Coffee
New Orleans Café au Lait
Dark chicory coffee and steaming milk meet in equal measure for a mellow, roasty New Orleans breakfast classic with no espresso machine required.
Inspired by New Orleans chicory coffee houses
Prep
5 min
Cook
10 min
Serves
2 servings
Difficulty
Easy
Method
Recipe notes
Chicory gives New Orleans coffee its woody, caramelized edge and makes an equal pour of milk taste substantial without espresso. Medium-ground dark roast works in either drip or press equipment; the important targets are a strong brew and milk that is steaming but not scorched.
Planning, storage, and serving
Storage and reheating
Coffee can be refrigerated for up to 2 days and milk kept separately, but the combined drink is best fresh. Reheat each gently before mixing and discard milk left out over 2 hours.
Make-ahead tips
Measure coffee the night before and set up the brewer. The actual brew and heated milk should be made together so neither waits and loses aroma.
What to serve with it
- - Warm beignets
- - Eggs and grits
- - A fruit-filled pastry
Equipment needed
- - Drip coffee maker or French press
- - Small saucepan
- - Thermometer and whisk or frother
Difficulty explained
The method uses simple brewing and milk heating; avoiding weak coffee and boiled milk is the only real precision required.
Nutrition estimate
Calories
115
Protein
6g
Carbs
9g
Fat
6g
Sat. fat
4g
Fiber
0g
Sugar
9g
Sodium
80mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
2% milk
Use the same amount of 2% milk for a straightforward lower-fat swap.
Unsweetened oat milk
Use an equal amount of unsweetened oat milk for a widely available dairy-free swap.
Decaffeinated coffee
Use an equal amount of decaffeinated coffee prepared at the same strength.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Normal-strength light coffee disappears under equal milk, so use a dark chicory blend at the specified ratio.
- Boiled milk forms a skin and tastes cooked; remove it from heat as soon as it is steaming.
- Too much foam turns the drink into a cappuccino-like texture instead of a smooth café au lait.
Nutrition Context
- An unsweetened serving gets most of its calories and protein from milk rather than coffee.
- Chicory contributes roasted flavor without adding caffeine, though the coffee portion remains caffeinated.
FAQ
Is café au lait the same as a latte?
No. Café au lait uses strong brewed coffee and lightly frothed milk; a latte uses espresso and more developed microfoam.
Do I need chicory?
It defines the New Orleans profile. Plain dark roast still makes café au lait, but it will lack the woody caramel note.
Why is my drink too milky?
The coffee was likely brewed too weak. Use the full half cup of grounds and aim for only about 1 1/2 cups brewed coffee.
Can I make it iced?
Yes, but chill the coffee and milk separately and pour over sturdy ice; it becomes a different but refreshing café au lait.
How hot should the milk be?
Heat it to 150 to 160°F—steaming and sweet-smelling, but never simmering or boiling.
What sides pair best with this dish?
Beignets are classic, while eggs and grits or a fruit pastry make a fuller breakfast.