Café Au Lait Recipe

Brew strong coffee

Brew 1 cup of very strong drip coffee (use a dark roast and slightly more grounds than usual) or pull the equivalent strength as espresso concentrate. If using an espresso machine, make a double shot (about 2–3 fl oz) and add 5–6 fl oz hot water to reach 1 cup total. Keep the coffee hot (around 85–90°C / 185–195°F) until combining with milk.

If brewing concentrate on the stovetop or French press, use a 1:8 coffee-to-water ratio by weight (stronger than regular drip). Pour off directly into the serving cup and set aside.

Heat and texture the milk

Pour 1 cup whole milk into a frothing pitcher or small saucepan. Heat gently to 60–65°C (140–150°F) on the stove over medium-low heat, stirring occasionally to avoid scorching. If you have a steam wand, steam the milk until it reaches 60–65°C and achieves a light microfoam (small, velvety bubbles) — you want mostly warm milk with a thin layer of foam, not stiff cappuccino foam.

If you don't have steaming equipment, heat the milk until hot but not boiling, then froth by whisking vigorously for 20–30 seconds or use a handheld milk frother to create a small amount of foam.

Keep the milk hot and pourable. If using extra milk for texture, incorporate now (the optional ingredient).

Sweeten coffee

Stir 1 teaspoon of granulated sugar or 1 tsp simple syrup into the hot brewed coffee until dissolved. Adjust to taste.

Combine coffee and milk

Pour the sweetened hot coffee into a warmed 10–12 oz (about 300–350 ml) cup, filling it about halfway. Slowly pour the heated milk over the back of a spoon or directly into the coffee to achieve a 1:1 ratio of coffee to milk (about equal parts). Aim for a smooth blend with a thin layer of foam on top.

Garnish

Sprinkle a light dusting (about 1/4 tsp) of ground cinnamon or cocoa on the foam, if desired. Serve immediately with a spoon.