Cafe Au Lait Recipe

Brew strong coffee

Brew 1 cup of strong coffee using your preferred method (drip brew with extra grounds, French press, or pour-over). Aim for a coffee-to-water ratio slightly stronger than usual so the coffee flavor stands up to the milk. If you want an extra-intense base, dissolve 1/2 teaspoon instant espresso powder into the hot brewed coffee and stir until dissolved.

Keep the brewed coffee hot while you prepare the milk so the drink stays warm when assembled.

Heat the milk

Pour 1 cup whole milk into a small saucepan and heat over medium-low heat until it reaches about 150°F (65°C) or just before simmering (small bubbles at the edge). Stir occasionally to prevent a skin from forming. Alternatively, microwave the milk in a microwave-safe container for 45–75 seconds until very hot but not boiling.

Froth the milk

Froth the hot milk to create a velvety microfoam. Use one of these methods: 1) Use a milk frother or steam wand and froth until you have silky microfoam with small bubbles. 2) If no frother, pour the hot milk into a French press and pump the plunger vigorously 10–15 times. 3) Or pour hot milk into a jar, seal, and shake vigorously for 30–60 seconds, then remove lid and microwave for 10–15 seconds to stabilize foam. Reserve about 2–3 tablespoons of foam for the top; keep the rest as steamed milk.

If you used separate milk for frothing (0.25 cups), heat and froth that portion specifically to create extra foam while keeping the remaining milk simply steamed.

If you prefer your café au lait sweetened, add 1 teaspoon granulated sugar (or 1 teaspoon simple syrup) to the hot brewed coffee and stir until dissolved. Taste and adjust to preference.

Pour the steamed milk into the hot coffee in a roughly 1:1 ratio (about 1 cup coffee to 1 cup milk). Hold back the foam with a spoon, then spoon the reserved foam on top. Dust with a light sprinkling of ground cinnamon or cocoa if desired.