London Fog Latte

Ever since I was a little girl, I’ve enjoyed my hot tea “light and sweet”. Who knew I was drinking a designer beverage my whole life? Here my standard recipe is dressed up a bit with frothed milk and a touch of vanilla. Some versions dress it up even more by including a few dried lavender buds. Either way, it’s a perfect afternoon treat.

Items used to make this recipe:

(affiliate links)

• earl grey tea https://amzn.to/3ip7Epz

• glass mugs https://amzn.to/3FfMEdP

• electric hot or cold milk frother https://amzn.to/3VnrjoA

• manual milk frother https://amzn.to/3EU1uWa

• pure vanilla extract https://amzn.to/3iiIZmr

• optional dry lavender buds https://amzn.to/3VooQKv

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London Fog Latte

makes 1 serving

Printable Recipe

Ingredients

• 1 earl grey tea bag

• 5 ounces water

• 5 ounces milk, frothed (see notes below)

• 1/4 teaspoon pure vanilla extract

• sweetener of choice

• optional: dried lavender buds

Directions

1. Bring water to a boil; remove from heat.

2. Pour water in mug and steep tea bag for 5 minutes; discard tea bag

3. Froth milk; add to brewed tea along with pure vanilla extract.

4. Sweeten to taste and enjoy.

Notes

• Feel free to use your favorite dairy or nondairy milk.

• Use hot or cold milk - your choice.

• If you don’t have a milk brother, you can use a personal blender, immersion blender, or shake in a jar with a tight fitting lid for 30-60 seconds (being sure there’s a lot of air in the jar).

• Vanilla syrup can be used in place of the vanilla extract and sweetener of choice.

• Earl Grey tea is traditional, but English Breakfast is another favorite of mine. Use whatever tea you love.

Chocolate Chip Banana Bread

My favorite loaf pan manufacturer just started making the skinny Cocktail Loaf Pan that I’ve been searching for for years. Cocktail bread is traditionally rye or pumpernickel, but I like to use this pan for quick breads. One pan will make a long skinny loaf of quick bread that would normally fit in a 9x5 loaf pan. I absolutely love serving smaller slices from this size pan - perfect portion control. Here’s a recipe for chocolate chip banana bread with a touch of cinnamon and cardamom. Enjoy!

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Items used to make this recipe:

(affiliate links)

• 13.75x2.75 tea or cocktail loaf pan https://amzn.to/3XW6CBV

• nonstick baking spray https://amzn.to/3ET5IAK

• pure vanilla extract https://amzn.to/3ELpRVX

• mini chocolate chips https://amzn.to/3ENvMtu

• ground cardamom https://amzn.to/3ENvFy4

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Chocolate Chip Banana Bread

makes one 13.75x2.75-inch cocktail loaf pan (or one 9x5-inch loaf pan)

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• 1 teaspoon fine table salt

• 2-3 ripe bananas, mashed

• 1 tablespoon milk

• 2 teaspoons pure vanilla extract

• 1/2 cup white granulated sugar

• 1/2 cup light brown sugar

• 8 tablespoons unsalted butter, room temperature

• 2 large eggs

• 1/2 cup mini chocolate chips (semisweet or bittersweet), plus more for sprinkling

Directions

1. Preheat oven to 325F with rack in lower third of oven.

2. Prepare a tea or cocktail loaf pan (13.75x2.75-inch) with nonstick baking spray.

3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, and salt; set aside.

4. In a medium bowl, whisk together the mashed bananas, milk, pure vanilla extract; set aside.

5. In the bowl of a stand mixer fitted with a paddle attachment, beat both sugars and butter together until light and creamy, several minues.

6. Add the eggs, one at a time, beating for 20 second after each addition.

7. Beat in the mashed banana mixture.

8. Add the flour mixture just until no traces of dry ingredients remain.

9. Remove bowl from stand mixer and stir in the mini chocolate chips by hand (scrape side of bowl in the process).

10. Pour batter into prepared pan and sprinkle with additional mini chocolate chips if desired (looks great after baked).

11. Bake on lower rack for 50-60 minutes or until a toothpick inserted in the center comes out clean.

12. Cool in pan for 10 minutes before turning out onto a rack to cool completely before serving. Leftovers should be stored in an airtight container at room temperature.

Notes

• If you don’t have a 13.75x2.75-inch cocktail loaf pan, a 9x5-inch loaf pan can be substituted (increase baking time to 65-75 minutes).

• Alternately, batter can be mixed with a handheld mixer.

• The batter for a double recipe will fit in a 5-quart stand mixer.

• This banana bread is very heavy and can break in half when turning out of the pan. To avoid this, be sure loaf is completely supported by a cooling rack when unmolding. Don’t be tempted to unmold loaf into your hand like you might do with a standard sized loaf.

• Although the photos above show these pans wrapped with insulated baking strips, I’ve since concluded doing so is unnecessary for this recipe.

adapted from allrecipes