📝 About This Recipe
Transport yourself to the heart of New Orleans with this velvety, soul-warming staple of Creole breakfast culture. This authentic Café au Lait features a dark, robust roast blended with chicory root, which imparts a unique woody sweetness and a deep, velvety body. Balanced with equal parts scalded whole milk, it is a smooth yet bold masterpiece that captures the timeless spirit of the Vieux Carré.
🥗 Ingredients
The Coffee Base
- 4 tablespoons Dark Roast Coffee Beans (finely ground; preferably a French or Italian roast)
- 2 tablespoons Roasted Chicory Granules (high-quality New Orleans style)
- 1.5 cups Filtered Water (heated to exactly 200°F)
- 1 pinch Kosher Salt (to cut bitterness and enhance chocolate notes)
The Milk Component
- 1.5 cups Whole Milk (fresh and cold before heating)
- 2 tablespoons Heavy Cream (optional, for added richness)
- 1/4 teaspoon Vanilla Bean Paste (optional, for a modern Creole twist)
Sweetener and Garnish
- to taste Granulated Sugar (traditional)
- 1 teaspoon Cane Syrup (Steen's brand for authentic Louisiana flavor)
- 1 pinch Ground Cinnamon (for dusting)
👨🍳 Instructions
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1
Begin by thoroughly cleaning your French press or drip coffee maker to ensure no old oils interfere with the delicate chicory flavors.
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2
Combine the finely ground dark roast coffee, chicory granules, and a tiny pinch of kosher salt in your brewing vessel.
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3
Heat your filtered water to 200°F; if you don't have a thermometer, bring it to a boil and let it sit for 30 seconds before pouring.
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4
Pour just enough hot water over the coffee-chicory grounds to saturate them, then let them 'bloom' for 45 seconds to release trapped gases.
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5
Pour the remaining water over the grounds in a circular motion and let the mixture steep for exactly 4 minutes for a French press, or allow it to finish its cycle in a drip brewer.
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6
While the coffee steeps, pour the whole milk and heavy cream into a small, heavy-bottomed saucepan over medium-low heat.
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7
Heat the milk slowly, whisking constantly to prevent a skin from forming on the surface.
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8
Watch for the 'scald'—this occurs when tiny bubbles form around the edges of the pan and steam rises steadily, but the milk is not yet boiling (about 180°F).
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9
If using vanilla bean paste or cane syrup, whisk it into the hot milk now until fully incorporated.
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10
Press the plunger down on your French press slowly and steadily to filter the concentrated brew.
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11
Warm two large ceramic mugs by rinsing them with hot water; this prevents the drink from losing temperature quickly.
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12
Perform the 'simultaneous pour': hold the coffee pot in one hand and the hot milk pan in the other, pouring them into the mug at the same time in equal streams.
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13
Stir gently once to ensure the colors are perfectly marbled and a light froth sits on top.
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14
Dust the surface with a tiny whisper of ground cinnamon and serve immediately while steaming hot.
💡 Chef's Tips
Always use a 1:1 ratio of coffee to milk for the most authentic experience. Do not let the milk reach a rolling boil, as scorched milk will ruin the delicate sweetness of the chicory. If you cannot find chicory-blended coffee, you can buy roasted chicory root separately and mix it at a ratio of 1 part chicory to 3 parts coffee. Using a French press provides a more 'oily' and full-bodied texture that stands up better to the hot milk than paper-filtered coffee. For a dairy-free version, oat milk provides the closest creamy consistency to traditional whole milk.
🍽️ Serving Suggestions
Serve alongside a plate of hot, powdered sugar-covered beignets for the quintessential New Orleans breakfast. Pair with a slice of savory Quiche Creole featuring andouille sausage and bell peppers. Enjoy as an afternoon pick-me-up with a few buttery pecan pralines on the side. Great served in a thick, white ceramic 'Acme' style mug to retain heat during long conversations. Accompany with a side of fresh seasonal fruit like Louisiana strawberries to balance the richness.