Frappé
재료
조리법
Mix together. Blend at highest blender speed for about 1 minute. Pour into a glass and drink with a straw. Notes: This works best if everything is cold (if you make fresh coffee, mix it with the milk and let it sit in the fridge for 1/2 hour. If it is not frothy, add more milk, or even just some more milk powder. The froth gradually turns to liquid at the bottom of the glass, so you will find that you can sit and drink this for about 1/2 hour, with more iced coffee continually appearing at the bottom. Very refreshing.
Frappé는 강한 블랙 커피, 전유, 설탕을 얼음과 함께 블렌딩해 걸쭉하고 거품이 풍성하게 만든 논알코올 콜드 커피 음료입니다. 그리스 카페 문화의 대표 음료로 남유럽 전역에서 따뜻한 계절에 즐겨 마십니다. 강한 블렌딩이 음료 위에 안정적인 거품층을 만들어냅니다.
History & Origins
The Greek frappé was invented by Dimitris Vakondios, a representative of Nestlé, at the 1957 Thessaloniki International Trade Fair when he improvised by combining instant coffee with cold water and ice in a cocktail shaker. It became the defining beverage of Greek café culture over the following decades. This fresh-coffee version is a home adaptation of the same concept.
Tasting Notes
Aroma: roasted coffee and sweet milk with a slight caramel note from the sugar. Palate: cool, creamy, and coffee-forward with a pleasant bitterness from the black coffee balanced by the milk and sugar. Finish: clean and refreshing with a lingering coffee and cream note.
Pro Tip
Blend at the highest speed for a full minute to generate the characteristic thick foam, and ensure all ingredients are cold before blending for the best frothy consistency.
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