☕ Greek frappé
Greek frappé is a foamy iced coffee made by shaking or whisking instant coffee with a little water and sugar until it forms a thick, pale foam, then topping it with ice, cold water and milk. It is sipped slowly through a straw, and is ordered by sweetness: sketos (no sugar), metrios (medium) or glykos (sweet).
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 tsp instant coffee
- 1–2 tsp sugar, to taste
- 60 ml cold water, plus more to top up
- 4–5 ice cubes
- 50 ml cold milk
Method
- Put the coffee, sugar and a splash of cold water in a shaker or tall glass.
- Shake hard or whisk with a hand frother for 20–30 seconds until a thick foam forms.
- Pour into a tall glass and add the ice.
- Top up with cold water and the milk, and serve with a straw.
How to make it lighter
- Order it sketos (unsweetened) or metrios: each teaspoon of sugar adds about 16 kcal.
- Use skimmed or semi-skimmed milk, or a smaller splash of milk.
- Let the foam and ice do the work: more water and ice give a bigger drink without adding calories.
History
The frappé is usually credited to a 1957 trade fair in Thessaloniki, where a company representative is said to have shaken instant coffee with cold water in a shaker when no hot water was available. It spread through Greek cafés in the following decades and became the classic summer coffee of Greece and Cyprus.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →