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Iced Lavender London Fog Latte

Soak almonds overnight or for at least 6 hours, or skip this step if you're not making your own milk. Bring 2 cups of water to boil in a kettle. Once boiling, pour the water over 2 Earl Grey tea bags in a large mug or bowl. Let the tea steep until it's very dark and strong, about 10-12 minutes. then remove the tea bags and allow to cool before pouring it into a liter sized jar to store in the frid. . .

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Servings: 4

Prep Time: 00:15

Cook Time: 00:10

Earl Grey concentrate

2 cups water

2 earl grey tea bags

Lavender Syrup

1 cup coconut sugar

1 cup water

1 tablespoon culinary grade dried lavender flowers

1 - 2 tsp vanilla extract or 1/2 tsp vanilla bean powder

Homemade Almond Milk

1 cup raw almonds, soaked for at least 6 hours or overnight.

4 cups water

Preparation

1Soak almonds overnight or for at least 6 hours, or skip this step if you're not making your own milk.

2Bring 2 cups of water to boil in a kettle. Once boiling, pour the water over 2 Earl Grey tea bags in a large mug or bowl. Let the tea steep until it's very dark and strong, about 10-12 minutes. then remove the tea bags and allow to cool before pouring it into a liter sized jar to store in the fridge.

3To make the lavender syrup, pour the cup of water and coconut sugar in a small pot or saucepan and bring to a boil. Stir and cook until the sugar is completely dissolved into the syrup, about 3 minutes. 

4Take the pot off the heat and stir in the lavender. Steep for 7 minutes, not too much longer than that or it will start to get bitter.

5Strain through a fine mesh strainer to remove the lavender buds, then stir in the vanilla extract. Store in a sealed container in the fridge, it should keep fresh for 2-3 weeks. Use 1 tsp-1 tbsp of syrup to add sweet lavender flavor to coffee and tea, or use it in your oatmeal or anywhere else you'd enjoy the flavor of lavender. 

6In a high speed blender add the soaked raw almonds and 4 cups of water. Blend until the texture is creamy, then strain the mixture through a nut milk bag or cheese cloth over a large bowl. Squeeze out all of the creamy liquid into the bowl, and set the pulp aside to use for other recipes.

7To assemble, in the 1-liter jar that your 2 cups of Earl Grey concentrate is in, pour in 2 cups of homemade almond milk. Taste and add more almond milk if desired. Add in your lavender syrup to taste, I used 3 tablespoons for this 4 cup serving size, but start with a little and taste until you have your own preferred level of lavender flavor and sweetness. Put a cap on the jar and shake to distribute the syrup, or you can give it a good stir. 

8Serve over ice in individual glasses and enjoy!

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