Here’s how to froth milk for lattes…the three best ways! You can use everything from a milk frother to a good old whisk.

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1/2 cup fresh milk (whole milk works best; milk that is a few weeks old may not froth)
Tool for the job: Milk frother, French press, or whisk

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Heat the milk: Place the milk in a saucepan and heat it to scalding or 150 degrees Fahrenheit (measure using a food thermometer if possible). This is hot to the touch, but not simmering.
How to froth with a milk frother (easiest and best method): Place the milk in a tall container. Hold the container at an angle and turn on the frother. Move the frother up and down until foamy bubbles form*, about 20 seconds or so. Tap the container on the counter to break down any large bubbles.
How to froth with a French press: Add the scalding milk to the French press and pump using quick, short plunges until foamy bubbles form*, about 30 seconds**. Pour into a pitcher and tap it on the counter to break down large bubbles. You’ll get best results with 1 cup of milk for two drinks.
Whisk method: Add the scalding milk to a bowl and use a whisk to vigorously whisk it until foamy bubbles form*. Pour into a pitcher and tap it on the counter to break down large bubbles.

*For a latte you’ll want smaller bubbles and thicker milk; for a cappuccino or macchiato you want larger bubbles (which takes slightly longer).

**If using oat milk and a French press, pump vigorously until frothy, about 25 times. Do not overwhip, as the foam will deflate!

Keywords: How to froth milk, Best milk frother