A Greek frappé is iced coffee with attitude—strong, frothy, and refreshingly bold. Just a quick shake or froth of instant coffee, cold water, and ice, and you’ve got a café-worthy drink in 2 minutes. Want it sweet? Add sugar. Prefer it creamy? Splash in some milk. However you make it, this Greek classic is the perfect pick-me-up on a hot day.
A Greek frappé isn’t just delicious—it’s also a lighter way to enjoy iced coffee. Unlike creamy blended drinks, it doesn’t need heavy syrups or whipped toppings to taste amazing. It’s low in calories if you keep it simple, and you control the sweetness. I always make one when I want an energy boost without overcomplicating things. Plus, the foamy top makes it feel like a little luxury, even when I’m just at home.
❤️ Why you will love this recipe
- Quick & easy: No fancy equipment needed, just a jar or a frother.
- Customizable: Adjust the sugar, milk, or strength to match your taste.
- Perfect for hot days: Ice-cold and refreshing, it’s the ultimate summer coffee.
- Budget-friendly: Made with instant coffee, so no expensive café trips needed.
- Frothy & fun: That signature foam makes every sip feel special.
🇬🇷 What is a Greek frappé?
A Greek frappé is where iced coffee meets frothy perfection. Made with instant coffee and cold water, it’s shaken or frothed until a thick, foamy layer forms on top—no creamer needed! You can enjoy it black or sweeten it up with sugar, sweetener, or milk. Served over ice, it’s a go-to summer drink in Greece.
This coffee classic was actually born by accident. Back in the 1950s, Yannis Dritsas, a Nestlé representative, was demonstrating a chocolate drink at an international trade fair. His employee, Dimitris Vakondios, got creative and tried the same foamy shake method with instant coffee and water. The result? The first-ever Nescafé frappé.
These days, Greek frappé is a daily ritual. Whether you’re at a beach café, strolling through Thessaloniki, or in a Greek kitchen (where an electric frother is basically a household staple), this refreshing coffee is everywhere. When I visit Greece every summer, I have one every single day—it’s the perfect way to cool down and wake up at the same time!
🗝️ Key ingredients & substitutions
- Instant coffee: The star of the show! Traditional Greek frappé is made with Nescafé Classic, but any instant coffee works.
- Cold water: Helps create that signature foam and keeps the drink refreshing.
- Ice cubes: Essential for keeping it chilled and extra refreshing.
- Milk (optional): Add a splash of regular, almond, or oat milk if you like it creamy.
- Sweetener (optional): Add sugar, honey, stevia, or your favorite alternative for a little sweetness
🥣 How to make Greek frappé coffee
- Start with the basics: Add 1-2 teaspoons of instant coffee and your preferred amount of sugar (if using) to a tall glass.
- Add water: Pour in just enough cold water to cover the coffee—about halfway up the glass.
- Froth it up: Use a handheld milk frother to mix until thick, creamy foam forms. No frother? Shake it in a jar with a tight lid or use a cocktail shaker.
- Fill with ice: Drop in a few ice cubes to keep it extra cold.
- Top it off: Pour in more cold water or a splash of milk, depending on your taste.
- Stir & enjoy: Give it a quick mix, grab a straw, and sip your way to a refreshing caffeine boost!
🪄 Recipe Notes & Tips
- The foam matters: The longer you froth or shake, the thicker the foam. Don’t rush this step!
- Adjust the sweetness: Sketo (no sugar), metrio (medium sweet, 1 tsp sugar), or glykós (sweet, 2 tsp sugar).
- Use a tall glass: This gives enough room for the foam to settle without overflowing.
- No frother? No problem: A jar with a tight lid or a cocktail shaker works just as well—just shake like you mean it!
- Milk or no milk? Traditional frappé is black, but a splash of milk makes it smooth and creamy.
- Extra strong option: Use less water or extra instant coffee in the first step for a bolder coffee hit.
🫙 Storage instructions
- Best enjoyed fresh: The foam disappears over time, so a Greek frappé is best made and enjoyed right away.
- Short-term storage: If needed, keep it in the fridge for up to an hour, then give it a quick stir or shake before drinking.
