Time 2 minutes
Yields Serves 1

Place the coffee, sugar and one-fourth cup water in a shaker, jar or blender. Cover and shake well for 30 seconds, or blend for 10 seconds in the blender, to produce a thick foam.


Slowly pour the coffee mixture down the sides into a tall (14-ounce) glass half-filled with ice. Add the milk, pouring down the side of the glass (so as not to dispel the foam), and top off with about one-fourth to one-third cup cold water to fill the glass.

Because they dissolve well in cold liquids, imported Nescafe instant coffees are best for this recipe. Although they are slightly different, both Nescafe Classic, imported from Greece and Nescafe Clasico, imported from Mexico, tested well.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.