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Creole Caf� au Lait

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"Creole coffee, the beloved elixir of the French market in New Orleans, served alongside warm beignets, is a very strong coffee accented with a subtle taste of the woods, from chicory. The demitasse contains a potent beverage, served as the famous 'small black' or 'caf� noir,' or poured over hot milk and cream called caf� au lait�French for 'coffee with milk.' Most Creole recipes call for half coffee and half milk or cream, but this version of New Orleans Cookbook author Lena Richard's recipe is uber-rich, a bit like hot milk and cream with a splash of coffee."

List of Ingredients

◦ 1 cup whole milk
◦ 1 cup heavy whipping cream
◦ � cup strong-brewed coffee (with chicory, such as Caf� du Monde brand, if you like)
◦ Sugar or sweetener of choice (optional)


Recipe

In a small saucepan, combine the milk, cream, and coffee and bring to a boil over medium-low heat. Immediately remove from heat, pour into coffee mugs and serve with sweetener, if desired.

Serves 2