Cafe au lait: The conversion

I'm a coffee addict. In my younger brasher years (I sound like a granny hahahah) I generally took my coffee black. When asked, I would always say that sugar and cream only dilute the pure rush of all that caffeine.

I've converted. During my weeklong stay in France I woke up every day to a large bowl of milky coffee: equal portions hot milk and hot brewed coffee. What a gentle way to start the morning...a warming bowl of a friendly brew, thick baguette slices toasted golden, good French butter, and a choice of luscious fig jam, tart rhubarb preserves and a deeply sweet, seductive date jam.