1

Start with cold milk in a cold pitcher. The colder you start, the more time you have to build texture before the milk gets too hot.

2

With a steam wand, keep the tip just under the surface for the first few seconds. You should hear a gentle tearing sound as air goes in. That's the stretch.

3

Then sink the tip a little deeper and let the milk spin. This whirlpool breaks big bubbles into a glossy microfoam.

4

Stop at around 140 to 150°F, when the pitcher is too hot to hold comfortably. Go hotter and the natural sweetness of the milk drops away.

5

Tap the pitcher on the counter, swirl until it shines like wet paint, and pour straight away. Oat milk made for baristas behaves almost like dairy and is the easiest plant milk to texture.