Spiced Maple Cafe Au Lait on Ice
I came up with this recipe on a whim to have with dessert during a late-afternoon summer BBQ. It took off from there and the spiced milk is now a regular staple in our fridge for when we want a little something special in our morning coffee. My kids will even partake and enjoy the spiced milk sans coffee. It’s kind-of a family affair.
- 4 c. your favorite milk (dairy, soy, nut, or other)
- 1.5-2 tbsp. maple sugar (see TIP A below)
- 1 tsp. pure vanilla extract
- 1 cinnamon stick
- 2-3 whole cloves
- 2 c. cold-brew coffee concentrate (see TIP B below)
- ice
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Combine the first 5 ingredients in a large saucepan over medium/medium-low heat. Bring to a gentle simmer—just until steam begins to emerge. Then cover, turn off the heat, and let the mixture steep on the warm burner for 30 minutes.
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After 30 minutes, pour the spiced milk through a mesh sieve and into a heat-safe container (Pyrex or stainless steel recommended). Discard the cinnamon stick and cloves and put the spiced milk in the refrigerator to cool for at least 1-2 hours. If you plan to store the spiced milk in the fridge for several days, then cover it after 2 hours.
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When ready to serve or drink, you can mix-up a big pitcher or carafe of cafe au lait, by adding all of the cold spiced milk to approximately 2 cups cold-brew coffee concentrate (see TIP B) and ice. Or, you can mix individual servings by using a 2:1 ratio of spiced milk to coffee concentrate.
TIP A: Maple sugar is simply a crystalized or granulated form of maple syrup—it's maple sap evaporated one step further than syrup. I like to use maple sugar vs. maple syrup in this recipe because it dissolves very easily and quickly into the milk. Maple syrup is a fine substitute for maple sugar just be sure to stir and whisk it more vigorously and frequently (use same amount). Maple sugar is available in most grocery stores today in the natural sugars section or alongside maple syrup.
TIP B: The cold-brew coffee section in most grocery stores is quite developed these days. Go with a brand/roast that looks good to you and be sure to read the label carefully. Some are concentrated and others are ready-to-drink. This recipe works best with the concentrated varieties so that you can balance the flavor of the coffee with the spiced milk.