5 Best Milk Frothers of 2024
Get velvety cappuccinos and perfectly steamed lattes, right at home.

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If you love the foamy head on lattes and cappuccinos but not the steep coffeehouse price tags they come with, an at-home milk frother might be right for you — especially if you don’t already own a slick espresso machine or latte machine with a built-in steam wand. Milk frothers are easy to use and have a small geographic footprint in the kitchen, and make a huge impact on your daily cup.
The pros in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab recently tested 16 milk frothers to find the best. We considered handheld and countertop frothers at various price points and with useful features like temperature settings. We frothed both whole milk and almond milk and made hot chocolate where applicable. We also sent frothers to home testers to get real-world feedback.
Our top picks:
Milk frothers come in two basic types: handheld and countertop. Handheld frothers are wireless and look like wands with spinning round whisks, powered either by battery or USB charger. Countertop frothers resemble pitchers or little kettles and usually plug into an outlet; they can produce cold froth, hot froth and sometimes even hot chocolate.
Read on for more details on how we tested the milk frothers as well as for helpful advice on what to consider when shopping for a milk frother.
Sarah (she/her) is a deputy editor in the Good Housekeeping Institute, where she tests products and covers the best picks across kitchen, tech, health and food. She has been cooking professionally since 2017 and has tested kitchen appliances and gear for Family Circle as well as developed recipes and food content for Simply Recipes, Martha Stewart Omnimedia, Oxo and Food52. She holds a certificate in professional culinary arts from the International Culinary Center (now the Institute of Culinary Education).
Susan (she/her) is the recipe editor at Good Housekeeping, where she pitches ideas, parses words, and produces food content. In the Test Kitchen, she cooks (and samples!) recipes, working with developers to deliver the best written versions possible. A graduate of Brown University and a collaborator on several cookbooks, her previous experience includes stints at Food & Wine, Food Network, three meal kit companies, a wine shop in Brooklyn and Chez Panisse, the pioneering restaurant in Berkeley, California. She enjoys playing tennis, natural wines and reality competition shows.


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