Learn how to make the classic Greek iced cold coffee called frappe. With just a few simple ingredients, and an easy technique I will teach you how to make this iconic Greek coffee, perfect for hot summer days, and anytime!
Growing up Greek, we were drinking our version of cold brew coffee before it was the popular trend it is now. Cold frappe coffee is the quintessential Greek summer drink. Perfect Greek summer moments include sipping a frappe on the beach, sharing a frappe with family and friends when you wake up from siesta, and enjoying a glass solo, when the roosters in the horio wake you up before anyone else. There is hardly a bad time for a frappe!
Why I love frappe
Frappé, for me, is a symbol of summer. Perhaps you live in a place where it is gloriously warm throughout the year. I do not. Our Canadian winters are long and often quite harsh; perfect weather for hugging mugs of warm, steaming java or enjoying a hot Greek Kaveraki. In the summer however, when brighter sun and warmer weather come around, I eagerly dust off my flip flops, find my bathing suit, and turn to this delicious frothy-topped, cold coffee called frappe.
Frappe is also nostalgic for me, and I am sure many Greeks in the diaspora. We probably all have some memory of sipping frappe on the beach, or enjoying it in the plaka with a sweet dessert like Galaktobour,or Loukoumades.
Another reason to love frappe? It is easy to make, and quick. A refreshing and delicious way to get your caffeine fix!
Key ingredients
Instant coffee granules Instant coffee is essential when making frappe! Although any brand will theoretically do, Nescafe instant coffee is, in my opinion, the only way to go.
I have such wonderful memories of summer trips to Greece! I also have vivid memories about the preparation to travel. In particular, I remember the care that my parents put into the gifts they would bring over for family. Suitcases were packed full of items which they felt would be appreciated, either because they were costly in Greece, or difficult to find. Often in the gift rotation were bedsheets, fabric for our uncle, a priest, to be used to make his everyday robes (ράσα), and thick, plush, bath towels. Those towels in particular took up a lot of space, but they served an additional purpose. They were used to wrap and protect the many, many, jars of Nescafe instant coffee that we were lugging overseas. As my siblings and I sat on the suitcases, trying our best to squish things down enough so that our folks could close them, we remember asking, “Why in the world are we bringing our family instant coffee?”, and the answer was always, simply, “For frappé!”.
Sugar Even though I take most of my coffee without sugar, I do prefer to add a touch of granulated white sugar to my frappe. You can add as much sugar as you like, or non at all!
Milk (optional) I also take most of my coffee without milk, but sometimes I like to add a splash of cold milk to my frappe. You can do so as well, or omit it as I usually do.
Cold water The colder the better! Although some might argue that it is best to use bottled spring water, I use water straight out of my municipal tap; its perfectly fine.
Ice cubes Even if your water is as cold as could be, you should add ice to your frappe. The colder, the better!
How to make frappe, Greek iced coffee
Step 1
In your frappé shaker, combine the instant coffee, sugar and 1/4 cup cold water. Seal well and shake, shake, shake. You will magically create a thick froth. The longer and more enthusiastically that you shake, the thicker and more plentiful your froth will be.
Step 2
Pour the froth into a glass which contains your ice (usually about 3 – 4 ice cubes). Fill your shaker with a little more cold water. Swish it around so that any remaining froth which is clinging to the sides is mixed into the water. Pour this into your glass. Add as much water as you like, allowing for some room if you will also add milk.
Step 3
Add a straw, and enjoy!
Helpful hints
How sweet it is!
Similar to Greek coffeethere are three broad categories of frappé: unsweetened (sketos or σκέτος), somewhat sweet (metrios or μέτριος) and very sweet (glykos or γλυκός). Even if you are someone who typically drinks their filtered coffee without sugar, I suggest that you make your first frappé metrios (μέτριος), or somewhat sweet (as described in the recipe which follows). Typically, an unsweetened frappé has no sugar, and a very sweet one has 4 teaspoons of sugar.
Dairy-free options!
You can also choose to make your frappé with, or without, milk. Try it both ways to see what you prefer. Also, if you like the added milk, but want to keep your frappe dairy-free then you can choose to use a non-dairy milk alternative, like oat milk or almond milk, or even soy.
