📝 About This Recipe
Born in 1957 at the Thessaloniki International Fair, the Greek Frappé is more than just a drink; it is a cultural institution of Mediterranean relaxation. This chilled masterpiece features a thick, velvety foam—known as 'kaimak'—perched atop a refreshing blend of coffee and ice. Perfectly balanced and intensely bold, it is the ultimate companion for a sun-drenched afternoon by the Aegean Sea.
🥗 Ingredients
The Coffee Base
- 2 teaspoons Instant Coffee (Greek Nescafe Classic is preferred for the best foam stability)
- 2 teaspoons Granulated Sugar (Adjust to taste: 'Metrios' (medium) uses 2 tsp, 'Glykos' (sweet) uses 4 tsp)
- 2-3 tablespoons Cold Water (Just enough to cover the coffee and sugar for frothing)
The Build
- 5-7 pieces Ice Cubes (Large, solid cubes to prevent rapid dilution)
- 3/4 cups Chilled Water (Filtered water provides the cleanest flavor)
- 1-2 tablespoons Evaporated Milk (Optional; use for a 'me gala' version)
Optional Garnishes & Accompaniments
- 1 glass Cold Water (Served on the side as per Greek tradition)
- 1 pinch Cinnamon Powder (A non-traditional but delicious aromatic topper)
- 1 scoop Vanilla Ice Cream (To transform it into a 'Frappé me Pagoto' dessert drink)
- 2 pieces Koulourakia (Traditional Greek butter cookies for dipping)
👨🍳 Instructions
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1
Select a tall, sturdy glass (approximately 12-14 oz) to allow plenty of room for the signature thick foam.
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2
Add 2 teaspoons of instant coffee and your desired amount of sugar into the bottom of the glass.
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3
Pour in exactly 2-3 tablespoons of cold water. Do not add too much water at this stage, or the foam will be thin and watery rather than stiff.
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4
Using an electric hand-held milk frother (a 'vraziliana'), insert the whisk into the mixture at a slight angle.
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5
Whisk vigorously for about 30-45 seconds. You will see the dark liquid transform into a thick, light-brown, meringue-like foam.
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6
Continue frothing until the foam occupies about 1/3 to 1/2 of the glass and holds its shape when the whisk is removed.
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7
Gently drop in 5 to 7 large ice cubes. The ice helps support the structure of the foam as you add the remaining liquids.
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8
Slowly pour in the remaining chilled water. Pour it down the side of the glass to avoid collapsing the foam you've just built.
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9
If you prefer your frappé with milk ('me gala'), add 1-2 tablespoons of evaporated milk now. It will slowly swirl through the coffee, creating a beautiful marble effect.
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10
Insert a long straw into the glass. Use the straw to gently stir the bottom of the drink once to incorporate the flavors without disturbing the top foam layer.
💡 Chef's Tips
Always use a hand-held mixer rather than a shaker if you want the thickest, most stable foam possible. Avoid using hot water for the frothing stage; cold water creates a tighter, longer-lasting bubble structure. If you don't have an electric frother, use a cocktail shaker and shake vigorously for 1 minute until highly aerated. For an authentic experience, use evaporated milk (like 'Nounou') instead of fresh milk for a creamier, richer mouthfeel. Adjust your sugar levels: 'Sketos' is plain (no sugar), 'Metrios' is medium (equal coffee and sugar), and 'Glykos' is sweet (double sugar to coffee).
🍽️ Serving Suggestions
Serve with a tall glass of ice-cold water on the side to cleanse the palate between sips. Pair with a slice of Tsoureki (Greek brioche) or a piece of buttery Baklava. Enjoy alongside a small plate of Paximadia (barley rusks) for a light Mediterranean breakfast. For a summer afternoon treat, serve with a side of chilled seasonal fruits like watermelon or grapes.