Seize the Day Cafe Au Lait

"A healthful and energizing coffee drink to make without the help of a barista!"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by lazyme photo by lazyme
photo by diner524 photo by diner524
photo by loof751 photo by loof751
photo by Debbwl photo by Debbwl
Ready In:
10mins
Ingredients:
6
Serves:
1
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ingredients

  • 23 cup low-fat milk
  • 2 teaspoons chocolate syrup
  • 18 teaspoon almond extract
  • 23 cup dark roast coffee, brewed
  • chocolate, grated (optional)
  • nutmeg, freshly ground (optional)
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directions

  • In a small saucepan, combine milk, chocolate syrup and almond extract until blended. Bring just to a boil over medium-low heat.
  • Pour the milk mixture and coffee simultaneaously into a French cafe au lait bowl or a large coffee cup.
  • Top with grated chocolate or nutmeg.
  • Serve immediately.

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Reviews

  1. A really simple but delicious coffee, I loved it
     
  2. This coffee is so good! Would be nice for a special celebration or maybe brunch. Added just the nutmeg to the coffee and enjoyed. Will be making this yummy coffee again! Made and reviewed for Culinary Quest 2015.
     
  3. im re entering the review as its not showing up made for cherry bombers this is a very nice drink loved it
     
  4. What a way to start the day!! Delicious coffee. We topped ours with both the grated chocolate and nutmeg. I'll make this again for a special treat on a weekend relaxing day. I would either skip the almond extract or sub with vanilla next time - just personal preference. Thank you ! Made for CQ 2 - Quebec Canada region.
     
  5. What a great Cafe Au Lait Linky. I enjoyed it very much. It was lovely right to the last drop. I went with the nutmeg option. Thank you for sharing a recipe that I will enjoy again and again. Made for Culinary Quest - Quebec - 2015.
     
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Tweaks

  1. Yummy coffee drink! The almond and chocolate are a great mix with the coffee. I think for after-dinner you could use Amaretto instead of the almond extract. Like another reviewer I topped mine with powdered cocoa. What a treat - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2014
     

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