Frothing Wand

[Hobbes]

I received a hand held milk frothing wand for Christmas, but the bubbles in the froth I make seem to pop and my froth ends up dissappearing. Should I use milk with a high fat content, like cream (right now I'm using 1%), or is there a special technique for using it?

 

[Hobbes]

Just a bump.

 

[MattK]

I prefer 2% for frothing

The problem is your wand isn't making real frothed milk. In order to make the real deal you need pressurized steam which also heats the milk to an ideal temp of ~160 degrees.

Sorry to say it but your wand basically makes pseuo whipped cream.

 

[Hobbes]

That sucks... could heating the milk at least improve the results a bit?

 

[MattK]

Not sure but it will make your coffee hotter and if you scald it a bit make it taste a bit closer to how it should.

Here's a $45 solution to your problem:
http://www.coffeegeek.com/holiday/under50/stovetopfrother

/Matt

 

[Hobbes]

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