Frappé – a recipe for the perfect iced coffee at home

Frappé coffee is the absolute synonym for summer refreshment and one of the most popular iced coffees in the world. A thick, abundant foam, ice cubes, and a pleasant chill make it a beverage practically invented for hot days. If you are wondering how to make a frappé in your own kitchen, you do not need any specialist barista equipment or advanced knowledge – just a few simple steps will do.

In this article, we have prepared a tried-and-tested frappé recipe for you, which will allow you to recreate the vibe of a sunny holiday right in your home. Although the traditional version of this drink is based on instant coffee, we – as lovers of the highest quality beans – will also tell you about its artisan alternative. Good coffee is, after all, the foundation of every successful brew, regardless of its temperature! And if, while relaxing in the summer with a cold drink in your hand, you wonder about your stimulation levels, be sure to check out our other article and find out how much caffeine is in coffee depending on the serving method.

Summary:

1. What is a frappé and where does it come from?
2. Frappé – the basic recipe
3. How to make a frappé without special equipment?
4. Frappé variants – recipes for different flavours
5. How to make a frappé like in a café? Proven tips
6. How many calories are in a frappé?

What is a frappé and where does it come from?

Many novice coffee lovers ask themselves: frappé coffee – what exactly is it and where did its phenomenon come from? The answer lies in the extraordinary simplicity and brilliant consistency of this drink. It is a frozen speciality prepared by vigorously shaking (or blending) coffee, a splash of water, and sugar until a very characteristic, stiff, and lasting foam is achieved. Then, the whole thing is topped up with a large amount of ice and, depending on preference, milk. The French word frappé literally means "struck", "shaken", or "chilled", and although the name itself has French roots, this beverage holds a one hundred percent Greek passport!

The history of the frappé – a Greek classic for the summer

Greek frappé coffee is a perfect example of how great culinary hits are born by chance. Its history dates back to 1957, when during the Thessaloniki International Fair, an employee of the Nestlé company, Dimitris Vakondios, wanted to prepare his favourite instant coffee during a break. Unfortunately (or fortunately!), he did not have access to hot water. So he decided to take a risk – he poured coffee and sugar into a shaker intended for mixing cocoa drinks for children, poured in cold water, and began to shake vigorously. A dozen or so seconds was enough for the first frappé coffee to be born, boasting an incredible, fluffy foam that instantly became the absolute symbol of the Greek summer.

How does a frappé differ from an iced coffee?

Although these terms are sometimes confused, frappé coffee and a classic iced coffee are two entirely different beverages. The differences are noticeable at every stage – from the ingredients, through the preparation method, up to the final texture in the glass.

• ✔️ Base and method: a classic iced coffee is simply a hot-brewed espresso (or drip coffee) cooled down and topped with ice and milk. For a traditional frappé, on the other hand, you use instant coffee, a minimal amount of water, and physical force (or a frother) to create a foamy emulsion before adding the ice.
• ✔️ Consistency: iced coffee is liquid, smooth, and has a structure similar to any other cold beverage. A frappé is a highly aerated drink – often over half the glass is taken up by a thick, creamy foam, through which the liquid bottom is drunk.
• ✔️ Serving method: true Greek frappé coffee is inseparable from a straw, without which breaking through the thick layer of foam to the drink itself would be quite a challenge!

However, it is worth knowing that nowadays the world of speciality coffee has combined the best of both these drinks. Currently, in many Greek (and not only!) cafés, instead of the powdered version, a so-called Freddo Espresso is served. It is a drink that preserves the brilliant texture of a frappé but is based on artisan, freshly ground beans – and it is this evolution of flavour that we value the most. But before we move on to the artisan version, we will show you how to make a frappé in the absolutely classic, quick Greek style.

Frappé – the basic recipe

It's time to move from theory to practice! How to make a frappé – this Greek speciality – in your own kitchen? The instructions below are the absolute foundation – the simplest, most basic preparation method that does not require you to own professional barista equipment. It is a fast track to feeling that true holiday vibe in just a few minutes.

