Shanghai Fog (Hot & Iced)

This recipe for a Shanghai Fog is a delicious and soothing drink that combines the floral notes of jasmine tea with the creamy richness of frothed milk and a touch of sweet vanilla syrup. It can be enjoyed warm or iced.

Course Drinks

Cuisine Asian

Prep Time 5

Total Time 5

Servings

Calories 174kcal

Author Michelle

Ingredients

2 shots jasmine tea using tea espresso method (linked in the body of the post)

OR:

2 jasmine tea bags / 2 teaspoon loose leaf
45 ml hot water about 85°C/185°F
1-2 teaspoon vanilla syrup or to your taste
¼ teaspoon vanilla extract or jasmine extract optional
1 C milk of your choice oat or soy works well too

Optional:

whipped cream
ice cubes
1 -2 tablespoon chopped white chocolate or white chocolate chips

Instructions

Hot:

Pull 2 shots of jasmine tea (using tea espresso method).

OR:

Add jasmine green tea bag or looseleaf tea into a heatproof mug.
Pour hot water over the tea and let it steep for a few minutes.
Stir vanilla syrup into the tea. Add vanilla extract, if using.
Steam or warm milk in a separate mug or vessel and lightly froth with an electric frother.
Pour the frothed milk over the tea and serve immediately.

Iced:

Steep jasmine green tea and let it cool slightly.
Stir vanilla syrup and vanilla extract (if using) into the tea.
Fill a tall glass with ice cubes and pour in milk.
Pour the jasmine green tea over the milk.
Add whipped cream, if desired.
Give it a stir, stick in a straw and enjoy immediately.

With white chocolate:

In a small saucepan, combine chopped white chocolate (or white chocolate chips) with ½ C milk.
Bring to a simmer and stir to melt the white chocolate.
Remove from heat.
Stir in remaining ½ C milk to the white chocolate milk mixture to cool it down. Use as "milk" in the recipe.

Notes

If using white chocolate, you may want to omit the vanilla syrup and use vanilla extract instead to reduce the overall sweetness.

Nutrition