Café Au Lait Recipe

Make strong coffee

Brew 1 cup of very strong coffee using your preferred method (French press, pour-over with a higher coffee-to-water ratio, or a bold drip setting). Aim for about double the usual strength so the coffee flavor holds up against the milk.

If you want extra intensity, pull 1 shot of espresso and add it to the brewed coffee. Keep coffee hot and pour into a warmed 12–14 oz cup.

Heat and froth milk

Pour 1 cup whole milk into a small saucepan. Heat gently over medium-low until it reaches 150–160°F (just below simmer), stirring occasionally to prevent a skin. Alternatively, steam milk with an espresso machine to the same temperature and create a light microfoam (small, velvety bubbles).

If you don't have a steamer: froth the hot milk by using a handheld milk frother, an electric whisk, or by vigorously shaking it in a heatproof jar (lid on) for 20–30 seconds, then remove the lid and let foam settle for a few seconds.

Pour the hot milk over the brewed coffee in a 1:1 ratio (about 1 cup milk to 1 cup coffee). Hold back foam with a spoon and then spoon a thin layer of microfoam on top. The classic café au lait is equal parts brewed coffee and hot milk, not espresso-based, so aim for that balance.

Sweeten to taste with about 1 tsp sugar or simple syrup; stir gently to combine. Dust the top with a light sprinkling of ground cinnamon or cocoa if desired.

Serve immediately in a pre-warmed cup. Provide a spoon for stirring. Enjoy while hot.