Ingredients for a classic frappé

Before you start, make sure you have all the necessary products at hand. A classic frappé recipe requires just a few ingredients:

• ✔️ instant coffee – traditionally, 2 level teaspoons of fine powdered coffee are used. It ensures a stiff and lasting foam. However, if you care about the noble taste of high-quality beans, later in the post we will reveal a little secret on how to replace instant coffee with a brilliant, fresh espresso,
• ✔️ cold water – approx. 30-50 ml to froth the base and an appropriate amount to top up the glass later,
• ✔️ sugar – optional, but plays an important role in the Greek original. It helps balance the bitterness of powdered coffee and perfectly stabilises the foam. The amount depends on your preference (usually from 1 to 3 teaspoons),
• ✔️ ice cubes – a large handful. In frozen drinks, ice is fundamental – the more you add, the slower it will melt and water down the beverage,
• ✔️ milk – in Greece, the glass is most often topped up with a splash of unsweetened condensed milk, but regular cow's milk or your favourite plant-based alternative (e.g. oat or almond) will work just as well!

How to make a frappé step by step?

Preparing this drink is pure pleasure. A real frappé is usually served in tall, slender glasses. Before you get to mixing, also prepare a small handheld milk frother, a jar with a tight lid, or a bartender's shaker. The key to success is properly and vigorously mixing the base.

It's time for a traditional frappé recipe, thanks to which you will conjure up the perfect drink for a summer afternoon in the blink of an eye.

And it's ready! You will admit that this frappé coffee recipe is trivially simple, right? A mere moment is enough to enjoy a refreshing drink with a brilliant texture. Remember, however, that this is only a starting point. Later in the post, we will reveal how to modify this classic and how to use real speciality coffee beans to elevate this experience to a completely new, artisan level.

How to get the perfect foam?

The foam is the hallmark of this beverage, and its absence is the biggest mistake you can make. If your iced frappé coffee doesn't resemble a thick cloud, a small error probably occurred during the preparation process. Here are the most important tips that will guarantee a perfect result:

• ✔️ precise water proportions: the most common sin is pouring too much water for frothing right at the beginning. There must be only enough water to cover the dry ingredients. Too large a volume of liquid will make it impossible to whip a strong emulsion properly;
• ✔️ type of instant coffee: remember the chemistry we mentioned! Freeze-dried coffee (in hard, sizable crystals) froths much worse than finely powdered coffee;
• ✔️ the power of sugar: sugar makes it easier to create the foam's structure and prolongs its lifespan. Even if you avoid sweetening on a daily basis, it is worth adding even half a teaspoon to improve the texture of the drink itself;
• ✔️ time and technique: do not stop frothing too early. The foam needs 15 to 20 seconds of intensive mixing with a frother or shaking in a tight container. If the vessel "holds" its contents like well-beaten egg whites when turned upside down, you know the task has been accomplished perfectly!

How to make a frappé without special equipment?

Many lovers of café specialities fear that preparing spectacular cold drinks requires expensive and complicated equipment. Nothing could be further from the truth! Are you wondering how to make a frappé without professional equipment: a handheld frother, blender, or the special machine used by Greek baristas (colloquially called a frappiera)? The answer is extremely simple: all you need is a bit of physical strength and utensils that you certainly already have in your kitchen.

One of the greatest advantages of this Greek classic is its incredible accessibility. Iced frappé coffee is created as a result of intense aeration of the coffee base, which can easily be achieved at home using a few clever methods.

• ✔️ Using a shaker: this is the most popular and effective alternative to electric frothers. It can be a classic, three-piece bartender's shaker or even an ordinary plastic protein shaker – just make sure it is thoroughly washed and does not smell of other products. Pour in the coffee and sugar, add a splash of cold water, seal the container tightly, and shake it very vigorously for about 20-30 seconds.
• ✔️ The jar method: don't have a shaker at home? Reach for an ordinary jar – preferably one from jam or peanut butter – making sure it has a well-fitting, tight lid. The procedure is exactly the same as with a shaker. Close the jar with the water and dry ingredients, and then shake it like a professional bartender. When you stop hearing the distinct splashing of liquid inside the vessel, it is a sign that the thick, desired foam has formed.
• ✔️ A plastic bottle: if you are travelling, camping, or at an allotment, you can even use an ordinary, clean bottle (preferably with a slightly wider neck). When the foam is ready after vigorous shaking, simply gently "squeeze" or pour the contents into a glass and top up with ice and milk.

