• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Kitchen Maus

Learn to cook authentic German recipes with me!

  • Home
  • German Recipes
  • German Stores
  • About the Maus
Home » German Café au Lait (Milchkaffee)

German Café au Lait (Milchkaffee)

March 30, 2016 by The Kitchen Maus 15 Comments

Jump to Recipe Print Recipe

German Café au Lait or Milchkaffee | The Kitchen Maus

Milchkaffee is by far my favourite coffee drink. Everyone else can keep their lattes, cappuccinos and macchiatos and I’ll just take my big, round mug of Milchkaffee. When I exclaim how much I love the taste of coffee (which is more often than you’d think being that I’m related to people that don’t like the taste of coffee), what I’m actually saying is that I love the taste of coffee and hot milk combined in a 50/50 fashion as it is here. No cream. No half and half. No a soy or nut substitute. Definitely no flavoured coffee creamer. Just coffee and hot milk, please! 

The word Milchkaffee translates literally to “milk coffee”, just like café au lait translates to “coffee with milk”. They’re basically the same coffee drink, which is why I listed the primary post title as “café au lait” since it’s the more well known term for this English. Though, I suppose most coffee drinks don’t really have names in English, do they?

In Germany, I’ve seen Milchkaffee served pretty much anywhere you can get coffee. Though, the restaurants, ice cream shops, and the konditorei (pastry shop + cafe) are the most popular places to have a coffee. For me, it’s the perfect coffee to have with cake in the afternoon.

 

German Café au Lait or Milchkaffee | The Kitchen Maus

A beautiful mug of Milchkaffe at the Ole Müllern-Schün in Müden, Germany. 

 

Coffee + Milk Drinks

You might be asking what the difference is between all the milk-centric coffee drinks. I’ll admit the differences can be somewhat slight, especially if you’re not much of a coffee drinker. Here’s how I understand it: 

Caffe Latte (or just Latte) – 1/3 espresso, 2/3 steamed milk & a layer of milk foam.

Cappuccino – 1/3 espresso, 1/3 steamed milk & 1/3 hot milk foam.

Latte Macchiato – More of a technique than a ratio. Anytime espresso is poured through the milk foam (instead of topping the drink with it), it’s a macchiato. The emphasis with this drink is on milk foam with espresso added to it, rather espresso topped with milk foam. If you pour the espresso through the frothed milk just right, it’s supposed to create a lovely layered effect with a coffee “dot” in middle of the top milk foam layer.

Milchkaffee or Café au Lait– 1/2 strong brewed coffee (rather than espresso), 1/2 hot milk (steamed or scaled) & a layer of milk foam.

Apparently, Starbucks’ answer to a Café au Lait is called a Cafe Misto. Some sources I read online said its coffee base is an Americano (espresso + water), instead of brewed coffee, but I don’t know for sure as I haven’t asked a Starbucks barista to confirm. I’ll try to remember to check next I’m at Starbucks, but that’s so rare nowadays.

 

German Café au Lait or Milchkaffee | The Kitchen Maus

Milchkaffee

(German Café au Lait)

Ingredients:

  • 1 cup of very strong or bold Coffee
  • 1 cup of scalded Milk (whole works best)
  • 1/4 cup of 2% Milk for the Foam

Optional:

  • Sugar or Sweetener of your choice
  • Cocoa Powder for dusting

You can adjust the amount of coffee and milk to whatever you wish. Just remember it needs to be a 50/50 ratio. 

To get the best flavour (or one most reminiscent to Milchkaffee in Germany) , you’ll want to use whole milk . However, according to the Kitchn, 2% works best for the milk foam. So, unless you have both on hand, you can use 2% for the whole deal. I do. 

So, let’s get started with the perfect afternoon pick-me-up!

 

German Café au Lait or Milchkaffee | The Kitchen Maus

First things first, brew your coffee strong. Use 1 – 2 extra scoops from what you’d normally use when you brew your coffee.

We use a French press, so it’s easy to bump up the 4 tablespoons we usually use to 6.

Like I said… strong. 

 

German Café au Lait or Milchkaffee | The Kitchen Maus

While your coffee is brewing, start heating the milk in a small, heavy bottomed pot on the stove at medium low. Stir the milk frequently while it heats through. There’s not exact time frame but we’re looking for rising steam and small bubbles forming along the edges.

 

German Café au Lait or Milchkaffee | The Kitchen Maus

A close up of those small bubbles. 

You can also scald milk in the microwave. It’s definitely quicker. I prefer just the control and taste you get using a pot on the stove. 

Also, here’s a great video from The Kitchy Kitchen that might better explain the technique:

 

Now for the assembly of the Milchkaffee.

German Café au Lait or Milchkaffee | The Kitchen Maus

Begin by pouring your scalded milk into your mug first.

