By Akshara
May 4, 2026
In the bistros of Paris, a Café Crème is the elegant, mellower cousin of the latte. Unlike a standard cappuccino, it is defined by a richer milk-to-coffee ratio and often uses a splash of light cream to achieve its namesake "crème" texture. It’s designed to be a smooth, sophisticated cup that lingers on the palate, making it the perfect companion for a quiet morning or a buttery croissant.
1 double shot of strong espresso (or 1/2 cup very strong brewed coffee) 3/4 cup full-fat milk (or a mix of 2/3 milk and 1/3 light cream) A dusting of cocoa powder for garnish
Brew your espresso or strong coffee into a wide, shallow breakfast cup.
Heat the milk (and cream, if using) until it is steaming but not boiling.
If you have a frother, froth the milk just enough to create a silky micro-foam. You are looking for a liquid consistency rather than the stiff, dry foam of a cappuccino.
Pour the steamed milk into the coffee, allowing the thin layer of micro-foam to settle on top.
Finish with a tiny dusting of cocoa powder to recreate that authentic Parisian sidewalk café experience.