This month we introduce you to a Mediterranean crowd-pleaser, the frosty Frappé! The Frappé recipe was invented through experimentation by Dimitris Vakondios, a Nescafé representative, in 1957 in Thessaloniki. Vakondios was looking for a way to have his usual instant coffee during his break but could not find any hot water, so he mixed the coffee with cold water and ice cubes in a shaker. Frappés are among the most popular forms of coffee in Greece and Cyprus and have become a hallmark of postwar outdoor Greek coffee culture. The drink soon saw its popularity rise in the coffee cultures of many other Mediterranean countries.
The original Frappé recipe calls for instant coffee powder, preferably the spray-dried kind as it doesn’t contain any oils. The lack of these oils allows for the creation of its characteristic foam. Today there are many recipes that allow you to use freshly brewed coffee as well. So as far as we are concerned, we’ll take a little less foam in exchange for using our favourite coffees from around the world!
Frappés are perfect for a relaxing afternoon with friends or as a refreshing drink in a beach bar. However, our Frappé recipe has a few additions to add a little sweetness and texture. And we’ll teach you how to make some, it’s too simple to miss out on.
(this recipe yields 4 servings so adjust accordingly)
What you’ll need
- A blender
- 860 ml ice
- 570 ml milk
- 4 shots cold espresso
- 35 gr Dutch-process cocoa powder
- 30 gr white sugar
- 30 gr crumbled biscuit
- 280 ml whipped cream
- Add the ice, milk, espresso, cocoa powder and sugar into the blender and let it run until the mixture is uniform and smooth.
- Serve into chilled tall glasses and top with the crumbled biscuits and whipped cream