Greek Frappé Recipe

Dissolve coffee

In a small cup, combine the 2 tsp instant coffee and 1 tsp sugar. Add about 1 tsp hot (not boiling) water — just enough to dissolve. Stir until the coffee and sugar form a smooth concentrated paste.

Froth the coffee

Place the coffee paste in the jar of a handheld milk frother or in a tall shaker. Add a small splash (about 1–2 tbsp) of the cold water from the 'Liquid & Ice' ingredients. Using the frother or vigorously shaking the jar, beat the coffee until it becomes thick, light brown, and foamy (a dense crema). This usually takes 20–40 seconds with a handheld frother or 30–60 seconds of vigorous shaking.

Assemble drink

Fill a tall glass with the 6 medium ice cubes. Pour in 1 cup cold water and 1/4 cup milk (adjust milk amount to your preference for creaminess). If you want the frappe sweeter than the dissolved sugar, stir in the optional 1 tsp simple syrup or extra sugar now.

Top with foam

Spoon the whipped coffee foam carefully over the top of the iced liquid. The foam should sit on the surface as a creamy layer.

Garnish (optional)

Sprinkle 1 tsp cocoa powder or chocolate shavings over the foam, or add 2 tbsp extra milk/foam on top for a richer head.

Serve

Serve immediately with a long spoon and a straw. Before drinking, some prefer to stir the foam into the liquid to combine; others sip through the foam to enjoy contrast. If the foam starts to deflate, re-froth a tiny bit of cold water + coffee paste and top again.

For a stronger coffee flavor, increase instant coffee to 2.5–3 tsp. For a milkier version, increase milk to 1/2 cup and reduce cold water accordingly. To make a vegan version, use oat or soy milk. For a creamier texture use chilled evaporated milk (use sparingly). Use a shaker, blender, or electric frother — each produces slightly different foam textures (blender gives ultra-thick foam).