Cafe au Lait (Coffee and Milk)
Synonymous with good eating are Beignets and Cafe au Lait. Me-Maw remembers visiting with Nannie Ouida and having her say how easy it was to make the Cafe au Lait.
Ingredients
- 1 part coffee
- 1 part whole milk
Step-by-Step Instructions
- Prepare coffee. Heat up an equal amount of milk in a small saucepan over medium heat until steaming hot but not boiling, about 3-5 minutes.
- Pour the hot coffee and the hot milk simultaneously into your cup, one in each hand, and mix well.
- The key to the great flavor is combining the hot coffee and the hot milk together in a single pour.
- To make a richer cafe au lait mix one part half and half to three parts milk.
Common Problems and Solutions
Q: Why is my cafe au lait not creamy enough?
A: Make sure both the coffee and milk are equally hot when you pour them together. The simultaneous pour creates the signature creamy texture. Cold milk will make it thin and watery.
Q: Can I microwave the milk instead of heating it on the stove?
A: Yes, you can microwave the milk for about 1-2 minutes until steaming hot. Just be careful not to let it boil over.
Tips and Techniques
For the most authentic cafe au lait, use dark roast coffee with chicory, which is traditional in Louisiana. The bitterness of the chicory balances perfectly with the sweetness of the hot milk.
Ingredient Substitutions
- whole milk: 2% milk or half-and-half
- regular coffee: dark roast coffee with chicory
Equipment Needed
- small saucepan
- coffee maker
- coffee cup or mug
Historical Context
Cafe au lait has been a staple of Louisiana breakfast culture since the 18th century, brought by French settlers. It’s traditionally served with beignets at cafes throughout New Orleans and is especially iconic at Cafe du Monde.