A dairy-free, lavender-infused version of the popular London Fog tea latte made with Stash Organic Earl Grey. Brought to you by holistic nutritionist Tanya De Sousa, this delicious and calming drink is perfect for cooler spring mornings. She writes:

Tea has always been my warm beverage of choice. I decided to search the history of a London Fog, and was shocked to learn it originated in Vancouver, BC (insert Canadian pride dance). What I also found interesting were all the variations of this delicious tea latte.

A traditional London Fog is made with 2% milk and vanilla syrup and while entirely delicious, I've modified it to suit my dietary needs and taste buds. The secret behind my version is not just the lavender, it is my sweetener of choice. Rather than using vanilla syrup, I mix good quality maple syrup with vanilla powder and let me tell ya—SO good! I also use non-dairy milk like almond or coconut, and thanks to my favorite frother, I have been able to get the most light, silky foam.

Lavender London Fog Latte

This recipe is brought to you by Tanya De Sousa; check out her blog here.

Ingredients For the hot chocolate 1/2 cup boiling water 2 tea bags Stash Organic Earl Grey 1 teaspoon culinary lavender 1/2 cup nut milk (like almond milk) 1/8 teaspoon vanilla powder, or pure vanilla extract 2 teaspoons maple syrup Additional sweetener as needed

Directions Place culinary lavender into a reusable tea bag or mesh tea ball. Heat water and steep both lavender and earl grey tea as directed on label (approximately 3-5 minutes). Mix vanilla powder and maple syrup to your taste, adding more or less of each as needed. Add nut milk (or milk of choice) into a milk frother along with a teaspoon of the vanilla maple syrup. Allow milk to froth until desires foam is achieved. Using a spoon to hold back foam, pour steamed milk into tea cup and top with foam.