Warm milk, not too hot, approx. 80 ° C. The milk must not boil, otherwise the protein will curdle. Stir 2 to 3 teaspoons of coffee creamer into the hot milk. Then froth the milk, in my experience this works best with a mini mixer for milk froth.
Low-fat milk foams best because it contains more protein (milk protein) in relation to whole milk, as there is less fat (cream) in it. I have found that with the coffee creamer the foam becomes downright gigantic! So use a large cup, coffee should also fit in.
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