Mix the instant coffee with the hot water. Stir it well and leave to chill. Place the ice cubes in a tall glass.
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Froth the milk with a handheld frother for 3 minutes. If you’re using sugar, add it before frothing. You’re aiming for a foam layer of 2 fingers thick - 35mm, to be precise.
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Pour the foamed milk into the glass over the ice cubes.
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Slowly pour the chilled coffee brew into the milk foam. Aim for the centre to create those iconic macchiato layers.