Nothing beats the refreshing buzz of an authentic Greek Frappe coffee on a warm day. This iconic 3-minute iced coffee drink has been a Mediterranean favorite since the 1950s, combining bold coffee with a signature frothy top.
Whether you’re lounging by the beach or need an energizing afternoon pick-me-up, this simple Greek coffee creation delivers the perfect balance of smooth and strong flavors. Let me show you how to whip up this caffeinated treat that’s taken Europe by storm.
Essential Ingredients
- Instant Coffee (Nescafe): 2-3 teaspoons, cornerstone of authentic Greek frappe
- Sugar: Amount varies based on preference (see style variations below)
- Cold Water: 250ml (8.5 fl oz), crystal clear and chilled
- Ice Cubes: 3 pieces, keeps your frappe perfectly cold
- Evaporated Milk: 1 tablespoon (optional, for “Me gala” style)
- Equipment: Frappe mixer, tall glass, drinking straw
Style Variations
- Sketos (Plain): 1-2 teaspoons coffee, no sugar
- Metrios (Medium): 1-2 teaspoons each of coffee and sugar
- Glykos (Sweet): 1-2 teaspoons coffee, 2-4 teaspoons sugar
- Me Gala (With Milk): Add 1 tablespoon evaporated milk
Step-by-Step Instructions
- Prepare Your Station: Gather your tall glass, teaspoon, and electric whizzer
- Create Base: Combine coffee, sugar (if using), and 2-3 tablespoons cold water
- Whip It Up: Whiz until you achieve a thick, creamy foam
- Transfer: Pour the foamy mixture into your serving glass
- Final Touches: Add ice cubes and evaporated milk (if desired)
- Complete: Fill glass with cold water and insert straw
Variations & Personal Touches
Greek frappe comes in many styles! The basic recipe lets you play with coffee strength and sweetness. Want it really sweet?
Go for “Glykos” with extra sugar. Like it strong? Try “Sketos” with no sugar at all. You can also make it creamier by adding more evaporated milk.
Some people love using cold brew coffee instead of instant, though it won’t give you that classic Greek frappe foam. Just remember – the perfect frappe is the one you love!
Quick Tips for Perfect Foam
The magic of Greek frappe is in that thick, creamy foam on top! For the best results, use very cold water and don’t add too much at first.
Start with just enough water to cover the coffee and sugar. When you’re whipping the mixture, keep going until you see a thick, light-brown foam forming – this usually takes about 30 seconds.
If you don’t have an electric whizzer, you can use a jar with a tight lid and shake really hard for about a minute.
Serving Suggestions
Greek frappe is best enjoyed slowly! Serve it in a tall glass with a straw – this helps you mix the foam with the liquid as you drink.
It’s perfect for hot summer afternoons on the patio, just like they serve it in Greek cafes. Want to make it extra special?
Add a few mint leaves for garnish, or serve it alongside some small Greek cookies like koulourakia. The straw isn’t just for show – it helps you enjoy both the foam and coffee layers together!
Best Greek Frappe Coffee (Iced Coffee)
Equipment
- frappe mixer
- tall glass
- teaspoon
- drinking straw
Ingredients
Base ingredients
- 2-3 tsp instant coffee (Nescafe) to taste
- sugar to taste
- 3 ice cubes
- 250 ml cold water 1 glassful
Instructions
- First of all get a tall glass, a teaspoon and an electric whizzer.
- Add the instant coffee (Nescafe), sugar and about 2-3 tbsp’s of cold water. You want just enough to cover the coffee and then add one tbsp more.
- Whiz the mixture until a thick, creamy foam is produced.
- Pour the mixture into the serving glass.
- Add 3 ice cubes and the evaporated milk if you like.
- Fill up the glass with cold water and serve with a drinking straw.
Notes
Sketos: 1-2 tsps of instant coffee and cold water.
Metrios: 1-2 tsps of instant coffee, 1-2 tsps of sugar (equal amount of coffee and sugar)
Glykos: 1-2 tsps of instant coffee, 2-4 tsps of sugar (double the amount of sugar than coffee)
Me gala: 1 tbsp evaporated milk (the amount of milk can vary according to preference)