Greek Frappés: A Summer Escape

BY  |  Sunday, May 27, 2012 3:09pm  |  COMMENTS (1)

When I was 20 years old I visited Greece, my father’s homeland. I stayed for a month and traveled throughout the mainland and many of the islands. It was one of the best experiences of my life and I fell in love immediately with the country, the people, the music and, most of all the food. The one thing that stood out for me was the Greek frappé.

A frappé is an iced coffee, made with Nescafé instant coffee (it has to be Nescafé), cold water and a container to shake it in. Basically, you add the coffee, sugar, pour in the water and shake it until you get a thick frothy delicious drink. Then you can add milk and on special occasions, a scoop of vanilla ice cream! I enjoyed a frappé every single day when I was in Greece, usually sitting in an outdoor cafe. I ordered mine “metrio me gala,” which means medium sweet ( 1-2 tsps. sugar) and a bit of milk. But you can have them really sweet “glyko” or black.

Every summer since my visit to Greece, I make frappés. They are so easy and I love them as an afternoon pick-me-up. But more than a caffeine buzz, they are my summer mental escape to Greece. Sure, I’m sitting on my deck in my yard and not a cafe in Santaroni. And yes, I’m watching my kids play instead of the amazing sunset on Oia, but I’ll get back there one day soon, and for now, I have my frappé and a dream…

Greek Frappé
(Makes 1 drink)

1) Place 2 teaspoons of Nescafé instant coffee, sugar , and 1/4 cup cold water in a shaker or covered container. Cover and shake until frothy.
2) Place a few ice cubes in a tall glass. Slowly pour the coffee foam from the shaker into the glass. Add milk, if desired. Fill with water until the foam reaches the top of the glass. Serve with a flexible straw.
3) Imagine you’re on the island of Santorini and enjoy!

Here’s a great video showing how to make your frappé:



(Photo of frappés and Santorini: Flickr)


  1. POSTED BY Liz George  |  May 27, 2012 @ 9:33 pm

    Love me some frappes — I usually have one at Stamna and every time I hit a Greek festival. Will have to start making them now 🙂

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