Cafe au lait is uniquely French. Often served to children to introduce them to coffee, cafe au lait, has been served in French households for many years. Many cafes add the French decadent twist of whipped cream. Some cafes have developed an art form drawing designs in their whipped cream or the crema before serving.

Café au lait has been promoted by New Orleans’ own Café du Monde. Café au lait in Louisiana has the unique addition of chicory. Chicory root was originally used to extend the expensive coffee beans in early Louisiana history. The chicory adds a bitter almost sharp taste to the coffee which is somewhat softened by the addition of whole milk.

At Café du Monde the bitter chicory is offset by those puffy Louisiana sweets beignets. This taste treat is best experienced early in the morning after a night of listening to jazz and enjoying the ambiance only available in New Orleans.

My girlfriend and I have enjoyed many nights or mornings like this. For a special treat, I’ll make the beignets and café au lait and serve it for Sunday morning breakfast. It’s decadence at its best. I've included this beignet recipe from Louisiana that is very good and easy to make.

Another decadent delight is café con leche. There are two different versions both good in their own right. The traditional Spanish version is made with brewed or drip coffee mixed with sugar and hot (not scalded) milk.

Ela and Jose in Hialeah introduced me to Cuban café con leche  when I was working in South Florida. When Cuban café con leche is made, an eighth to quarter cup of sugar is placed under the grounds of finely  ground espresso and drip brewed. Finally heated milk is added to make a strong very sweet coffee.

When your life needs a sweet treat, cafe au lait and cafe con leche can be just what the doctor (eh, coffee guy ordered).

Not the usual grind,

A tip of the mug to Allison Choppick for a photo of coffee from a cafe in Montreal.