London Fog

For a long time, I thought London Fog was simply the name of the brand of windbreakers my dad always wore. And then, when I was in college, I had the opportunity to travel to London with a group of college students from around the US. We had a week in the city before we were whisked up to York to begin our semester of studies. The most vivid memory I have of that week was the boat ride on the Thames. As we slipped past Parliament and under Tower Bridge, my attention fixed on a gentleman in a trench coat leaning up against the side of the cockpit smoking a cigarette. He wore a bowler hat from under which his graying sideburns peeked. Tall, sophisticated, debonair, he seemed to exemplify for me at the moment the English gentleman. Add to it the fog rolling around us, sweeping in wisps past the bow and the damp cutting into my fingers and you start to sense the mystery of that moment. On particularly dark rainy days and on those foggy mornings when it hangs thick over the house, veiling the neighbor’s front door and the views of the freeway, my mind takes me back and I’m standing on that boat again, a small-town girl for the first time in London, experiencing the richness of adventure and the mystery of other places and times and cultures.
Now, I can find this in a cuppa! Earlier today, I headed to my favorite coffee shop, Inklings, and asked Devan to make me a London Fog. More than just cream and milk, this is a delightful way to enjoy a cup of Earl Grey.
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Here’s what we recommend:
12 ounce cup:  10 ounces of steamed milk, three pumps vanilla and two Compassion Tea Earl Grey teabags, steeped for 4 minutes.

16 ounce cup. 14 ounces of steamed milk, 4 pumps of vanilla and two Compassion Tea Earl Grey teabags, steeped for 4 minutes

Vanilla in the cup first, then teabags in place, pour milk directly over teabags to saturate them.  Steep 4 minutes. Or, if you’re using loose tea leaves as Devan did, you can make it an art form. Behold.

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As they would say in London, “Cheers!”
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