When It's Too Late in the Day for Coffee, It's London Fog O'Clock

Just as I wore peel-off nail polish before I was old enough to go to a salon and used an Easy-Bake oven before my parents would trust me to bake cookies fit for human consumption, I spent many of my pre-college years proudly ordering flavored, sugary drinks at Starbucks instead of coffee. But times (and my needs) were simpler back then, and it wasn’t about the caffeine fix; I simply craved that feeling of carrying a Starbucks cup as I perused the sale rack at my local J.Crew and bookstore, especially during those colder months that meant festive holiday branding. 

While I often opted for hot chocolate with a sprinkling of cinnamon or just steamed hot milk with a pump of vanilla and gingerbread syrup, the tea-based London Fog was my absolute favorite, and (I’m unashamed to say) the only drink of these three that I still order on occasion today. 

Here’s everything you need to know about how to make one at home.

What is a London Fog drink?

Some baristas might list the London fog as a tea latte, but no matter what it's called, it's a study in sweet simplicity. While it’s not caffeine-free, the black tea base makes for a gentler alternative to many espresso and cold brew drinks. The exact origins of the drink are contested. Some sources note that the first London Fog was made at the since-closed Buckwheat Café in Vancouver, Canada during the early 1990s, while others claim it hearkens back to the smog-ridden skies that plagued London in the early 19th century.

Modern-day ready-to-drink takes on the London Fog are few and far between. Rise Brewing Co. makes a canned, portable version with nitrogen-infused oat milk, and supermarket mainstay Tazo carries a London Fog concentrate. In New York City alone, I’ve had one at the Harney & Sons café in Soho, as well as at TikTok’s favorite coffee shop, Ralph’s.

How do you make a London Fog drink?

You don’t need an espresso machine or high-end equipment to make a London Fog. Tea is the most important part of the drink, so if you’ve got a few special bags of Earl Grey stashed away in your pantry, consider using one. My favorites include Kusmi Tea’s St. Petersburg blend, which is a caramel-forward Earl Grey, as well as the Anastasia blend, which is a more citrusy black tea, making for a brighter, more acidic drink. Harney & Sons carries a Victorian London Fog tea that is specifically blended to use in lattes, and packs a strong bergamot and vanilla flavor.

After steeping your tea bag in hot water, you’ll want to froth together milk and a splash of vanilla extract. I highly recommend this handheld nanofoamer from Blue Bottle Coffee because it comes with a handy little stand, is easy to clean between uses, and achieves a truly silky, luscious foam without spewing milk everywhere. Minor Figures barista blend oat milk has an extra-creamy texture and just enough added sweetness, but feel free to experiment with your plant- or dairy-based milk of choice. 

Add the frothed milk mixture to the mug of tea and stir to combine before adding in a teaspoon of sweetener like honey, or maple syrup. You can also use my personal favorite Madagascar vanilla syrup from Explorer Cold Brew, which eliminates the need for additional vanilla extract and also happens to be my go-to sweetener for my daily Americano coffee. 

While some fancy coffee shops top London Fogs with dried lavender buds or rose petals, I’ve personally never been able to shake the feeling that doing so makes every sip taste a bit like shampoo. But if you opt for that extra bit of visual pizzaz, you do you — the London Fog is gentle, approachable, and best of all, easy to drink hours after your personal coffee cut-off hour (mine is 3 p.m., in case you’re wondering).