This summer has been a bit of a whirlwind! Between work, weddings, camping trips, flying back east to visit family, updating my portfolio / job hunting (ugh – the worst!), it’s been an incredibly busy, somewhat stressful summer.
With so much going on it’s important to squeeze in some Me Time. Last week, a few friends and I piled ourselves (and the dog) into a car and headed off on our annual summer camping trip. We spent 5 days in sunshine heaven, basking in 30°C heat, floating on a crystal clear glacial lake, lounging in our camp chairs, chasing bunnies around the campsite, drinking wine, and roasting food over the fire. It was, without question, just the thing I needed.
After dealing with a fair amount of stress, there’s nothing like a perfect vacation to put it all into perspective. As I sat there, floating on the lake with a beer in my hand, I realized that yes, life is crazy, it’s busy, it’s stressful and annoying, but it’s wonderful. There is a lot to be thankful for, even when it seems like you can’t get a good grip on what’s happening around you.
Heck, even Parker, the resident pooch who hates water and getting dirty, spent a few hours relaxed on his water floatie, basking in the sunshine. I guess we all needed a little vacation!
Today’s recipe is a simple one that’s perfect for these dog days of summer.
Those who know me know of my deep love for earl grey. My introduction to it, so many years ago, involved a creamy London Fog, also known as an earl grey tea latte. Since then, I’ve been enjoying my earl grey as simple tea, sprinkled in my baked goods, or iced in the summer.
The day I mixed it with ice cream was a day I’ll never forget.
The key to this milkshake is infusing the milk with earl grey tea leaves. Heat the milk in a pot over medium heat until steam starts to rise – be careful, milk can easily burn, so stir often and keep an eye on it – then add the leaves, remove from heat, and steep for about an hour. Strain through a fine mesh sieve to remove the leaves, then refrigerate the earl grey milk until cold. When you’re ready to make your milkshake, blend the milk with a generous scoop (or three) of ice cream and enjoy!
Aromatic earl grey meets creamy vanilla milkshake!
| London Fog Milkshake | Print |
- 2 cups milk
- 2 Tbsp Earl Grey tea leaves
- 2 cups vanilla ice cream
- In a saucepan over medium heat, add the milk and tea leaves. Stir until steam begins to rise. Remove from heat, cover, and let steep for 1 hour. Strain through a fine mesh sieve, then refrigerate for at least 2 hours until fully chilled.
- Transfer to a blender and add the ice cream; blend until smooth. Pour into glasses, serve.
Oh my god! Must do tonight!!!
You really should!! 😀
Any tips on making a vegan version of this?
If you have access to almond milk, coconut milk, coconut ice cream etc, this could be made vegan. There are also certain gelatos that do not contain milk – even those could work!