Café au lait

It is coffee mixed with hot milk, traditionally made with brewed coffee rather than espresso. In French-style breakfasts, it is often served in a wide bowl for dipping bread or pastries.

Brew strong filter coffee or French-press coffee, then stir in an equal amount of hot milk. Warm the milk until steaming, but do not boil it; café au lait is usually smooth rather than topped with thick foam.

Start with equal parts brewed coffee and hot milk. For a stronger cup, use two parts coffee to one part milk; make the coffee more concentrated than usual so the milk does not overwhelm it.

Yes. Dissolve the instant coffee in a little hot water to make a concentrated brew, then add hot milk. Using less water than you would for a full mug keeps the flavour from turning weak.

Café au lait is typically brewed coffee mixed with hot milk, often in roughly equal amounts. A caffè latte is made with espresso and a larger amount of steamed milk, usually with a thin layer of foam.

It pairs particularly well with croissants, brioche and other breakfast pastries. In France, it is also commonly served with bread for dipping.

Yes. Pour chilled milk over cooled, strong coffee and add ice. Brew the coffee extra strong or chill it before serving so the ice does not dilute the flavour too quickly.