Pressure Cooker London Fog Tea Latte & Cozy Fall Recipes
Cozy up with this Pressure Cooker London Fog Tea Latte featuring Earl Grey, vanilla syrup, and frothed milk — plus bonus recipes for smoked gouda grits and an iced pecan oatmilk latte.
Equipment
- 1 Milk frother
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 Earl Grey tea bags or 2 teaspoons loose leaf tea
- 8 oz Water for steeping
- 6 oz Milk any type, whole milk preferred
- 2 tablespoons Vanilla syrup
- 1 cup Stone-ground grits
- 1 cup Shredded smoked gouda cheese
- ½ cup Oatmilk for latte
- ¼ cup Pecan simple syrup homemade preferred
- Fresh spinach and arugula mix for serving
Instructions
Instructions
- Bring 8 oz water to a boil in your pressure cooker or saucepan.
- Place tea bags in a mug and pour boiling water over. Cover and steep 5 minutes.
- Heat milk in a small pot without boiling and froth using frother or whisk.
- Stir vanilla syrup into brewed tea.
- Pour frothed milk over tea and vanilla mixture to serve London Fog latte.
- Add grits and water to pressure cooker. Cook on high pressure for 10 minutes. Slow release. Stir in shredded smoked gouda until creamy.
- For iced pecan oatmilk latte, combine oatmilk, pecan syrup, and coffee over ice. Stir and enjoy.
Notes
Store London Fog tea latte components separately and recombine when ready. Grits can be reheated with water. Syrup keeps 2 weeks refrigerated.