Combine the instant coffee, granulated sugar, and boiling water in a mixing bowl. You can easily double or triple the recipe if you'd like to make more. Using a hand mixer or stand mixer, whip the mixture on a high speed setting for about 2 minutes, or until it becomes thick, fluffy, and light in color. Be sure to scrape down the sides of the bowl and incorporate any bits that haven’t been fully whipped.

Give it a quick taste—it’ll be very strong on its own, but remember it will be balanced out by the milk. If you prefer a sweeter flavor, feel free to add an extra tablespoon of sugar, though I find the original amount just right.

To serve, pour about 1 cup (8 ounces) of your preferred milk into a tall glass. I’ve personally enjoyed this with soy, almond, and oat milk. For an iced version, start by adding a few ice cubes to the glass, then the milk, and finally spoon the whipped coffee over the top. For a hot version, simply add the milk to the glass and top it with the whipped coffee.