Cafe Au Lait Luzianne
Submitted by angelwings
Traditional New Orleans cafe au lait made with Luzianne chicory coffee and scalded milk with cream. A warm, velvety Cajun coffee drink that captures the soul of the French Quarter.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve ever sat at Cafe Du Monde watching the world go by with a steaming cup in your hands, you know this drink.
Cafe au lait, Louisiana style, is built on chicory coffee. That roasted chicory root adds a slightly bitter, earthy depth you won’t find in regular coffee. Pour it alongside hot milk and cream that’s been brought just to a boil, and you get something smooth, rich, and deeply comforting.
This is the kind of drink that makes a slow Sunday morning feel like a vacation.
Kitchen Tips
- Watch the milk closely. You want tiny bubbles forming around the edge of the pan, not a full rolling boil. Scalded milk is silky; boiled milk is a mess.
- Pour the coffee and hot milk into the cup at the same time for the classic cafe au lait presentation.
- For a lighter version, swap the milk and cream for skim milk. You lose some richness but the chicory coffee still carries plenty of flavor.
Ingredients
Directions
Combine milk and cream in saucepan; bring just to a boil (bubbles with form around edge of pan), then remove from heat.
Pour small amount of coffee in each coffee cup.
Pour remaining coffee and hot milk mixture together until cups are ¾ full.
NOTE: Skim milk can be substituted for milk and cream for those who are counting calories.
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