Translation of "Steamed milk" in German

I like Chai, and I love the Starbucks version with steamed milk!

A latte coffee is a drink that mixes steamed milk and espresso.

I scalded her pretty bad with some steamed milk, you could see the bone.

A typically Italian drink prepared with a shot of espresso, hot milk and steamed milk foam.

Fed by Nacha, Tita grew up in the kitchen amidst the smells of chicken soup, thyme, laurel, steamed milk, garlic, and, of course, onion.

Though all 3 literally mean "coffee with milk" in Italian, French, and Spanish, respectively, the differences are minimal: all involve adding a form of warmed or steamed milk to a type of coffee.

The device as set forth in claim 1, characterized in that the controller (13) is configured to control the closure means (8) such that the air feeder port (6) is closed when steamed milk is created.

The milk froth created by the device is used for example in producing a cappuccino or latte whilst the steamed milk may be used both in preparing milk coffee as well as hot milk beverages.

The ratio of espresso to steamed and frothed milk is typically 1/3 espresso: 1/3 steamed milk: 1/3 frothed milk.

The exact ratios between the amount of steamed milk, the amount of steaming that is performed on the milk, and the amount of espresso can vary greatly.

The signature Hot Dunkaccino features the brand's smooth espresso derived from high-quality coffee beans, steamed milk and rich chocolate flavor, topped with a mocha drizzle.

For an easier and quicker chai latte, simply purchase a chai concentrate, mix it with hot water, then top with steamed milk.

It is one small espresso served in a large cup with half steamed milk topped off with milk froth.

The foam that they create is usually a dry, tasteless, large celled collection of bubbles that sit on top of the espresso like a meringue.With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream.

Then I'll steam you some milk.

Pour the syrups and the espresso in a cup, then top up with steam milk.

The preparation of milk foam is effected in this connection by using hot steam and fresh milk.

Once the steam cock is opened, the steam jet exiting from the nozzle carries air along from the environment and a steam-air-milk mixture is produced at the liquid interface resulting in the desired milk froth.

Particularly for home espresso machines, devices for simplifying the preparation of milk froth have therefore been developed and disclosed in which by means of an accessory device for the steam outlet nozzle, the three-component system of steam, air and milk can be produced in such a way that the permanent search for the operating point is no longer required.

Due to the subatmospheric pressure, air is sucked in through a further bore in the upper portion of the cylinder, which remains above the liquid level, and the three-component system of steam, air and milk, and thus the milk froth, is created in front of the steam nozzle within the cylinder to then exit from the cylinder opening.

When this device is immersed below the liquid level in a vessel filled with milk, with the upper opening of the air guiding device remaining above the liquid level, the steam-air mixture generated in the extension, once it leaves the opening of the extension, encounters the milk, the steam-air-milk mixture is produced and thus the milk froth.

In this arrangement, the steam flowing out of the nozzle produces a subatmospheric pressure in the channels connected to its outlet and step-by-step in succession the milk sucked in by the subatmospheric pressure is first mixed with the steam in the condensation channel, then, in the mixing channel, the steam-milk mixture is mixed with the air sucked in by the subatmospheric pressure through the air conduit and finally the mixture of the three components, steam, milk and air, is conducted into the emulsification chamber in which the milk froth is produced in a turbulence zone and subsequently exits through the chamber opening.

It is therefore the object of the present invention to provide a compact device of the type generally described above, with which a steam-air-milk mixture can be produced as milk froth with the desired consistency.

The steam-air-milk mixture created from the air-milk pre-mixture in the vacuum chamber 19 does not need to be additionally mixed, but merely calmed and slightly compressed so that it flows out of discharge openings of the device as milk froth having the desired consistency for cappuccino.