New Orleans Style Cafe Au Lait
photo by NorthwestGal
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
12 cups
- Serves:
- 12
ingredients
- 6 tablespoons dark roast french market coffee (Coffee-with-chicory, New Orleans style)
- 6 cups water
- 6 cups milk
- sugar (optional) or other artificial sweetener (optional)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I disagree with the statement that chicory is a must. It must be a dark roast, but chicory has always been optional. France introduced Chicory to NOLA and the South where it was used as a cheap substitute for coffee when it was not available due to blockades or economic hardship. Some developed a taste for it, which is why it is still found today. Many native NOLA residents, such as my grandparents, cannot stand chicory, and always order the Cafe Au Lait sans chicory.
-
This brought back good memories of our trip to N'awlins a few years ago.Loved reliving this; Wish I could have had a beignet to accompany it. I ended up making it with a coffee I bought in Seattle.I sprinkled a bit of cinnamon on it( I guess that's a no-no)but I enjoyed. Thanks for posting this. I made it for ZWT5. Rita
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida