Greek Frappé Recipe (Classic Foamy Iced Coffee)
A step-by-step Greek frappé recipe that shows how to shake instant coffee and water into thick foam, then build a balanced iced coffee with milk and ice.
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 Instant coffee matters more than you think. Freeze-dried instant tends to foam better than powder-fine instant.
- 2 tsp granulated sugar Sugar is not just for sweetness — it helps foam stability. You can reduce it, but shake longer if you do.
- 2 tbsp cold water for shaking
- ½ cup milk Milk choice affects texture. Whole milk gives the creamiest body. Oat milk and barista-style plant milks perform better than thin almond milk.
- 1 cup ice cubes Ice size changes dilution speed. Smaller cubes melt faster and soften bitterness more quickly.
Instructions Cook Mode
- 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.
- Seal tightly and shake hard for 20–30 seconds until dense, tan foam forms and no liquid remains visible at the bottom.
- 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
Serving: 16ozCalories: 80kcalCarbohydrates: 12gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 10mgSugar: 10gCalcium: 80mg
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