To make froth, how hot does the milk have to be?

I need to make froth for my coffee.

Actually, to foam up milk it needs to be very cold. I put mine in the freezer for 10 minutes, before either putting it under the steam wand of my espresso machine, or on the stove with a whisk.

The milk should be 2% or half and half. Getting it to 50 degrees F or lower will make it foam better. To foam with steam, submerge the wand just under the surface (should sound like tearing paper, not like blowing bubbles through a straw). Once it hits about 100 degrees, submerge the wand & tilt the container. This is called stretching the milk & sweetens it. Once the milk hits between 140-160, you're done.

If you don't have a steamer, put the milk in a pan in the freezer, as before. Put it on the stove on medium-high and whisk briskly. First you'll get large bubble, but they will break down to smaller ones. If you have a thermometer, 140-160 (same as before). If you don't have one, I just dip my finger in to test it until it feels almost scalding & remove from heat. You can pour or ladle out the milk & spoon off the foam.

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