Cafe Au Lait

This Cajun cafe au lait is the real deal, brewed with dark-roasted Louisiana chicory coffee the way they pour it at the legendary spots in New Orleans. The chicory adds a slightly bitter, earthy depth that balances beautifully with the sweetness of hot milk.

The trick is pouring the coffee and hot milk into the cup at the same time. This creates a creamy, well-blended drink without any stirring. Bring your milk just to a boil (watch it closely, milk boils over fast) and have your coffee brewed strong and piping hot so neither one cools the other down.

Kitchen Tips

• Use whole milk for the richest, most velvety result. Lower fat milk works but the body will be thinner.
• Chicory coffee blend is traditional and essential for that authentic New Orleans flavor. If you can’t find it locally, order it online from a Louisiana roaster.
• Sweeten while the cup is hot so sugar dissolves completely. Raw sugar or turbinado adds a nice caramel note.

Variations

• Iced version: Brew the coffee double-strength, chill it, and pour over ice with cold milk.
• Spiced cafe au lait: Add a pinch of cinnamon or cardamom to the milk before heating.