Frappe is the name of an unusual coffee drink that perfectly cools in the heat and gives vigor. To prepare it, you need a minimum of ingredients, and the recipe is so simple that even a schoolboy can cope with it. Coffee frappe - is a low-calorie drink, which makes it attractive for those who follow a diet.
It is prepared on the basis of espresso with the addition of ice. In the process of whipping such a cocktail, a lot of foam is formed, so that the taste becomes softer. If you prepare it on the basis of instant coffee, the taste may have a slight acidity. Water takes away bitterness, so cold coffee is much nicer to drink without added sugar.
Despite the light taste and cooling effect, it can be consumed not only in the summer, but also in the cold season. There are “winter” recipes in which milk, chocolate, honey and even nuts are added to the drink.
- Prepared according to the classic recipe, frappe has a calorie content not exceeding 2 kcal per 50 ml. When you add a teaspoon of sugar, the indicator increases to 20 kcal.
- Frappe has a low caffeine content - from 60 to 120 mg.
- Cold serving of coffee has a slowing effect on the digestion process, so it is better to use it separately from food during snack periods.
Although the word "frappe" is of French origin, the roots of the drink are Greek. The frappe coffee recipe was accidentally invented by Nestle representative Dimitrios Vakondios at the international fair in Thessaloniki in 1957. Being a lover of instant coffee, he did not find boiling water to make his favorite drink, and simply poured cold water on it. To break up the undissolved lumps, he decided to mix the ingredients in a shaker. So there was a recipe for Greek frappe coffee - a cold cocktail with a high cap of foam.
This recipe has taken root perfectly in hot Greece and Cyprus. In Europe, it has also gained popularity and is widespread, with each country having its own local combination of ingredients.
How to cook a classic version
This variation of the drink is most often found in the south of Europe, however, it is simply called “iced coffee” there. In the rest of the mainland, the recipe underwent many changes and, rather, turned into a cocktail with different tastes.
To make frappe coffee at home, you will need:
- 50 ml of freshly brewed espresso or strong coffee (proportions - 2 teaspoons of ground coffee per 100 ml of water).
- Ice in proportions with coffee 1: 1. To give the strength of the drink, you can take 2 parts of coffee in 1 part of water.
- Sugar to taste.
To make a real frappe, you need a blender with a beater or a shaker. In extreme cases, you can use a plastic container with a tight-fitting lid.
- We make espresso in a turk or coffee machine.
- We filter the drink and, if desired, add sugar or honey to it to taste.
- Leave the coffee to cool.
- Pour the cooled espresso into a bowl for whipping, add crushed ice or ice water.
- Mix the ingredients thoroughly.
The finished drink should have a thick cap of foam on the surface.
The basis of the preparation of frappe coffee according to the Greek recipe is soluble powder, as was the first time. It can be modernized in its own way by adding sugar, milk or honey. There are various step-by-step recipes with photos on the Internet, but the following ingredients should be taken as a basis:
- 1-2 tsp instant coffee.
- 150 ml of cold water.
- Crushed ice.
- Sugar to taste.
How to make instant frappe coffee based on instant powder? There are two ways to do this:
- In a shaker, mix coffee, sugar and crushed ice. Shake the closed container thoroughly until a uniform consistency of the drink is obtained.
- Make espresso and cool it to room temperature. Add crushed ice, half a teaspoon of coffee powder and 100 ml of cold water. Shake the resulting cocktail thoroughly until a firm foam appears.
In addition to the classic options, you can cook a very tasty and unusual frappe with cherries.
- 250 ml double espresso.
- 100 g pitted cherries.
- 10 ice cubes.
Brew a strong espresso. Mix cherries with ice cubes and grind in a blender. Prepare tall glasses and lay the cherry mass on the bottom. Gently pour cold coffee over the walls of the glass. Garnish with fruit.
This fabulous tasty drink will warm you in the winter evenings, despite the cold serving.
To prepare, take:
- 200 ml espresso.
- 50 gr dark chocolate.
- 150 ml of chilled milk.
- 10 ice cubes
- 2 tsp honey.
Put crushed ice on the bottom of the glass. Brew espresso in the usual way, cool and add milk with grated chocolate and honey. Beat all the ingredients thoroughly with a mixer or blender until a firm foam appears. Pour in a thin stream on the walls of the glass the resulting cocktail, so that the foam is preserved. Garnish the drink with grated chocolate.
