Cafe Au Lait Recipe

Brew coffee

Brew 1 cup of strong coffee using your preferred method. Aim for a brew stronger than usual (about twice the usual coffee-to-water ratio) so the coffee stands up to the milk. If using espresso, pull two single shots (~60–80 ml) and, if desired, top with 1/2 cup hot water to reach ~1 cup strength.

Keep the brewed coffee hot while you prepare the milk: transfer to a warmed cup or French press, or cover to retain heat.

Heat the milk

Pour 1 cup whole milk into a small saucepan. Heat over medium-low heat until it reaches 140–150°F (60–65°C) — it should be steaming and slightly scalded at the edges but not boiling. Alternatively, microwave the milk in a microwave-safe container in 20–30 second bursts, stirring between intervals, until hot but not boiling.

Froth or texture the milk (optional)

If you prefer a lightly textured top (traditional café au lait is simply hot milk, not heavily frothed), you can use a hand frother, French press, or steam wand to create a small amount of microfoam. For a French press: pour the hot milk into the press, pump the plunger vigorously for 20–30 seconds until slightly frothy. For a steam wand: introduce air briefly to create fine microfoam, then fully heat to 140–150°F.

Sweeten the coffee: stir 1 teaspoon sugar (or 1 tsp simple syrup/honey/maple) into the hot brewed coffee until dissolved. Adjust to taste.

Combine coffee and milk: pour the hot milk into the coffee in a 1:1 ratio (about 1 cup coffee to 1 cup milk). If you created foam, hold back the foam with a spoon and spoon a small amount of foam on top.

Garnish and serve: dust a light pinch of ground cinnamon or cocoa on top if desired. Serve immediately in a pre-warmed cup.