Here comes Aroma Hot Froth X-Press™

Aroma Hot Froth X-Press™
If you love cappuccinos and lattes, you will certainly not be disappointed with this perfect compact and lightweight countertop size (smaller than a glass pitcher) milk frother from Aroma (and it is goodlooking too!)—it is easy and simple to operate and use, and it produces that needed rich and creamy milk foam for your special “strong” coffee…in minutes.  Don’t tell this to Starbucks, but it is time to save your Starbucks money and start being the “star barista” at home, making “your way” cappuccino (and other ‘cinos) and latte, and yes, also chocolate macchiato.

I enjoy this new addition to my kitchen, I’m not big on coffee, but my hubby is — so he enjoys his latte every morning, while I start my day with hot chocolate (recipes of all these coffee creations included in the product manual).  Chocolate syrup blended with coffee latte — oh so good!   The Aroma Hot Froth X-Press™ creates thick, rich milk foam at the press of a button…it’s handsfree, no mess, and no scorching at all.  It has a cappuccino attachment (for thick, creamy froth) and latte attachment (for velvety froth), and includes a high heat, medium heat and no heat setting.  Get this Aroma Hot Froth X-Press™ (a perfect pair for single serve coffemakers)  at Target stores for yourself, or for that coffee buddy at work.   For additional information, pls visit:  www.aromaco.com

How to make cappuccino and latte?  First, brew a shot of espresso. If you don’t own an espresso machine, double brew your regular coffee (Place 1/4 cup of fine ground coffee in your coffee maker’s brewing basket. Pour 1/2 cup of cold water into your coffee maker and brew, this recipe should give you 1/4 cup of brewed espresso or a shot of espresso) or use instant espresso. A cappuccino is equal parts espresso and hot milk topped with cinnamon and nutmeg and usually whipped cream. Lattes are made with flavored syrup (cinnamon, chocolate, vanilla), a shot of espresso & the rest steamed milk.

Read more at Celebr-eat-y By Sarah Lee