Recipe for Cafe au Lait
2 cups whole milk
2 cups French roast coffee
Heat the milk to scalding using a pressurized steamer or in a small
saucepan over medium heat. (If you heat the milk with a pressurized
steamer, you will make your milk nice and frothy.) Pour the hot coffee and
hot milk simultaneously into 2 French cafe au lait bowls or 4 regular
sized cups.
Serves 2 to 4.
Recipe for Cappuccino
2 2/3 cups espresso
1 1/3 cups whole milk, steamed
Authentic cappuccino is made with an espresso mahcine that has a
steamer attachment. If a steamer is not available, the hot milk can be
whipped in a blender for 1 minute.
Gently fill each of 4 cups one third full of espresso and one third full of
hot steamed milk and top with one third foam.
Serves 4.
Recipe for Cafe Francais
1 cup heavy cream -- well chilled
1/4 cup confectioners sugar
1 teaspoon vanilla extract
3 cups hot coffee, freshly brewed (French roast preferred)
Beat the cream until fluffy, then gradually add the confectioners sugar,
continuing to beat until stiff. Divide mixture evenly among 4 coffee cups.
Stir the vanilla extract into the hot coffee, then fill all four coffee cups
with the coffee mixture. Do not stir. Serve immediately.
4 servings
Recipe for Espresso
1 1/2 cups water
8 tablespoons finely ground French or Italian roast coffee
4 lemon peel curls for garnish
In a small kettle, bring the water to a boil. Remove the kettle from the
source of heat and let it rest for 30 seconds.
Meanwhile, place the filter paper in a filter cone or basket of your drip
pot. Place the coffee grounds inside the filter paper and pour 1/2 cup of
water over the grounds to wet and settle them. Add the remaining water
and let it drip through the pot.
To serve, pour the espresso into 4 demitasse cups and garnish each with a
lemon peel curl.
Serves 4.
