Café au lait is hot brewed coffee mixed with an equal amount of hot milk. It is NOT made with espresso — that distinction is what separates it from a latte. The traditional recipe is a 1:1 ratio of strong drip coffee to steamed or heated milk, served in a large cup or bowl.
The name is French: “café” (coffee) + “au lait” (with milk). Despite the fancy name, it is one of the simplest coffee drinks to make — no espresso machine required.
What Is Café au Lait?
Café au lait is the everyday French breakfast drink — black coffee diluted with an equal amount of hot milk, typically served in a wide bowl so you can dunk bread. In France, it is almost always made with a coffee machine producing a strong cup of drip coffee, not espresso.
In the United States, the term is most associated with the New Orleans version, which uses coffee blended with roasted chicory root instead of standard coffee. The New Orleans café au lait, made famous by Café Du Monde, has a distinctive earthy, slightly bitter, woody undertone from the chicory that sets it apart from the French original.
The core distinction: Café au lait uses brewed coffee. A latte uses espresso. Same milk, different coffee base — the taste difference is significant.
Café au Lait vs Latte: The Key Difference
This is the most-asked question about café au lait, and the answer is simple:
| Café au Lait | Latte (Caffè Latte) | |
|---|---|---|
| Coffee base | Brewed drip coffee or French press | Espresso (1–2 shots) |
| Milk ratio | 1:1 (equal parts) | 1:3–4 (espresso to milk) |
| Milk texture | Heated milk (not necessarily steamed) | Steamed microfoam |
| Flavor | Softer, more dilute, grain-forward | Concentrated, brighter, espresso-forward |
| Equipment needed | Coffee maker + stovetop or steam wand | Espresso machine (required) |
| Calories | ~75 (with whole milk, no sugar) | ~190 (12oz whole milk latte) |
| Origin | France / New Orleans | Italy |
The short version: A latte is espresso + steamed milk. A café au lait is brewed coffee + hot milk. They’re similar in concept — a coffee drink diluted with milk — but the coffee base creates fundamentally different flavor profiles.
What is café au lait called at Starbucks? Starbucks does not have a “café au lait” on their standard menu, but a “Caffè Misto” is the equivalent — it’s half brewed coffee and half steamed milk. Order a Caffè Misto and you’re getting essentially a café au lait made with Starbucks drip coffee.
How to Make Café au Lait: Classic French Style
Time: 5 minutes | Serves: 1 | Equipment: Coffee maker + small saucepan (or steam wand)
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Strong brewed coffee | 6 oz | Dark roast or medium-dark; French press or drip |
| Whole milk | 6 oz | Full-fat for traditional creaminess |
| Sugar (optional) | To taste | Traditionally served without; add to preference |
Instructions
Brew strong coffee. Use a dark or medium-dark roast at a stronger ratio than usual — about 1 tablespoon per 5 oz of water instead of the standard 1 per 6 oz. You want the coffee to hold up against equal parts milk. French press, pour-over, or drip all work; French press produces a richer result.
Heat the milk. Pour milk into a small saucepan over medium-low heat. Heat until steaming — about 150°F — stirring occasionally. Do not boil. Boiling destroys the milk proteins and creates a flat, slightly sweet-then-bitter flavor.
With a steam wand: Steam to 150°F with minimal foam — you want heated milk, not espresso-latte microfoam. Point the wand toward the bottom of the pitcher and pull it back slightly to reduce foam production.
Combine simultaneously (traditional method). The classic French café au lait is poured in two streams at the same time — coffee from a pot in one hand, hot milk from a pan in the other, both flowing into a large bowl or cup. This is theater more than function; a sequential pour works identically.
Sequential pour (practical method). Pour coffee first, then hot milk on top. Same ratio, same result.
Sweeten if desired. Traditional French café au lait is often served unsweetened or with one small sugar cube. The New Orleans version is sometimes served sweetened — sugar integrates better when stirred into hot liquid.
New Orleans Café au Lait: The Chicory Version
New Orleans café au lait is a regional specialty distinct enough to deserve its own section. The recipe is the same 1:1 ratio, but the coffee component contains chicory — the roasted root of the endive plant — blended with coffee at roughly 30–40% chicory.
