Professional Stainless Steel Heat On/Off Froth Au Lait frother Review

Average Reviews:

(More customer reviews)This is the first non restaurant device I have tried that didn't over flow when frothing with flavorings or liqueurs I have tried around 6 of these and they all overflow either with just whole milk or when flavorings etc. are used. (I have used the European Drinking Chocolate Machine but that's for fairly large buffets or restaurants.)
The Good:
Works well with small or large batches and gets really hot quickly.
Refresh feature works even faster.
Capacity is in a good range for most of us; even a small coffee shop or restaurant
Makes nice hot chocolate with nice froth.
Good for Chaud*, Chai or spiced cider as well as hot chocolate.
UPDATE: Even an eggnog recipe that is OK if you like hot eggnog. Their Cook is too fond of Hazelnut IMHO and I think its better with about a 1/2 oz of Triple sec and 3 oz of brandy along with some Nutmeg and Cinnamon. But I can't really recommend it as all of the Flan mixes I have found have a lot of high Fructose corn sirup Frankly I think that the High Fructose Corn Sirup will be the next trans-fat and should be avoided.
Works well for cold drinks as well.
The spicy froth is nice as a garnish on Fettuccine Alfredo but flops for Toranods.
The Bad:
If you use it with non-fat milk and let he froth really build up it will stay stiff longer; but if you start with more than 2 1/2 cps of milk you will get an overflow onto the counter. Not a big mess but a mess.
The flavor port gets liquid on its bottom and sides so while it works OK for liquids it doesn't work all that well for powders. You need to stop the machine and remove the lid.
Small amount of splatter after removing the flavor port. Lots of splatter if you remove the lid without stopping the machine.
The flavor port is very stiff and needs a little judicious filling down to make it removable.
The Ugly:
Need to remove the top to get froth out.
To get maximum froth you need to run until the machine is almost ready to shut off so the froth will be stiff and not collapse when you add chocolate etc.
Need to run the machine with water between batches and wipe down the outside with a damp towel or sponge.
A bit fussy to clean. The interior of the base may need something like Scotch Brite.
Need to give it a rest after 6 batches.
Noisy (not too bad but it would wake a light sleeper) and vibrates (again not real bad but a surprise).
Can't put in solids that are not grated, ground or finely chopped (can't be used for mulled wine or to make tea. You need to start with tea for chai or the concentrate.)
Pitcher is not bad looking but for formal occasions you need something else for serving.
* Chocolate chaud is the French or Mexican stile Hot Chocolate and is made with water and served with hot milk or cream and sugar on the side , or with Mascarpone cheese floated on top.
I strongly recommend; Hot Chocolate: 50 Heavenly Cups of Comfort;
Ghirardelli Chocolate Premium Hot Cocoa Mix, Double Chocolate, 16-Ounce Tins (Pack of 4), also the hazel nut.
I haven't tried it with any coffee as I hate coffee; can smellgreat but isn't even good as a cleanser.

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