This recipe is very loosely related to a proper London Fog, but since it was derived from that idea, I have decided to name it as such. After our friend Marissa showed us how to add beetroot to your vegan latte, I became obsessed with adding pureed fruits and veggies to my hot drinks. I had tired of golden mylk (turmeric and any type of vegan milk, heated with sweetener) and was on the hunt for something new one afternoon. I happened to have a bag of frozen blueberries and a bit of coconut mylk, and it ended up being one of the most delicious drinks I've ever concocted! 

Free from peanuts, tree nuts (excluding coconut), dairy, egg, soy, wheat, fish, and shellfish
Suitable for vegans and vegetarians

Ingredients
1 tea bag (your favorite type of black tea. I use orange pekoe)
1/2 cup lite coconut mylk
1 tbsp. organic honey - it really does taste better
1/3 cup frozen blueberries
1/4 cup + 1/2 cup water

Heat the coconut mylk, 1/4 cup of water, honey, and the tea bag on medium heat. It shouldn't come to a boil but just remain at a steady simmer. Stir often and squish the tea bag to steep it. 

Blend the blueberries and 1/2 cup of water until pulverized. Strain the blueberry water directly over the coconut mylk brew. Discard the seedy pulp. Stir often until it is steaming hot, then serve immediately.