Iced Latte and Spanish Latte

Place the instant coffee, granulated sugar, and water in a deep mixing bowl, leaving enough room for the mixture to expand without splattering.

Whip the mixture on the highest speed for 2 minutes, until it increases in volume and forms a thick, pale, and evenly textured coffee foam.

Transfer the coffee foam to clean, dry jars, seal them tightly, and refrigerate so it is ready to portion out whenever you make a drink.

Prepare the iced latte base by adding ice to a serving glass and pouring in the cold whole milk, leaving enough room for the foam.

Gently spoon the coffee foam over the milk to create a thick, distinct top layer, then gently stir the foam into the milk.

Stir the instant coffee and warm water together in a serving glass until the granules dissolve completely and the mixture is smooth.

Add the sweetened condensed milk to the dissolved coffee and stir well until the Spanish latte mixture is smooth and evenly combined.

Add the ice to the Spanish latte mixture and distribute it throughout the glass so the drink chills evenly.

Pour the cold whole milk over the ice to complete the Spanish latte and create clearly defined layers.

Serve the iced latte and Spanish latte immediately, while cold and creamy.