Put the almost frozen water, with the soluble coffee and the ice cubes in a high, cup-shaped and really ice-cold vessel. Hold the mixing rod in the container with the beater disc (!) in place and whip for about 2 seconds on speed I, then switch to speed Ii and pull up the mixing rod leisurely at the edge of the cup. Lower again and pull up again leisurely.
When stiff-beaten, stir in the sugar on speed I. Turn off the mixer and stir in the whipped cream whiskey. Milk frappe
Pour the almost frozen low-fat milk (by no means choose a higher fat content!) also into a tall, cup-shaped, ice-cold container. Whip until stiff according to the method described above and stir in the sugar as above.
Layer the milk frappe and coffee frappe into 4 large glasses. Bring to table immediately as it will collapse when heated.
Milk frappe alone is a wonderful dessert cream on ice cream or fruit. Especially if no whipped cream is desired due to its high fat content.