My top gadget purchase of the year: a milk frother.

Back in February, I found myself in Los Angeles, soaking up some art while staying in Koreatown. Just down the street from my hotel was a cozy little coffee shop called Stagger, which is known for its matcha. However, the drink that truly captured my attention was their cream top — an iced Americano topped with vanilla cream. Once I returned to Oakland, I couldn’t shake the craving for another one.

For over 20 years, I’ve been a black coffee drinker, whether iced or hot. Initially, it was a practical choice; I could reheat black coffee in the microwave without worrying about curdling milk. As I started exploring better coffee, I found that drinking it black was the best way to savor the quality of the beans I was purchasing.

So, my newfound love for the cream top was unexpected. When Oakland hit a brutal heat wave in March, I decided to embrace fancy coffee drinks as a way to cope. I splurged on a $14 Zulay Kitchen frother and got to work.

This handheld frother operates similarly to an immersion blender. I pour milk into a glass, insert the frother, and hold the power button until I achieve my desired frothiness. With fresh batteries, it takes about 30 seconds to a minute. As the batteries wear down, it takes longer, so if I find myself getting impatient, it’s time for a battery change. Besides frothing milk, it’s also handy for beating eggs, mixing protein powder, and whipping up hot chocolate. However, it’s primarily been used for crafting my own cream tops.

The cream top has its roots in the Einspänner, an espresso drink named after a one-horse carriage. The original Viennese version featured hot espresso with whipped cream on top, which kept the drink warm for carriage drivers in the cold. While the journey of the Einspänner to South Korea is a bit of a mystery, it gained immense popularity there, especially in iced variations. From South Korea, it made its way to the U.S., where Starbucks’ “cold foam” drinks had already paved the way.

What sets the cream top apart is its unique texture; it’s not as airy as latte foam but also not as dense as regular whipped cream. It melts beautifully and drips slowly into the coffee.

My initial attempts at creating a cream top at home were straightforward. I don’t own an espresso machine, but I make concentrated cold brew during hot weather, which has a robust flavor that pairs well with the foam. Some recipes even suggest using powdered espresso if you prefer not to use cold brew.

Once I nailed the basic cream top, I ventured into more adventurous breakfast concoctions, including a cold brew topped with coconut ube cold foam, finished with toasted coconut flakes. It’s delicious! During a recent two-week stretch of 90-degree weather in Oakland, this drink became my go-to comfort.

Honestly, I can’t recommend getting a frother enough. While there are high-end options out there, I found a reliable, budget-friendly model that works great. I relied on guidance from trusted sources to find a solid choice. This frother is simple and effective, and while there are fancier models available, I doubt any can deliver the same pleasure per dollar as a $14 cold foamer that runs on AA batteries.