However, the café au lait stands out as an accessible option. While often made with espresso in cafés, it can easily be prepared at home using any strong-brewed coffee. Simple and straightforward, this drink has gained popularity worldwide, known by various names in different cultures.
Keep reading to discover how to make a café au lait at home and explore the reasons behind its numerous global variations.
A global classic: the café au lait and Its many names
Originating in France, the café au lait literally means “coffee with milk.” In its traditional European form, it’s made by combining steamed milk with a shot of espresso in equal parts, resulting in a smooth drink with minimal foam.
In the U.S., however, café au lait often uses strong filter coffee instead of espresso, mixed with steamed milk for a similar effect. Nicolas Clerc, a barista at Télescope Café in Paris, describes the ideal café au lait as a single espresso in a 170ml cup with warmed milk, creating a balanced, ready-to-drink beverage without foam.
According to Tom Clark, co-founder of Coutume Café in Paris, the French enjoy café au lait in large mugs or bowls—perfect for dipping pastries during breakfast.
Around the world, this drink takes on new names and slight variations. In Poland, it’s called kawa biała; in Germany, milchkaffee; in Hungary, tejeskávé; in the Netherlands, koffie verkeerd (“wrong coffee,” referring to the high milk content compared to typical Dutch coffee). In Brazil, it’s known as café com leite.
Other countries have similar milk-and-coffee drinks with unique twists. In Spain, café con leche is made with scalded, not steamed, milk. In Switzerland, café renversé is prepared by adding espresso into milk rather than milk into espresso.
Whether it’s in a bowl, mug, or cup, the café au lait’s global variations showcase the universal appeal of this classic milk-and-coffee pairing.
What defines (and Differentiates) a Café au Lait?
Tom Clark describes the café au lait as “the most democratic and accessible milk-based coffee,” perfect for breakfast and as flavorful as its ingredients allow.
Although it’s often confused with other milk-based drinks like the café latte and flat white, there are key differences. The flat white contains a small amount of steamed milk and light foam over espresso, while a latte features thicker layers of steamed and foamed milk. Nicolas Clerc notes, “The cappuccino is foamier, the flat white is stronger, and the latte is milkier.”
In many U.S. cafés, the café au lait is also known as a “caffè misto” and is made with brewed coffee, steamed 2% milk, and sometimes flavored syrups. However, Tom explains that as espresso machines have become more common, café au lait can often resemble a latte with an espresso base.A true café au lait uses warm or steamed milk, which caramelizes the milk’s lactose, adding a sweeter, creamier profile. In some French regions, it’s prepared with stove-warmed milk or textured milk for a distinct taste.
One unique version of the café au lait comes from New Orleans’ Café du Monde, where it’s made with chicory coffee for a rich, intense flavor. This tradition, dating back to the American Civil War, was born from coffee shortages and paired with beignets for a classic, indulgent experience.
Will the Café au Lait Remain a Favorite?
Nicolas believes the café au lait will keep its place on coffee menus, though its presentation varies across regions. In France, for instance, customers expect a smooth cappuccino-like drink, while in the U.S., it’s typically a dark drip coffee with steamed milk.
Listening to customer preferences is key. “I like to understand what clients expect and meet their needs as closely as possible,” Nicolas shares. Tom observes that a shift away from dairy is reshaping coffee culture. With more people choosing dairy-free alternatives, he predicts a gradual decline in milk-based drinks over time. “Coffee culture is evolving alongside attitudes toward dairy,” he explains, with more consumers enjoying specialty coffee as simple, black filter brews.
Sadry Alexandre Abidi, a roaster at Café Moxka in Lyon, sees potential for plant-based milk options to shape the café au lait’s future. “Milk-based coffees are very popular,” he says. When he began nine years ago, UHT milk was the norm. Now, a variety of milk options are available, and cafés can easily cater to evolving tastes.
Rooted in European coffee history, the café au lait remains a beloved classic. Its simple combination of coffee and milk opens endless possibilities for experimentation, especially as consumer trends shift. In the future, specialty coffee shops might serve café au lait with almond, oat, or other plant-based milks.Whether it evolves or stays true to its roots, this sweet, creamy drink is here to stay. Next time you’re in a café, ask your barista’s take on the café au lait—you might find a surprising new version of this timeless favorite.