What chicory adds:
- Earthy, woody undertone — nutty and slightly bitter in a different way than coffee
- Lower caffeine — chicory contains no caffeine; blending reduces total caffeine per cup
- Thicker body — chicory adds viscosity and a slightly syrupy texture
- Historical context — chicory was used during the Civil War era when coffee was scarce; New Orleans kept the tradition as a flavor preference
How to make New Orleans style:
- Use Café Du Monde coffee and chicory blend (widely available) or any coffee-chicory blend at 60/40 coffee to chicory
- Brew stronger than normal (it’s meant to stand up to milk)
- Heat whole milk to steaming (150°F)
- Combine 1:1 in a large mug or bowl
- Optional: add one teaspoon of sugar (traditional)
The Café Du Monde experience: At the original Café Du Monde in New Orleans, café au lait is served in a cup with beignets dusted in powdered sugar. The chicory’s bitterness cuts through the powdered sugar sweetness — a deliberate pairing that became the iconic NOLA café experience.
Café au Lait Recipe Variations
Iced Café au Lait Brew strong coffee and let it cool (or use cold brew concentrate as a base). Fill a glass with ice, add cold milk (or oat milk), then pour in the chilled coffee. Ratio stays 1:1. A splash of vanilla extract elevates the cold version.
French Press Café au Lait Use French press coffee as the base — it produces a richer, more full-bodied cup than drip, which holds up better against milk. Use a coarser grind and a 4-minute steep time. The result is a more European-café style drink.
Café au Lait with Oat Milk Oat milk’s mild sweetness and body work well here — it approximates whole milk’s effect better than almond milk does. Heat oat milk the same way as regular milk (steam to 150°F). The drink tastes slightly sweeter than with whole milk.
Cappuccino-Style Café au Lait Foam the milk before combining — steam it with more air incorporation to create a frothy, almost-cappuccino texture. The ratio stays 1:1 but the foam adds visual appeal and a different mouthfeel. Not traditional but popular in US coffee shops.
The Right Coffee for Café au Lait
The coffee choice matters more in café au lait than in a latte because the coffee is 50% of the drink’s volume — a weak cup is immediately noticeable.
Best choices:
- Dark roast drip coffee: Bold, chocolatey, stands up well to milk. Traditional choice.
- French press with dark roast: Richer body than drip; no paper filter means more oils pass through = more mouthfeel.
- Strong pour-over (darker roast): Cleaner than French press, still concentrated enough.
- Espresso (2 shots in 6oz water): Technically an americano + milk, but produces a similar result to traditional café au lait with more intensity.
Avoid: Light roast drip coffee in large batches — it brews thin and acidic, and disappears behind the milk.
Is Café au Lait Good? What to Expect
If you are coming from lattes, café au lait tastes softer and less intense. The espresso brightness and concentrated flavor you expect from a latte is replaced by a more gentle, grain-forward warmth. Many people who find espresso drinks too sharp or acidic prefer café au lait’s milder character.
If you are coming from black coffee, café au lait tastes creamier and more approachable — half the bitterness, twice the comfort.
The New Orleans version tastes like black coffee + warm milk but with an earthy, woody undercurrent from the chicory. It’s an acquired taste for some and an instant favorite for others. The chicory note is most prominent in the first few sips and mellows as the drink cools slightly.
Frequently Asked Questions
Is café au lait stronger than a latte? No — a latte is stronger. Espresso is extracted at 9 bar of pressure, concentrating flavors into 1–2 oz. Café au lait uses drip coffee, which is less concentrated by volume. A latte has more caffeine per ounce of liquid than café au lait.
Is café au lait a New Orleans thing? The term is French and the drink is common throughout Europe, but the chicory-based New Orleans version is the most famous American interpretation. Café Du Monde popularized it in the US. The French original uses regular coffee; New Orleans uses a coffee-chicory blend.
How do you pronounce café au lait? “Kah-FAY oh LAY” — stress the last syllable of each word. The “t” in “lait” is silent in French. In American English, it’s commonly said as “ka-FAY oh LAY” without strict French pronunciation.
How much caffeine is in a café au lait? Approximately 80–120mg per 12oz serving. A 6oz strong drip coffee contributes about 100–130mg caffeine; 6oz hot milk adds 0. The New Orleans chicory version has slightly less — chicory contains no caffeine and displaces some of the coffee in the blend.
Can I make café au lait in a Keurig or pod machine? Yes — brew a dark roast pod at the smallest cup size (strongest setting), and heat your milk separately. The result is fine for home use, though the pod coffee is thinner than a proper pour-over or French press. Use two pods back-to-back into the same cup for a stronger base, then add 6oz of hot milk.
Explore more coffee drinks: how to steam milk like a barista, what is a latte (full guide), or see how café au lait compares to a cappuccino vs latte breakdown.