I received an excellent cookbook this past Christmas EXTRAORDINARY RECIPES FROM MUSIC CITY-NASHVILLE CHEF'S TABLE. (Thanks Anna!) Needless to say I LOVE cookbooks, especially those with stories and pictures and narrative. This one has all of the above. Today's recipe is a favorite at 8TH AND ROAST, a Nashville coffee and pastry shop on 8th avenue south in the Antiques district. I haven't visited there yet, but it is on the LONG list of amazing eateries in Nashville I'd like to visit.
VANILLA BEAN CAFE AU LAIT
1/4 tsp. vanilla bean paste *Vanilla bean paste is recommended over vanilla extract because of the alcohol taste that is released from the liquid when it is added to hot coffee
1 tbsp. sweetened condensed milk
6 oz. milk (can be regular or milk substitute such as Almond milk.
6 oz. fresh-brewed coffee
sprinkle of cinnamon
Mix the vanilla bean paste and sweetened condensed milk in your mug. Warm milk on the stove to approximately 140 degrees F. This will be steamy milk, but be careful not to scald. Add brewed coffee to your mug and stir to mix. Add warm milk to mug.
Garnish with a sprinkle of cinnamon. There are many versions of this drink; we also love substituting caramel, agave syrup, or honey for the vanilla bean paste.
MAKES 1 DRINK
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