How to Froth Milk Without a Machine

A steam wand on an espresso machine produces the best frothed milk. It also costs several hundred dollars. If you do not own one, you can still make frothed milk for lattes, cappuccinos, and matcha lattes using four alternative methods.

The Four Methods

Mason jar: Pour warm milk in half full, screw the lid on tight, shake vigorously for 30 to 60 seconds, microwave 30 seconds to stabilize. Large, airy bubbles. Costs nothing.

Hand frother ($10 to $15): Heat milk to 65°C, submerge the frother just below the surface, run for 20 to 30 seconds. Smaller bubbles, approaching real foam. Best budget option for daily use.

French press: Pour warm milk one-third full, pump the plunger rapidly for 30 to 60 seconds. The mesh filter aerates the milk with each stroke. The most consistent foam of the non-machine methods.

Whisk: Heat milk in a saucepan, remove from heat, whisk vigorously at 45 degrees for 30 to 60 seconds. Works in a pinch. Whole milk froths best. Temperature target: 65 to 70°C. Never boil.

Keep reading: Latte vs. Cappuccino, Oat Milk vs. Almond Milk, How to Make Espresso at Home.