Iced café au lait is a rich and refreshing coffee drink, perfect for warm days or as an after-dinner treat. This vintage recipe blends strong black coffee, milk, bitter chocolate, and cinnamon for a deep, smooth flavor. Adding cornstarch gives it a slightly thicker, almost custard-like texture, making it more indulgent than a traditional iced coffee.
Once chilled, this creamy beverage is served in tall glasses and topped with whipped cream and a maraschino cherry. It’s a perfect combination of coffee and dessert, offering a balance of bold coffee, rich chocolate, and velvety cream.
Iced Café au Lait
Iced Café au Lait FAQ
What is the difference between café au lait and iced coffee?
Café au lait is made with equal parts brewed coffee and milk, while iced coffee is usually just chilled black coffee served over ice. This version is richer due to the addition of chocolate and cornstarch.
Can I use instant coffee instead of brewed coffee?
Yes, but brewed coffee has a deeper, more complex flavor. If using instant coffee, dissolve two teaspoons in hot water before adding.
How long does this drink take to chill?
It’s best to let it sit in the refrigerator for at least two hours before serving.
Can I make this dairy-free?
Yes, substitute the milk and cream with plant-based alternatives like almond or oat milk and coconut cream.
The History of Café au Lait
Café au lait, meaning “coffee with milk” in French, has been a staple in European and American coffee culture for centuries. Traditionally, it’s made with equal parts strong coffee and steamed milk. This chilled version, featuring chocolate and spices, reflects early 20th-century experimentation with coffee-based desserts.
By the mid-1900s, iced coffee variations became popular in diners and soda shops, often served with whipped cream for an extra indulgent touch. This recipe captures that era, offering a creamy, lightly spiced, and deeply flavorful coffee drink.
Timeline
- 1600s – Café au lait becomes popular in French coffee houses.
- 1800s – Coffee with milk gains popularity in American homes.
- Early 1900s – Iced coffee drinks emerge as summer refreshments.
- Mid-1900s – Chocolate and whipped cream variations become common in diners.
Why You’ll Love This Recipe
This iced café au lait is a creamy, slightly thickened coffee drink that’s both refreshing and indulgent. The combination of chocolate and cinnamon adds depth, while the whipped cream topping makes it feel like a true treat. Unlike a standard iced coffee, this drink has a smooth, velvety texture that feels like a cross between coffee and dessert.
Pro Tips for the Best Iced Café au Lait
- Use high-quality dark coffee for the best flavor.
- Stir the cornstarch mixture well to prevent clumping.
- Let the coffee mixture cool completely before refrigerating to avoid condensation.
- For a stronger flavor, use espresso instead of regular coffee.
- Garnish with shaved chocolate or cinnamon for an elegant touch.
Must-Have Kitchen Tools
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- Double boiler – Helps melt the chocolate gently without burning.
- Whisk – Essential for mixing the cornstarch into the coffee.
- Tall glasses – Perfect for serving this drink elegantly.
- Electric mixer – Makes whipping cream quick and easy.
- Ice cube tray – Freeze extra coffee into cubes to keep drinks cold without dilution.
How to Serve Iced Café au Lait
- Over ice in tall glasses, topped with whipped cream and a cherry.
- With a sprinkle of cocoa powder or cinnamon for extra flavor.
- Served alongside biscotti or cookies for a coffeehouse experience.
- Blended with ice for a thicker, frappé-like drink.
- Topped with caramel drizzle for a sweet, café-style touch.
A Refreshing and Indulgent Coffee Treat
This iced café au lait combines the boldness of coffee, the richness of chocolate, and the creaminess of milk into one satisfying drink. Whether you enjoy it as an afternoon pick-me-up or a dessert-style treat, this vintage recipe is a perfect way to cool down with a touch of sweetness.
Café au Lait Recipe
Café au Lait
A creamy, chilled café au lait made with strong black coffee, chocolate, cinnamon, and milk. This vintage iced coffee drink is thickened with cornstarch for a velvety texture and topped with whipped cream.
Ingredients
- 2 cups milk
- 1 ½ squares bitter chocolate
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ½ teaspoon ground cinnamon
- 2 cups strong black coffee
- ½ cup sugar
- ½ cup whipping cream
Instructions
- In a small bowl, dissolve the cornstarch in cold water.
- In a double boiler, melt the chocolate.
- Add cinnamon, sugar, and hot brewed coffee, stirring to combine.
- Slowly add the cornstarch mixture and cook for 5 minutes, stirring occasionally.
- Heat milk separately, then add to the coffee mixture.
- Continue cooking for 10 more minutes, beating with a rotary beater until thickened.
- Let cool, then refrigerate until very cold.
- Serve in tall glasses over ice.
- Top each serving with whipped cream and a maraschino cherry.