A Perfect Day for Lait Chaud
Yesterday was a balmy 53 degrees...it was beautiful...and now it's gone. On my way to work, it was 31 degrees. By the time I left at 1:00 it was 11 degrees (it was an early out today due to a blizzard warning). This is a most perfect day for lait chaud.I have been asked by "anonymous" to post my recipe for lait chaud...since I don't know who anonymous is or if he/she has a teapot from Senegal, I'll try to take that into consideration as I write up the recipe as it was given to me.
- Boil 1/4 of a pot of water, this is for a small pot like the one pictured. If you have the bigger teapot, fill it to about the bottom/middle of the holes where water pours out of the spout. Otherwise, it is a little less than 2/3 cup of water. (Take a piece of paper and twist it and stick it in the spout so it doesn't come out when it boils.)
- Add 17 of the blue mints (if you lived in Senegal - you know which ones I mean - the menthe fraiche ones). I haven't found a US substitute yet because I have a supply from Senegal, but they are simply blue mints that you can suck on when you have a sore throat or just want your breath to smell pretty ("fresh mints").
- Boil the mints until they are all dissolved. (About 5 minutes.)
- Add evaporated milk until it is almost to the top of the small teapot. (In Senegal, we used UNsweetened condensed milk - which doesn't exist in the States.) It ends up being a little more than 2/3 cup.
- Add 1-2 packets of vanilla sugar (about 1 Tbsp). I'm not positive this is necessary, sometimes I add more or less, depending on my sweet tooth. :) I don't think vanilla sugar is common in the States -but here is a website where you can buy some: Silver Cloud Estates.
- Let it get hot and as soon as it boils, take it off the heat.
- Serve and enjoy!
If you have questions or input, please feel free to leave a comment. Enjoy!!



