The Frother Recipe

Brew

Brew two shots of espresso (about 60 ml total) or make 120 ml of very strong drip coffee. If you prefer a longer drink, dilute espresso with 60 ml hot water to reach desired strength. Pour the coffee into a warmed 10–12 oz cup and set aside.

Combine and sweeten

In a small pitcher combine 1 cup whole milk (and the 1/2 cup milk alternative if using a blended texture), 1/2 tsp vanilla extract and 1 tsp sugar or simple syrup. Stir briefly to dissolve the sugar.

Heat

Heat the milk mixture to around 60–65°C (140–150°F). If you don't have a thermometer, heat until it is hot to the touch but not boiling and begins to steam at the edges (about 45–60 seconds in the microwave or 3–4 minutes on the stovetop over medium-low).

Froth

Froth the heated milk using your preferred method: a handheld electric frother, a French press (pump 15–20 times to create microfoam), or a steam wand. Aim for a velvety microfoam with small, glossy bubbles—about 15–30 seconds with a frother or 20–40 seconds with a steam wand depending on power. Keep back enough liquid milk for the base and spoon the foam for a layered look.

If using flavored syrup, add 1 tbsp to the bottom of the warmed cup and pour in the brewed coffee. Stir briefly to combine.

Pour the steamed milk into the coffee, holding back the foam with a spoon. Finish by spooning the dense foam on top to create a 1–2 cm frothy crown.

Optionally dust the top with 1/4 tsp cinnamon or 1/4 tsp cocoa powder and sprinkle chocolate shavings (1 tbsp) for decoration. Serve immediately.

For a stronger flavor, use ristretto or an extra espresso shot. To make a vegan Frother, use only a high-protein plant milk (oat or soy) and omit dairy. Adjust sweetness to taste. If you prefer colder drinks, chill the brewed coffee and use cold milk then froth cold for an iced frother—serve over ice.