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There are several ways to froth milk, depending on the tools you have available:

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With a milk frother:

Heat the milk: Aim for scalding hot, around 150°F (65°C), but not simmering. You can use a microwave or stovetop for this.

Pour the milk: Fill a tall, narrow container like a mug or frothing pitcher with the hot milk, leaving some space at the top for frothing.

Froth the milk: Immerse the frother just below the surface of the milk and turn it on. Move it up and down gently until the milk is frothy, about 20-30 seconds.

Tap and pour: Tap the container lightly on the counter to break up any large bubbles. Then, pour the frothed milk into your coffee drink.

Without a milk frother:

Whisk method: Heat the milk as described above. Pour it into a wide, shallow container like a bowl. Use a whisk to vigorously froth the milk for about a minute, until bubbles form. You can also use a French press for this method, pumping the plunger up and down rapidly.

Jar method: Pour cold or warm milk into a tightly sealed jar (like a mason jar) and shake vigorously for about 30 seconds, or until the milk has roughly doubled in size and is frothy.


Use whole milk for the best frothing results, as it has a higher fat content that helps create a richer and smoother foam.

For drinks like lattes, you don't need as much foam as you would for cappuccinos or macchiatos.

Let the frothed milk rest for a minute or two before pouring to allow the larger bubbles to rise to the surface, which you can then spoon off if desired.
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