The “London Fog” consists of the classically British Earl Grey, which is a mixture of black tea and bergamot oil, adding citrusy notes to the flavor profile.
Add the hot water to a mug. Infuse the tea bag in the hot water for about 5 minutes. Remove the tea bag.
Add the vanilla and sugar, to taste. Stir to dissolve the sugar.
Whisk the hot milk until it forms froth at the top. (You can either use a milk frother or whisk for the hot milk, or you can steam cold milk with an espresso machine steam wand.)
Pour the frothed milk into the hot tea. Spoon any leftover froth on top of the tea.
Sprinkle with cinnamon.
Serve.
Video
Notes
When you are frothing the milk, make sure the bowl or pitcher can hold extra volume because the milk will expand to approximately double in size. It will need the extra room!
It is better to use hot water rather than boiling water so that you don't scald the tea leaves.
Using fresh, cold water in the kettle will result in a better tasting cup of tea. If you keep re-boiling the water in the kettle, it can become flat because it loses oxygen.