- No ice until serving: If you plan to store it briefly, leave out the ice and add it just before drinking to keep it from getting watered down.
- Re-frothing trick: If the foam settles, blend it again with a frother or give it a strong shake in a sealed jar.
✨ Variations
- Classic Greek frappé: Just instant coffee, water, and ice—simple and bold.
- Glykós (sweet frappé): Add 2 teaspoons of sugar for a traditional sweet version.
- Metrio (medium sweet frappé): One teaspoon of sugar for a balanced taste.
- Milk frappé: Add a splash of regular, almond, or oat milk for a creamier texture.
- Mocha frappé: add one teaspoon of cocoa powder and 1-2 teaspoons of sugar/sweetener.
- Strawberry Frappe (fraoula frappé): 1-2 teaspoons of strawberry simple syrup or sugar-free strawberry syrup.
- Chocolate mint frappé: one teaspoon cocoa powder + 1-2 teaspoons peppermint syrup.
- Vanilla frappé: 1-2 teaspoons of vanilla syrup or 1/2 teaspoon of vanilla extract + 1-2 teaspoons of sugar.
🍽️ What to serve with this recipe
- Sweet Treats: Baklava, loukoumades (Greek honey donuts), koulourakia (Greek butter cookies), chocolate biscotti.
- Savory Bites: Spanakopita (spinach pie), tiropita (cheese filo pastry), olives & cheese.
- Light Breakfast Options: Greek yogurt with honey & nuts, toast with tahini & banana, avocado toast.
❓ Frequently asked questions
Yes! Just shake everything in a jar with a tight lid or use a cocktail shaker. Shake hard for at least 30 seconds until you get that signature foam.
A Greek frappé is made by shaking or frothing instant coffee with water, while dalgona coffee is whipped with sugar to create a thick, creamy topping. Both are foamy, but the texture and preparation are different.
Nope! Instant coffee is key to getting the right foam. Regular brewed coffee won’t create that frothy top.
It depends on the instant coffee you use, but typically, a serving has around 60-80 mg of caffeine—similar to a regular cup of coffee.
Make sure you’re using instant coffee, not brewed coffee. Also, don’t add too much water in the first step—just enough to cover the coffee before frothing or shaking.
😋 More drink recipes you will love
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📖 Recipe
Greek Frappe Recipe
Ingredients
- 1-2 teaspoons instant coffee
- 1-2 teaspoons sugar or sweetener of choice optional
- Cold water
- Ice cubes
- Splash of milk of choice optional
Instructions
- Begin by adding 1-2 teaspoons of instant coffee and your preferred amount of sugar or sweetener (if using) to a tall glass or tall cup.1-2 teaspoons instant coffee, 1-2 teaspoons sugar or sweetener of choice
- Fill the glass up about halfway with cold water.Cold water
- Use an electric frother to start whisking the coffee, water, and sugar mixture. I use a handheld milk frother. See note 1 for other options.
- When the creamy foam almost reaches the top of the glass, turn off the frother.
- Add a few ice cubes and milk or more cold water if desired, and enjoy your frothy iced coffee drink.Ice cubes, Splash of milk of choice
Notes
- The foam matters: The longer you froth or shake, the thicker the foam. Don’t rush this step!
- Adjust the sweetness: Sketo (no sugar), metrio (medium sweet, 1 tsp sugar), or glykós (sweet, 2 tsp sugar).
- Use a tall glass: This gives enough room for the foam to settle without overflowing.
- No frother? No problem: A jar with a tight lid or a cocktail shaker works just as well—just shake like you mean it!
- Milk or no milk? Traditional frappé is black, but a splash of milk makes it smooth and creamy.
- Extra strong option: Use less water or extra instant coffee in the first step for a bolder coffee hit.
Storage instructions
- Best enjoyed fresh: The foam disappears over time, so a Greek frappé is best made and enjoyed right away.
- Short-term storage: If needed, keep it in the fridge for up to an hour, then give it a quick stir or shake before drinking.
- No ice until serving: If you plan to store it briefly, leave out the ice and add it just before drinking to keep it from getting watered down.
- Re-frothing trick: If the foam settles, blend it again with a frother or give it a strong shake in a sealed jar.