You can also use espresso beans, though you want to brew them like traditional coffee.
If you use a coffee maker, use twice as many ground beans or half as much water to get stronger coffee. If you use a French press, or press pot, be sure to add an extra 2-3 spoonfuls of grounds, and let them steep in the hot water for at least 4 minutes. [3] X Research source
Use whole milk for the most authentic, rich café au lait taste you can get. While a traditional café au lait has no foam, all milk drinks should be slightly foamed, as air bubbles improve the taste. Take a whisk to the milk for 10-15 seconds before removing it from heat to get the best flavored drink. [4] X Research source
While the ratios do not have to be exact, a café au lait is supposed to be half milk, half coffee. Add more or less milk to get a weaker or stronger cup. If you are struggling to pour both simultaneously, then pour the milk first, then pour the coffee into the milk. [5] X Research source
Feel free to add sugar to taste, as most French drinkers add 1-2 packets.
Lattés are made with 2-3 shots of espresso and warmed milk, not brewed coffee. Cappuccinos are like latte’s, except the majority of milk has been foamed, not just warmed. Macchiatos are shots of espresso with a dollop of foamed milk on top. [7] X Research source
Substitute 1 teaspoon vanilla extract, or one whole vanilla bean, for the cocoa powder to change things up. Scrape the seeds out of the vanilla bean and into the milk, then heat it with the milk and sugar for 5-10 minutes on low. [8] X Research source
Whenever possible, you should serve it with sweet beignets to offset the bitterness of the chicory.
