Café Au Lait Recipe

Measure and prepare

Measure 0.5 cup coarsely ground dark roast coffee. Use freshly ground beans if possible for best flavor.

Brew concentrate

In a drip coffee maker, French press, or pour-over, brew the 0.5 cup of ground coffee with 4 cups filtered water to produce a strong brewed coffee. Aim for a slightly stronger extraction than regular drip (about 1:8 coffee-to-water by weight equivalent), so the final coffee is bold but not bitter. If using a French press: add grounds and hot water (just off boil, about 200°F/93°C), stir, steep 4 minutes, then press.

Heat and sweeten milk

While coffee is brewing, pour 2 cups whole milk into a small saucepan. Add 1 teaspoon granulated sugar and 1/4 teaspoon vanilla extract, if using. Warm over medium-low heat, stirring occasionally, until the milk reaches 150–160°F (65–71°C) — it should be hot and steamy but not boiling. Remove from heat immediately to avoid scalding.

Froth milk (optional)

For a classic café au lait texture (lightly foamed), froth the warmed milk with a hand frother, French press (pump 10–15 times), or whisk vigorously for 15–30 seconds to create fine microfoam. You can also leave the milk un-frothed for a creamier, heavier mouthfeel.

Divide the brewed coffee evenly between two warmed 10–12 oz cups (about 1 cup coffee per cup). Leaving about an inch of headspace for milk.

Pour warmed milk over the coffee in a roughly 1:1 ratio (about 1 cup milk per cup coffee). If you frothed the milk, spoon a little foam on top.

Taste and adjust: add more milk for a milder drink or a pinch more sugar if desired.

Garnish with a light dusting of ground cinnamon or cocoa powder, if desired, and serve immediately.