Greek frappé

Have you ever had a creamy, delicious, Greek frappé from a cafe? It is very simple to make and is similar to the dalgona trend, but instead it is coffee first, then milk! Another thing that sets Greek coffee apart from the dalgona trend is the type of instant coffee you use. The Nescafe Classic frappé that is sold in Greece has a much higher caffeine content, and is the key ingredient. No worries if you cannot get your hands on that one, this works (and tastes just as good) with regular instant coffee and makes it Greek – ish!

Lastly, Greek frappé is often diluted with water and a splash of milk is added. I really enjoy the creaminess that all milk gives, so I top it off with milk and no water. You can use whatever proportion of water or milk you would like at the end. Note, that the coffee must be whipped with only 1:1 ratio of water to instant coffee.

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Greek frappé

Equipment

• milk frother/ hand whisk

Ingredients

• 1 tbsp sugar (more can be added)
• 2 tbsp instant coffee
• 2 tbsp cold/room temperature water (1:1 ratio with instant coffee)
• Ice
• ½-1 cup milk

Instructions

• Add sugar to your glass. I like using a 16 oz pint glass. Then add the instant coffee. Finally, add the 2 tbsp (or your 1:1 ratio with instant coffee) of water. I like adding the sugar first because it does not stick to the glass, and it will make sure all your instant coffee is incorporated once you add the water in and mix. If you add instant coffee first, when you add the water, it will clump and stick to the glass at the bottom.
• Use a hand milk frother to whip up the coffee. I know you can also use a drink mixer for this if you have one. Make sure the coffee at least doubles in size, and usually it should triple. Keep whipping it until a light brown texture. As you whip you will see a change in color. The lighter the color, the more whipped it is.
• Add in the ice and your milk/water (if you are doing step 4 make sure it's not to the brim, you can add more later to top it off!).
• The milk or water will sink to the bottom and the foam will float. I like to use the hand milk frother again to ever so slightly mix the milk and the foam.