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.
