Monday, February 15, 2010

New Orleans Style Café au Lait

A half and half mixture of half scalded milk and half of a Louisiana chicory blend coffee. 
  A half and half mixture of half scalded milk and half of a Louisiana chicory blend coffee.

New Orleans Style Café au Lait

Really, 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?!

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Essentially café au lait is just half scalded milk with cream and half coffee and it's nice if you can froth up the milk with a milk frother (#ad) or a rotary beater (#ad) 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 (#ad), and actually has a coffee club you can participate in to receive regular shipments. There are other chicory coffees available of course - Community New Orleans blend (#ad) is the brand I use most, but French Market brand (#ad) is also good.

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 Photo Credit: Joe Dunn Arts 

Posted by on February 15, 2010
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