Today’s tip comes from chef Johnny Gnall, who has discovered the joys of frothing milk at home. There’s no need to head to your favorite coffee bar when you can make frothy cappuccinos and lattes in your own kitchen.

“I made a recent purchase that has changed the way I start the day,” says Chef Johnny. “It has turned my regular morning coffee into a genuine treat, making each cup feel and taste like it was served to me in a chic cafe, perhaps in Rome or Florence. It’s the Capresso frothPro Milk Foamer.

“It couldn’t be easier to use. Simply fill the metal receptacle with milk, press a button (in addition to steamed milk or foam, you can choose cold, warm or hot, including cold foam for iced cappuccino) and watch as ordinary milk is whipped to steaming, frothy pulchritude—in less than a minute! Lowfat or nonfat milk foams the best: The fat in the milk weighs down the potential fluffiness.

“But there’s more than frothy, steamed milk to a gourmet espresso drink (see the different types of espresso drinks).

“To make authentic frothed coffee drinks, you need espresso, not regular coffee. If there’s no coffee bean specialty shop near you, you can buy good-quality espresso, whole or ground, at most grocery stores.

“To make the espresso, I suggest using a moka pot, a classic stovetop espresso maker like this one from Bialetti. Yes, it’s another appliance, but it’s small, inexpensive (under $25.00), easy to use and should last you a lifetime. If you are lucky enough to have the expensive countertop barista-style espresso machines, more power to you.

“Now that you have a few shots of espresso and a cup of foamed milk, you’re ready to construct your drink. But what to make? And how?

“Many coffee drinkers know their go-to drink and just how they like it; but if you have the tools at your disposal, why not branch out? Here’s a list of the most popular espresso drinks and how to make them. If you try each one, you may have a few new drinks in your morning repertoire that will make it that much easier to rise and shine.”

MAKE THESE ESPRESSO DRINKS

Espresso: This is the starting point for pretty much any gourmet coffee drink (and never spelled “expresso,” an unfortunate American error). It is stripped down, basic, strong and really quite wonderful on its own if you have fine espresso beans. It also gives you a chance to really appreciate the texture and flavor of espresso. Enjoy a quick shot down the hatch to get those eyes open, or sit and sip it leisurely on a weekend morning.

Caffé Americano: This is basically an espresso dumbed down. I am convinced that the name was coined to make fun of Americans who cannot handle the bitter, often intense flavor of espresso. To make it, simply start with a shot or two of espresso and dilute with boiling hot water. You can go with a 1:1 ratio of espresso to water, or start with a shot and fill your cup the rest of the way with water. However you like it, you probably don’t want to be caught ordering one of these in Italy.

Cafe au Lait: This is, essentially, a French-style latte and another very accessible drink for those who don’t want intense espresso flavor. In fact, it isn’t an espresso drink at all; it’s made with regular, albeit strong French-style, coffee. Simply pour half a cup of extra-strong coffee and finish filling the cup with steamed milk. Foam isn’t traditionally found on a Cafe au Lait, but no one will report you if you add some.

Caffé Mocha: This is the espresso drink for chocolate lovers. Start by covering the bottom of the cup with some quality chocolate syrup (being a resident of San Francisco, I like Ghirardelli). Then add a shot or two of espresso, stir a few times, and fill the rest of the way with steamed milk. If you’re not worried about calories, you can finish with the traditional whipped cream. If you make it correctly, however, the whipped cream isn’t necessary.

Cappuccino: This is the drink for which you really need the foam. The traditional cup size is 6 ounces only; but hey, it’s your coffee, so use as large a cup as you’d like. What you’re going for is a 1:1:1 ratio of espresso, steamed milk and foam, poured in that order. This beverage showcases a balance of its ingredients and definitely has the greatest range of textures and flavors, from earthy to ephemeral.

