Frappé
原料
调制步骤
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.
冰沙咖啡是一款不含酒精的混合冷咖啡饮品，由浓缩黑咖啡、全脂牛奶和糖与冰块搅拌至浓稠起泡而成。它是希腊咖啡文化的主打饮品，在温暖月份遍及南欧各地。大力搅拌产生稳定的泡沫浮于饮品表面。
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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