Frappé — Shaken Instant Iced Coffee

Frappé — Shaken Instant Iced Coffee

The Greek frappé is an iconic summer drink: an iced coffee with a high-velocity foam. Invented in 1957 at the Thessaloniki International Fair, this serendipitous creation has since become emblematic of Greek café culture and a go-to cooling beverage in the Mediterranean heat. A frappé is not espresso-based; instead, it starts with instant coffee, water, and (optionally) milk and sugar, all vigorously shaken to produce thick froth. The result is a frothy cold coffee drink served over ice.

What makes the Greek frappé special is that luxurious foam – a long-lasting head of small bubbles that sits on top of the drink, much like a beer’s foam cap. Underneath, the ice-cold coffee is smooth and slightly sweet (depending on added sugar and milk). It is typically served in a tall glass with a straw, sometimes garnished with a sprinkle of cinnamon or cocoa. Frappés can be found in every Greek café during warm months, savored slowly under the sun or out of windowed cafes.

The flavor depends on your mix: more instant coffee gives more kick and foam; adding milk softens it to a mocha-like taste. The drink is strongly associated with summer vacations by the sea or lengthy afternoon conversations. Despite its simplicity, making a good frappé is a small art: using the right amount of froth and balancing bitterness against sweetness. The instructions below will ensure a creamy foam and tasty base every time. It’s a classic example of turning simple ingredients into a refreshing, indulgent treat.

Greek Frappé Iced Coffee – Easy Cold Brew Recipe
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Greek Frappé Iced Coffee – Easy Cold Brew Recipe

Recipe by Travel S HelperCourse: Beverage, Iced CoffeeCuisine: GreekDifficulty: Easy
Servings

1

servings
Prep time

3

minutes
Cooking time

2

minutes
Calories

70

kcal

This Greek frappé is made by combining instant coffee, cold water, and sugar (optional) in a shaker or jar, and shaking vigorously until thick foam forms. Ice cubes and milk are then added in a glass, and the coffee mixture is poured on top, creating a layered, frothy iced coffee. The result is a chilled, airy coffee drink with a light mocha or caramel sweetness, perfect for hot days. It’s quick to prepare and can be customized with flavors like vanilla or chocolate.

Ingredients

  • 2 teaspoons instant coffee (preferably Nescafé Classic or similar) – forms the coffee base. (Choose a quality freeze-dried coffee for best taste; avoid granulated blends.)

  • Sugar to taste: (0–2 teaspoons). (“Sketo” = no sugar, “Metrios” = 1 teaspoon, “Gluko” = 2 or more for sweet.) Sugar is mixed and shaken with the coffee.

  • Cold water: about 3–4 tablespoons (45–60 ml) – just enough to dissolve the coffee and allow frothing. Use very cold water for foam.

  • Milk (optional): ¼ to ½ cup (60–120 ml) of cold milk or a milk alternative – often whole milk or semi-skimmed. (Add more for a creamier frappe; use lactose-free or almond milk as needed.)

  • Ice cubes: enough to fill a tall glass (~1 cup) mostly full.

  • Optional flavor add-ins: ¼ teaspoon vanilla extract, a dash of cinnamon, or chocolate syrup.

Directions

  • Combine coffee and water: In a tall container or shaker (or the jar of a handheld frother), put the instant coffee, sugar, and ~3 tablespoons of cold water.

  • Create foam: Firmly cap or hold the container. Shake vigorously for about 10–15 seconds (or use a frother) until a thick, creamy foam forms on top. The mixture should at least double in volume with bubbles.

  • Prepare serving glass: Fill a highball or tall glass about ¾ full with ice cubes.

  • Add milk: Pour the milk over the ice in the glass (skip if making sketo – drink black).

  • Pour foam and coffee: Gently pour the shaken coffee foam into the glass, covering the ice and milk. Tilt the glass slightly if needed to guide the foam on top. The icy milk will settle at the bottom, and the foam will rise to the top layer.

  • Stir lightly and serve: Insert a straw. Optionally stir briefly to blend foam and coffee. Garnish with a sprinkle of cinnamon or drizzle of syrup if using. Serve immediately while cold and frothy.

Equipment Needed

  • Serving & Pairings: Serve frappé immediately after preparation while the foam is thickest. It’s perfect alongside light snacks like koulouri (sesame bread rings) or Greek yogurt with honey. Use a clear glass to appreciate the layered look. Frothier glasses often come from stainless steel shakers or electric frothers – these give stable foam. Have a long spoon or straw on hand so the drinker can occasionally stir up the foam. In Greece, frappés are typically an afternoon refreshment, but many enjoy them in the morning too.
  • Storage & Reheating: Frappé is meant to be enjoyed cold and fresh. Leftover frappé is not recommended (the ice will melt and ruin the texture, and foam deflates). Prepare each drink to order. Store extra instant coffee mix (coffee and sugar) to keep the process quick, but don’t make ahead.
  • Variations & Substitutions: - All versions: The classic is with cold milk, but you can easily make it vegan (soy/almond/oat milk) or omit milk entirely (frappé sketo). - Decaf frappé: Use decaffeinated instant coffee for evenings or caffeine-sensitive drinkers. - Flavored frappé: Add 1 teaspoon cocoa or 1 tablespoon chocolate syrup for a mocha frappé. For caramel flavor, stir in caramel syrup. A pinch of cinnamon or a drop of mint syrup creates a spiced variation. - Protein frappé: Mix in a scoop of vanilla or chocolate protein powder with the coffee before shaking (adjust water to compensate). - Italian Freddo: The Greek-style frappé differs from a freddo (Greek iced espresso). If you have an espresso machine, you can cool an espresso shot and pour it similarly, though true creaminess is unique to this instant shake method.
  • Barista Tips: - Use cold ingredients: Ice-cold water and milk help the foam last longer. Some even store milk in the freezer for a moment to chill it extra. - Shake energetically: A vigorous, sustained shake (or use an electric frother) is needed. If foam seems too thin, add a bit more water and shake again. - Adjust strength: For a stronger coffee taste, use an extra teaspoon of instant coffee and less milk. For milder flavor, use more milk and less coffee. - Layering: Pouring slowly down the back of a spoon can help keep layers distinct. - Quality foam: Avoid adding too much liquid at once; the foam should float. If it collapses, start over with a fresh shake.
  • Optional Add-Ons: - Shopping list: Instant coffee (Nescafé or similar), cold milk, tall glasses, shaker or cocktail mixer (or handheld frother). - Prep ahead: Keep coffee and sugar portions ready in the jar. Ice cubes can be made ahead in trays. Frappés themselves must be made fresh but assemble quickly.
  • Related Drinks: If you enjoy frappés, try a freddo cappuccino (espresso shaken with milk and poured over ice) or ouzo frappé for a boozy twist popular in some parts of Greece.
  • Equipment Needed: Shaker or jar: A tall shaker with lid, a cocktail shaker, or even an empty jam jar with a tight lid. (Hand frother tools or a milk frothing pitcher also work.) Tall glasses: Highball or similar glass, about 12–16 oz in size. Measuring spoons: For instant coffee and sugar. Straw: A thick straw is traditional for drinking through the foam. Ice cube tray: For making plenty of ice.

Nutrition Facts (per serving, ~250 ml)

Calories

Carbohydrates

Protein

Fat

Fiber

Sodium

Allergens

70

7 g

2 g

2 g

0 g

45 mg

Dairy (if milk used)

Values assume 1 tsp sugar and ¼ cup whole milk. Adjust based on milk and sugar used.

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