Chocolate Cafe Au Lait Food

HOMEMADE CAFE AU LAIT

Steps:

• Add the milk to a 2-cup mason jar. Add 1 teaspoon of caramel syrup if using and close the lid tightly. Shake the jar until foamy, about 1 minute. Remove the lid and microwave the foamy milk until hot, about 1 minute.
• Pour the hot coffee into an 8-ounce mug. Top the coffee with the hot milk and spoon over some foam. Drizzle with caramel syrup if desired.

TIPSY CAFE AU LAIT WITH CHOCOLATE WHIPPED CREAM

Steps:

• Bring strong brewed coffee, milk, and 2 Tbs sugar just to a simmer in a 3 quart saucepan, then stir in Kahlua to taste.
• While coffee is heating, beat chilled cream with cocoa and remaining 2 Tbs. of sugar in a bowl with an electric mixer until it just holds soft peaks.
• Divide coffee among 4 mugs and top with chocolate whipped cream and chocolate shavings! Yum!
• Make sure your cream is chilled for proper whipping! Also, fresh brewed coffee is recommended!

CAFé AU LAIT

Steps:

• Pour the hot coffee into a large mug (the mug will need to hold 130ml, plus a little foam). Pour over the steamed milk and top with a little of the foam, if you like.

CAFE AU LAIT CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees and spray a 9" X 9" cake pan with butter-flavored cooking spray.
• Combine margarine, sour cream and egg in a large bowl.
• Stir in coffee and Splenda.
• Add flour, baking powder, baking soda and cinnamon.
• Mix gently to combine.
• Fold in chocolate chips and walnuts.
• Spread batter into pan and bake for 20-22 minutes.
• Place pan on wire rack to cool.

CAFé AU LAIT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
• Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.