What could be better than a traditional French breakfast in front of a cozy fire? Savor your petit déjeuner with a steaming cup of cafe au lait and a crisp brioche roll stuffed with delicious melting chocolate. Does the very thought of this combination make you moan in anticipation? It will. So get out your drip coffee maker and your baking tins. Oh my, the delights to come!
Today's recipe from Culinary Clues 2.0 around the World brings you an authentic version of Cafe au Lait. Délicieux!
Café au Lait
6 cups water
6 tablespoons, ground dark roast French market coffee (with chicory)
1/4 teaspoon cinnamon or nutmeg (optional)
6 cups milk
Sugar or other artificial sweetener (optional)
Bring water almost to a boil in a tea kettle or sauce pan. Using a drip-style coffeemaker, measure coffee into the filter; add about 1/4 teaspoon cinnamon or nutmeg, if desired. Pour a small amount of the water over the coffee grounds to dampen them; wait 30 seconds. Pour more water over the grounds until the upper pot container is full. Allow to drain. Repeat until all the water is used. Scald milk to just below boiling point (do NOT boil). Pour coffee into warmed mugs, coffee cups or café au lait bowls; add scalded milk and sweetener, if desired.
Culinary Clues 2.0 around the World is available in print and ebook.