This is how it’s done.
The glass for the Frappe should necessarily be high (highball glass approx. 250-300 ml), see photo.
- Fill the glass with 1-2 cm cold water
- 1 heaped teaspoon Nescafe
- and now the sugar as follows: sketo (without sugar), metrio (add 1 heaping teaspoon sugar) or gliko (add 2 heaped teaspoon sugar).
- mix short with a hand blender, the whole drink is now creamy.
- At this point you can add milk according to taste
- do not forget the ice cubes (3-5)
- and fill the glass with cold water.
- The colored straw is “must”.
Éna Frappé parakaló, glikó me gála. A Frappe please, sweet with milk.
And if you know the story
on this, it tastes the even better:
The Frappé is a Greek “invention” from the year 1957. Crime scene: International Fair of Thessaloniki.
Mr. Dimitrios Vakontios, employee of the former Nestle representative Dritsa in Greece liked to drink hot, soluble Nescafe.
But while he enjoyed his well-deserved coffee break, he had to admit that there was no hot water for coffee; a cold coffee is better than none ….. he took a shaker, gave cold water, soluble Nescafe and sugar into it and shook the mixture ….. it ran over, his suit was full of coffee … but the first Frappe in history was born!He could hardly imagine that his cold coffee would become the national drink of the Greeks.
Personal note: you can of course prepare Frappe with any soluble coffee. But … with Nescafe, and preferably with Nescafe Classic, it tastes best and makes the best foam!
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