Cafe Au Lait Ingredients Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
• Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

Steps:

• Heat half-and-half or whole milk over low heat. Pour coffee into milk. Combine sugar and cocoa in the coffeepot. Pour the hot milk and coffee back into the coffeepot and stir to combine. Serve.

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.

Steps:

• Measure all of the ingredients into a coffee cup.
• Add hot water and stir to dissolve.
• Savor the flavor of savings.
• 1-1/2 teaspoons is the same as 1/2 a tablespoon or 1 very heaping teaspoon.
• If you are out of either powdered creamer or dry milk, then double up on the one you do have. This would be 1/4-cup of dry milk powder or 1-tablespoon of powdered creamer.

Steps:

• Combine the half-and-half, milk, and sugar in a small heavy-bottomed saucepan.
• Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the saucepan.
• Simmer over low heat for 20 minutes, stirring from time to time. Or, you can heat the milk and vanilla bean over medium heat until hot but not boiling. Remove from heat and let steep for 20 minutes to infuse the flavors. Reheat just before serving.
• Remove the vanilla bean from the milk mixture and whisk for 1 minute, until frothy.
• Fill each mug with 1/2 cup of hot coffee and 1/2 cup milk mixture.
• Serve immediately.

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.

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.

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.

Steps:

• Whirl cold coffee, milk, and crushed ice in a blender.
• Add desired sugar; continue blending until frothy.
• Pour over ice.

Steps:

• Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.
• Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.