Frappé
Greek shaken iced coffee (φραπέ)
The frappé was invented by accident at the Thessaloniki International Fair in 1957, when a coffee rep shook instant coffee with cold water because there was no hot water to hand. Within a few years it was the drink of every Greek café and beach bar, sipped slowly through a straw for an hour or more. Instant coffee, sugar and a little water are shaken or frothed into a thick, light-brown foam, then topped up with cold water, ice and, if you like, milk. Order it sketos (no sugar), metrios (medium) or glykos (sweet). Chef's tip: use only a splash of water for the first shake; adding all the water at once is the common mistake and you get thin coffee with no foam.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 1
Ingredients
Method
0/4 doneStep 1: Put 2 tsp instant coffee, 2 tsp sugar and 2 tbsp of ¾ cup cold water in a shaker, a jar with a lid or a tall glass if using a hand frother.
Step 2: Shake hard for 20–30 seconds, or froth for 15 seconds, until it turns into a thick, pale caramel-coloured foam that holds its shape.
Step 3: Pour into a tall glass, add 4 ice cubes, then slowly pour in the rest of the water and 3 ½ tbsp cold milk if you like. The foam will rise to the top.
Step 4: Serve with a straw and drink slowly.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 1 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does frappé take?
- About 5 minutes in total.
- How many people does it serve?
- 1 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
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