Café Au Lait
Ingredients
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- 13/16 ounces coffee beans – coarsely ground
- 12 ounces water
- 10 ounces whole milk
- granulated sugar – to taste (for serving)
Instructions
1. Grind the coffee beans to a coarse, even grind.
2. Bring the 12 ounces water to a boil, then let it stand 30 seconds.
3. Add the grounds to a French press, pour in the hot water, stir, cover, and steep 4 minutes. Press the plunger down slowly.
4. While the coffee brews, heat the 10 ounces whole milk in a small saucepan over medium heat until steaming and 150–160°F, 3–5 minutes; do not let it boil. Optionally whisk briefly for a thin foam.
5. Divide equal parts freshly brewed coffee and hot milk between two cups or bowls (about 10 ounces total per serving).
6. Sweeten to taste with granulated sugar (for serving). Serve immediately.
Café au Lait is the French union of strong, freshly brewed coffee and hot milk in equal parts. The result is mellow and rounded, with the roast of the coffee softened by the sweetness and texture of warm dairy. It’s typically served with little to no foam and often poured into wide breakfast bowls or sturdy mugs, making it a comforting, everyday cup that pairs beautifully with buttered toast or pastries.
Its roots are firmly French, where hot milk and coffee have long shared the breakfast table. At home, café au lait is traditionally made with filter or press-brewed coffee, distinct from the espresso-based café crème served in cafés. Over time, regional offshoots emerged, notably the New Orleans version made with chicory coffee, but the French original remains a simple, equal-parts ritual that reflects the country’s morning habits.