Add the hot coffee to a large bowl. Sprinkle in the sugar and whisk until it dissolves. Fill a large bowl with ice and place the bowl with the coffee over top. Stir to chill slightly.
Add ice to a cocktail shaker; add the coffee and shake well until chilled and foamy. Pour into small glass coffee cups and serve immediately. Strain whatever coffee is left in the shaker back into the bowl so the ice won't dilute it. Save any leftovers in a glass canister in the fridge.
Recipe courtesy of Gabriele Corcos and Debi Mazar