Prep 5 mins
Cook 20 mins
Literally "coffee with milk", café au lait is a drink made of coffee and scalded milk. It is the staple coffee drink of French Louisiana and is often served in bowls (rather than in cups or mugs) in Acadiana. This enticing 'French Vanilla' version of the famous morning or dessert beverage is richly redolent with the wafting scent of real vanilla. Wonderful! Pairs beautifully with any traditional New Orleans or Acadian cuisine such as bread pudding or beignets, may I suggest my Chocolate Brioche Bread Pudding With Warm Vanilla Sauce. I hope you enjoy as much as we do! From Country Living Magazine.
- 1 1⁄2 cups half-and-half
- 1 1⁄2 cups whole milk
- 2 tablespoons sugar, to taste
- 1 vanilla bean, split lengthwise
- 3 cups hot strong brewed coffee (best with a dark French roast, or a coffee and chicory blend)
- Combine the half-and-half, milk, and sugar in a small heavy-bottomed saucepan.
- Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the saucepan.
- Simmer over low heat for 20 minutes, stirring from time to time. Or, you can heat the milk and vanilla bean over medium heat until hot but not boiling. Remove from heat and let steep for 20 minutes to infuse the flavors. Reheat just before serving.
- Remove the vanilla bean from the milk mixture and whisk for 1 minute, until frothy.
- Fill each mug with 1/2 cup of hot coffee and 1/2 cup milk mixture.
- Serve immediately.