Non-Fat Milk will be the easiest to foam. It will not however be as decadent a combination with your coffee.\r\n\r\n2% Milk will foam quite easily and make a creamy and tasty drink.\r\n\r\nWhole Milk is going to be the most challenging to create foam with. It will however be some kind of tasty when combined with coffee. The extra fat in the milk makes your latte or cappuccino a special treat.

I use 2% when I froth milk. One time, however, I tried frothing vanilla milk, & after some struggling I got it to froth, & it was VERY good in my coffee. I use a hand-held milk frother, too.

I do not like milk in coffee at all.\r\nLuck I am, I have no problem what milk to froth

http://www.1-800-espresso.com/faqs.html#froth

\r\n\r\nVanilla milk is great, I tried it too. Excellent taste.

Pay attention to this tip especially:\r\n\r\nUsing low fat milk creates denser milk froth . Skimmed or low-fat (not more than 2%) milk will provide a thick foam. With regular milk the froth will quickly collapse.