Café Au Lait Recipe

Brew coffee

Measure 2 cups of water and brew enough coffee to yield 2 cups of strong hot coffee. Use a French press, drip brewer with a slightly higher coffee-to-water ratio (about 1:14 by weight), or an espresso-brewed lungo if you prefer a stronger flavor. Aim for pleasantly strong, not bitter.

Keep the brewed coffee hot while you prepare the milk. Pour into the serving pot or divide between cups if serving immediately.

Heat milk

Pour 2 cups whole milk into a small saucepan. Warm over medium-low heat until it reaches about 150°F (65°C) or until it is steaming and just starting to form small bubbles around the edge. Do not boil.

Froth or steam (optional)

If you like a light foam on top, froth about 1/4 cup of milk separately. Use a steam wand (brief bursts until velvety microfoam forms), an electric milk frother, or a handheld milk frother for 20–30 seconds. Alternatively, pour the warmed milk into a French press and pump the plunger up and down to create foam.

If you prefer no foam, simply whisk the warmed milk vigorously for 15–20 seconds to slightly aerate and make it silky.

Combine coffee and milk

Pour 1 cup of hot brewed coffee into each warmed cup. Add 1 cup of the warmed milk to each cup (ratio 1:1 coffee to milk). If you prepared separate foam, spoon a small amount on top of each cup.

Sweeten and garnish

If desired, stir in 1/2 teaspoon granulated sugar per cup (adjust to taste). Sprinkle a pinch of cinnamon or cocoa powder on the foam for garnish.

Serve immediately while hot.