DO MICROWAVES HAVE FUSES

Aerolatte Milk Frother, Satin

Frothing milk has never been easier than when using the Aerolatte, a stylish and convenient hand held frother. Attractively designed with a chrome finish, it operates on two included AA batteries to quickly froth milk, and does not rely on steam. It's small size makes it highly portable and easy to store, and is especially great for frothing individual cups.

This cute handheld milk frother is fun and easy to use; British celebrity chef Nigella Lawson recommends it over steam-driven frothers. Plus, in addition to its most popular use--creating delicate foam for homemade cappuccinos, lattes, or hot chocolates-- the Aerolatte milk frother can be used for other, equally yummy treats. An enclosed recipe sheet offers ideas for fruit "shakes" and coffee frappes that can be made with any kind of cow, goat, sheep, soy or rice milk! Some restaurant chefs even froth milk to foam garnish earthy soups.
The frother is easy to use, with a simple black toggle button to turn it on. Hold the stainless steel head just below foam level to keep froth building. The shape of the steel-toned, satin-finished handle is curved in the right places and flattened on the sides for a comfortable grip. When it's time to replace the batteries, a black ridged cover slides off to reveal the battery chamber. (It’s important to use alkaline batteries with the Aerolatte milk frother.)
To clean, turn the frother on and dip the whisk in hot soapy water; rinse well, and turn again briefly to spin dry. Wipe the handle with a damp cloth; do not immerse handle in water. The whisk is not removable from the battery handle. The milk frother measures 8-1/2 by 1-1/2 inches. Two AA alkaline batteries are included, as well as a recipe and instruction sheet. Aerolatte guarantees the Original Steam-Free frother for five years. --Garland Withers

Sooo yummy for dessert.

I use this microwave recipe from thaitable.com since I don't have a special Thai rice steamer cone:

Soak 1 cup sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). Use a microwave safe container. Cover and cook in the microwave at full power 3 minutes and then stir.

Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking heat it up and check every 3 minutes or so. It should be slightly chewy and underdone, otherwise it will continue to cook and get too mushy.

Heat 1 cup coconut milk (full fat thai kitchen is the best in my opinion) in a pot over medium heat. Stir constantly and let the coconut milk simmer but don't boil! Add 2 heaping Tbsp. sugar and 2 pinches salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.

Peel and slice ripe mango. Place sticky rice on a small plate and top with mango. Spoon the coconut milk on top of the mango and sticky rice.

not that i claim to be able to do latte art, even with espresso. but, you know what i mean.
so, the trick is to pour the syrup in and microwave it for a few seconds so that it is thinner and therefore will move more like espresso does when you pour the steamed milk in. with a little practice, my hot chocolates should look like my lattes/cappuccinos.

i like to have a little something for everyone in the bar. Terra has started adding tea stuff and creative hot chocolates are also much-needed.
btw, it was indeed delicious. this one was for me, so, it was made with Hershey's Special Dark syrup and unsweetened chocolate powder on top. we have a variety of chocolate syrups and other syrups, powders, sprinkles, etc., so these could be a lot of fun :)
i now want to try a mocha in the same style - pulling an espresso shot into the cup, and pouring in hot chocolate syrup and THEN pour the milk in and, maybe, the two colors of the crema and chocolate will stay at least somewhat separate from each other. tomorrow.

either way, when these get better looking, i'll post a pic again.

(oh, and i know i kinda' screwed up the focus - this was a quick pic.)

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