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.
Tips:
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.