Milk Recipe

Serve cold or room temperature

If serving milk cold or at room temperature, pour 4 cups whole milk from a clean container into chilled glasses. If you prefer a slightly thinner milk (for drinking with cereal or for children who prefer lighter milk), add up to 0.5 cups water and stir gently until combined. Taste and, if desired, stir in 1 tablespoon sweetener and/or 1 teaspoon salt to adjust flavor. Serve immediately.

Refrigeration

If the milk came from a fresh container, return unopened portion to the refrigerator promptly and keep at or below 4°C (39°F). Use within the package's recommended use-by date, typically 5–7 days after opening for pasteurized whole milk.

Stovetop warming

Pour desired amount of milk (up to 4 cups) into a small saucepan. Warm over low to medium-low heat, stirring occasionally, until the milk reaches 60–65°C (140–150°F) — it should be steaming and slightly frothy but not boiling. If using, add 0.5 teaspoon vanilla extract and 1 teaspoon ground cinnamon or a cinnamon stick during the last minute of warming. Remove from heat and serve.

Microwave warming

Place milk in a microwave-safe container (leave a headspace). Microwave on medium power in 20–30 second bursts, stirring between bursts, until it reaches desired temperature (60–65°C / 140–150°F). Add optional flavorings and stir to combine. Do not microwave milk until boiling as it can scald and foam over.

Steaming for lattes

Using a steam wand: pour cold whole milk into a metal steaming pitcher up to one-third full. Position wand just below the surface and steam, creating a slight whirlpool and introducing a small amount of air for microfoam. Heat until 60–65°C (140–150°F). Tap the pitcher on the counter and swirl to remove large bubbles, then pour over espresso or enjoy on its own.