Milk foam with the Thermomix®: froth 250 g ice-cold UHT milk for 4 minutes at speed 4, then warm for 2.5 minutes at 90°C at speed 2. 2 servings of creamy milk foam in 10 minutes, perfect for cappuccino, latte macchiato or hot chocolate.
Milk Foam with the Thermomix®
Ingredients 0 / 1 ✓
- 250 g UHT milk, 1.5% fat ice-cold
Instructions 0 / 2
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1
Frothing.
Add the milk to the mixing bowl and froth for 4 minutes / speed 4.
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2
Warming.
Warm the foam for 2.5 minutes / 90°C / speed 2.
Tip: For the milk foam to work well, the milk must be really ice-cold. If you do not have ice-cold milk to hand, simply chop 1 to 2 ice cubes for 5 seconds / speed 10 in the mixing bowl and then add the milk. Alternatively, place the milk in the freezer for 10 minutes.
Video
Nutrition per serving
4 minutes at speed 4: froth ice-cold milk, then warm through
Place 250 g UHT milk (1.5% fat) straight from the fridge into the mixing bowl. The milk must be really ice-cold for the best foam. Froth for 4 minutes at speed 4. Then warm the foam for 2.5 minutes at 90°C at speed 2. Done.
If you do not have chilled milk available, add 2 to 3 ice cubes to the mixing bowl. The mixing bowl must be clean, as any fat residue from previous recipes will prevent the milk from frothing. Frothing works with or without the butterfly whisk.
UHT milk, whole milk or plant-based milk: which gives the best foam
UHT milk with 1.5% fat gives the most stable foam because it has the highest protein content relative to fat. Whole milk (3.5% fat) becomes creamier, but the foam collapses more quickly. As a rule of thumb: the higher the protein content, the denser and more stable the foam.
Plant-based milk works too. The barista versions of soy or oat milk perform best. Standard plant-based milk often has too little protein and barely froths at all. Almond milk produces a finer foam with less volume.
Vanilla, cinnamon, cocoa: 4 ideas for your milk foam
- Vanilla foam: Add 1/2 tsp vanilla extract or the seeds from half a vanilla pod to the milk before frothing.
- Cinnamon foam: Sprinkle a pinch of cinnamon over the finished foam. Especially good in autumn and winter.
- Cocoa foam: Add 1 tsp cocoa powder to the milk before frothing. This gives a mocha foam for hot chocolate.
- Caramel foam: Stir in 1 tbsp caramel syrup before warming. Tastes just like a cafe treat.
Latte macchiato: how to create the three-layer effect
For the classic three-layer latte macchiato, pour the finished milk foam into a tall glass. Then pour the espresso slowly through the foam. The coffee settles between the milk and the foam, forming the middle layer. This works best with a thin stream poured from a small jug.
Crepes, brioches and more: what goes well with cappuccino
Home-made cappuccino goes beautifully with Crepes from the Thermomix® or fresh Brioches. If you fancy something chocolatey, try our hot hazelnut chocolate. For summer mornings there is the berry bowl or the detox smoothie.
Serve immediately, the foam collapses after 5 minutes
Goes well with: Espresso and Cappuccino.
Milk foam cannot be stored. It loses its volume within a few minutes and turns back into normal milk. Always serve it straight after frothing. If you need more servings, simply double the recipe: 500 g milk with the same timings and speeds works just as well.
