Dairy Free Café Au Lait Algeria Recipes

DAIRY FREE CAFé AU LAIT (ALGERIA)

Steps:

• Combine all and heat on medium until steaming. (Do not boil).
• Enjoy in a white porcelain cup or bowl to be authentic!

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.

CAFE BRULOT (CAFé BRûLOT DIABOLIQUE)

Steps:

• Using a grinder or mortar and pestle, grind together orange and lemon zests, spices, pecans, and sugar until finely powdered.
• Transfer ground nut/spice mixture to brulot bowl or chafing dish or large saucepan.
• Place dish directly over heat source with the flame on low; add Cognac and liqueur.
• Just as liquid starts to simmer, half fill a metal ladle with the liquid and ignite (I use a long grill lighter to do this and keep a lid for the pan handy: it can be a bit intimidating once the whole thing is ignited; if the flames get to high for you to handle, you can just put the lid on the pan and the flame will go out and you can try again).
• Return flaming liquid to dish to ignite the rest, and stir until sugar dissolves.
• As flame begins to subside, slowly stir in coffee.
• Ladle coffee into brulot cups or coffee cups, and serve hot.
• Can also be served cold for a fancy iced coffee cocktail (coffee ice-cubes work the best, so the drink isn't diluted as the ice melts); shake in a cocktail shaker with ice and serve in champagne glasses.

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.

VEGAN CRèME AU CAFé (VEGAN COFFEE BLANCMANGE)

Steps:

• In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt.
• In a small bowl, whisk the cornstarch with the cold water. Add to the pot.
• Cook, stirring constantly for 15 to 20 minutes.
• Add the vanilla.
• Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds.
• Put the mixture in the mold. Let cool then refrigerate for at least 2 hours.
• Serve with "whipped cream" and chocolate shavings.