Lavender London Fog with Vanilla Bean Sweet Cream

This refreshing Lavender London Fog layers fragrant Earl Grey tea with homemade lavender simple syrup flavored with 2–3 drops of LorAnn Organic Lavender Oil, then tops it with a light, fluffy sweet cream made with LorAnn Organic Madagascar Vanilla Bean Paste. Creamy, floral, and delicately sweet, this iced London Fog recipe is an elegant spring drink for brunch or afternoon sipping.

Ingredients

FOR SIMPLE SYRUP:
2 cups sugar
2 cups water
2-3 drops of LorAnn Organic Lavender Oil (do not put more than 1/16 tsp)
1 drop LorAnn Purple Liquid Gel Food Color
FOR TEA:
6 Earl Grey tea bags
3 cups water
FOR VANILLA BEAN SWEET CREAM:
1 cup heavy cream
1/2 cup oat milk (or any milk you prefer)
1/4 cup lavender simple syrup (add more to taste as needed)
1 tablespoon LorAnn Organic Madagascar Vanilla Bean Paste
Dried lavender petals for garnish - optional
EQUIPMENT:
3 glass jars (Do not use plastic. Mason jars work well with this recipe.)

Recipe PDF

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Directions

FOR LAVENDER SIMPLE SYRUP:

In a small saucepan lightly simmer the sugar and water until the sugar is completely dissolved for about 6 minutes.

Bring the pan off the heat and carefully drop 2-3 drops of LorAnn Lavender Oil (more if needed) and stir to combine.

Add purple liquid gel food coloring and pour into a jar.

FOR TEA:

In the same pot bring water and Earl Grey tea bags to a boil.

Once boiled turn down heat and allow to steep for 8 minutes.

Strain and pour into a separate jar.

Allow to cool.

FOR VANILLA BEAN SWEET CREAM:

Add heavy cream, milk, simple syrup, and LorAnn Organic Madagascar 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.

For an added foamy texture, use a hand frother and froth until foamy.

ASSEMBLY:

Lay out each jar ﬁlled with its component.

Add 2-3 tablespoons of lavender simple syrup to taste to a fresh glass.

Layer ice on top.

Next, pour 1 cup of tea.

Add a splash of oat milk to ﬁll about ¾ of the glass.

Top the glass with the vanilla bean sweet cream and add a sprig of dried lavender for garnish.

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