How to Steam Milk: 3 Ways to Steam Milk Without a Steam Wand

In coffee shop speak, steamed milk refers to any kind of milk that has been warmed and lightly emulsified by the steam wand of an espresso machine. Crucially, this process changes the milk’s texture: The hot steam introduces tiny bubbles into the milk, turning it creamy and smooth. This thin layer of milk foam lends a subtle, velvety texture to hot chocolate and various espresso drinks, including the flat white, cortado, [latte](https://www.masterclass.com/articles/what-is-a-latte), and cappuccino. Steamed milk can be achieved with full-fat milk or skim milk, and even coconut, soy, or [almond milk](https://www.masterclass.com/articles/how-to-make-almond-milk), though their varying protein, sugar, and fat contents will affect the final texture. The more fat a liquid has, the less room there is for air: Skim milk will result in great, dry puffs, while whole milk will take longer to steam or froth but results in a thicker, easier to pour foam. Modern steam wand designs make steaming milk more straightforward than ever. All you have to do is find just the right angle. - __Fill the milk pitcher__. Using the right amount of milk is essential, as it will expand while it takes on more air during the steaming process. Fill the pitcher one-third full with cold milk, and if you’d like, attach an espresso thermometer to the rim to monitor the temperature. - __Purge the steam wand__. Before inserting the wand into the milk, cover the wand’s tip with a clean kitchen towel and briefly turn it on and off to clear any remaining water or milk from the pipe. - __Insert the steam wand into the milk__. Lift the pitcher so that the wand is just below the surface of the milk. Tilt the pitcher slightly to the left to create a vortex effect in the milk. - __Begin to steam__. Turn on the steam wand. As the milk spins, lower the wand all the way into the pitcher so that the milk reaches halfway up the wand. Keeping the tip of the steam wand too close to the surface can incorporate too much air into the milk, resulting in a stiff foam like a [meringue](https://www.masterclass.com/articles/a-guide-to-making-meringues-recipes-for-swiss-french-and-italian-meringues). If the kissing sounds of the steamer become too loud or prolonged, you’ll know it’s taking in too much air. - __Smooth the milk__. Once the temperature on the rim reads about 120° Fahrenheit, raise the pitcher to its starting position to prevent any more air from entering the milk. Hold here until the temperature reaches about 130° Fahrenheit, then turn off the steam wand. Purge the wand once more to clean it. - __Swirl, then pour__. Gently tap or swirl the milk pitcher to settle any remaining bubbles, and slowly pour the frothy milk onto the surface of a shot of [espresso](https://www.masterclass.com/articles/espresso-guide). You don’t need a full espresso machine to steam milk. To get similar results without a steam wand, start by warming the desired amount of milk on the stovetop, just until steam rises from the surface. Then, use any one of these options: 1. __French press__: Transfer the warmed milk to the carafe of a French press and cover it with the lid and plunger. Next, vigorously pump the plunger up and down through the milk until it reaches the desired consistency. 2. __Milk frother__: Transfer the warmed milk to a heatproof, stainless steel milk pitcher or jug, and use a handheld or automatic milk frother in much the same way as you would a steamer wand: Tilt the pitcher, and begin just below the surface to pull in a little air. Then, lower the frother to create a vortex until the milk reaches the preferred consistency. 3. __Whisk__: A basic handheld whisk will also work to add texture to steamed milk. To do so, whisk the milk on the stove in a small saucepan over low heat. As the milk reaches the right temperature—about 125°F—it will resemble a light, loose foam. Remove the pan from the heat and pour the milk. Both steamed milk and frothed milk are excellent ways to finish the most iconic of coffee drinks, but the main way to distinguish between them lies in the use of the steam wand. Steamed milk features what’s known as microfoam, or tiny air bubbles suspended in the milk, which is achieved by fully submerging the steam wand into the milk pitcher during the entire steaming process. This technique creates a gentle spiral vortex effect, resulting in an even, creamy texture. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more. Learn how to steam milk like a barista, and watch your home coffee brew creations reach new heights.