Shanghai Fog (Hot & Iced)

Hot:

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

OR:

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

Iced:

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

With white chocolate:

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