Instead (be ready to turn your nose up), the coffee is made with instant coffee: Nescafe, to be exact. But don’t be too snobby to try it or else you’ll be missing something really good: a dark, sweet, and bold coffee that mimics an iced espresso or iced cafe latte.
Invented by a Nescafe representative named Dimitris Vakondios in 1957 in the city of Thessaloniki, the frappé is one of the most popular drinks in Greece and Cyprus, and is available at virtually all Greek cafés. In can be available in your home too by following this easy recipe.
- Nescafe instant coffee (Greek specialty stores sell the kind sold in Greece which I’m told makes a difference. I have some but it’s running out and recently purchased some American Nescafe instant coffee. I’ll update this post to let you know if that works too. I’m confident it will.), 1-2 teaspoons.
- Milk or evaporated milk, to taste. (I use regular whole milk.)
- Sugar. (I’d recommend at least one teaspoon).
- Ice, enough to fill a tall glass at least half way.
What to do:
You’ll need something to shake up the instant coffee. A jar or plastic container works, anything with a tight lid. You could also try a small cocktail shaker.
Put the instant coffee in the container or choice with a tight lid. Add a splash of water and shake it up for about 30 seconds, until there is only foam, no liquid.
Pour the coffee foam over ice in a tall glass.
Rinse out the container with small amounts of water and shake again. And then pour the cold water over the ice and coffee foam in the glass.
Next, to complete your breakfast, put plain yogurt in a bowl and drizzle it with about a half teaspoon of honey. Opa!!