November 12, 2024

Dirty Pumpkin Spice London Fog Latte

Dirty Pumpkin Spice London Fog Latte accompanied by a shot of espresso in a shot glass with a stainless steel mug and pumpkins on burnt orange fabric
Cozy up with this creamy, Dirty Pumpkin Spice London Fog Latte! Earl Grey tea, pumpkin-spiced frothed milk, and a shot of espresso makes it the perfect hug in a mug.

I know the name of this hot beverage is a mouthful, but it is undoubtedly a must try! So, what is it? Well, in essence, I combined three beloved lattes into one: Dirty Chai Latte + Pumpkin Spice Latte + London Fog Latte = Dirty Pumpkin Spice London Fog Latte. But how did these beverages even come about? The London Fog is said to have originated in Vancouver, Canada, in the 1990s—not in London, as the name suggests. Apparently, it was invented by a customer named Mary Loria at a Vancouver coffee shop, who ordered Earl Grey tea with steamed milk and vanilla as a comforting, caffeine-free beverage while pregnant. Despite its Canadian origins, the drink’s name may have been inspired by the famously foggy and overcast weather of London. The Dirty Chai Latte, on the other hand, is thought to have been born from an accidental experiment. A barista in England reportedly poured a shot of espresso into a chai latte by mistake, giving birth to the Dirty Chai Latte. As for the Pumpkin Spice Latte, you can read all about it in the Pumpkin Spice Syrup post. While you’re at it, I urge you to make the syrup, as we’ll need it for this recipe.

Now, a little something to note: Although I like coffee, tea is truly my soulmate. Mixing tea and coffee once seemed bizarre to me, especially since tea has such a delicate taste (I was so wrong!). When I came across my first Dirty Chai in a quaint café in Amsterdam on a cold, rainy autumn day last year, I remember thinking, ‘Hmm, that’s odd—I ordered a Dirty Chai, but why do I taste coffee? And why is it called ‘Dirty Chai’? Must be something fancy.’ I Googled it, and when I found out what it was, I was pleasantly surprised. Which brings us to the second episode of my mini-series, Pumpkin & Everything Spice! I know I’m a bit late to the Pumpkin Spice party—but who ever said Pumpkin Spice is only for autumn? I would love to be in my warmest Christmas jammies, with wool socks and the coziest blanket, admiring my Christmas tree with a Pumpkin Spice Dirty London Fog Latte cupped in my hands. I’m not waiting another year just to have Pumpkin Spice anything! So, take this advice from me and go make this Dirty Pumpkin Spice London Fog Latte, because it’s cold, and we love pumpkin, coffee, tea… everything! On a serious note, this Dirty Pumpkin Spice London Fog Latte is not just warm from the spices in the pumpkin syrup; it’s also incredibly creamy and pumpkiny from the frothed pumpkin spice infused milk. The single shot of espresso complements the Earl Grey tea so well—it’s literally a warm hug in this cold season. 

Have you made this Pumpkin Spice Dirty London Fog Latte and loved it? I’d love to hear from you in the comments below! If you can, please rate this recipe below, or share, tag, or leave your comments on my socials.

BEE ROLL

B roll 1: Dirty Pumpkin Spice London Fog Latte accompanied by a shot of espresso in a shot glass with a stainless steel mug and pumpkins on burnt orange fabric
B roll 2: Drank Dirty Pumpkin Spice London Fog Latte accompanied by a shot of espresso in a shot glass with a stainless steel mug and pumpkins on burnt orange fabric

HOW TO MAKE DIRTY PUMPKIN SPICE LONDON FOG LATTE

Begin by filling a tea bag with loose Earl Grey tea, sealing it, or using a store-bought Earl Grey tea bag. Place the tea bag in the cup or mug you intend to drink from, add hot water, and set it aside to brew.

Pour whole milk (or your preferred milk) into a milk jug or bowl, and add pumpkin spice syrup from this recipe or a store-bought one (psst… mine is better!). Stir with a spoon until well combined. There are two ways to heat and froth the milk:

  • First Option: If you own an espresso machine with a steam wand, use it to heat and froth the milk.
  • Second Option: Heat the milk in a small saucepan over medium heat, but do not let it boil. When you see tiny bubbles forming around the edge of the pan and steam rising, remove it from the heat. Transfer the milk to a milk jug or mug, and froth it with a handheld frother. Note: if you use this option, stir the milk occasionally to prevent it from sticking to the pan and burning.

