I Love This $12 Milk Frother — But I Never Use It with Milk

updated Jul 31, 2020
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: PowerLix

It’s hard for me to love unitaskers — especially ones that demand precious counter space and require batteries. As the internet would have it, though, my roommates are now obssessed with Dalgona coffee, and a handheld milk frother and its wire stand have become permanent fixtures in our kitchen. I find Dalgona coffee a little too sugary to start my day so, after a few mornings of sipping sludgy stovetop espresso, staring at the milk frother, I thought of a few new ways I could use the little gadget. Turns out, it’s a multitasker that can’t be beat for whipping up small batches of dressings, sauces, cocktails, and more.

Credit: Aliza Gans

Admittedly, the frother is really fun to use. It’s light, buzzy, and cleans itself with a few pulses in soapy water. Dip the magic zhuzhing wand into an egg, and it scrambles it in seconds with more fervor than a fork. As a work-from-home gal, my COVID-19-era routine is to treat myself to the occasional fussy breakfast. The frother takes eggs beyond scrambled: An egg white turns marshmallow-white for a fluffy Japanese pancake or cloud egg baked in the toaster oven, while yolks become buttery and silky for single-serve Hollandaise swished in a coffee mug. (Tip: I keep the sauce warm by dipping the mug in the egg-poaching water for the most effortless Benedict.)

After these morning revelations, I started thinking about lunch. More specifically, dressings, aiolis, or any other emulsion that includes lemon juice. The frother lets me blend everything fresh in small batches, without heavy equipment or forearm exhaustion. For a vessel, I almost always use a cup because the high walls will catch any splatters. You can easily tip the cup to the side to create a bigger pool of liquid, too. 

The milk frother has, of course, been frothing beverages long before Dalgona coffee hit our algorithms, so I started swizzling almost everything I sipped and found my new favorite way to make hot chocolate: Fill a Mason jar with milk, a drizzle of maple syrup, good baking chocolate, and a pinch of salt, and place the jar in a few inches of simmering water on the stove. As the chocolate gradually melts, a few pulses of the frother mixes it so thoroughly with plenty of air, turning the drink both velvety and light. No lumps. It’s the best hot chocolate I’ve ever had. 

And come happy hour, the frother does the stirring and the shaking — right in the cocktail glass. For a lazy whisky sour, I foam an egg white and simple syrup, add whisky, lemon, and ice, then pulse to combine. I’ve even used the frother to aerate glasses of red wine.

Whether it’s whisking dressings or drinks, tinkering with this tiny, turbo-speed tool has helped me appreciate its place in our kitchen … and blow through a pack of AA batteries with no regrets.