London Fog Shakes


London fogs were a mystery to me for years. The first time I tried this frothy tea latte made with earl grey tea and vanilla was a few years ago at a small cafe somewhere in Hamilton and I loved it immediately. This bergamot-infused, frothy winter bev doubles as a delicious milkshake, making for a seamless transition to the warmer months to come and I couldn’t be happier.

London Fog Shakes

Makes 1 shake (or 2 small shakes)

1 tbsp loose leaf earl grey tea (or 1 teabag) steeped in 1/8 cup hot water for 20 minutes. After steeping, place in fridge to allow the water to cool.

1/3 cup oat milk (or other milk)

2 medjool dates, soaked in warm water to soften OR 1 tablespoon of maple syrup

1 cup of vanilla ice cream (I used SO good)

1/4 tsp vanilla

optional: a handful of ice (for an extra frothy shake)

Add all ingredients into a high speed blender and blend until smooth and no ice or date chunks remain.