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.