Restaurants›Cafe de Muse - The Restaurant›Au Lait Glace Recipe

Au Lait Glace Recipe

Name: Cafe de Muse - The Restaurants Au Lait Glace Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 1 cup strong brewed coffee or espresso; 0.25 cup hot water (if using espresso concentrate dilution); 1 cup whole milk; 2 tbsp sweetened condensed milk; 0.25 tsp vanilla extract; 1 cup ice cubes; 1 tsp grated dark chocolate (optional); 3 each coffee beans for garnish (optional)

Inspired by Cafe de Muse - The Restaurant

Time15m

Serves1

Make Au Lait Glace Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Coffee Base

1 cup strong brewed coffee or espresso1/4 cup hot water (if using espresso concentrate dilution)

Milk & Sweetener

1 cup whole milk2 tbsp sweetened condensed milk1/4 tsp Watkins vanilla extract

Ice & Garnish

1 cup ice cubes1 tsp grated dark chocolate (optional)3 each coffee beans for garnish (optional)

Method

Coffee Base

Brew or prepare espresso

Brew 1 cup strong coffee or prepare 2 shots (about 2 oz) of espresso. If you have espresso concentrate and want a milder strength closer to a cafe au lait, dilute the espresso with 1/4 cup hot water. Allow the coffee to cool to warm, then cool completely in the refrigerator for 10–15 minutes or by stirring over an ice bath for 5 minutes.

Milk & Sweetener

Sweeten and flavor milk

In a measuring cup or small pitcher, combine 1 cup whole milk, 2 tbsp sweetened condensed milk, and 1/4 tsp vanilla extract. Whisk or stir vigorously until the condensed milk is fully incorporated and the mixture is smooth. Taste and add up to 1 tbsp more condensed milk if you prefer sweeter.

Chill the milk

Place the milk mixture in the refrigerator for a few minutes while the coffee cools, or fill the pitcher with a few ice cubes and gently swirl to cool without over-diluting (you will use separate ice in the glass).

Assembly & Serve

Fill a tall glass with 1 cup of ice cubes.

Pour the chilled milk and condensed milk mixture into the glass, filling it about three-quarters full (roughly 3/4 cup to 7/8 cup depending on glass size).

Slowly pour the cooled coffee over the milk and ice. Pouring slowly creates a pretty layered effect; gently stir if you prefer the drink fully combined.

Taste and adjust sweetness by adding an extra teaspoon of condensed milk or a quick stir of liquid sweetener, if desired.

Garnish with a light sprinkle of grated dark chocolate and 2–3 whole coffee beans on top for presentation, if using.

Serve immediately with a straw or spoon to mix.