Frappé

The Greek frappé is a non-alcoholic iced coffee drink made by vigorously shaking instant coffee with a small amount of water and sugar until a thick foam forms, then pouring it over ice with milk added to taste. Unlike espresso-based iced coffees, it uses instant coffee exclusively, which produces a uniquely stable, fine-textured foam. It was invented in Greece in 1957 and remains the dominant cold coffee drink in the country.

The Greek frappé was invented by Dimitris Vakondios, a Nescafé representative, in 1957 at the Thessaloniki International Fair. According to the widely repeated account, he could not find hot water to prepare his instant coffee break and improvised by shaking it with cold water in a shaker. The resulting foamy cold drink became a sensation and spread across Greece over the following decades.

To make frappé foam at home, combine one to two teaspoons of instant coffee, sugar to taste, and two tablespoons of cold water in a cocktail shaker or tall container. Shake vigorously for 30–60 seconds, or use an electric milk frother, until a thick, pale brown foam develops. Pour over ice in a tall glass and add cold milk and extra water to reach your preferred coffee strength.