HOMEMADE CAFE AU LAIT
Make a fancy coffee drink at home with no special tools, just simple tricks!
Provided by Food Network Kitchen
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Add the milk to a 2-cup mason jar. Add 1 teaspoon of caramel syrup if using and close the lid tightly. Shake the jar until foamy, about 1 minute. Remove the lid and microwave the foamy milk until hot, about 1 minute.
- Pour the hot coffee into an 8-ounce mug. Top the coffee with the hot milk and spoon over some foam. Drizzle with caramel syrup if desired.
CAFé AU LAIT
Provided by Melissa Roberts
Categories Coffee Milk/Cream Non-Alcoholic Blender Breakfast Brunch Christmas Low Fat Low Cal Healthy Gourmet Drink Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 drinks
Number Of Ingredients 2
Steps:
- Blend milk in a blender in 2 batches until frothy (use caution when blending hot liquids). Divide coffee among 8 large cups and top off with hot milk.
CAFE AU LAIT
Make and share this Cafe Au Lait recipe from Food.com.
Provided by Teddi2
Categories Beverages
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Brew coffee. Heat milk, almost to a boil.
- Pour coffee and hot milk, preferably simultaneously, into large cups or mugs.
- Sweeten to taste. If you like the frothy finish that traditional steam infusers give to cafe au lait, whirl the hot milk in a blender (or use a whisk or hand mixer) before filling cups.
Nutrition Facts : Calories 39.2, Fat 2.2, SaturatedFat 1.4, Cholesterol 8.5, Sodium 32.6, Carbohydrate 2.8, Protein 2
REDEYE RIBS WITH CAFE AU LAIT BARBECUE SAUCE
Make and share this Redeye Ribs With Cafe Au Lait Barbecue Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 32
Steps:
- Make the barbecue sauce: Melt the butter in a heavy saucepan; add in the shallot, garlic, and celery; cook over medium heat until lightly browned, 3-4 minutes.
- Stir in the coffee, ketchup, cream, soy sauce, bourbon, Worcestershire sauce, vinegar, mustard, liquid smoke, and brown sugar; bring to a boil.
- Decrease heat slightly and let the sauce simmer until thick and richly flavored, 8-10 minutes, whisking from time to time.
- Taste for seasoning, adding salt and pepper to taste and more brown sugar (or any other ingredient) as necessary.
- The sauce can be refrigerated, covered, for several weeks; let return to room temperature before serving.
- Make the rub: put the ground coffee, salt, chile powder, onion powder, garlic powder, coriander, pepper, and cinnamon in a small bowl; mix using your fingers to break up any lumps.
- Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack; repeat with the other rack.
- Sprinkle the rub over both sides of the ribs, rubbing it onto the meat; cover the ribs with plastic wrap and let cure in the refrigerator for at least 1 hour or as long as 4 hours (the longer the ribs cure, the richer the flavor will be).
- Meanwhile, make the mop sauce: melt the butter in a saucepan over medium heat.
- Add in the brewed coffee, vinegar, and bourbon; let simmer gently until blended, about 1 minute.
- Whisk in the salt and pepper to taste; let the mop sauce cool to room temperature.
- Set up the grill for indirect grilling and preheat to medium; place a large dip pan in the center of the grill.
- **For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
- When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat; cover the grill and cook the ribs for 45 minutes.
- Mop or brush the ribs on both sides with some of the mop sauce; recover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 30-45 minutes longer (1 ¼ to 1 ½ hours total).
- When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
- Mop the ribs once or twice more with the sauce.
- Just before serving, brush both sides of the ribs with some of the Cafe au Lait Barbecue Sauce.
- Move the ribs directly over the fire and grill until the sauce is sizzling, 1-3 minutes per side.
- Transfer ribs to a large platter or cutting board; let ribs rest for a few minutes, then cut the racks in half or into single ribs.
- Serve at once with the remaining Cafe au Lait Barbecue Sauce on the side, or drizzle over the ribs.
Nutrition Facts : Calories 38733.8, Fat 2817.5, SaturatedFat 998.7, Cholesterol 11857, Sodium 19166.1, Carbohydrate 29, Fiber 7.1, Sugar 15.9, Protein 3278.3
CAFE AU LAIT
Cafe au lait and a croissant or buttered toast is a simple, scrumptious breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
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.
CAFé AU LAIT
For a French twist on your morning cup, try this recipe using equal parts coffee and milk. It's typically made with dark roasted coffee
Provided by Samuel Goldsmith
Categories Drink
Time 5m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 83 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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