London Fog Tea

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • Water
  • 1 Earl Grey tea bag
  • 1 teaspoon dried lavender
  • 1 teaspoon turbinado sugar
  • ¼ teaspoon vanilla extract
  • 1/4 cup skim milk

Directions

  1. Fill electric kettle with water and bring to a boil. 
  2. In a large heatproof mug, add tea bag, lavender, turbinado sugar, and vanilla extract.
  3. Pour ¾ cup (6 ounces) water into mug. Cover and steep for 3 minutes or desired strength.
  4. While tea is steeping, froth milk in milk frother.
  5. Remove tea bag and lavender. Discard.
  6. Spoon frothed milk over tea.

Serves: 1

Recipe Tags

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