Shake it up!
Unloading the gifts we brought over to Greece for our family meant there was always plenty of room in our suitcases for souvenirs …and cheese. We also almost always returned with a few Nescafe frappé shakers; really nothing more than plastic, cup-like containers with screw on lids, and small, spout-like openings. If you don’t happen to have an official frappé-maker, don’t worry. Any container with a 1 – 2 cup (250 – 500 ml) capacity will work. In a pinch, I have made frappés using mason jars, old mayonnaise jars, and salad dressing shakers. They all work quite well. Alternatively, if you have an electric frother, you can use that. This tends to make a thicker froth layer, which many people enjoy.
Recipe substitutions
If you are concerned about adding sugar to your diet, but still prefer your frappé sweet, you can always substitute your 2 teaspoons of sugar with 1/2 to 1 teaspoon of stevia or monkfruit sweetener (my go-to alternatives to sugar).
You can pretty easily find decaffeinated instant coffee these days. If you want to make your frappe caffeine free, use that.
Frequently asked questions
Where did frappe originate?
The caffeinated drink of choice in most of Greece and Cyprus, frappé was invented accidentally by a Nescafe employee named Dimitris Vakondios (modern day hero). The story goes that during an International Trade Fair in Thessaloniki in 1957, Dimitris couldn’t find any hot water for his instant coffee. Being creative, and wanting his caffeine fix, he decided to mix his instant coffee with cold water and ice instead, and shook it all together to blend it. Imagine his surprise when he opened up whatever it was he used as a shaker!? Fascinating and fantastic froth! The beginning of a Greek, coffee culture, movement. Thank you Dimitris…and thank you, International Trade Fair in Thessaloniki, for neglecting to have hot water.
What is the difference between a Greek frappe and a Freddo?
A Greek frappe combines instant coffee with cold water, and optionally sugar and milk. It is prepared by shaking the coffee granules in water to create a rich and delicious foam. A Freddo on the other hand is a variation of an espresso. You can either have a Freddo espresso or a Freddo cappucunio; the latter adds a thick layer of milk to the espresso which is served chilled and over ice.
Recipe variations
I love the classic Greek frappe, but when I want to get a little fancy I like to dress the classic up a bit. A few of my favourite takes on this iconic Greek drink are Frappé Float (Frape with Ice Cream), Frappé Coffee with Baileys (frappe with baileys) and Frappé Coffee with Chocolate and Mint Liqueur (chocolate and mint). When I want something warm, I forgo the frappe and enjoy a warm cup of Milk and Coffee (milk with coffee).
Looking for some more cool drinks? How about these:
Smoothie with orange juice and berries A simple fruit smoothie that is a great way to start the day, or end it!
Rose flavoured lemonade This lemonade is as delicious as it is beautiful! The rose flavour is so lovely in this refreshing drink.
Vanilla milkshake This is the perfect vanilla milkshake recipe! There is nothing better than this on a hot, humid day!
Chamomile and basil iced tea Chamomile is so soothing, and when combined with fresh basil in this refreshing drink, it is even better!
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Recipe
Rate our recipe *****
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Drink mixer you can also use a mason jar, to shake your coffee
- 2 tsps Instant coffee
- 2 tsps Sugar see notes
- 1/4 cup Cold water
- 3-4 Ice cubes
- Additional cold water
- Cold milk optional
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In your frappé shaker, combine the instant coffee, sugar and 1/4 cup cold water. Seal well and shake, shake, shake. You will magically create a thick froth. The longer and more enthusiastically that you shake, the thicker and more plentiful your froth will be.
2 tsps Instant coffee, 2 tsps Sugar, 1/4 cup Cold water
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Pour the froth into a glass which contains your ice (usually about 3 – 4 ice cubes). Fill your shaker with a little more cold water. Swish it around so that any remaining froth which is clinging to the sides is mixed into the water. Pour this into your glass. Add as much water as you like, allowing for some room if you will also add milk
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Add a straw and enjoy.
Calories: 45kcal | Carbohydrates: 11g | Protein: 0.2g | Fat: 0.04g | Sodium: 3mg | Potassium: 71mg | Sugar: 10g | Calcium: 4mg | Iron: 0.1mg
Thanks for sharing!