow … and since mine is “Italian-style,” don’t forget some biscotti for dunking.

You’ll need:

Kettle of fresh filtered water

2 english tsp. Bergamo, low caffeine blend, or Marquesa or other Earl Grey tea

1/2 to 1 shot of Monin™ Vanilla Syrup, or Orgeat (almond) syrup OR homemade vanilla Simple Syrup

6 oz. full fat milk, steamed and frothed OR milk alternative of choice

small tea pot

2 Large oversized breakfast cup; French bowls or large mugs

To make my Bergamo Fog Tea:

Warm your tea cups, breakfast cups, French bowls or small teapot with hot water and pour out.
Measure tea into filter, place in pot/cups and fill with 6 oz. with freshly boiling water.
Steep 3-4 mins.
While tea is steeping warm your milk.
Strain tea from pot.
When milk is warm, add vanilla shot to milk and froth. Gently pour the frothed milk into 2 cups
Pour your tea into the foamy milk filling to desired amount. Spoon foam over top.
Dust with cinnamon, vanilla powder or cocoa powder.

Makes 2 servings.

For a “skinny” version: substitute vanilla Stevia for the vanilla syrup and low calorie milk alternative for the milk.

Bergamo Fog Tea

You’ll need:

To make my Bergamo Fog Tea:

Watch Lisa make it!