If you have a coffee machine or espresso machine, pull a fresh single shot of espresso. If not, dissolve instant espresso granules in a separate cup or shot glass with 1 1/2 to 2 tablespoons of hot water, stirring until fully dissolved.

Now it’s time to assemble the beverage. Remove the tea bag from the brewed tea. By now, the tea should be dark and strong, which is ideal—this intensity helps the tea’s flavours stand out alongside the coffee. If brewed too lightly, the Earl Grey’s delicate notes will be overpowered by the espresso.

Add the shot of espresso to the brewed tea, followed by a sweetener if desired. (I highly recommend adding a small amount of sweetener; the pumpkin spice syrup alone may not be enough, and the additional sweetness helps balance the flavours without making the drink overly sweet.)

Finally, pour the frothed milk into the cup/mug, leaving a little room for foam. Spoon the foam on top, and gently swirl it with the back of a spoon to create an aesthetic coffee-shop look. And voilà—your Dirty Pumpkin Spice London Fog Latte is ready! A café-worthy drink made in the comfort of your home, saving you $6-7 from buying it at a coffee shop. What’s not to love?

Ready to serve Dirty Pumpkin Spice London Fog Latte accompanied by a shot of espresso in a shot glass with a stainless steel mug and pumpkins on burnt orange fabric

STORAGE

This Dirty Pumpkin Spice London Fog Latte beverage is best enjoyed when made fresh.

Dirty Pumpkin Spice London Fog Latte accompanied by a shot of espresso in a shot glass with a stainless steel mug and pumpkins on burnt orange fabric

Dirty Pumpkin Spice London Fog Latte

Cozy up with this creamy, Dirty Pumpkin Spice London Fog Latte! Earl Grey tea, pumpkin-spiced frothed milk, and a shot of espresso makes it the perfect hug in a mug.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 1 cup/mug (300 ml)
Calories 209.87 kcal

Ingredients
  

  • 4 grams Loose Earl Grey Tea or store bought Earl Grey teabag x 1
  • 50 ml Hot Water
  • 200 ml Whole Milk or any milk of preference
  • ½-1 tablespoon Pumpkin Spice Syrup depending on pumpkin spice preference
  • 1 shot Fresh Espresso or 1.8-2 grams of Instant Espresso
  • 1-2 teaspoons Vanilla Syrup/Honey depending on sweetness preference

Instructions
 

  • Fill a tea bag with loose Earl Grey tea (or use a store-bought tea bag). Place it in a mug, add hot water, and let it steep.
  • Pour whole milk (or preferred milk) into a milk jug or bowl. Add pumpkin spice syrup and stir until combined.
  • Heat & Froth Milk; Option 1: Use a steam wand on an espresso machine to heat and froth. Option 2: Heat milk in a saucepan over medium heat until tiny bubbles form. Remove from heat, transfer to a jug, and froth with a handheld frother. Stir occasionally to prevent burning.
  • Pull a single shot of espresso, or dissolve 1 1/2 to 2 tbsp of instant espresso in hot water.
  • Remove the tea bag. Add the espresso shot to the tea, followed by sweetener if desired (recommended to balance flavours).
  • Pour frothed milk into the cup, leaving space for foam. Spoon the foam on top and gently swirl for a café-style finish.
Keyword Dirty Pumpkin Spice London Fog Latte, Earl Grey Tea, Pumpkin Spice Latte, Dirty Chai, London Fog Latte

NUTRITION FACTS

Per 1 serving
Total Fat: 6.58 mg
Sodium: 81.93 mg
Dietary Fiber: 0 mg
Protein: 6.73 g
Vitamin C: 0.06 mg
Cholesterol: 24.48 mg
Carbohydrates: 30.72 g
Sugars: 29.54 g
Vitamin A: 365.27 mcg
Iron: 0.04 mg

Daily values based on a 2,000 calorie diet.   

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