Frappé coffee is a refreshing drink of Greek origin, perfect on a summer's day.
- 1-2 spoons of instant coffee
- Tall Glass of Cold Water
- 1-3 spoons of sugar (optional)
- 3-5 ice cubes (optional)
- Milk (optional; condensed/evaporated milk works best)
- Put coffee and sugar in a shaker or tall glass and add a little water, just enough to cover the mixture (about 10 ml, or a couple of teaspoonfuls).
- Shake or stir with mixer until the mixture becomes foamy.
- Fill the glass with cold water.
- Add ice cubes, milk (preferably evaporated or condensed milk) or cream to taste.
- Sip with a straw.
Instead of shaking the initial coffee/sugar/water mix, it can also be beaten with a teaspoon. This needs patience because takes a while to form the mix into a stiff, thick, thoroughly aerated, light brown mousse with a texture like meringue. The advantage of this more troublesome method is that the foam produced when the rest of the water is added is richer and lasts longer. This foam can also withstand hot water, and produce an effect akin to espresso crema.
- Ratio of Sugar to Coffee >2/1: Frappé glykós (sweet)
- Ratio of Sugar to Coffee 1/1: Frappé métrios (medium)
- No sugar: Frappé skétos (plain)
Any of the above with milk added: mé gála (with milk), e.g. Frappé glykó me gala or frappógalo
Notes, tips and variations
- You can also add Baileys or a ball of ice cream.
- Once I was in Greece I was told that the right order of mixing Frappe after making foam is ICE, MILK and than fill up the glass with cold WATER.
- By including the ICE when shaking or stirring the coffee, it allows the foam to become more aerated and frothier. Once this has been done, you can then top up with water and/or milk.