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Cafe Au Lait

New Orleans favorite for breakfast.

  • Yield: 5 large cups


  • 4 and one-half cups water
  • 1 cup dark roasted coffee beans
  • 2 cups half-and-half
  • Sugar to taste


  • Place the water in a small saucepan and bring water to a boil. Place the coffee beans in a bean grinder and grind to a medium-fine grind. Place the coffee grinds in the top cylinder of French drip pot. Slowly pour the hot water, one cup at a time, into the top cylinder of the drip pot until all of water is used. This process will yield 3 cups of brewed coffee.

  • Pour the coffee into a small saucepan and stir in the half-and-half. Return to the stove and heat over medium heat until heated through. Add the desired amount of sugar to each cup of café au lait.

  • Note: I highly recommend using half-and-half for this recipe, however, if you are watching your calories they now make fat free half-and-half. I actually cut the half-and-half with the fat free. If you use milk, I recommend using a 50/50 ratio of coffee to milk, otherwise it will be too strong and you won't have the body you get with the half-and-half.

  • If you don't want to grind your own beans, most stores have whole beans available and an in-store grinder that allows you to grind your own. You can also go to one of those fancy coffeehouses I spoke of and they will be happy to grind some beans for you.

  • You can use coffee that already comes ground, however I suggest you use a dark roasted coffee.

  • This process will produce a very dark, robust, cup of coffee. If it is too strong for you, either use less coffee grinds or more milk.