I loved Prince. Honestly, I still do. His music changed my world and introduced me to thoughts and concepts that were magical for me during my teen years and early twenties. As we both matured, so did our tastes in music and concepts of life. He remained one of my favorite musicians.
He became a vegan and for a while I considered becoming a vegan, however honestly I couldn’t handle a life without chocolate so I became a vegetarian. But I honored him in the creation of this recipe and you can swap out the dairy for coconut milk to make it vegan. It will be a little sweeter but still wonderful than the dairy version.
Today I watched the spring rain coming down here in Seattle and I was feeling a bit nostalgic. I had made this amazing version of the London Fog and added a bit of lavender syrup to it. Sipping it I leaned back in my comfy outdoor chair and pulled up Prince’s Purple Rain to listen to.
I danced with Fireflies mentally as I sipped my tea and wandered through old memories. It was then that I realized that it had been a year since he passed and my tea became a little more of a comfort than I had intended.
Prince will never be forgotten. I hope you enjoy today’s recipe.
- 1 1/2 cups water
- 2 Earl Grey teabags
- 1 cup milk or coconut milk
- 2 pumps vanilla-flavored syrup
- 1 pump lavender syrup
- Sprinkle with wishes
1. Bring your teapot to a boil if you are going old school and use a stovetop. I actually just use the hot water function on my espresso machine. Give yourself about a cup and a half of hot water. Add in 2 ear grey teabags for a really solid flavor that won’t get lost when you add in the milk.
2. Let steep for 3 minutes.
3. Steam milk in pitcher. Add your vanilla and lavender syrup to your tea cup.
4. Pour steamed milk into serving cup and give yourself a frothy top, it is really good.