Provided are methods for automatically producing milk froth in a milk-frothing apparatus, and also a milk-frothing apparatus for automatically producing milk froth. The milk-frothing apparatus has at least one hollow space, a steam-inlet channel for introducing steam into the hollow space, a milk-inlet channel for introducing milk into the hollow space, an air-inlet channel for introducing air into the hollow space, and an outlet channel for discharging milk froth from the milk-frothing apparatus, wherein the respective channels each issue directly or indirectly into the hollow space. With the aim of specifying a method and a milk-frothing apparatus by means of which an organoleptic milk froth of which the taste is optimized can be automatically produced, the invention makes provision for steam, preferably steam from water, to be introduced into the steam-inlet channel in order to allow milk and air to flow into the hollow space and in order to mix said milk, air and steam to form a milk/air/steam mixture, and to then output the milk/air/steam mixture into the outlet channel, wherein a sweetening means is provided in a region of the milk-frothing apparatus through which at least the milk/air/steam mixture flows.