steamed milk

Steamed milk is cow's milk that has been heated to approximately 150–160°F (65–70°C) using steam pressure, commonly employed in espresso-based beverage preparation. The process introduces steam directly into cold milk, creating a vortex that simultaneously heats and aerates the liquid, incorporating fine microfoam—a layer of tiny, stable bubbles that is denser than ordinary foam. Unlike boiled milk, steamed milk retains a smooth texture and subtle sweetness, as the lower temperature preserves milk proteins' structure and prevents the formation of a thick skin. The steaming process creates microscopic bubbles (typically 10–20 microns) that integrate into the milk's body, producing the silky mouthfeel characteristic of specialty coffee drinks.

Steamed milk is essential to the preparation of espresso-based beverages, particularly cappuccinos, lattes, macchiatos, and flat whites, where it serves as the primary complement to espresso shots. In cappuccinos, steamed milk is combined with a thin layer of microfoam to create a velvety texture; in lattes, it provides a creamier base with minimal foam. Beyond coffee applications, steamed milk appears in contemporary cuisine as a component of specialty hot beverages, including steamers (steamed milk flavored with syrups) and some artisanal hot chocolate preparations. Proper steaming technique—maintaining the steam wand just below the milk's surface to create the desired microfoam—is critical to achieving the desired texture and integration of flavor.