 

German Café au Lait or Milchkaffee | The Kitchen Maus

Follow it with your hot coffee. 

 

German Café au Lait or Milchkaffee | The Kitchen Maus

Next, we froth the milk. Put your extra 2% milk into a mason jar with a lid. Remember to close tightly, or you’ll end up with a leaky milk mess, like I did the first time I tried this.

For these images, I’m using a 1/2 cup of milk so that it’ll show up better. I normally only use 1/4.

 

German Café au Lait or Milchkaffee | The Kitchen Maus

Shake it with some vigor for 30 – 60 seconds. 

See, it’s basically doubled.

 

German Café au Lait or Milchkaffee | The Kitchen Maus

Take the lid off the jar and microwave it for 30 seconds. This really stiffens up the foam.

I learned this technique of frothing your milk without a fancy espresso machine from The Kitchn. Here’s the link with more information, if you’re interested – how froth milk in the microwave.

 

German Café au Lait or Milchkaffee | The Kitchen Maus

Spoon out the milk foam and place it on top of your coffee. The peaks and valleys will settle pretty quickly, if that’s important at all.

Maybe I’m just weird but I don’t think that the leftover microwaved milk under the milk foam tastes as good as the milk scalded on the stove. I’ve tried is several times in my Milchkaffee but I prefer it without. Therefore, I don’t use it in my drink after I’ve spooned out the milk foam. It’s perfectly fine if you want to use as part of your 50% ratio. Just take it into account. 

Note: It’s important to leave making the foam until the very end as it dissolves quickly if you just let it sit. It should be used right away.

 

German Café au Lait or Milchkaffee | The Kitchen Maus

You can dust it with a little cocoa powder, if you wish. I like the hint of chocolate it gives. 

 

German Café au Lait or Milchkaffee | The Kitchen Maus

There you have it. Homemade Milchkaffee.

Of course, if you have an espresso machine with a steamer at home, you can totally nix scalding the milk on the stove and making milk foam in the microwave! 

 

German Café au Lait or Milchkaffee | The Kitchen Maus

Scaled milk has an inherent sweetness all on its own. I guess this is why Milchkaffee tastes better to me than just cold milk added to coffee.  

Do you make Milchkaffee at home? If so, what’s your technique?

 

Enjoy, my friends! 

As always,

guten_appetit

 

 

und Alles Liebe,
Diony

German Café au lait (Milchkaffee) | The Kitchen Maus
Print

German Café au Lait (Milchkaffee)

A wonderful homemade coffee drink that highlights the natural sweetness of scalded milk. Takes a little extra work but is well worth the effort. It's the perfect afternoon pick-me-up.
Author The Kitchen Maus

Ingredients

Ingredients

  • 1 cup of very strong or bold Coffee
  • 1 cup of scalded Milk whole works best
  • 1/4 cup of 2% Milk for the Foam

Optional

  • Sugar or Sweetener of your choice
  • Cocoa Powder for dusting

Instructions

  1. Brew coffee of your choice strong, adding 1 - 2 extra scoops. While coffee is brewing, begin scalding milk on the stove in a small, heavy bottomed saucepan on medium low. Stir frequently to ensure milk doesn't burn. When milk begins to steam and tiny bubbles form on the edges, remove from heat.
  2. Assemble your Milchkaffee by pouring desired amount of scalded milk in the mug first. Follow with the hot coffee.
  3. Pour extra milk for foam into a mason jar and close tightly with a lid. Shake for 30 - 60 seconds. Remove lid and microwave for 30 seconds. Spoon milk foam on top of coffee drink. Dusting with cocoa powder is optional but delicious!

Recipe Notes

Any amount of milk and coffee works for this drink as long as the ratio remains 50/50.
Whole milk works best for the most authentic taste.
If preferred, the leftover milk from the milk foam can be poured directly into the coffee. Just adjust the scalded milk amount before hand to keep the ratio at 50%.

Like it? Feel free to share it!
Share on email
Email
Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on yummly
Yummly
Share on tumblr
Tumblr
Share on google
Google
Share on print
Print

Related

Filed Under: Drinks Tagged With: cocoa powder, coffee, milk

Previous Post: « Spicy Paprika Sauce (Zigeunersoße)
Next Post: Simple Cherry Amaretto Crumble »

Reader Interactions

Comments

  1. Lara S. says

    March 30, 2016 at 7:51 pm

    Oh my gosh that looks good! yum!

    Reply
    • The Kitchen Maus says

      March 31, 2016 at 9:21 am

      Thanks, Lara!

