"Many Starbucks tea creations come as dried powders that instantly infuse into hot or cold liquid, but not the Iced London Fog Latte. This tea drink is made the old-fashioned way by steeping Earl Grey teabags in hot water and vanilla syrup before adding cream and ice. Baristas will thus place the steeping tea off to the side for at least five minutes to fully infuse, often forgetting about it as they prepare countless other drink orders that quickly pile up."
"Despite its name and Earl Grey base, London Fog was purportedly invented by a Canadian woman suffering from morning sickness. Earl Grey has certain stomach-calming herbal components that also happen to just taste good. The vanilla syrup and cream are aromatic, rich upgrades to complement the herbal scent and comforting taste. It's a popular non-coffee drink that still has some caffeine and a delicious complexity."
"If you've ever been to a Starbucks, baristas crank out even the most complicated drinks at a breakneck pace. And while many of Starbucks' most popular drinks come together with a few pumps and pours, others take quite a bit of time to execute in comparison. the tea-based drink that will have you twiddling your thumbs in the coffeeshop's lobby is the Iced London Fog Latte."
Many tea creations like matcha or chai use dried powders that quickly infuse. The Iced London Fog Latte requires steeping Earl Grey teabags in hot water and vanilla syrup before adding cream and ice, so baristas set the steeping tea aside for at least five minutes to fully infuse. During busy periods the steep can be forgotten or delayed; some baristas set timers but peak hours can prevent timely attention. The London Fog was reportedly invented by a Canadian woman with morning sickness. Vanilla syrup and cream add aromatic, rich upgrades to the tea's calming herbal profile, producing a popular, slightly caffeinated non-coffee option.
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