Hello! Julianna from Join Jules here with the Feedfeed team celebrating UK spirits with Food is GREAT. I’ll be making my take on a classic London Fog, so let’s talk about the ingredient of the hour first; whisky! There is so much that goes into whisky, which is why picking out the right one is so important. The UK has a centuries-old tradition of producing whisky, with a diverse range of flavors that reflect the unique environment and expertise of different distilleries.
For this recipe we’ll be using a Scotch Whisky, Deanston, a single malt distilled in the beautiful Scottish Highlands. I’m using their Virgin Oak Whisky, with delicious notes of candied fruits and toffee. Other rich and fruity single malts to try include Aberlour or GlenAllachie - both distilled in Scotland’s Speyside region. Aberlour’s 16-year-old Scotch Whisky has a warm, spicy fruitiness, while GlenAllachie’s 12-yea-old has a beautiful honey and marzipan taste. Or you could use McConnell's – an Irish whisky with a butterscotch and vanilla sweetness.
Then there’s the tea. We are using Taylors of Harrogate Earl Grey Tea in this recipe for its delicious citrus and bergamot flavors. They’re an independent UK tea and coffee company which has been refining its tea and coffee flavors since 1886. We’re combining it with a little Whisky and homemade lavender syrup, and then we are topping it all off with vanilla steamed milk. I love to make a homemade vanilla-flavored milk and pair that with homemade lavender simple syrup, and it all comes together in this delicious London Fog!
This cocktail pairs perfectly with our Chocolate Stout Loaf Cake with Whisky Glaze.
This recipe was produced in partnership with Food is GREAT to celebrate the bounty of British food and drink that comprises the unique culinary landscape of the UK. See more recipes from all four corners of the UK here.
Place the earl grey tea bag in a mug with boiling water and allow it to steep for 5 minutes.
While tea is steeping, add the vanilla milk to a small saucepan, and place over medium-high heat, stirring frequently until hot ensuring it does not boil. Remove from heat, and use a whisk or an electric milk frother to froth the milk.
Remove the teabag and add lavender simple syrup and whisky. Stir until combined.
Pour the hot milk into your mug, reserving foam to spoon on top.
Garnish with lavender flower buds.
- 8 ounces milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
For the Vanilla Milk:
Combine milk, sugar, and vanilla extract in a glass and stir until sugar is dissolved completely.
Lavender Simple Syrup:
- 1 cup water
- 1 cup sugar
- 1 tablespoon lavender blossoms
- 1/ 4 teaspoon vanilla extract
For the Lavender Syrup:
In a small saucepan combine water, sugar, lavender blossoms, and vanilla extract on a medium heat.
Stir until sugar dissolves, simmer for 1 minute.
Remove from heat and let steep for 15 minutes.