is technically 1/3 espresso, 1/3 milk and 1/3 steamed milk foam.
Café Au Lait is 1/2 milk and 1/2 strong hot coffee and is
served in a wide cup in which to dunk biscotti. Italians
traditionally drink cappuccino in the morning and espresso after
lunch or dinner. The quality of your coffee will depend on the
roasting process. Longer roasting intensifies the flavor.
Café Au Lait for One
1 shot espresso
milk to top cup
Cappuccino for Four
cup freshly ground Italian coffee beans
cups frothy milk
Café au lait:
Make 1 shot espresso according to the
in your espresso maker manual. Pour into a coffee
Stir in the hot milk and sweeten with favored syrups.
2. Top with your choice of whipped cream, then cocoa,
or nutmeg. Increase shots of coffee as needed for
number of people you are serving.
Place the ground coffee in a coffee filter. Brew
the 1 1/2 cups water as you would for regular coffee.
the milk and whisk until frothy. Add coffee; pour into
coffee cups. Top with the foam or whipped cream.
4. Sprinkle with
cocoa or freshly milled nutmeg.
Add the sugar to taste before or after adding the foam
whipped cream. It is safer to add it before if you know
much sugar each guest prefers. The foam and whipped
tend to overflow if you wait and add it after topping the
with foam or cream.
1 café au lait and 4 cappuccinos