My Kinda London Fog


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Besides that big, beautiful super moon on Sunday, there are about a thousand different stars aligning right now to make a hot mug of tea my drink of choice.

For example, with the sweater weather that’s nestled in across New England, I feel this crazy urgency to bake cookies and muffins, to serve alongside a hot cup of tea. I want to take a long walk through a leafy Harvard Yard with a hot cup of tea. And, my scarf feels so much warmer (and way cuter) when coupled with — you guessed it — a hot cup of tea.

I’m suddenly in an autumn state of mind and only My Kinda London Fog will do. It comes together in the time it takes to boil a pot of water and warm a saucer of milk. Mix everything together and voilà you’ve got a warm tea drink to eclipse all others, even that super moon.

Alternative London Fog //

I am a big fan of gifting the ingredients for this mug to an office-mate or someone who also needs a long walk through a leafy yard with this hot cup in hand. Find an extra large mug — mine was a gift from the ladies at The Hello Sessions (I’ll be speaking in Portland, Oregon, in 2 weeks — more leafy yards!) — and use a little tissue or crinkle paper to ease the jar of milk down inside. You can wrap the entire thing up in plastic, but why? Just hand a sweet mug over as is and offer to help warm up their autumn day by making the drink together.

Happy Fall, folks!

Alternative London Fog //

My Kinda London Fog

Makes: 1

Cook Time: 10 Minutes


  • 1 earl grey tea bag
  • 1 cup boiling water
  • 1/2 cup cashew milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple syrup or honey


  1. Place the tea bag and boiling water in a mug. Let is sit for 3 to 4 minutes. Discard the tea bag.
  2. In a small pot over medium heat, warm up the cashew milk just before scalding. Add the cashew milk, vanilla extract, and maple syrup to the mug, and stir. Serve immediately.


  • 1 extra large mug
  • Small handful white crinkle paper
  • 4-ounce glass jar
  • 2-ounce round glass jar with dropper
  • Earl grey tea bag(s)
  • Small piece of paper


  1. Fill mug with a little crinkle paper. Fill the 4-ounce jar with cashew milk. Wipe rim and seal. Place jar in mug. Top with a little more crinkle paper.
  2. Fill 2-ounce jar with vanilla extract. Wipe rim and seal with dropper. Place jar on top of crinkle layer in mug. Slide tea bags into the mug.
  3. Write recipe on small piece of paper and slide into mug.
Photos taken and styled by Heidi Murphy/White Loft Studio.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.