Cafe Au Lait Luzianna Recipes

CAFE AU LAIT LUZIANNA

Steps:

• Combine milk and cream in a small saucepan (use one with a pouring lip if possible); bring just to a boil (bubbles will form around edge of pan), then remove from heat.
• Pour small amount of hot, brewed coffee into each coffee cup.
• Pour in remaining coffee and hot milk mixture at same time until cups are full.

CAFé AU LAIT

Steps:

• Pour the hot coffee into a large mug (the mug will need to hold 130ml, plus a little foam). Pour over the steamed milk and top with a little of the foam, if you like.

CAFE AU LAIT

Steps:

• Heat 1 to 1 1/2 cups milk in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy.
• Divide milk between two cafe au lait bowls or large coffee cups. Divide 2 cups coffee betweenbowls, and stir.

CAFE AU LAIT BARS

Steps:

• Preheat oven to 325. Lightly grease a 13 X 9 pan. Beat the eggs in a mixing bowl until light-colored and thick. Add teh sugar, beating until glossy and thick. Add vanilla and butter, beating to combine. Stir in the flour and salt. Scrape down beater and sides of bowl to incorporate.
• Set aside 1 1/2 cups batter. Stir together the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into prepared pan. Spoon the reserved batter over and then run a knife through the two batter to marble them. Sprinkle with nuts.
• Bake 20-25 minutes or until the center is set. Cool before cutting.

NEW ORLEANS CAFE AU LAIT

Steps:

• Mix the coffee and chicory.
• Using your favorite coffee maker (a manual drip model is traditional in New Orleans), brew the coffee mixture with 1 1/2 cups water heated to the point just below boiling.
• Pour the coffee equally into 3 eight-ounce coffee cups or 2 twelve-ounce coffee cups and fill each with the same amount of cream (the ratio of coffee to cream should be 1:1).
• Serve immediately with sugar, if desired.