Orange-Scented London Fog

Our dietitians' favourite

A London Fog is quickly becoming a favourite at specialty shops thanks to its aromatic Earl Grey tea accented with vanilla. Try this version with a twist of orange zest and turn your own kitchen into a trendy café.

  • Prep: 5 min
  • Cooking: 5 min - 10 min
Yields 1 Servings
orange scented london fog

Ingredients

  • 1 cup (250 mL) milk
  • 1 strip (about 2 x ½-inch/5 x 1 cm) orange zest
  • 1 Earl Grey tea bag
  • 1/3 cup (80 mL) boiling water
  • 1/4 tsp (1 mL) vanilla extract
  • 1/2 tsp (2 mL) sugar (optional)
  • Orange zest for garnish

Preparation

In a microwave-safe measuring cup or in a saucepan, heat milk on Medium-High (70%) power in the microwave or over medium heat for about 3 minutes or until steaming.

In a tall mug, combine orange strip, tea bag and boiling water; pour in half of the hot milk. Let steep for 5 minutes.

If desired, froth remaining hot milk with a battery-powered frother or whisk attachment on an immersion blender.

Remove orange strip and tea bag from mug (without squeezing tea bag). Stir in vanilla and pour in remaining hot milk. Sweeten with sugar, if desired. Garnish with a strip of orange or finely grated orange zest and serve immediately.

Tips

Use a sharp vegetable peeler to peel strip of orange zest making sure you only peel the orange portion and avoid the white pith, which is bitter. For garnish, use a channel knife to peel a thin strip or use a peeler to cut a wide strip, then cut it into thin strips, or simply use a zester or a fine grater to shave the zest on top of the mug.

You can double or quadruple this recipe for more servings. Just multiply the ingredients and use a large saucepan to heat the milk. If using the microwave, increase the time for heating the milk accordingly.

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Nutrition

Nutritional Information

per serving
Energy: 132 Calories
Protein: 8 g
Carbohydrate: 14 g
Fat: 5 g
Fibre: 0.6 g
Sodium: 122 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 28 % / 303 mg
Vitamin B12: 65 %
Vitamin D: 60 %
Riboflavin: 31 %
Phosphorus: 21 %