Milk frother

[ScotHill]

We rediscovered that we have a milk frother, a pretty good integrated Vonshef one like a small kettle with a whisk in the bottom, but the reason we put it away was because we couldn't really work out what to use it for.

It only has capacity to froth and heat 150ml of milk (can heat more than that without frothing but where's the fun in that, and the whisk attachment needs to be changed) and instructions say to leave 2 minutes between batches to ensure the thermostat has reset and you don't get too-hot milk at the other end, so any more than one drink could take a while.

So how should we use it for making coffee/hot chocolate? Mrs Hill likes lattés and I will drink anything with chocolate/cocoa in it.

Feels like if you stir froth into a drink it will just disappear, is that wrong or would it lighten the texture? Can froth be a drink on its own or does it have to be used along with some other hot liquid?

[sgrimshaw]

Sounds like something similar to the Nespresso Aeroccino, try googling

"aeroccino milk frother recipies"

some interesting drinks to try

[ScotHill]

sgrimshaw said:

Sounds like something similar to the Nespresso Aeroccino, try googling

"aeroccino milk frother recipies"

some interesting drinks to try

Yeah that's pretty much what it is - even tasting just frothed milk I thought would be like a velvet sensation but it's more like drinking a pint that is all head and no liquid, kind of the same when made with some cocoa powder and sugar in it.

Melted a square of white chocolate in with one batch and that was nice, partly I think because the chocolate stopped all of the milk being foamed so there was still an actual drink underneath it.

Will try a proper latté for Mrs Hill but I'm not 100% convinced yet.

[sgrimshaw]

What milk are you using?

Not sure it's recommended but I used semi skimmed in mine and it was a good combination of hot (or cold) milk and foam.

[ScotHill]

sgrimshaw said:

What milk are you using?

Not sure it's recommended but I used semi skimmed in mine and it was a good combination of hot (or cold) milk and foam.

We've tried everything from semi-skimmed milk on its own up to whole milk with two spoons of Baileys double cream (!) and the results have been very similar. I think when I read that it makes drinks 'smooth and silky' I imagine something thick and creamy, whereas it actually does the opposite, increases the volume making it thin and airy so reducing the taste and texture of each mouthful.

I generally err on the side of foodstuffs that lower my centre of gravity so maybe a frother just isn't going to work for me, but it does seem to be an excellent way of getting through the tub of Baileys double cream that's been sitting in the fridge. I'm not allowed to add an egg yolk though. :-/

[Bacon Is Proof]

ScotHill said:

Yeah that's pretty much what it is - even tasting just frothed milk I thought would be like a velvet sensation but it's more like drinking a pint that is all head and no liquid, kind of the same when made with some cocoa powder and sugar in it.

Melted a square of white chocolate in with one batch and that was nice, partly I think because the chocolate stopped all of the milk being foamed so there was still an actual drink underneath it.

Will try a proper latté for Mrs Hill but I'm not 100% convinced yet.

Sounds like your bubbles are too big, especially if your head is akin to beer or lager rather than Guinness.
Cafe latte uses steamed milk, not frothy.