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Café au lait Recipe

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This recipe for Café au lait, by , is from FOOD ART, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 rounded tablespoons dark roast New Orleans coffee with chicory (Community, French Market, CDM, Union, etc.)
6 cups water
6 cups milk

Directions:
Directions:
Bring the water almost to a boil, to a temperature of 204-208 degrees F. Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds. Pour more water over the grounds until the upper pot container is full. Allow to drain, then repeat until all the water is used.
Scald, do NOT boil, the milk. Pour coffee into warmed large mugs, then add the milk. For a dramatic flourish, pour them together from their individual serving pots from about 2 feet over the cup, being careful that they stream down at the same rate, and being even more careful not to pour it into the guest's lap.

Number Of Servings:
Number Of Servings:
12 cups
Personal Notes:
Personal Notes:
Coffee must be dark roast, brewed strong, and must include chicory. The quintessential New Orleans brand of coffee is Community Coffee. Other well-known local coffee-and-chicory brands are French Market & CDM (Cafe du Monde). Brew your coffee in a drip coffeemaker only, and serve with half coffee and half scalded (not steamed) milk. That is latte, not au lait.

 

 

 

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