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Coffee: Creole Café 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 'café noir,' or poured over hot milk and cream called café 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

â—¦ 1 cup whole milk
â—¦ 1 cup heavy whipping cream
â—¦ ½ cup strong-brewed coffee (with chicory, such as Café du Monde brand, if you like)
â—¦ 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