📝 About This Recipe
Transport yourself to a sun-drenched sidewalk bistro in the heart of Paris with this quintessential French classic. Unlike its Italian cousin the latte, a true Café au Lait balances equal parts deeply roasted chicory-blend coffee and velvety scalded milk for a mellow, comforting profile. This recipe honors the traditional method of 'double pouring' to create a seamless, creamy harmony that is the ultimate soul-warming breakfast ritual.
🥗 Ingredients
The Coffee Base
- 4 tablespoons Dark Roast Coffee Beans (French roast or a blend with chicory for authenticity)
- 12 ounces Filtered Water (Heated to 200°F/93°C)
- 1 pinch Kosher Salt (To reduce bitterness and enhance chocolate notes)
The Milk Element
- 12 ounces Whole Milk (High quality, fresh dairy)
- 1 tablespoon Heavy Cream (Optional, for added richness)
- 1/4 teaspoon Vanilla Bean Paste (Optional, for a modern aromatic twist)
Sweeteners & Finishing
- 2-4 pieces Sugar Cubes (Demerara or white sugar)
- 1 pinch Ground Cinnamon (For a light dusting)
- 1 teaspoon Cocoa Powder (High quality Valrhona or similar)
👨🍳 Instructions
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1
Begin by preheating your French press or pour-over carafe by rinsing it with hot water; a warm vessel ensures your coffee maintains its temperature during the brewing process.
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2
Grind your dark roast coffee beans to a coarse consistency, similar to sea salt, to ensure a clean extraction without sediment.
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3
Place the coffee grounds and a tiny pinch of salt into the French press. The salt acts as a chemical balancer to neutralize any harsh tannins in the dark roast.
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4
Pour 12 ounces of 200°F filtered water over the grounds. Stir gently with a wooden spoon to ensure all grounds are saturated, then place the lid on and let steep for exactly 4 minutes.
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5
While the coffee brews, pour the whole milk and optional heavy cream into a small heavy-bottomed saucepan over medium-low heat.
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6
Slowly heat the milk until it reaches the 'scalded' stage—look for small bubbles forming around the edges and wisps of steam (roughly 170°F). Do not let it reach a rolling boil.
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7
If using vanilla bean paste, whisk it into the warming milk now to infuse the flavor thoroughly.
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8
Once the coffee has steeped for 4 minutes, slowly depress the plunger of the French press with steady, even pressure.
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9
For a traditional texture, use a handheld milk frother or a whisk to create just a light, airy foam on top of your scalded milk for about 20 seconds.
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10
Select two large, wide-mouthed ceramic bowls (bols) or oversized mugs, as is the French custom for morning coffee.
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11
Perform the 'simultaneous pour': hold the coffee carafe in one hand and the milk saucepan in the other. Pour both into the bowl at the same time and at the same speed.
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12
Aim for a 1:1 ratio, filling the bowl until it is nearly full, allowing the liquids to naturally marble together.
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13
Spoon a small dollop of the remaining milk foam onto the center of the drink.
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14
Dust the top lightly with a whisper of cocoa powder or cinnamon if desired, and serve immediately while steaming hot.
💡 Chef's Tips
Always use a dark roast coffee; a light roast will be completely overwhelmed by the volume of milk. Scalding the milk is different than steaming; you want the milk hot and liquid, not thick and frothy like a cappuccino. If you don't have a French press, a very strong moka pot brew or a concentrated drip coffee will work as a substitute. Never boil the milk, as it changes the protein structure and creates a 'cooked' flavor that ruins the delicate balance. For an authentic experience, use a bowl instead of a mug—it allows for easier dipping of pastries!
🍽️ Serving Suggestions
Serve with a warm, flaky butter croissant for the ultimate Parisian breakfast. Pair with a crusty baguette slice slathered in salted French butter and strawberry preserves. Accompany with a side of fresh seasonal berries to cut through the richness of the milk. Enjoy alongside a classic Pain au Chocolat for a decadent weekend treat. Offer with extra sugar cubes on the side for those who prefer a sweeter morning start.