Frappé (Greek Iced Coffee)
Origin: Greece | Prep: 5 minutes | Brew: 0 minutes
About This Brew
The Greek Frappé was invented by accident in 1957 at a trade fair in Thessaloniki, when a Nescafé representative, unable to find hot water, shook instant coffee with cold water and ice, and created a froth-topped sensation. It quickly became the unofficial national summer drink of Greece, sipped for hours at seaside cafés.
Made by shaking or blending instant coffee with a little water until thick and foamy, then pouring over ice and topping with cold water (and milk, if you like), the frappé is defined by its dense, long-lasting foam. Sweetness is ordered like the hot coffees: sketos, metrios or glykos. Light, frothy and endlessly refreshing, it is summer in a tall glass.
Ingredients
- 1-2 tsp instant coffee
- Sugar, to taste
- Cold water
- Ice cubes
- Evaporated or fresh milk (optional)
Equipment Needed
- Cocktail shaker or handheld frother
- Tall glass
- Straw
Instructions
- Add instant coffee, sugar and a splash of cold water to a shaker or tall glass.
- Shake hard or use a frother until a thick, dense foam forms.
- Fill a tall glass with ice.
- Pour the foam over the ice and top up with cold water.
- Add milk if desired, insert a straw, and serve.
Tags: Europe · Cold · Easy
