One of my favourite things about my hometown Winnipeg is the London Fog they make at a cafe/bookstore combo in the Wolseley neightbourhood. It’s worth the walk, but so are the giant old trees and the beautiful front yards, I guess! All that aside, this syrup is amazing and comes together in a few minutes! It’s herbal, with hints of citrus from the Earl Grey and incredible, gentle undertones that only lavender can bring. They complement each other perfectly.
Add a tablespoonful to hot milk for a comforting, delicious warm beverage or for a new celebratory cocktail, and a mocktail I’ve got in mind. Add a spoon of vodka to the finished product, if you want to keep it longer than a week. Yes, this is both vegan and gluten-free (like everything else I make) but I feel squicky about putting that in the title when it’s something that’s always going to be both of those.
1 cup water
1 cup granulated sugar
4 Earl Grey tea bags (I used double bergamot because I love it)
1 teaspoon dried lavender flowers
In a small pot, whisk together the sugar and water over medium-high heat until the sugar has been completely absorbed. Once boiling, add the tea bags and lavender and let boil for several minutes. Take off the heat and let the tea steep for an additional several minutes. Take out the tea bags and strain out the lavender and set aside to cool. Use as you wish.