What is the steam milk used for hot chocolate?

The choice of 2% milk for steaming milk used in hot chocolate is particularly suitable because it strikes a balance between creaminess and richness without being overly heavy. When milk is steamed, it creates microfoam that enhances the texture and mouthfeel of the hot chocolate, making it smooth and enjoyable. 2% milk also has the right amount of fat to achieve a velvety foam that blends well with cocoa and sweeteners, contributing to an overall pleasant drinking experience.

Other options may not provide the ideal texture or flavor balance. Organic milk might not always have the same consistency in foam creation, while skim milk can be too thin and may not produce enough creaminess for a satisfying beverage. Whole milk, while rich and creamy, could overpower the flavors of the hot chocolate, making 2% an ideal middle ground that delivers both a pleasing flavor and texture.