I'll admit, it's not exactly frothy. The texture is comparable though, and it's something other than just a plain iced coffee. The recipe for whipped coffee is super simple, just equal parts instant coffee, hot water, and sugar. I made this coffee twice, once normally, which was way too sweet, and once with little to no sugar. Unfortunately, I realized after failing to see any whipping progress after 10 minutes that the sugar was an integral part to the recipe. Sugar is a foam stabilizer. While you create froth by whipping air into the coffee water mixture, the sugar helps to ensure that these bubbles don't deflate as soon as you stop whipping. The sugar does this by dissolving into the water that forms the bubbles walls, forming a stronger syrup that protects the bubbles.

The best method, albeit still flawed, I found for creating foam at home was a common method for quick microwave foam. First, you whip or shake a jar of skim or non-fat milk until it is frothy and doubled in size. Immediately afterwards, microwave for 30-45 seconds, and you should be left with warm milk and a thick layer of milk froth. Why does this work? Whisking the mixture breaks down the liquid and introduces air. At 95 degrees the milk is able to hold bubbles, stabilizing the bubbles you created.