We are definitely coffee people, but one thing I was delighted to make once moving to south Louisiana is Cafe au Lait.
Now I don't follow it totally traditional, but it tastes great and that is really what matters.
I love coffee with chicory, Jeremy isn't quite the same fan of it though. That is where our handy Keurig comes in. Instead of making on big pot I can just use our refillable pods and give him his caffeinated Folger's, and I can go about making my decaf coffee.
While I haven't exactly mastered Cafe Du Monde's frozen Cafe au Lait, I think I'm doing good enough for a North Louisiana transplant to the area on my Cafe au Lait skills.
The "au Lait" part of the cafe is super easy and only contains sugar and milk.
What you do with the sugar is where it gets tasty.
Cafe au Lait ::
2 cups of coffee (whatever you prefer I used chicory)
1 cup whole milk, half and half, or even fat free evaporated milk
1/2 cup granulated white sugar
Make coffee as you normally would and set aside.
Melt sugar in a small sauce pan over medium heat, do not stir. When it comes to a boil let it caramelize until it is a nice medium caramel brown. Take caramel off the heat and pour in milk and whisk until milk and caramel are combined. Divide the mixture between two coffee mugs and top off with coffee.
The Cafe au Lait should be about half coffee and half milk/caramel mixture.
I've tried subbing out other ingredients for just regular sugar to healthy it up a bit, but it just isn't the same. If anyone has an idea of an ingredient that would caramelize similar to sugar let me know!
Because of the ton of sugar in it, I save this coffee for a treat on rare occasions.
As far as the milk is concerned, I use fat free evaporated milk most often, I don't typically have dairy milk in the house aside from canned evap. I just goes bad faster than I use it, and almond milk in this is no bueno.
So tell me || How do you fix your coffee as a "special treat" breakfast drink?
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