Café au Lait (Coffee with Milk)
Café au lait is coffee and hot milk poured in equal parts, and it is the everyday coffee of French Louisiana. In Acadiana it is often served in a wide bowl rather than a cup, which keeps both hands warm and makes it easy to dunk bread or a pastry. The method is simple: scald the milk, match it to the coffee, and pour. Cold coffee concentrate works as well as a fresh pot.
Instructions
If you are starting from cold coffee concentrate, stir in enough hot water to make 4 cups of coffee. If you are using freshly brewed coffee, keep it hot and ready.
While the coffee is getting ready, warm the milk in a saucepan over low to medium heat until it is scalded, meaning it is steaming and just below a boil. Do not let it boil over.
Pour equal amounts of hot coffee and scalded milk into bowls or cups, so each serving is half coffee and half milk.
If you prefer, use steamed milk in place of scalded milk. You can also heat the milk in the cups: fill each cup halfway and microwave briefly. In a 1,000W oven, one half cup of milk takes 50 seconds and two take 60 seconds.
Make it personal.
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