Provided by ArmySister
Number Of Ingredients 6
Steps:
- In a lemon-rimmed glass dipped in sugar, add cognac, liqueur & coffee. Add cloves and stir with cinnamon stick. Top with whipped cream.
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Asif Mehmood
a.mehmood38@yahoo.comYum!
Umar Sohail
umars51@gmail.comThis recipe is a great way to use up leftover coffee. Just add some steamed milk and whipped cream, and you've got a delicious new drink.
Khizra Baby
baby@hotmail.comI love the versatility of this recipe. You can adjust the amount of coffee, milk, and sugar to suit your own taste.
RAMZAN LALA
lalaramzan@aol.comThis recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and authentic café au lait that will transport you to a Parisian café.
Mercy Anyumba
a.m@gmail.comI've tried many café au lait recipes, but this one is by far the best. The proportions of coffee, milk, and sugar are perfect, and the whipped cream adds a touch of elegance.
Kizza Joseph
joseph.k@aol.comThis recipe is a great way to impress your friends and family. They'll be amazed at how you can make such a delicious coffee drink at home.
okafor jacobson
jacobson-o@gmail.comI'm not a coffee drinker, but I loved this recipe! The steamed milk and whipped cream were so delicious, and the coffee flavor was subtle but still noticeable.
SADAQAT Ali
as95@hotmail.frI tried this recipe this morning and it was amazing! The coffee was rich and flavorful, and the steamed milk and whipped cream added the perfect touch of sweetness and creaminess.
Mengela Lovis
mengela44@yahoo.comThe instructions are clear and easy to follow. Even if you're a beginner, you'll be able to make this recipe successfully.
Maria Pollack
pollack95@yahoo.comI love the simplicity of this recipe. With just a few ingredients, you can create a café-quality coffee drink at home.
Marvo Freep
marvof@hotmail.frThis French coffee recipe is a delightful way to start the day. The combination of coffee, steamed milk, and whipped cream creates a rich and flavorful beverage that is perfect for sipping and savoring.