Cafe Au Lait Recipe

Brew coffee

Brew 1 cup of strong coffee using a drip brewer, French press, or pour-over. Aim for a slightly stronger-than-normal brew (use about 1.25× your usual coffee-to-water ratio) so the coffee holds up when mixed with milk. If you have an espresso machine, pull a double shot (about 2–3 oz) and add 2 tablespoons hot water to make a lungo-style concentrate equal to ~1 cup strength.

Pour the brewed coffee into a pre-warmed 12–16 oz mug. If you like a sweeter drink, stir in 1 teaspoon granulated sugar (or 1 teaspoon simple syrup) now so it dissolves evenly.

Heat and froth milk

Pour 1 cup whole milk into a small saucepan or milk frother. Heat gently over medium-low heat until steaming but not boiling (between 150–160°F / 65–70°C). If using a steam wand, steam until the milk reaches 150–155°F and has a velvety microfoam. If you don't have a steam wand, froth by whisking vigorously, using a hand frother, or shaking heated milk in a tightly sealed jar for 30–45 seconds to create foam.

If you prefer less foam, reserve 2 tablespoons of extra milk to add as warm milk without froth.

Combine milk and coffee

Pour the heated milk into the mug with coffee, holding back foam with a spoon. The classic cafe au lait ratio is roughly 1:1 coffee to milk, so add about 1 cup heated milk to 1 cup coffee. Spoon the remaining foam on top. If you reserved extra warm milk, add that now to adjust texture.

Taste and adjust sweetness; add more sugar or simple syrup to taste if desired.

Lightly dust the top with ground cinnamon or cocoa powder if desired.

Serve immediately in a pre-warmed mug. Enjoy while hot.