london fog (black tea latte) for a chilly fall day

If I could take one month of the year off from work, it'd be October. I'd spend the days outside, walking the streets of my neighborhood, the path along the lake, and the wooded trails outside my city. I'd pack a blanket and a book and some cheese to snack on, and I'd spend the month absorbing the fiery leaves, crisp breeze, and warming sun until I felt fully sated by fall.

Alas, an autumn sabbatical is not in the cards at this point in life. But I remind myself that I don't have to be outside all day to celebrate the season. I get my fall vibes from the golden glow coming through the windows, the smell of pumpkin spice wafting from the kitchen, and the pear & fig candle burning deep into the evening.

Another surefire path to happy fall town? Make a warm drink on the stovetop. I had a London Fog latte for the first time in September, and I was completely enamored by it. It's a simple concoction of earl grey tea, vanilla syrup, and steamed milk—I had to try it at home.

Note: I used PG Tips, a classic English black tea, in the recipe below because I've got tons of it. Using earl grey tea does bring a little extra to the drink, though, because it's flavored with bergamot oil.

London Fog for one

What you need:

bag of black tea

4 oz boiling water

1/4 cup sugar

1/4 cup water

1/2 vanilla bean (or 1 tsp vanilla extract)

4 oz milk

What you do:

1. Steep the black tea in 4 oz of boiling water while you complete the rest of the steps.

2. Combine the sugar and water in a saucepan. Cut a vanilla bean pod in half and save one half for later. Slice the other half of the pod down the side and use the dull edge of the knife to scrape out the seeds. Put the seeds and the pod into the sugar-water mixture.

3. Place the saucepan over medium-low heat, stirring occasionally as the sugar dissolves. Once it reaches a simmer and the sugar is fully dissolved, take it off the heat. (This will make a bit more syrup than you need for one drink, so store any extra in a sealed jar in the refrigerator for up to a week. Delicious with coffee!)

4. Heat the milk on medium-low heat, stirring almost constantly, until it's drinkably hot. Take it off the heat and whisk in 2 tablespoons of the vanilla syrup.

5. Your steeped tea should be nice and dark at this point. Pull the bag out, then pour in the steamy vanilla milk. Add additional vanilla syrup to your heart's content.

6. Light a candle, perch yourself by a window, and sip your London Fog in the glow of autumn resplendence.

Be cozy, friends.