Instant Café Au Lait Food

CAFé AU LAIT PUDDINGS

Steps:

• Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.
• Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.

INSTANT CAFé AU LAIT

Steps:

• Measure all of the ingredients into a coffee cup.
• Add hot water and stir to dissolve.
• Savor the flavor of savings.
• 1-1/2 teaspoons is the same as 1/2 a tablespoon or 1 very heaping teaspoon.
• If you are out of either powdered creamer or dry milk, then double up on the one you do have. This would be 1/4-cup of dry milk powder or 1-tablespoon of powdered creamer.

ICED CAFE AU LAIT

Steps:

• Whirl cold coffee, milk, and crushed ice in a blender.
• Add desired sugar; continue blending until frothy.
• Pour over ice.

CAFE AU LAIT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 9" springform pan.
• To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
• Cut in the butter until crumbly and stir in the chocolate chips and pecans.
• Set aside.
• To make the cake, beat together the butter and sugar in a large bowl until light.
• Add the eggs, one at a time, beating well until smooth.
• Beat in the sour cream.
• Dissolve the instant coffee in the warm water and beat into the egg mixture.
• In a small bowl, stir together the remaining dry ingredients.
• On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
• Beat well after each addition.
• Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
• Cover with the remaining batter and sprinkle with the remaining crumb topping.
• Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
• If the top begins to brown too quickly, loosely cover with foil.

NEW ORLEANS CAFé AU LAIT

Steps:

• Divide the brewed coffee into 2 cups.
• Add steamed milk evenly to each cup topping them off with the froth from the steamed milk.
• Sprinkle cinnamon on top to garnish.