As you can see, how to make a frappé depends primarily on your willingness, and not on the contents of your electronics cupboard. Manual shaking gives equally satisfying, and sometimes even better (because it's more tightly whipped and stiffer) results as mechanical frothers. The lack of specialist equipment is absolutely no obstacle to enjoying an outstanding, refreshing drink on your own balcony or in the garden!

Frappé variants – recipes for different flavours

The classic recipe is an absolute foundation, but frappé coffee is a drink that positively loves culinary experiments! You can easily modify the basic base, adapting it to your own preferences. Below we have gathered the most interesting flavour variants for you – see how you can turn your afternoon coffee into an outstanding, café-style dessert with the help of a few additions.

Vanilla frappé

The delicate, noble sweetness of vanilla is a perfect way to add variety to the classic. How to prepare this version? It's enough to add a portion of good quality vanilla syrup (approx. 15-20 ml) or a few drops of natural vanilla extract to the glass at the stage of adding the rest of the water and milk. Such an addition gives the drink a deep, pleasant aroma that perfectly balances the coffee bitterness. If you want to go crazy and create a truly decadent dessert, decorate the top with a solid portion of whipped cream!

Caramel frappé

Caramel and coffee are an absolutely legendary combination. In this variant, instead of traditional sugar (or as a supplement to it), you can use a thick caramel sauce. We recommend spectacularly pouring it over the inner walls of the glass just before pouring in the whipped foam. The sauce will give the whole thing an incredible roundness and a buttery aftertaste. However, the real hit in cafés is the salted caramel option. Add literally a pinch of coarse sea salt to the glass – the salt will brilliantly enhance the sweetness of the caramel and break the flavours, creating a multidimensional and intriguing composition.

Chocolate frappé (mocha)

Or perhaps you fancy something with a strong chocolate note? A version resembling a cold mocha hits the bullseye! To prepare it, add one heaped teaspoon of natural, dark cocoa to the dry ingredients (coffee and sugar), and then whisk the whole thing with water in exactly the same way as in the basic recipe. Alternatively, you can mix the milk with your favourite chocolate syrup. This is definitely a richer, more dessert-like version that will perfectly satisfy your craving for a sweet afternoon.

Dairy-free frappé (vegan version)

Greek frappé coffee is usually finished off with a splash of cow's milk, often condensed, but there is nothing to stop you from preparing a lighter, 100% plant-based version. Remember that the incredible foam in this drink is created from just coffee, water, and sugar, so switching from dairy to plant-based milk will not negatively affect its fluffy consistency! You can replace cow's milk, for example, with an oat drink, which will give the brew a pleasant, smooth texture and a natural, cereal sweetness. A coconut drink, on the other hand, will introduce a very interesting, exotic accent to the glass, perfectly matching the summer refreshment.

How about... a frappé with ice cream or "with a kick"?

Modern gastronomy loves to develop proven concepts, which is why, at the very end of this section, we must mention two additional, brilliant modifications that patrons of the best cafés often ask about:

• ✔️ frappé with ice cream (often known in Greece as frappé me pagotó) – forget about milk and traditional ice cubes! Drop a massive scoop of vanilla or cream ice cream into the glass with the whipped coffee foam. As it melts, the drink will turn into an insanely thick coffee shake. And if you love such dessert combinations, be sure to check out our other article on the blog: Affogato coffee – the recipe for perfect coffee with ice cream;
• ✔️ Frappé "with a kick" (adult version) – this is a proposal practically created for warm, summer evenings with friends. Simply enrich the classic frappé recipe with a shot of alcohol – creamy Baileys liqueur, coffee Kahlúa, or almond Amaretto will work excellently here. Such an addition gently warms you up, blending perfectly with the crisp temperature of the beverage.

