Milk coffee
Johan Nieuhof, the Dutch ambassador to China, is credited as the first person to drink coffee with milk when he experimented with it around 1660.
In northern Europe, café au lait is the name most often used in coffee shops for what other places is a caffè latte.
The term café au lait has been used for espresso and milk since the 1950s in places including the United Kingdom, Netherlands, Belgium, Germany, Denmark, Norway and Sweden.
[citation needed] Vietnamese cà phê sữa đá or 'iced milk coffee', is made with a dark roast, often with chicory, brewed with a small metal Vietnamese drip filter (Phin Filter) into a cup containing sweetened condensed milk.
Café bombón was made popular in Valencia, Spain, and spread gradually to the rest of the country.
For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour – though these layers are customarily stirred together before consumption.
'Upside down' refers to this method of adding the ingredients, as in most milk-and-coffee drinks, the coffee is first in the cup, and the milk goes in second.
A cappuccino is traditionally served in a porcelain cup, which has far better heat retention characteristics than glass or paper.
The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.
[citation needed] A cortado (also known as pingado or garoto) is an espresso "cut" (from the Spanish and Portuguese cortar) with warm milk to reduce the acidity.
It consists basically of two ingredients: coffee (as an infusion) and milk, with a proportion that varies according to local Spanish provinces, but is around the same amount.
The mixture of coffee and milk in a slightly smaller container is called a cortado (although in addition to the size the proportion of the constituents also changes).
[7][8] An autumn and winter seasonal blend of steamed milk and eggnog, plus espresso and a pinch of nutmeg.
[citation needed] An espressino is made from espresso, steamed milk, and cocoa powder, similar to the Marocchino.
In Australia and New Zealand it is traditionally made with two shots of espresso topped with stretched and textured milk.
To achieve the "flat", non-frothy texture the steamed milk is poured from the bottom of the jug, holding back the lighter froth on the top in order to access milk with smaller bubbles, making the drink smooth and velvety in texture.
The drink was traditionally served in a ceramic cup used for cappuccinos (approximately 220–260 ml in capacity), though present-day speciality cafes are more likely to serve it in smaller (150–160 ml) cups with two ristretto shots used, resulting in a drink noticeably stronger and less milky than a caffè latte.
[citation needed] Galão is a hot drink from Portugal made of espresso and foamed milk.
Similar to caffè latte or café au lait, it comes in a tall glass with plenty of milk.
The resulting drink is sweet and thick, leading to the name caffè gommosa, meaning 'rubbery coffee'.
Kopi susu 'milk coffee' is found in (at least) Brunei, Indonesia, and Malaysia and very similar to the Vietnamese cà phê sữa nóng.
[14] In Indonesia, milk coffee with ice and palm sugar is called es kopi susu gula aren.
The quantity of milk or cream can be adjusted according to personal taste, but is typically a small amount, less than would be used in a latte or cappuccino.
