Greek frappe – iced instant coffee with foam Recipe
Frappe is a Greek iced coffee with a thick foam, made from instant coffee, water, and ice. In Greece, people drink it by the liter on hot days, sitting in cafés and slowly sipping it through a straw. It’s easy to make at home and gives exactly the same holiday vibe as a seaside café.
This recipe recreates the classic Greek café frappe at home with just a few simple ingredients and no special equipment. The technique of vigorously whipping instant coffee with very cold water gives you the signature thick, airy foam that makes Greek frappe so refreshing and unique.
Chef's tips
Use very cold water and, if possible, chilled glasses – this helps the foam become thicker and last longer. Choose a good-quality instant coffee, as its flavor is very noticeable in such a simple drink. Adjust the sweetness to your taste: Greeks often order their frappe sweet, medium, or without sugar, so feel free to experiment.
How to serve
Serve the frappe with a glass of cold water on the side, just like in Greek cafés. It’s great with simple biscuits, fruit tarts, or light yogurt desserts. For guests, you can set out flavored syrups and milk so everyone can customize their own glass.
Ingredients
- instant coffee good quality - 4 teaspoons
- sugar or more/less, to taste - 2 teaspoons
- cold water for whipping the foam - 80 ml
- cold water for topping up the glasses - 200 ml
- milk optional, for the milk version - 100 ml
- ice cubes - 10 pieces
Preparation
- Put the instant coffee and sugar into a tall container (a shaker, a jar with a lid, or a tall glass).
- Add about 80 ml of very cold water. If you’re using a jar, screw the lid on; if a shaker – close it; if a tall glass – get a milk frother ready.
- Shake the jar or shaker vigorously for 20–30 seconds, until the coffee turns into a thick, light-brown foam that almost fills the container. If you’re using a frother, blend until a thick foam forms.
- Put a few ice cubes into each of two tall glasses.
- Divide the coffee foam evenly between the two glasses, using a spoon so that nothing is left in the container.
- Top each glass up with cold water to about 3/4 of its height. If you want the milk version, add less water and top up the rest with milk.
- Stir gently with a long teaspoon or straw so that the foam stays mostly on top while the drink underneath combines.
- Serve immediately with a thick straw, ideally sitting comfortably – this is a coffee meant for slow sipping.
Storage
Frappe najlepiej smakuje od razu po przygotowaniu, bo pianka z czasem opada. Jeśli musisz, możesz przechować ją w lodówce przez godzinę, ale przed podaniem zamieszaj i dodaj świeży lód.
