What do I need to make a Lavender London Fog with Vanilla Bean Sweet Cream?

• Earl Grey Tea – I use Taylors brand, but any earl grey tea would work here. Just be sure that when you brew your tea it is extra concentrated, about double what you would normally use to allow the flavor to shine through the milk and cream.
• Sugar – I use white sugar for this recipe, but you can use a blend of white and brown sugar to make the simple syrup, use what you have!
• Lavender Oil – LorAnn’s NEW Organic Lavender Essential Oil is top-tier food-grade lavender that is safe to use in this recipe. Be very careful when selecting lavender oil for this recipe as not all oils are food grade. This recipe only calls for up to 3 drops of lavender oil because this is a highly concentrated item. Please add sparingly.
• Vanilla Bean Paste – I use LorAnn’s Organic Madagascar Vanilla Bean Paste here, as it is my go-to brand! LorAnn’s Vanilla Bean Paste is something so special and has quickly become a pantry staple in my house. I use it in various forms of baking, whipped cream, buttercream, Sunday pancakes, you name it there isn’t a job that this delicious paste cannot handle. Anywhere you would normally add a splash of vanilla, consider using LorAnn’s Vanilla Bean Paste.
• Milk of choice – I have made this drink using various different kinds of milk, but my favorite must be oat milk, mostly for the nutty flavor that it adds to this drink, but any milk will work here.
• Heavy cream- This recipe calls for heavy cream to be able to make the sweet cream for the top of this drink. If you are making this recipe Vegan, you could certainly use coconut cream instead!
• Purple food coloring – I use LorAnn’s NEW Liquid Gel coloring and it added a beautiful purple hue which perfectly accented this drink. This is completely optional, but I love adding a dab of purple food coloring to the simple syrup to add that extra WOW factor that this drink has with all of its delicious layers.
• Mason Jars – Any jars with a lid will do, you will need three of them to store each component in as it cools and for any extended fridge storage.

Directions

For Lavender Simple Syrup:

1. In a small saucepan lightly simmer the sugar and water until the sugar is completely dissolved for about 6 minutes.
2. Bring the pan off the heat and carefully drop 2-3 drops of lavender oil (more if needed) and stir to combine.
3. Add purple liquid gel food coloring and pour into a jar.
4. Allow to cool.

For Tea:

1. In the same pot bring water and Earl Grey tea bags to a boil.
2. Once boiled turn down heat and allow to steep for 8 minutes.
3. Strain and pour into a separate jar.
4. Allow to cool

For Vanilla Bean Sweet Cream:

1. Add heavy cream, milk, simple syrup, and vanilla bean paste to a jar fitted with a lid and shake very well for 1 to 2 minutes. The ingredients should combine and become a thick sweet cream.
2. For an added foamy texture, use a hand frother and froth until foamy.

Assembly

1. Lay out each jar filled with its component.
2. Add 2-3 tablespoons of lavender simple syrup to taste to a fresh glass.
3. Layer ice on top.
4. Next, pour 1 cup of tea.
5. Add a splash of oat milk to fill about ¾ of the glass.
6. Top the glass with the vanilla bean sweet cream and add a sprig of dried lavender for garnish.