|A half and half mixture of half scalded milk and half of a Louisiana chicory blend coffee.|
New Orleans Style Café au LaitReally, this is another one of those non-recipe recipes, but I'm posting my beignet recipe and I have to explain the process of New Orleans style café au lait to go along with that or what kind of southerner would I be?!
Essentially café au lait is just half scalded milk, half coffee and it's nice if you can froth up the milk with a milk frother or a rotary beater just a bit but it's not necessary. What is necessary, however, is that the milk be heated just to the point of almost boiling and that the coffee be a Louisiana chicory blend. Café du Monde coffee stand, located in the Old Jackson Square area of the French Market has their own brand of chicory coffee, and actually has a coffee club you can participate in to receive regular shipments. There are other chicory coffees available of course - Community is the brand I use most, but French Market brand is also good.
Recipe: New Orleans Style Café au Lait©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: 1 serving
For each cup:
- 1/2 mug of prepared Louisiana Coffee with Chicory
- 1/2 mug of scalded milk
- Sugar or other sweetener, as desired
Prepared the coffee according to the coffeemaker and desired strength. I use a four cup Bodum French press to make coffee and I love it.
Meanwhile, calculate the amount of milk you'll need by the number of mugs you'll be filling. Each mug will be half filled with the hot milk and topped with the coffee. Heat the milk in a heavy saucepan, over medium high, just until bubbles begin to form around the edges of the saucepan and milk just begins to steam up.
Add desired sweetener to your coffee mug and pour the mug half full with the steamed milk. Use a milk frother if you have one, or just stir vigorously to mix in the sweetener and create a slight froth. Top the mug with the hot coffee and enjoy with some hot beignets.
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©Deep South Dish
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