SYLLABUB

Pouring warm milk from a height into sweetened wine aerates the mixture and creates foam through mechanical agitation, similar to whipping. The alcohol in the wine helps stabilize the foam by reducing surface tension, while the fat in cream forms a network that traps air bubbles. Lukewarm milk (around 100°F) froths more readily than cold milk because the proteins are more flexible and can stretch around air bubbles without breaking.