A classic and enhanced version of London Fog. Ceylon black tea, oil of bergamot, vanilla and lavender.
Recipe for a Duchess Fog Latte:
When brewing the tea, use just enough hot water to cover two teaspoon of leaves to make a concentrate. Brew the leaves for 3 to 5 minutes in the boiling water and remove the leaves from the water.
Whisk or use a frother with the milk of your choice, up to 8 ounces.
Blend the milk and strained brewed tea together.