Soyer’s Café au Lait
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 cup best coffee, freshly roasted, but unground.
- 2 cups of boiling water.
- 1 quart boiling milk.
- Put the coffee into a clean, dry kettle or tin pail;
- fit on a close top and set in a saucepan of boiling water.
- Shake it every few moments, without opening it, until you judge that the coffee-grains must be heated through.
- If, on lifting the cover, you find that the contents of the inner vessel are very hot and smoking, pour over them the boiling water directly from the tea-kettle.
- Cover the inner vessel closely and set on the side of the range, where it will keep very hot without boiling for twenty minutes.
- Then, add the boiling milk, let all stand together for five minutes more, and strain through thin muslin into the coffee-urn.
- Use loaf-sugar in sweetening.
- The flavor of this is said to be very fine.
Plating
Cookware for this recipe
-
Saucepan
-
Sieve
-
Kettle