Tuesday, January 6, 2009

The Perfect London Fog

So since Starbucks has introduced the London Fog into their line of drinks, I've been drinking them constantly. Not buying them, mind you, at $5 a pop -- once I knew the basic recipe, I've been cranking them out at home every day. Wanna play along?

  • Start with a cup or so of milk in a small kettle (Creamy milk is better for this, but if you're working on a New Year's Resolution, make it half milk, half water, or use *shudder* skim milk.)
  • Add some sugar -- you be the judge of how much you will need for a pleasantly sweet tea.
  • Throw in a couple of Earl Grey teabags. I like the Double Bergamot ones from Stash, but any fragrant Earl Grey will do. Extra points if you use loose tea instead of teabags and strain it at the end.
  • Heat as slowly as you can stand it, stirring it often, if not constantly. We are looking for wisps of steam to begin rising from the surface.
  • In the meantime, put a teaspoon or so of vanilla extract into your mug. If you're still constantly stirring, you'd better be ambidextrous. Extra points if you use vanilla extract you made yourself from a recipe in Craft magazine ages ago. Double the points if you used tequila for the recipe instead of rum. Mmm. Yeah, that's good vanilla.
  • Pour milky sweet tea into mug over vanilla. Inhale deeply. Drink in ecstasy. Repeat often.

I am dark delicious vanilla extract.
And I only get better with age.

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