1. Jar method
Fill a jar halfway with milk, close it and shake hard for 30-60 seconds. Remove the lid and microwave 30 seconds; the foam rises and stabilizes.
2. French press
Heat the milk, pour into the press (no more than a third full) and pump the plunger quickly 20-30 times.
3. Whisk
Heat milk in a saucepan and whisk vigorously side to side for about a minute.
4. Blender
Blend hot milk for 15-20 seconds with the lid vented and covered with a towel.
Tips
- Whole milk makes the creamiest foam; skim makes the most (but airy) foam.
- Barista oat milk is the best non-dairy option.
- Heat to about 150°F: hot but not simmering.
Use it on our mocha or white chocolate mocha.
