The Perfect Pistachio Milk Foam (No Steamer Necessary)
When we were young, we were obsessed with foam. Blame it on that foam pit in gym class or the age-old ritual of splashing so much during bath time that the suds overflow, but the obsession was intense. Years later—don’t ask us how many—our love for the pillowy goodness hasn’t dwindled one bit. In fact, it’s stronger than ever.
Now, we hate to brag, but we’ve spent hours perfecting our foaming and frothing techniques. It could be anything from cappuccinos to cake batter, and we’ll still find a way to dish out dollops in hefty, overflowing scoops. So, of course, we’re here to share the best of the best with you. In hopes that, wherever you find yourself, you too can whip up the perfect foam with Táche.
Admittedly one of our favorite methods. Start with a cup of warmed Táche (over the stove or in the microwave is fine). Next, dunk a frothing wand in and rotate the cup while frothing until foamy bubbles start to develop. Pro tip: If you move the wand closer to the surface, it will foam quicker. And voila, big fluffy peaks.
No frother? No problem. Add warmed Táche to a French press, being careful not to overfill (tempting, we know). Pump the press vigorously for 15-20 seconds until you get that perfect pillowy consistency. Pro tip: make sure to place one hand on the lid, or you’ll end up actually crying over spilt milk.
You’re stranded on a deserted island with just a carton of Táche and a mason jar. What do you do? Fill the mason jar with warmed Táche, leaving some space at the top. Screw the lid on tight and shake, shake, shake. Pro tip: this method is excellent practice for all those Táche espresso martinis.
Place warmed Táche into a bowl using a hand whisk or an electric mixer, whisk to reach your desired frothiness. Apologies in advance to your wrist if you’re using a hand whisk.
Feeling a little old school? We got you. Place warmed Táche into a bowl using a hand whisk or an electric mixer; whisk to reach your desired frothiness. Apologies in advance for your wrist if you’re using a hand whisk. Pro tip: make sure to turn off the mixer before licking the whisks.
The Frothing Wand Method
Admittedly one of our favorite methods. Start with a cup of warmed Táche (over the stove or in the microwave is fine). Next, dunk a frothing wand in and rotate the cup while frothing until foamy bubbles start to develop. Pro tip: If you move the wand closer to the surface, it will foam quicker. And voila, big fluffy peaks.
The French Press Technique
No frother? No problem. Add warmed Táche to a French press, being careful not to overfill (tempting, we know). Pump the press vigorously for 15-20 seconds until you get that perfect pillowy consistency. Pro tip: make sure to place one hand on the lid, or you’ll end up actually crying over spilt milk.
The Mason Jar Jiggle
You’re stranded on a deserted island with just a carton of Táche and a mason jar. What do you do? Fill the mason jar with warmed Táche, leaving some space at the top. Screw the lid on tight and shake, shake, shake. Pro tip: this method is excellent practice for all those Táche espresso martinis.
The Whisk or Electric Mixer Hack
Place warmed Táche into a bowl using a hand whisk or an electric mixer, whisk to reach your desired frothiness. Apologies in advance to your wrist if you’re using a hand whisk.
Feeling a little old school? We got you. Place warmed Táche into a bowl using a hand whisk or an electric mixer; whisk to reach your desired frothiness. Apologies in advance for your wrist if you’re using a hand whisk. Pro tip: make sure to turn off the mixer before licking the whisks.
Ready to hone your skills? You’re going to need some Táche to start…
"Wherever you find yourself, you too can whip up the perfect foam with Táche"
