Greek Frappé Recipe: This One Is Seriously Tasty

Fancy an ice-cold coffee like the ones you sip on a sunny terrace in Greece? Then a Greek frappé is exactly what you’re after. This refreshing coffee drink is light, frothy and surprisingly easy to make at home.

Still, it often goes wrong: the foam collapses, the flavour turns too bitter or far too sweet. A shame really, because with the right ratios and a simple technique, you can have a delicious frappé ready in just a few minutes.

In this recipe, you’ll learn step by step how to make a Greek frappé, what to watch out for and how to tweak it entirely to your own taste.

What Is a Greek Frappé?

A Greek frappé is an ice-cold coffee drink with a thick foam layer, made using instant coffee, water and often ice cubes. You’ll spot it everywhere in Greece: on terraces, at the beach or simply at home as a refreshing coffee break.

What makes this coffee so recognisable is the airy foam on top. This is created by vigorously shaking or whisking the instant coffee with water (and optionally sugar). The result is a fresh, slightly bitter coffee with a creamy texture, without needing any milk.

The frappé was accidentally invented in Greece in the 1950s and quickly became a true classic. To this day, it remains the go-to coffee for warm days because it’s both simple and refreshing.

What Is the Base of the Greek Drink Frappé?

The base of a Greek frappé is surprisingly simple: instant coffee, water and optionally sugar. That’s really all you need to create that signature foam layer.

Recipe Information & Ingredients

For 1 glass, you’ll need the following:

Recipe Information

Preparation time: 5 minutes

Total time: 5 minutes

Servings: 1 glass

Category: Coffee Recipe

Ingredients

• 1 to 2 teaspoons instant coffee
• 1 to 2 teaspoons sugar, to taste
• 30 ml cold water
• 120 to 150 ml cold water
• ice cubes
• optionally a splash of milk

Instructions

1. Add the instant coffee, sugar and 30 ml of cold water to a shaker, jar or tall glass.

2. Shake or whisk vigorously until a thick, light brown foam forms.

3. Fill a tall glass with ice cubes.

4. Pour the coffee foam into the glass.

5. Then slowly add the cold water. If you prefer a milder version, you can also add a splash of milk.

6. Give the frappé a quick stir before drinking, or leave the layers nicely visible.

How Do You Get the Foam Nice and Airy?

The foam is usually where things go wrong. Does it collapse straight away or refuse to get thick enough? Then it’s almost always down to the technique or the ratios.

A few practical tips:

• Use very little water to start with: Begin with around 30 ml. Too much water makes the foam weak.

• Whisk or shake vigorously: A milk frother works fastest, but a jar with a lid or a shaker works perfectly well too. Within 15–30 seconds, you’ll see the mixture become thick and lighter in colour.

• Sugar helps with stability: It also works without sugar, but the foam is usually a bit less stable.

• Use the right coffee: Instant coffee is essential. Regular filter coffee or espresso won’t create the same effect.

If done properly, you should almost be able to hold the glass upside down without the foam collapsing immediately. That’s when you know you’ve nailed it.

Variations on the Greek Frappé

In Greece, people order their frappé exactly how they like it. The flavour mainly depends on the amount of sugar and whether milk is added. These are the best-known variations:

Sketos (Black)

This is the pure version without sugar. The flavour is slightly more bitter and stronger, ideal if you enjoy a bold coffee.

Metrios (Medium Sweet)

The middle ground. A little sugar gives a nicely balanced flavour, not too bitter and not too sweet. For many people, this is the favourite version.

Glykos (Sweet)

Prefer your coffee sweet? Then this is your version. More sugar is added, making the frappé softer and easier to drink.

Frappé with Milk

For a creamier flavour, you can add a splash of milk. This softens the coffee and gives it a fuller texture. Plant-based milk such as oat or almond milk also works very well.