Greek Frappé (Whipped Iced Coffee)
Greek Frappé is an iced coffee that blends instant coffee, cold water and sugar into a frothy, chilled delight. It's quick to make, incredibly satisfying, and perfect for those hot days when you're craving a refreshing caffeine kick. Traditionally, the frothy coffee is simply topped with water and the optional dash of milk, but I love adding plant-based milk instead of water for a creamier texture and balanced flavor.
Equipment
- Cocktail Shaker, (optional)
- Milk Frother, (optional)
- Electric Whisk, (optional)
Ingredients
- 1 tbsp instant coffee
- 1 tbsp golden granulated sugar
- 2 tbsp water
- Ice cubes (to serve)
- Plant-based milk (to serve)
Instructions
Cocktail Shaker or Jar
- Add the instant coffee, sugar and water to the shaker and shake for a few seconds until everything has turned into a thick foam. You can also use a jar with a lid screwed on. Pour into a tall glass, add plenty of ice cubes and top with cold water or plant-based milk.
Milk Frother
- Add the instant coffee, sugar and water to a narrow, tall glass and use the frother to mix everything into a thick foam. Add plenty of ice cubes and top with cold water or plant-based milk.
Electric Whisk
- Add the instant coffee, sugar and water to a bowl and whisk until they have formed a thick foam. Pour into a tall glass, add plenty of ice cubes and top with cold water or plant-based milk.
Notes
Storage: If you have leftover frappé, pour it into a sealed container and refrigerate it for up to 24 hours. The foam will dissipate, but you can shake it up again before serving.