Café au Lait: The Classic French Coffee with Milk
Café au lait (French for "coffee with milk") is a timeless beverage consisting of coffee blended with hot milk. While it may seem similar to other milky coffee drinks, its preparation and cultural significance vary significantly depending on where you enjoy it, from the breakfast tables of France to the historic streets of New Orleans.
The defining characteristic of a café au lait is the temperature of the milk. Unlike "white coffee," where cold milk or cream is stirred into a hot brew, a café au lait requires the milk to be heated, creating a more integrated and warming beverage.
Key Facts
- Origin: France.
- Core Ingredients: Coffee and hot milk.
- French Tradition: Often served as a breakfast drink in a large, handleless bowl.
- US Variation: Typically uses drip or French press coffee rather than espresso.
- New Orleans Style: Features coffee mixed with chicory and scalded milk.
Regional Variations and Preparations
The French Tradition
In its homeland of France, café au lait is a staple of the morning routine. It is traditionally served in a large bowl without a handle, allowing the drinker to sip the coffee while perhaps dipping bread or pastries into the brew.
The American Coffeehouse Approach
In the United States, café au lait is generally prepared using strong drip-brewed or French press coffee combined with steamed milk. This distinguishes it from a caffè latte, which relies on a base of espresso. While most American shops serve it in a standard coffee cup, some maintain the French tradition by using bowls.
At Starbucks, this specific combination of French press brewed coffee and frothed milk is served in a 1:1 ratio and is known as a "Caffe Misto."
The New Orleans Specialty
New Orleans offers a unique take on the beverage, popularized by iconic establishments such as Café du Monde and the Morning Call Coffee Stand. The New Orleans version differs in two primary ways: the ingredients and the milk preparation.
First, the coffee is mixed with chicory (the roasted root of the chicory plant). This practice began during the American Civil War when Union naval blockades of the Port of New Orleans caused coffee shortages, forcing residents to use chicory as an extender. This taste was originally developed by the French during their own civil wars and was later brought to Louisiana by Acadians from Maritime Canada.
Second, instead of steamed milk, New Orleans-style café au lait uses scalded milk—milk that has been heated to just below the boiling point. This drink is traditionally paired with beignets dusted in powdered sugar, which helps balance the inherent bitterness of the chicory.
Comparison of Coffee Styles
| Drink | Coffee Base | Milk Type | Key Characteristic |
|---|---|---|---|
| Café au Lait (French) | Brewed Coffee | Hot Milk | Served in a bowl for breakfast |
| Caffè Latte | Espresso | Steamed Milk | Espresso-based with more milk |
| Caffe Misto | French Press | Frothed Milk | 1:1 ratio of coffee to milk |
| New Orleans Style | Coffee & Chicory | Scalded Milk | Bitter profile, paired with beignets |
Frequently Asked Questions
What is the difference between café au lait and a latte?
The primary difference is the coffee base. A café au lait uses brewed coffee (such as drip or French press), whereas a latte uses espresso.
Why is chicory added to coffee in New Orleans?
Chicory was used as a coffee extender during the American Civil War due to naval blockades that limited coffee supplies. It adds body and a distinct flavor to the brew.
What is scalded milk?
Scalded milk is milk that has been warmed over heat until it reaches a temperature just below the boiling point.
How does café au lait differ from white coffee?
Café au lait is made with hot milk, while white coffee is made by adding cold milk or other whiteners to hot coffee.
What are beignets and why are they served with café au lait?
Beignets are fried dough pastries dusted with powdered sugar. In New Orleans, their sweetness offsets the bitterness of the chicory-infused coffee.