Foamed milk or frothed milk is used in many espresso drinks and other hot beverages. With some practice, you can make fantastic foamed milk for cappuccinos, macchiatos, tea lattes and other drinks. Methods vary slightly for each drink, but these are the basics.
Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 3 minutes
- Cold milk (There's always a little waste in this process, so you'll need slightly more than you want to add to your drink.)
- Pour fresh, cold milk into a small metal pitcher.
- Engage the steam wand on an espresso machine.
- Insert the steam wand into the milk, just below the surface.
- Keeping the tip of the wand near the side of the pitcher, create a vortex in the milk.
- Move the pitcher so the steam wand is higher, lower, closer to the edge or further from the edge in order to incorporate air into the milk and break up larger bubbles. The bubbles should get progressively smaller.
- Once the mixture has increased in size substantially (about double the volume for a cappuccino or 1.5 times the volume for a latte), remove the wand from the pitcher.
- The texture of the milk should be smooth (not pixelated) and similar in appearance to melted ice cream.
- Immediately pour the foamed milk into your espresso or other drink, leaving some in the pitcher. (The longer you wait, the more the texture of the milk begins to break down. Leaving some milk in the pitcher ensures that you are pouring only foam and no un-texturized milk.) Create latte art while you pour if desired.