Frappe with ice cream
To make cold coffee with ice cream you will need almost the same components as in the previous recipe.
- 200 ml freshly brewed double espresso.
- 8 ice cubes.
- 100 ml of milk.
- 100 gr. ice cream.
- Grated chocolate.
Brew strong coffee and strain it. Beat milk with ice cream until a thick cream is obtained. In high glasses, put crushed ice in 2/3 capacity and add milk with ice cream. Gently pour chilled coffee in a thin stream so that it does not mix with ice cream, but a beautiful pattern is obtained. Garnish the resulting cocktail with grated chocolate.
How to submit
Frappe is similar in temperature to a cocktail, so it is customary to serve it in tall glasses. It is most convenient to drink such a drink through a tube. For decoration, often use whole ice cubes or a slice of lemon. It goes well with desserts such as tiramisu or panakota. At home, you can drink a drink with marshmallows or marshmallows.
Try to cook it at home, and you will be surprised how wonderful cold coffee can have!
How did it appear and how to pronounce it correctly?
Frappe appeared as a result of a coincidence. In Thessaloniki, in 1957, one of the employees decided to indulge in coffee at the exhibition of instant children's drink based on Nestle cacao. He could not find boiling water, so he simply used ordinary cold water, where he poured the contents of a stick with powder from coffee granules. So there was a prototype of a modern drink.
Pronounce the name frappe correctly, emphasizing the last vowel. This is due to the origin of the word (it came from the French language and translates as “mixed” “whipped”), despite the fact that the recipe itself is Greek.
What is added to the drink - interesting options
In addition to espresso, the coffee contains small particles of ice, as well as various additional components:
To taste, you can add spices, syrups, alcoholic beverages, varying the proportions based on personal preferences. Prepare a drink in a shaker, whipping it with a mixer or blender. The main thing is to get a stable foam, which is elegantly decorated by choice.
An equally important condition for obtaining this frappe is preparation immediately before use. You can’t mix a cocktail in advance, in this case it will lose its “vivacity” and lose its taste.
There are many recipes for making a cold coffee cocktail. Consider the most interesting and simple ones.
The traditional version of the drink - how to cook?
The classic frappe recipe involves the use of:
- coffee - 200 ml
- milk - 150 ml
- ice - at least 10 cubes of standard size.
The prepared components are mixed and whipped with a blender. The finished cocktail is poured into a tall glass, decorated with a straw.
You can diversify the classic recipe with grated chocolate and ice cream. To do this, begin the process by whipping ice cream with milk, to which crushed ice and coffee are added. Decorate the cocktail with grated chocolate.
History of frappe coffee
In French, frappé means beaten. So in the XIX century they called drinks with crushed ice, including coffee. For example, coffee with ice and ice cream was called "frappe a la glace." Gradually, the word frappé appeared another meaning - "chilled."
But the drink that we know today as frappe was born on October 7, 1957 at the International Fair in Thessaloniki. Nestle presented chocolate powder there, which was easily dissolved even in cold milk. During the break, an employee of the company, Dimitris Vakondios, tried to make coffee, but did not find boiling water anywhere. Desperate, Vakondios simply mixed Nescafe instant coffee and sugar in a shaker, poured cold water and shook it well. The result was iced coffee with lush foam.
Perhaps if the exhibition was held in some northern country, no one would have paid attention to what had happened. But in Greece, soft drinks are vital. Coffee, which can be quickly prepared and does not need to be specially cooled, is a real find for both bartenders and visitors. In order to further reduce the temperature of the drink, crushed ice was added to it. The name for a new type of coffee was borrowed from the French.
Frappe recipe maker Dimitris Vakondios
The Nestle administration could not help but appreciate the prospects. Thanks to advertising, frappe instantly became fashionable. This method of making instant coffee has become the main one in Greece. In 1979, frappe coffee was recognized as the national Greek drink.
There are 3 types of Greek frappe:
- glycos (glykós, γλυκός) - sweet: 2 tsp coffee and 4 tsp Sahara,
- metrios (métrios, μέτριος) - average: 2 tsp coffee and 2 tsp Sahara,
- sketos (skétos, σκέτος) - simple: 2 tsp sugar free coffee.
Classic Greek frappe is made exclusively from instant coffee. There are no more standards in the choice of ingredients, nor in the method of preparation. Sometimes frappe is whipped with ice, in other cases, ice cubes are poured with a whipped coffee cocktail.
