Lana del Fog

Preparation

1. Place the Earl Grey tea satchet in a 12 oz cup, then fill the cup with 8 ounces of 205F water and steep the tea bag for 5 minutes.
2. While the tea is steeping, add the vanilla syrup, amaretto and orange bitters to the cup.
3. After 5 minutes have passed, discard the tea bag.
4. Steam the oat milk to cappuccino temperature and texture (135F with a significant amount of foam), and pour an ounce or two into the tea blend before whisking to incorporate, and then filling the cup fully.
5. Using a paring knife, cut a piece of orange peel at least two inches long.
6. Position a blow torch over the Lana del Fog cup and use the flame to slightly warm the orange peel, then express the oil (bright orange peel facing the drink) through the flame and onto the surface of the milk. The flame should crackle and be disturbed. 
7. Rub the expressed peel on the rim of the cup and serve.

Vanilla Syrup Preparation

1. Combine the granulated sugar and the water in a large sauce pot and bring to a simmer, stirring to incorporate
2. Take the syrup off the stovetop, and whisk in the Neilsen Massey bourbon vanilla paste 
3. Transfer to a 1 quart container and refrigerate  for up to (14) days.