The Iced London Fog Latte is one of the most common tea lattes in North American cafés, built on Earl Grey tea, milk and vanilla.
It's generally traced back to Vancouver, Canada, and spread to cafés across the region from there. The traditional build is just those three — Earl Grey, milk and vanilla — simple, easy to drink, and the reason it has stayed on menus so long.
Hojalicious adds caramel to that base. The Earl Grey sets the tone, carrying bergamot citrus and a firm black-tea note; fresh milk softens the body; vanilla syrup adds a gentle sweetness; and caramel syrup sits underneath to round things off without taking over.
There's an order to how it drinks: milk and vanilla sweetness first, the tea coming through in the middle, and a light caramel finish to close. The four parts stack without clashing, so the cup lands smooth and clearly layered — an easy fit for café, bubble tea and restaurant menus.
Ingredients
Earl Grey Tea Base — 180 ml
Fresh Milk — 150 ml
Vanilla Syrup — 20 ml
Caramel Syrup — 10 ml
Ice Cubes — Fill the cup to approximately 80%
🍹Directions
Prepare the Milk Base
Add the fresh milk, Vanilla Syrup, and Caramel Syrup to the serving cup. Stir well until the syrup is fully incorporated.
Add Ice
Fill the cup with ice to approximately 80%, creating a refreshing and well-chilled base for the beverage.
Pour in the Tea
Slowly pour the Earl Grey Tea Base over the ice, allowing the tea and milk to naturally form distinct layers for an attractive presentation.
Serve
Gently stir before drinking to blend the tea, milk, vanilla, and caramel flavors into a smooth and well-balanced Iced London Fog Latte.
🏷 Tips
Pick the tea format that fits your operation.
Earl Grey espresso tea bags suit a commercial tea brewer — fast extraction and quicker service at peak. Large Earl Grey tea bags work for brewing bigger batches for cafés, bubble tea shops and central prep, cutting prep time. Loose-leaf Earl Grey suits cafés and specialty tea shops that want to control the brew through steeping time and leaf dosage.
Adjust sweetness and creaminess.
More vanilla syrup for a softer vanilla profile, or a little more caramel syrup for a richer caramel finish. Shift the ratio to match your brand, your customers, or regional taste.
Creative Beverage Ideas
Add cold foam.
Top the iced version with original, vanilla, caramel or sea-salt cold foam for an Iced London Fog Latte with Cold Foam — the foam sits against the bergamot aroma and adds body and a cleaner look for café and bubble tea menus.
Add toppings.
Brown sugar tapioca pearls, crystal boba or coconut jelly add chew and help you spin the latte into more menu variations.
Serve it hot.
Combine the Earl Grey base, vanilla syrup and caramel syrup, then finish with steamed milk for a Hot London Fog Latte — bergamot citrus with a smooth, creamy finish for autumn, winter or year-round menus.
Try different Earl Greys.
French Earl Grey often adds floral notes like lavender for a softer aroma; swapping blends lets a brand build its own London Fog.
Extend the Earl Grey line.
From one Earl Grey base you can branch into Hot London Fog Latte, Iced London Fog with Cold Foam, or Earl Grey milk tea by changing syrups, milks or toppings — handy for rolling out new drinks without new prep.
Build signature variations.
Pair Earl Grey with different flavoured syrups — honey syrup for a honeyed sweetness, rose syrup for a floral note, lavender syrup for a French-leaning latte — so you can launch seasonal drinks off the same base and keep prep simple.
