Step 1: Boil Your Water
Start by boiling about 1 cup of filtered water. Using clean, filtered water will help maintain the delicate flavor of the tea and roses. Once boiled, allow it to cool slightly (ideally around 200°F or 93°C) before steeping your tea.

Step 2: Steep the Tea and Rose Petals
Place your Earl Grey tea bag and dried rose petals into a heat-resistant mug or teapot. Pour the hot water over the ingredients. Let them steep together for 5–7 minutes. This allows the rich bergamot of the Earl Grey and the gentle floral tones of the rose petals to fully infuse the water.

Step 3: Strain the Brew
After steeping, remove the tea bag and carefully strain out the rose petals using a fine mesh strainer or tea infuser. You’ll now have a beautifully fragrant tea base with soft floral undertones.

Step 4: Add the Rose Vanilla Syrup
Stir in 1 teaspoon of rose vanilla syrup. This adds both sweetness and a luxurious depth of flavor. If you like your latte a little sweeter, feel free to adjust the amount. A homemade version can be made by simmering sugar, water, rose water, and a splash of vanilla extract until slightly thickened.

Step 5: Steam and Froth Your Oat Milk
Steam 1/2 cup of oat milk until hot but not boiling. If you have a milk frother, use it to create a creamy, airy foam. If not, heating the milk gently on the stovetop and whisking it vigorously can also do the trick.

Step 6: Assemble Your Rose Vanilla London Fog
Pour the steamed oat milk into your tea and gently top with the milk foam. For a beautiful finishing touch, garnish with a sprinkle of rose petals or a small rosebud.

Step 7: Sip and Relax
Enjoy your Rose Vanilla London Fog while it’s warm. Its creamy, floral, and subtly sweet character makes it perfect for moments of calm and reflection.