Classic New Orleans Café au Lait

Name: Classic New Orleans Café au Lait
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Creole
Ingredients: 1/2 cup coarsely ground coffee and chicory blend (New Orleans-style); 2 cups water; 2 cups whole milk; sugar, to taste (optional)

Dark-roasted chicory coffee cut with steamed hot milk, the essential companion to beignets at the French Quarter's coffee stands.

⏱ Prep 5m🔥 Cook 10m🕒 Total 15m🍽 2 servings

#nola#creole classic

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Ingredients

1/2 cupcoarsely ground coffee and chicory blend (New Orleans-style)
2 cupswater
2 cupswhole milk
sugar, to taste (optional)

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Method

1
Brew the coffee-and-chicory blend with the water using a French press or drip method to make a strong, dark brew.
2
Just before the coffee finishes, heat the milk in a small saucepan over medium-low heat until steaming and small bubbles form at the edges, but do not let it boil.
3
Off the heat, froth the hot milk briefly with a whisk or handheld frother until lightly foamy.
4
Pour equal parts hot chicory coffee and steamed milk into each cup, roughly half and half.
5
Sweeten to taste, and serve immediately, traditionally alongside a plate of hot beignets.