Earl’s Chocolate Sauce
This flavor of this indulgent chocolate sauce finishes with a touch of the sophisticated notes of Earl Grey tea.
Ingredients:
5 Tbs. Tablespoon London Fog ®
2/3 cup heavy cream
2/3 cup semi-sweet chocolate chips
1 Tbs. salted butter
Instructions:
1. Place all ingredients in a medium saucepan and heat on a low till the cream starts to simmer.
2. Remove from heat and stir until all the chocolate is melted.
3. Enjoy warm or refrigerate in a jar for up to a week.
Earl’s Hot Chocolate
Ingredients:
1 Tbs London Fog Concentrate
2 Tbs Earl’s Chocolate Sauce (see above)
8 oz milk
Instructions:
Heat milk and stir in rest of ingredients. Serves 1.
London Fog “Cola” Refresher
The color and complex flavors of this drink refresh like an herbal cola.
Ingredients:
1 1/5 tsp. London Fog Concentrate
8 oz cold sparkling water
Squeeze of lemon
Instructions:
Stir concentrate and lemon juice into sparkling water until blended. Serves 1.
Foggy Marteani
Ingredients:
1 ounce London Fog Concentrate
1 1/5 ounces dry gin
3/4 ounce lemon juice
1 egg white
Instructions:
1. Place everything in a cocktail shaker and shake for at least 15 seconds.
2. Add ice and shake for another 15 seconds.
3. Strain into a martini glass and enjoy.
No-Churn London Fog Ice Cream
Ingredients:
1-1/4 cups heavy whipping cream
2 servings Tablespoon London Fog ®
1/2 cup condensed milk
Instructions:
1. Using a stand mixer or hand mixer, whip the heavy cream on medium to high speed until soft peaks form.
2. In a separate large bowl, whisk together the Tablespoon London Fog and condensed milk.
3. Using a spatula, gently fold in the whipped cream into the London Fog mixture until incorporated.
4. Pour into a freezer safe container. Freeze for 4-6 hours.
London Fog Cream Cheese Frosting
This makes a delicious topping for chocolate or vanilla cakes.
Ingredients:
4 Tbs. London Fog Concentrate
3/4 cup butter, room temperature
8 oz. cream cheese, room temperature
5 cups powdered sugar
Instructions:
1. In a bowl of an electric mixer, beat the butter and cream cheese till smooth.
2. Add half the powder sugar until blended, scraping down the sides when needed.
3. Add in the London Fog Concentrate and the rest of the powdered sugar and continue to blend till incorporated.
Foggy Fudge
Ingredients:
5 Tbs. London Fog Concentrate
1 14-ounce can of sweetened condensed milk
2 12-ounce bags of white chocolate chips
Ingredients:
1. Line an 8x8 baking pan with parchment paper and set aside.
2. Add the chocolate chips and the sweetened condensed milk into a medium-sized saucepan.
3. Heat over low-medium heat and continuously stir while it melts.
4. Stir in the London Fog Concentrate till well blended.
5. Pour into the prepared pan. Cover with plastic wrap and refrigerate for a couple hours until set.
6. Cut into cubes and serve.
Paris Fog Latte
The French counterpart to a London Fog Latte.
Ingredients:
2 Tbs. London Fog Concentrate
1/2 heaping tsp dried lavender flower buds, culinary grade
2 cups milk
Instructions:
1. Heat up milk with lavender flowers in a saucepan over low heat. As soon as it starts to simmer, take off heat and let steep for a couple minutes.
2. Strain and pour into two mugs.
3. In each mug, stir in 1 Tbs. of the London Fog Concentrate (if foam on top is desired, blend with a hand-held frother).
4. Garnish with a few lavender buds. Serves 2
London Fog Glaze (for baked goods)
Elevate plain scones or cookies with this tea glaze.
Ingredients:
2 Tbs London Fog Concentrate
1 cups powdered sugar
2 Tbs butter, room temperature
1/4 cup milk, warmed in microwave for about 45 seconds
Instructions:
1. Blend everything together with a mixer on high speed.
2. While still warm, pour over baked goods. Glaze can be heated in the microwave and stirred again if it’s cooled off.
London Fog Chocolate Chip Cookies
Ingredients:
2 servings Tablespoon London Fog
1/2 cup unsalted butter (softened)
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1-1/2 cups flour
1/4 tsp salt
1/2 tsp baking soda
1/2 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Prepare a baking sheet with parchment paper or nonstick cooking spray.
3. In a large bowl, cream together the softened butter, brown sugar and granulated sugar until pale and fluffy.
4. Mix in the egg, vanilla extract, and Tablespoon London Fog.
5. Add the flour, salt, and baking soda. Mix until combined. Avoid overmixing.
6. Fold in the chocolate chips.
7. Chill dough in refrigerator for 30 minutes.
8. Using a 3 Tbsp cookie scoop, scoop the dough into balls and place on the prepared baking sheet about 2 inches apart. Gently flatten the tops of the cookie dough balls with a clean hand or a bottom of a cup.
9. Bake for 10-12 minutes, until the edges are lightly brown. 10. Remove from oven. Let cool for about 5 minutes before transferring to a cooling rack to cool completely.
London Fog Pancakes
Using a pancake mix or your favorite pancake recipe, replace water with milk. For every 7 oz of milk, add 2 servings of Tablespoon London Fog. Prepare pancakes per usual instructions.
London Fog Syrup
2/3 cup confectioner’s sugar
1/4 cup water
1 serving Tablespoon London Fog ®
Instructions:
Mix the ingredients together until fully combined and smooth. Drizzle over pancakes and enjoy.
London Fog Loaf Cake
Ingredients:
2/3 cup sugar
3/4 cup all-purpose flour
1-1/2 tsp baking powder
1/4 cup neutral oil
3/4 cup milk
2 servings Tablespoon London Fog
Instructions:
1. Preheat oven to 350°F.
2. Line a small loaf pan (about 16 oz) with parchment paper or nonstick cooking spray.
3. In a large bowl, combine sugar, flour and baking powder.
4. Add the oil, milk and Tablespoon London Fog. Whisk together until fully combined.
5. Pour the batter into prepared loaf pan. Bake for 35-40 minutes or until loaf is set and golden brown.
6. Remove loaf from pan and let cool on wire rack.
