In a mixing bowl or 1 pint mason jar, add the instant coffee, coconut sugar, and water. Using an immersion blender with whisk attachment, whip mixture for 30-60 seconds until it becomes light, fluffy, and glossy. If you don’t have an immersion blender, you can use a hand mixer or even whisk by hand, though this will take a few minutes. (If using a stand mixer with a whisk attachment, double the recipe.)
In a tall glass, add ice cubes and milk.
Gently spoon the frothy coffee mixture on top of the milk.
Serve immediately. Before drinking, thoroughly stir the coffee into the milk until well combined.
Though no sweetener is required, the coffee will whip better and stay more stable with the addition of a sweetener. (Using up to 1 tablespoon will yield a drink that is reminiscent of melted coffee ice cream!) If you don’t have coconut sugar, try cane sugar, honey, maple syrup, or agave, which all work well.
Craving a mocha? Use chocolate milk for your base. (Using cocoa powder in the coffee mixture is not recommended, as it will deflate the foam.)
Tips: A shot of espresso will also generate foam when whisked, but will not yield the impressive peaks that are created from instant coffee. You can experiment with the amounts of coffee, sugar, and milk you like until you come up with your perfect combination. Enjoy!