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Café au lait
It’s almost impossible to find a real Cafe au lait anywhere in the USA but Louisiana. Most coffee shops consider a Cafe
au lait and a Cafe Latte the same thing. Nothing could be farther from the truth. A latte is basically an espresso mixed with steamed and frothed milk.
A Cafe au lait is made with half-scalded milk made in one pot, and dark roast coffee such as French Roast with chicory that is
brewed in a second pot...and you mix ‘em together
One of the most popular coffee-chicory blends in Louisiana is Community Coffee. Can’t find it locally, call 800-525-5583.
This is best brewed in a drip coffeemaker.
6 rounded tablespoons dark roast coffee with chicory
6 cups water
6 cups milk
In a seperate pot, bring water almost to a boiling point, usually around 208º F, depending on your altitude. Meanwhile, place
the filter into the coffeemaker. Keeping the coffeemaker open, pour enough hot water over the grounds to moisten them. Wait about half a minute. Now fill the upper container of
the coffeemaker (notice I didn’t say to close it) with hot water from the pot (errr...make sure the coffee pot is underneath). Let the water drain through the grounds and repeat
this until all the water is used up.
Heat the second pan and scald, but do not boil the milk. Mix a half of a cup of coffee and half a cup of scalded milk into a
warmed mug. Sweeten to taste, if desired.
This will make 12 great cups of Cafe au lait that you won’t soon forget.
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