      Reply
  2. Tanja Gerstenberger says

    March 31, 2016 at 9:52 am

    You can also froth your hot milk with a battery – driven milk frother/cappucino creamer.
    There are at least no side effects like uncontrolled shaking of hands for the next hour… 😀
    Look here (i.e.): http://www.amazon.de/Scanpart-Alternativ-ScanPart-Milchaufsch%C3%A4umer/dp/B000V3LA6E/ref=lp_13910451_1_1?s=kitchen&ie=UTF8&qid=1459442620&sr=1-1

    lt´s faster and the foam is (if the milk has the perfect temperatur!) more firm.
    l have two of them, one for everything, that needs a small pitching and the other one only for milk.

    Und dann zum Milchkaffee eine frische Nussecke!

    Reply
    • The Kitchen Maus says

      March 31, 2016 at 10:17 am

      Hee hee, shaking the jar shouldn’t be too hard on the hands, but I totally get it. Using a battery operated milk frother would be so much easier. Thanks so much for mentioning that. The Scanpart one doesn’t seem to be available on the American version of Amazon but I bet there are others!

      Mmmm, Nussecken… I miss those.

      Reply
  3. Vivian | stayaliveandcooking says

    April 1, 2016 at 11:49 am

    Ohhh, that sounds really nice! I’ve got one of those milk foaming thingies and I’m crazy about coffee so I know what I will do! 🙂

    Reply
    • The Kitchen Maus says

      April 1, 2016 at 12:01 pm

      Thanks, Vivian! It’ll go a lot quicker with the milk foaming thingie. Hrm, maybe I should get one. Hah. Thanks for dropping by. 😀

      Reply
  4. Megan @ Meg is Well says

    April 4, 2016 at 4:26 am

    Beautiful! Thanks for the breakdown! I always have a hard time keeping track of the differences. I also use a really cheap 3 dollar milk frother and it’s my new best friend. And it’s crazy how the fat content affects the froth. I tried to froth whole milk and it didn’t really work-it just got a little thicker and more creamy.

    Reply
    • The Kitchen Maus says

      April 4, 2016 at 10:29 am

      Hi Megan! Thank you and thanks for stopping by with a comment. I didn’t realize that frothers some so cheap. I really might need to “invest” in one. Good to know how it actually affects whole milk because I hadn’t tried it out yet.

      Reply
  5. Dianne Bourque says

    June 6, 2016 at 11:33 am

    If you ever get a chance to travel to southern Louisiana, you must try a Cafe Au Lait from Cafe du Monde (in New Orleans or Covington) or from Coffee Call (in Baton Rouge). Their coffee has chicory in it giving it a smokey hint, but it is rich and delicious. I grew up getting this as a treat as well and still have one every time I go home.

    Reply
    • The Kitchen Maus says

      June 6, 2016 at 11:53 am

      I have always wanted to visit New Orleans and eat at the renowned Cafe du Monde. Now I know what I’ll be ordering to drink when I go!

      Reply
  6. Cynthia says

    June 15, 2016 at 3:09 am

    Such a cool post – going to have a try this! (bookmarking)
    And yes, a Caffe Misto at Starbucks is half brewed coffee, half steamed milk (not espresso and water).

    Reply
    • The Kitchen Maus says

      June 15, 2016 at 11:08 am

      Thanks, Cynthia! Hope you enjoy it! Also, thanks for confirming the Caffee Misto bit for me.

      Reply
    • Alex @ Smart Kitchen Guide says

      December 10, 2016 at 3:41 am

      The recipe turned out to be delicious. I loved it. However, I used milk frother for frothing the milk.

      Reply
  7. David @ MilkFrotherJudge says

    July 22, 2016 at 10:57 am

    In Austria, particularly Vienna coffee houses, a Milchkaffee is called a “Melange” and is made from a “Mokka” or a “kleinen Schwarzen,” which is a regular, strong coffee very similar to espresso, and milk.

    Reply
  8. Amy Walker says

    April 3, 2022 at 6:42 am

    I just got back from a trip to Germany where I drank Milchkaffee all week and fell in love! Being a coffee lover, I immediately did a search and came across your post! Thank you so much for sharing! I am going to try it now! I can’t wait to have a little Germany in my cup each morning!!! Amy

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Willkommen!

I'm Diony - An artist with a passion for learning how to make authentic German recipes.

More About Me

Subscribe

Get new recipes sent directly to your inbox!

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Popular Posts

Homemade Currywurst
Quick Curry Ketchup
Homemade Spezi (Cola + Orange)
Semolina Pudding (Griessbrei)
Goulash Soup (Gulaschsuppe)
Spaghetti Ice Cream (Spaghettieis)

my foodgawker gallery

Recent Posts

  • Hot Raspberry Sauce (Heiße Himbeeren)
  • Gingerbread Candied Almonds (Gebrannte Mandeln)
  • A German Kinderpunsch Recipe
  • Goulash Soup (Gulaschsuppe)
  • Cinnamon Caramel Syrup (Zimt-Karamell-Sirup)

Footer

Search

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Copyright © 2023 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress