Last updated on May 6th, 2025 at 02:47 pm
Estimated reading time: 5 minutes
A frappé is a chilled, frothy coffee beverage that originated in Greece. Traditionally made with instant coffee, water, sugar, and optionally milk, it’s vigorously shaken or blended to create a foam layer and served over ice. While the term “frappé” can refer to various iced drinks globally, the Greek version remains the most culturally significant.
Key Takeaways
- Origin: Invented in 1957 by Dimitris Vakondios at the Thessaloniki International Fair.
- Ingredients: Instant coffee, cold water, sugar, optional milk, and ice.
- Preparation: Shaken or blended to produce a thick foam.
- Cultural Significance: Symbolizes leisurely coffee culture in Greece and Cyprus.
- Variations: Different sweetness levels and regional adaptations exist.
Table of Contents
What is a Frappé?
The Greek frappé is a simple yet iconic iced coffee drink. Its defining feature is the thick foam achieved by vigorously shaking or blending instant coffee with a small amount of water. This foam sits atop the drink, which is then poured over ice and diluted with additional water or milk.
Historical Background
The frappé was created by accident in 1957 when Nestlé representative Dimitris Vakondios couldn’t find hot water to make his usual instant coffee. He improvised by shaking the coffee with cold water and ice, resulting in the first frappé. This method quickly gained popularity in Greece, especially during the hot summer months.
Cultural Importance
In Greece and Cyprus, the frappé is more than just a beverage; it’s a social ritual. Often enjoyed in cafés and public spaces, it’s associated with relaxation and conversation. The drink’s popularity surged in the post-war era, aligning with the rise of outdoor café culture.
Traditional Ingredients
- Instant Coffee: Typically Nescafé.
- Cold Water: Used both for mixing and diluting.
- Sugar: Optional; sweetness levels include:
- Skétos: No sugar.
- Métrios: Medium sweetness.
- Glykós: Sweet.
- Milk: Optional; can be dairy or plant-based.
- Ice Cubes: Essential for serving.
Preparation Methods
1. Classic Shaken Method
- Combine instant coffee, sugar (if desired), and a small amount of cold water in a shaker.
- Shake vigorously until a thick foam forms.
- Pour over ice in a tall glass.
- Top up with cold water and add milk if preferred.
2. Modern Blended Method
- Blend instant coffee, sugar, cold water, and ice until frothy.
- Pour into a glass and add milk or other flavorings as desired.
Frappe: The Cold Coffee Classic with Greek Roots
Equipment
- 1 Cocktail shaker or jar with lid For shaking the coffee mixture
- 4 Tall glass To serve
- 1 Spoon For stirring
- 1 Straw (optional)
Ingredients
- 2 tsp instant coffee Nescafé or any brand
- 2 tsp granulated sugar adjust to taste
- 2 tbsp cold water for shaking
- ½ cup milk dairy or non‑dairy
- 1 cup ice cubes
Instructions
- Combine coffee & sugar. In your shaker or jar, add 2 tsp instant coffee and 2 tsp sugar.
- Add water. Pour in 2 tbsp cold water.
- Shake vigorously. Seal and shake 20–30 seconds until thick foam forms.
- Fill glasses. Divide ice cubes among four tall glasses.
- Pour foam. Spoon the coffee foam evenly over the ice.
- Top with milk. Gently pour ½ cup milk into each glass—foam will float on top.
- Serve. Insert straws and enjoy immediately.
Notes
Recipe Notes
- For a richer foam, use a handheld frother instead of shaking.
- Sweeten with honey or flavored syrup for variation.
- Make it vegan‑friendly by swapping in almond or oat milk.
Nutrition
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- Koa Coffee – Premium Hawaiian Instant & Ground Coffee
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If you prefer espresso-style frappes, these budget-friendly capsules are a solid pick.
Global Variations
While the Greek frappé remains the standard, several regional adaptations exist:
| Region | Base | Additions | Preparation | Notes |
|---|---|---|---|---|
| Greece | Instant coffee | Sugar, optional milk | Shaken | Traditional method |
| Bulgaria | Instant coffee | Coca-Cola instead of water | Shaken | Unique regional twist |
| Denmark | Instant coffee | Cold milk | Shaken | Creamier version |
| Serbia | Instant coffee | Ice cream, whipped cream, milk | Blended | Dessert-style variation |
| France | Brewed coffee | Ice cream, ice | Blended | More dessert-like |
| USA | Brewed coffee | Milk, sugar, whipped cream | Blended | Popularized by coffee chains like Starbucks |
Frappé vs. Frappuccino
While similar in name, the Greek frappé and the Starbucks Frappuccino are distinct:
| Feature | Frappé | Frappuccino |
|---|---|---|
| Origin | Greece, 1957 | USA, 1990s |
| Coffee Base | Instant coffee | Brewed coffee or espresso |
| Preparation | Shaken or blended | Blended |
| Texture | Frothy, light | Creamy, thick |
| Sweetness | Variable | Generally sweet |
| Trademark | Generic term | Trademarked by Starbucks |
Non-Coffee Frappés
In some regions, “frappé” refers to non-coffee beverages:
- Fruit Frappés: Blended fruit juices or smoothies.
- Milkshake-style Frappés: Ice cream blended with milk and flavorings; common in New England.
- Coffee-free Dessert Frappés: Blended drinks using syrups and dairy products.
Popularity and Marketing
Nestlé played a significant role in promoting the frappé, especially in Greece during the 1980s. The drink became synonymous with the brand and helped boost the visibility of instant coffee products. Today, the frappé continues to be a staple in Greek cafés and has been adapted by modern coffee shops worldwide, often incorporating non-dairy milks, alternative sweeteners, and various flavorings.
Summary
The Greek frappé is a testament to simplicity and innovation in coffee culture. From its accidental creation in 1957 to its status as a cultural icon, the frappé remains a beloved beverage that embodies the relaxed and social spirit of Greek life.