How to make a frappé like in a café? Proven tips

Do you want your homemade drink to look and taste like it's from the best Greek café? Although the basic frappé coffee recipe is very simple, baristas have a few tricks up their sleeve that elevate this classic to a higher level. Here are the most important tips to impress yourself and your guests:

• ✔️ ensure the quality of water and ice – use only filtered water for frothing and topping up the drink. Make ice cubes out of it too! This will help you avoid the unpleasant tap water aftertaste, which can ruin even the best-prepared brew. Also, remember not to skimp on the ice – a glass filled to the brim with it will ensure the drink is instantly chilled and won't water down too quickly;
• ✔️ presentation matters – the perfect frappé coffee is served in tall, transparent glasses. It is in these that you can best see the mesmerising division into the dark liquid, the milk intermingling with it, and the massive, light cap of foam on top. A "wow" effect guaranteed!;
• ✔️ a thick straw is essential – drinking this speciality directly from the rim of the glass is almost impossible due to the thick, compact layer of the base. A straw (preferably an eco-friendly, glass or metal one with a wider diameter) will allow you to savour the refreshing liquid straight from the bottom, with the possibility of freely stirring the whole thing.

However, the biggest café secret of recent years is the previously mentioned evolution of flavour towards the speciality segment. Instant coffee is great at building a gigantic foam, but in terms of depth and richness of flavour, it can be very flat, and its bitterness often needs to be masked with a large amount of sugar. If you have an espresso machine, a Moka pot, or an AeroPress at home, we highly recommend preparing the café alternative – an artisan Freddo Espresso (Speciality Frappé).

All you need to do is brew a double espresso from freshly ground, top-quality beans. If you like sweet coffee, add a little sugar or syrup straight to the hot brew so that it dissolves perfectly. Then pour the liquid into a shaker, drop in 2-3 ice cubes, and shake vigorously. Under the influence of cooling, spinning, and the ice crashing around, the natural crema from the espresso will turn into a wonderful, stiff, and glossy foam – much creamier and nobler in taste than the powdered one! Simply pour the whole thing into a tall glass filled to the brim with fresh ice.

You must know, however, that not every coffee performs equally well in frozen drinks. A low temperature naturally boosts acidity, and melting ice gently dilutes the body of the beverage. That is why specific beans work best for preparing a brilliant, icy Freddo Espresso. We have a product in our range that will perform this role masterfully!

Regardless of whether you opt for the lightning-fast, traditional version made with instant coffee, or go for the depth of flavour of an artisan Freddo Espresso using our beans, one thing is certain – a homemade frappé is a guaranteed hit during the summer months. It is worth remembering, however, that when we start playing home baristas and experimenting with whipped cream, sweet condensed milk, or caramel sauces, this innocent-looking, refreshing drink can quickly turn into quite a filling dessert. If you are watching your figure or simply like to consciously approach what lands in your glass, before preparing your own version, we must discuss one more issue that often bothers coffee lovers. So let's see how specific additions affect this Greek speciality and how many calories a homemade frappé actually has!

How many calories are in a frappé?

Coffee, water, and ice alone are ingredients that provide our bodies with practically no calories (a pure brew is only about 2-5 kcal per serving). The final calorific value of this Greek drink therefore depends solely on how rich a version you choose. The differences here can be truly huge!

• ✔️ Classic frappé (without sugar and milk): if you prefer a strong, black coffee with just water and ice (known in Greece as skétos), your drink will have approx. 5 kcal. This is the ideal option for people on a strict diet.
• ✔️ Traditional version (with sugar and milk): each teaspoon of sugar is about 20 kcal, and a splash of cow's milk (approx. 50 ml) is another 25-35 kcal. If you prepare a drink with two teaspoons of sugar and a little milk, you will stay in the range of 70-90 kcal. It is still a very light afternoon beverage!
• ✔️ Dessert variants (with syrups, ice cream, and cream): this is where the calorific madness begins. Bartender syrups, whipped cream, caramel sauce, or a scoop of ice cream can easily raise the energy value of the drink to 300 or even 500 kcal in a single tall glass. Such a variant should rather be treated as a fully-fledged, sweet dessert than an everyday coffee.

As you can see, the world of iced coffees hides many fascinating possibilities. From a lightning-fast drink based on instant coffee, prepared in a dozen seconds in an ordinary jar, right through to craftsmanship in the form of Freddo Espresso served on top-quality speciality beans. We hope our guide has helped you find the perfect balance and that you now know exactly where to start your culinary adventure. Invite your loved ones over for a summer afternoon on the balcony and surprise them with an incredibly frothy, refreshing coffee straight from sunny Greece!

It's time to grab a shaker, prepare a massive portion of ice, and feel the taste of a holiday in your own home – happy mixing!