 In Australia and New Zealand it is traditionally made with two shots of espresso topped with stretched and textured milk.The milk is prepared by steaming air into the milk and folding the top layer into the lower layers.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.