Macchiatto: From the Italian word for “marked,” this drink is mostly about the espresso, with just a tiny “marking” of foam and/or milk. To make it correctly, you should use a demitasse cup: Pour a shot of espresso, then add just enough foam to cover it. You can definitely use some of the milk itself (as opposed to just foam), and how much depends on your preference. However, this drink should really be all about the espresso with a complement of milk/foam. It’s the go-to espresso drink for coffee geeks and espresso enthusiasts.

For less than $60.00, the Capresso frothPro is a worthy addition to the kitchen and a great gift. Get yours.

Take a look at Taittinger. It’s a universal favorite, described by one prominent wine reviewer as “the essence of Champagne.” One of our friends, a wine writer who could have chosen anything, served it at his wedding.

Don’t purchase a vintage year Champagne.* Vintage champagnes typically need to be laid down for 15 or 20 years to reveal their glorious nuances. Knowledgeable people who buy them don’t plan to drink them anytime soon.

Instead, look for a nonvintage Champagne, such as Taittinger Brut La Française. A nonvintage Champagne is a blend of wines from different years (see footnote).

*Vintage Champagne is a blend of wines from that one particular year indicated on the label, when the quality of the harvest, measured by the sweetness of the grapes, meets the requirements to declare a “vintage.” True vintage years may happen three or four times a decade, or fewer. Because vintage Champagne commands a significantly higher price, some Champagne houses declare a “vintage” in a year when others do not feel the quality of the harvest merits it. This doesn’t imply that nonvintage Champagnes are inferior; in fact, in a lean year, wines from richer vintages are mixed together to create the house’s “perfect” recipe.

Taittinger Brut La Française is made from 40% Chardonnay and 60% Pinot Noir grapes. Crisp, creamy and complex, it has notes of citrus, green apple and the characteristic Champagne toastiness.

The best rose for Valentine’s Day: Rosé Champagne. We love rosé Champagnes, which acquire their natural rosy color from contact with red grape skins. Taittinger Brut Prestige Rosé is a beauty, with the greater roundness that rosés have, compared with traditional Brut Champagnes. It’s priced in between the nonvintage and vintage Taittingers, around $65.00. It’s hard to find, so if you see a bottle, pounce on it. It’s a memorable Champagne for a special occasion.

If you want Champagne with dessert, head for Taittinger Nocturne, a sec† Champagne that is vinified for sweeter foods. Taittinger Nocturne has twice the dosage (sugar added after the second fermentation) of the brut Champagne. Brut Champagnes are not vinified to pair with desserts, and will seem too astringent if you drink them with sweeter foods. Instead, those in the know drink sec and demi-sec Champagnes. Sec Champagnes also go well with foods that typically pair with sweeter wines, such as foie gras, lobster and double-creme/triple creme cheeses (our idea of a perfect meal). The nose evokes peaches, apricot and yeastiness (as with toast, a characteristic of Champagne). As with its brut brother, there’s crisp acidity and rich mouthfeel, tropical fruit and minerality. Trust us, it’s romantic.

Whatever is in your glass, have a delicious Valentine’s Day.
 
†While sec means “dry” in French, as it refers to Champagne, it indicates sweetness.
  

How many different types of sugar have you
had? Check them out in our Sugar Glossary.

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You’ll find just about every type of sugar and sweetener, and hopefully will be inspired to use them in your recipes.

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But if you need more heat, try Deano’s Jalapeño Chips.

The typical “jalapeño chip” is a potato chip or tortilla chip flavored with jalapeño extract.

Deano’s Jalapeño Chips are the real deal: actual jalapeño chiles, sliced and fried. No potatoes have been invited to this party.

The chips are delicious with a beer, as a garnish for food, as a jalapeño crust for chicken or fish and other nifty uses.

Read the full review.

Find more of our favorite chips and other snacks.

You can do more than just drink it. Photo
courtesy Midwest Dairy Association.

However, for the occasion, our friends at the California Milk Board, RealCaliforniaMilk.com, shared these tips that we felt merited passing along—especially if you frequently have milk that’s a day or two from turning into spoiled milk.

You can use the milk:

 
If you’d like to cook with milk, check out the recipes on RealCaliforniaMilk.com.