Making a Greek Frappe - My Method

[d_kakavouli]

I’ve been making Greek frappe for as long as I can remember. For me, the secret is all in the foam. Here’s how I do it:

I start with a tall glass and add 1–2 teaspoons of instant coffee (Nescafé Classic is the traditional choice), 1–2 teaspoons of sugar depending on mood, and just a splash of cold water. I use a handheld milk frother to whip it until it’s thick and creamy, the foam should be light but sturdy.

Next, I add ice cubes, then top up with cold water, leaving space if I want a little milk. Stir gently so the foam stays on top. How do you make yours?

 

[k_tsoukalas]

I love that you mentioned the foam — I agree, that’s what makes or breaks a proper frappe! I also stick with Nescafé Classic because nothing else quite captures the same flavor. My method is pretty close to yours, but I usually go a little lighter on the sugar unless I’m in the mood for a real “glyko.” I’ve found that adding the tiniest bit more water when whipping helps me get that thick, velvety foam that sits perfectly on top.

One trick I picked up in Greece is shaking it in a jar or cocktail shaker if you don’t have a frother — it takes a little more effort, but the foam comes out beautifully dense. I usually add milk after the foam settles, which makes it smoother and a bit less bitter. Honestly, frappe is one of those rituals that never gets old!