Café au Lait

Strong drip coffee poured simultaneously with hot steamed milk into a wide bowl, a classic French morning ritual.

Ingredients

• 600g fresh mussels
• 1 cup egg noodles
• 1 tbsp sliced leeks
• 1 1/2 tsp grated nutmeg
• 3 tbsp unsalted butter
• 1 cup leeks, sliced
• a handful of fresh tarragon, chopped
• Dijon mustard, to taste
• 400ml chicken stock
• 1 tsp bay leaves
• 1 cup celery stalks, sliced
• a generous spoonful of lemon zest

Instructions

1. 1

   Combine the baguette and dry white wine in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the grated nutmeg and Gruyère cheese, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 5 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with crème fraîche, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with tarragon just before serving.

8. 8

   Pour into your favorite glass or cup and enjoy.

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