Frothed milk can balance coffee’s bitter taste and thin texture with a light, slightly sweet creaminess.

You can use many kinds of milk, including non-dairy plant and nut varieties. However, the results will vary depending on fat and protein content and the milk’s viscosity. 

For non-dairy milk, brands that include additives like gums and stabilizers often help produce better foam. Many brands have curated special barista blends formulated to froth better. 

For dairy milk, whole milk will produce the most velvety, creamy foam, but 2% and skim work well, too!

Use your frothed milk immediately for the most beautiful and tasty beverages.