London Fog Latte

5 from 1 vote

This is a lightly floral take on an earl grey tea latte. This can be made dairy-free as well as caffeine-free.

Course Breakfast, Drinks

Cuisine American

Keyword american, breakfast, dairy-free, Drink, earl grey, easy, eggs, fast, nightshade-free, nut-free, tea, vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 359kcal

Author Jenny Ross

1 bag Earl Grey tea or 1 bag decaf English Breakfast tea with 2 drops of food grade bergamot oil
1 teaspoon food grade lavender flowers optional, or 1 drop food grade lavender oil
2 tablespoons monk fruit powdered, or liquid to taste
pinch of salt
1 cup almond or coconut beverage
2 tablespoons heavy cream or coconut cream for dairy-free
3 eggs
1 tablespoon collagen peptides optional, helps the drink form a foam

Get Recipe Ingredients

Combine the tea, lavender, monk fruit, salt, and almond beverage in a small pot. Heat over medium heat until simmering. Let simmer for 3 minutes.
Add the eggs and collagen peptides, if using, to a blender. Run the blender on medium speed and open the lid. With the blender running, pour the hot steeped tea through a fine mesh strainer and directly into the blending egg mixture (the heat will cook the egg). When all the liquid is added, cover the blender with its lid and blend on high for 30 seconds. Serve.