How To Make The Perfect Babyccino At Home

The best milk to use when making a babyccino

–Barista coffee cream: available in most supermarkets – It averages 12% percent fat which is optimal for making frothy milk!
–Cow’s milk: Regular whole milk will foam just fine if that is what you have on hand, you can also add a splash of cream for an extra frothy babyccino.
–Dairy-free/ Vegan barista milk: If you have allergies to consider or prefer a plant-based diet,  a good-quality oat or soy milk designed specifically as barista milk is the best choice. The higher protein and fat content helps to get the perfect consistency foam.

Useful equipment

Babyccinos are easy to make even if you don’t have a fancy espresso machine at home!  You can also use one of the tools below. 

• Milk Steamer: While commonly used in coffee shops, milk steamers are less common in most home kitchens but you can use it if you have one!
• Manual Milk Foamer: I recommend choosing a model with a rounded knob on top for comfort.
• French Press: Most homes have an Ikea French press stashed somewhere and they are perfect for frothing milk!
• Battery-Driven Hand-Held Milk Frother: These are convenient and compact, although they may not create “microfoam” (a very fine, velvety texture) like other methods.
• A food thermometer is also helpful – I’ll explain more below.

My best tips for creating cafe-quality milk foam at home

• Don’t use a microwave: I’m going to go against the grain and recommend that you don’t use a microwave to heat your milk! I know extra dishes are never fun, especially when you’ve got kids under your feet.. but to avoid loss of nutrients and make the best quality foam, you need to control the temperature. 

• Use a pot on the stove to ensure that the temperature doesn’t go over 160°F / 70°C– the temperature at which milk begins to break down, causing it to change in flavor.

• Aim for140°F / 65°C– A food thermometer is helpful but not essential. ( It’s tricky to gauge the temperature without one. Still, if you are making this for kids, a lower temperature is acceptable and perhaps recommendable!)

• The texture is important: Microfoam is smooth like talc, and most kids love it! So continue frothing a little longer than you expect; the results will be worth it!!

Want to jazz it up?

One of the best things about making babyccinos at home is that you can make them as fancy or as simple as you like! Below are some of our favorite ways to add an extra magical touch.

• Colorful cake sprinkles are always a hit as the colors spread through the top layer of froth!
• Flavored syrups add a little sweetness, older kids often ask for this. 
• Latte art stencils used with a dusting of chocolate powder are a fun way to decorate together and add an extra special touch. 
• A small amount of vanilla extract can add some flavor without adding sugar.
• A few drops of natural food colorings on top of the milk make for a fun and festive touch. 
• You can also use your babyccino foam to top off a creamy hot chocolate

Babyccino Recipe

Ingredients

1 cup whole milk – alternatively a barista soy or oat milk.

Optional:
This recipe is unsweetened but if you prefer you can add a little maple syrup or honey to the milk before foaming.
To serve:
 Cocoa powder, cinnamon, sweetened chocolate powder, grated chocolate or cake sprinkles. 

Method

1. Warm milk to about 140°F/ 65°C over medium heat. Add honey or maple syrup if using and stir to combine.

2. Transfer the hot milk to a French press or milk frother. Using the lid of the French press, pump the milk until it’s frothy and has doubled in volume.
Serve in a cute cup with a little cinnamon or grated chocolate for a sprinkle of magic.

Let me know if you decide to channel your inner barista and make a babyccino at home! I’d love to hear about it!