Well, to begin with, I must clarify that the recipe is very simple, but the quantities are everything, it consists in that for each tablespoon of water goes one tablespoon of coffee and one tablespoon of sugar, always in equal parts and very important, the water has to be hot. That then it will be beaten, but it depends on each person with whom he/she makes it, but it always works.

To make it easier and faster to prepare, I recommend heating the milk a little while mixing the coffee to speed things up.

The milk does not have to be boiling, but it does have to come to the boiling point, at that moment turn it off and add the milk to the cup where the coffee is going to be served.

And finally just add the coffee cream little by little with a spoon carefully and that's it.

Tips: If you want a frothy milk I recommend buying quality milk, although it is more expensive it is worth it and the foam does not evaporate quickly.

Another thing I have not mentioned is that I have not used any other coffee other than instant nesscafe, and it is very good, maybe at some point I will dare to try another one, but for now I'll stick with this one.

And an extra fact: coffee cream always floats because it is slightly oily, and we already know that both liquids do not mix and since milk is heavier it always remains at the bottom.

These have been some of my observations, working and experimenting with instant coffee, and it has not been easy but not impossible.