Creamy Cafe Au Lait Recipes

CAFE AU LAIT

Steps:

• Make coffee using a Moka Pot, or strong dark roast coffee using your method of choice (French press, Chemex, Aeropress, or other).
• Steam the milk with an espresso machine (stretching the milk to 20 to 25% in height), or froth the milk with a frother, French press or whisk.
• Pour the coffee in a cup. Add the steamed milk and serve immediately.

CAFé AU LAIT

Steps:

• Blend milk in a blender in 2 batches until frothy (use caution when blending hot liquids). Divide coffee among 8 large cups and top off with hot milk.

CAFE AU LAIT POTS DE CREME

Steps:

• Preheat oven to 275 degrees F.
• Combine heavy cream, half-and-half, vanilla bean, and sugar in a 1-quart heavy saucepan. Heat over medium-low heat until mixture reaches 180 degrees F. Stir in instant coffee until dissolved. Place egg yolks in a heat-proof bowl and temper the yolks by gradually adding some of the hot cream mixture. Return the egg mixture to the pan with the remaining cream mixture. Stir in the vanilla. Strain custard and then ladle 5 to 6 ounces into 8 custard cups or ramekins. Bake, covered, in a water bath for about 40 minutes or until set. Check at 30 minutes; you may need to reduce the oven temperature to 250 degrees F for the remaining 10 minutes. The centers should not be firm. Cool to room temperature and then refrigerate if not serving right away. Bring to room temperature before serving. Garnish with whipped cream.

CAFE AU LAIT POTS DE CREME

Steps:

• Preheat the oven to 325 degrees F.
• Heat the milk, cream, sugars, espresso, vanilla and salt in a medium saucepan over low heat until just boiling. Remove from heat. Whisk the egg and yolks in a measuring cup and temper by mixing in a small amount of the cream mixture into the eggs before adding the rest of the cream mixture.
• Pour into 4 (4-ounce) ramekins and arrange on a baking dish. Fill the baking dish halfway with very hot water but not boiling, being careful not to splash water into the ramekins. Put in the oven and bake until the edges are set, but the center is still a little wobbly, about 20 to 25 minutes. Remove immediately from the water bath to a baking dish filled with ice to chill quickly. Keep refrigerated until serving.

CAFE AU LAIT ICE CREAM

Steps:

• In large bowl, stir together water and coffee until dissolved. Cool to room temperature.
• Stir in sweetened condensed milk and almond extract. Gently fold in whipped cream and nuts.
• Pour into an 8" square baking pan or 9" x 5" loaf pan. Cover and freeze until firm, about 8 hours.

TIPSY CAFé AU LAIT WITH CHOCOLATE WHIPPED CREAM

Steps:

• Bring coffee, milk, and 2 tablespoons sugar just to a simmer in a 3-quart saucepan, then stir in Kahlúa to taste.
• While coffee is heating, beat cream with cocoa and remaining 2 tablespoons sugar in a bowl with an electric mixer until it just holds soft peaks.
• Divide coffee among 4 mugs, then top with chocolate whipped cream and chocolate shavings.

CAFé AU LAIT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
• Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

CAFE AU LAIT

Steps:

• Heat 1 to 1 1/2 cups milk in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy.
• Divide milk between two cafe au lait bowls or large coffee cups. Divide 2 cups coffee betweenbowls, and stir.

NEW ORLEANS STYLE CAFE AU LAIT

Steps:

• Bring the water almost to a boil, to a temperature of 204-208 degrees F.
• Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
• Pour more water over the grounds until the upper pot container is full.
• Allow to drain, then repeat until all the water is used.
• Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
• Pour coffee into warmed large mugs, then add the milk.
• Add sweetener if desired and serve.