Below is a list of the best Best milk for frothing voted by users and compiled by us, invite you to learn together
What to Look for in a Milk Frother
There are several types of milk frothers. Some are electric and require a power supply, while others run on batteries. Certain models are manual, running on nothing more than human power. Think about how much frothing you expect to do—if it’s a lot, an automatic model might work better.
Some milk frothers can heat milk for even more java options. Others can customize the type of froth you like, as well as the temperature. More features generally means a higher price tag, so consider your budget—and how you like your coffee—when shopping.
If you’re planning to store your frother in a cupboard or drawer, its style may not matter so much to you. However, if you plan to display your coffee gear on a counter or in another noticeable place, consider its look as well. Some frothers are sleek and sophisticated while others have more of an old-school or functional feel.
What drinks can I make with a milk frother?
There’s no shortage of drinks that can be made by combining milk and espresso or milk and coffee concentrate, many of which you’ll recognize from coffeehouse menus. We’ll briefly touch on a few of the most popular here. First, we have the cappuccino. The rich Italian specialty is made with three equal parts, which, going from the bottom of the cup to the top, are espresso, steamed milk, and foamed milk. Next is the latte, which is similar to a cappuccino but instead made of one part espresso, two parts steamed milk, and a thin layer of milk foam on top. A macchiato, simple but delicious, is comprised of an espresso shot and a thin layer of milk foam. And the drinks don’t end there. Other options include mochas, latte macchiatos, cortados, café au lait, and more.
What’s the difference between frothed and steamed milk?
Frothed milk is always injected with air. Compared to steamed milk, it typically has larger bubbles, greater volume, and a lighter mouthfeel. Steamed milk, on the other hand, isn’t always injected with air. When it is, it’s more delicately aerated, so it has smaller air bubbles and a creamier texture. Another small difference is that steamed milk is always heated, while frothed milk may or may not be heated. Two of the most popular devices for making steamed milk are electric pitcher-style milk frothers and steam wands like the ones found on espresso machines.
What kind of milk can I use with my frother?
Unless otherwise specific, you should be able to use any kind of milk in your frother, whether it be dairy or non-dairy. That said, there are differences in texture and taste between milk types and some are better suited for frothing than others. Asi recommends whole milk above all but adds that reduced fat milk is a good option too.
“You want three things to intermingle if you’re looking for the best foam and to produce the best latte art,” he says. “Sugar, proteins, and fats.” Regarding non-dairy options, Asi prefers oat milk. He suggests looking for milk alternatives that say barista blend, barista friendly, or barista edition on them to know that they are suitable for coffee drinks.
Other options like coconut milk, cashew milk, and almond milk aren’t ideal for lattes and cappuccinos, largely due to their lower fat and protein content, but they are still worth a shot if any are your preferred milk alternative.
Why Trust The Spruce Eats?
Donna Currie is a freelance food writer who specializes in product reviews and recipes. Her work has appeared on Serious Eats, Fine Cooking, and her own recipe blog, Cookistry.com. She’s also the author of “Make Ahead Bread,” a cookbook meant to simplify the bread-baking process.
This piece was updated by Derek Rose, the coffee and tea expert for The Spruce Eats. He researches a variety of coffee products, from measuring scoops to commercial espresso machines, and interviews field experts for their insight. He has used the Smeg Milk Frother, which appears on this list, and recommends it not only for its performance but eye-catching design.
Paulo Asi, the Director of Training at the Seattle Barista Academy, was interviewed for this piece. He has worked in the coffee industry for more than 12 years. Founded in 2013, the Seattle Barista Academy is a multi-dimensional program that trains baristas who are committed to the professional preparation of espresso drinks.