Recipes· 1 min read
Greek Frappé
Instant coffee whipped with water and ice into a cold, frothy foam — a Greek summer staple.
House Blend Cafe· 2026-08-20
We're a seasonal shop, open Saturdays only.
You'll find us at the counter on Saturdays, from just after Labor Day through the Saturday before Christmas, 10 AM to 2 PM. The rest of the year we're closed. Order ahead and we'll have it waiting, or see hours and location.
The Greek frappé was invented by accident in 1957 at a trade fair in Thessaloniki, when a representative couldn't find hot water and shook instant coffee with cold water in a shaker. The result — a tall glass of cold coffee crowned with a thick, lasting foam — became Greece's defining summer drink.
Ingredients
- 2 tsp instant coffee (spray-dried, not freeze-dried, for the best foam)
- 2 tsp sugar (optional)
- 2–3 tbsp cold water
- Ice
- Milk or cold water to top
- Optional: a splash of evaporated milk
Step-by-step
- Combine the instant coffee, sugar, and cold water in a shaker or tall glass.
- Shake vigorously (or use a milk frother) for 30–60 seconds until a thick, pale foam forms.
- Fill a tall glass with ice.
- Pour the foam over the ice, then top with cold water (and a splash of milk if you like).
- Serve with a straw and stir before drinking.
Tips for the best cup
- Spray-dried instant coffee (like Nescafé Classic) foams far better than freeze-dried.
- A cocktail shaker gives the thickest, most stable foam.
- Serve with the foam on top and let the drinker stir it in.
Key takeaways
- A Greek frappé is instant coffee shaken with a little cold water into a thick foam.
- Spray-dried instant coffee makes the best foam.
- Pour the foam over ice and top with water and milk.
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