Top-Tier Milk Foam: Tips and Tricks!
If you love milk, than I’m sure you’re no stranger to the idea of milk foam! It’s a light and frothy form of milk that’s caused by the application of severe agitation and heat to milk over a short period of time. If you’d like to elevate your coffees and cocoas, here are some tips you could use to make your own milk foam.
-For the best foam, it’s recommended that you use fresh and cold milk. Try chilling it in the freezer for a few minutes for maximum frost!
-If you’re using an espresso machine: start with 2/3 cup (150 mL) of chilled milk that can hold up to twice the starting amount. When the milk is frothed it will expand a great amount! When using the nozzle, try to keep ot just under the surface of the milk. This will ensure a steady amount of froth.
-If you don’t have an espresso machine, don’t worry! Simply place the milk into a glass jar, tighten the lid, and shake it until the contents double in size (approx. 20 seconds). Then to stablize the froth (to make sure it doesn’t melt into your hot beverage immediately), remove the lid and microwave the jar until the froth rises to the lip of the jar. After that, remove with a spoon and place on top of your beverage of choice!
