Milk Recipe

Chilled Milk (Ready-to-Serve)

Measure 4 cups of cold whole milk. If desired, stir in 1 tsp salt, 1 tbsp honey or sugar, and 1 tsp vanilla extract until dissolved. Serve immediately cold in glasses or use in recipes.

Room-Temperature Milk

Pour 4 cups of milk into a clean pitcher and let sit at room temperature for 15–20 minutes to take the chill off. Stir gently before serving or using.

Stovetop Warmed Milk

Pour 4 cups of milk into a medium saucepan. Warm over low to medium-low heat, stirring occasionally to prevent a skin from forming and to avoid scorching. When small bubbles form around the edges and the milk reaches 140–160°F (60–71°C) or is hot but not boiling (about 5–8 minutes), remove from heat. Stir in optional 1 tsp butter for richness, 1 tsp vanilla, and sweetener to taste. Pour into cups and dust with 1/4 tsp ground cinnamon or nutmeg if desired.

Steamed Milk (for coffee drinks)

Heat 4 cups of milk in a small saucepan until hot but not boiling. Alternatively, use a milk steamer/steam wand: steam milk until it reaches about 150°F (65°C) and has a creamy microfoam. Tap the container on the counter and swirl to remove large bubbles. Pour immediately into coffee or serve on its own.

Microwave Warmed Milk

Place 1–2 cups milk in a microwave-safe container. Heat on medium power for 60–90 seconds, stirring halfway through. Check temperature and heat additional 10–15 second increments as needed until warm (do not boil). Stir in optional flavoring or sweetener and serve.