Frappe with water and milk is called frapogalo (φραπόγαλο, frapógalo). In Cyprus, only a little water is added to frappogalo to whip the foam, the rest of the liquid is milk, and the fatter the better. Some frappa or frappogalo coffee houses serve ice cream.
There is also an option when iced coffee is not whipped, but mixed with a spoon, because of which it acquires a slightly different texture. Such coffee is called κουταλάτος (koutalatos) - "ship": the way of preparation was invented by sailors.
Tourists who visited Greece brought with them a recipe for their favorite coffee. But after the 2004 Olympics, frappe became popular all over the world. True, in different countries, the drink recipe was amended:
- in Bulgaria, instead of water, often use Coca-Cola,
- in Serbia frappa is called hladan nes and served with milk, ice cream and whipped cream,
- in Denmark, water is replaced with cold milk.
Recently, frappe based on espresso (single or double) has gained popularity in Europe. In Italy, the word frappe refers to a milkshake. Italians do not particularly like instant coffee. A drink similar to Greek frappa, but based on natural coffee, is called granita al caffè in Italian.
In the northeastern states of the USA, where many immigrants from Italy live, milkshakes are called frappe (in English, “frappe”). In the 1980s, Coffee Connection invented the frappuccino drink, which is a milkshake mixed with coffee and ice crumbs, in the Boston coffeehouse Coffee Connection.
When the Starbucks coffee chain acquired Coffee Connection in 1994, it inherited the original recipe. Now in the coffee houses of this network around the world serves frappuccino - in fact, the same frappe, but not with crushed ice, but with ice crumbs. Starbucks also sells pre-packaged frappuccino without ice. It’s not Nescafe that is added to coffee drinks, but Via freeze-dried coffee, which is as close as possible to taste and aroma to natural.
Caramel frappe - for lovers of sweets
Delicious coffee with caramel, refreshing on a hot day, is easy to make. To prepare frappe in this version, you will need products similar to those used to mix a cocktail according to the classic recipe with the addition of caramel syrup.
As in the previous case, all the ingredients are mixed (coffee is brewed in advance and cooled) in a blender, after which they are decorated with whipped cream and watered with caramel sauce.
How was the drink opened and where to stress
Its appearance happened by chance, as well as many famous discoveries. International Exhibition in Thessaloniki, 1957. There is a presentation of the new Nestle product - a children's chocolate drink that was whipped with milk. One of the employees really wanted to drink coffee. But since there was no hot water anywhere, he had to pour a packet of instant coffee into a cup of cold water and stir it for a long, long time. So Greece first learned about frappa coffee.
In a cafe or restaurant when ordering coffee frappe, you can hear the stress on the first or second syllable. But, as a rule, the accent in foreign words depends on the country of their origin. For example, in the words of Italian origin, emphasis is placed on the first syllable, in French - on the last. And the word “frappe” came to us from the French language, which means that it is correct to put the emphasis on “E” - frappE.
Selection of ingredients for frappe
The main highlight of frappe is high foam. The most magnificent and steady foam turns out in the coffee deprived of oils. Therefore, the best option for making a frappe coffee base is powdered or granular instant coffee. It’s a little harder to beat freeze-dried coffee, but if frappe is made without milk, this type of instant powder is preferable.
In expensive cafes, frappes are prepared on the basis of a single or double espresso. Such a drink is tastier and healthier, but the foam on it is far from as stable as on instant coffee.
At home, frappe is made from double espresso or from 50 ml of coffee brewed in a Turk. Coffee made in a French press or purover will not work: it does not have foam. Since it takes quite a bit of natural coffee to make frappe, it does not make sense to cool it: it is better to mix it immediately with cold water or milk. For frappa you need soft bottled water, with a salinity of 75 to 250 mg / l.
In Greece, concentrated milk (condensed without sugar) is added to frappa. It has a light caramel flavor. When mixed with melting ice, concentrated milk is restored to normal. Concentrated milk can be replaced with regular, fat content more than 2.5%, or 10% cream. Skim milk should not be used: frappe will have too watery taste.
If ice cream is added to the drink, it is better to take ice cream. Whipped cream for decoration can be either natural or vegetable, although frappe with natural cream is tastier.
Cold espresso with milk and ice - cooking algorithm
Strong frappe espresso is easy to make. To reveal the taste of the drink, you can add to it a milk mixture for ice cream and chocolate syrup. For the drink you will also need at least 200 ml of crushed ice, cold espresso, whipped cream.
The process begins by mixing the milk mixture for ice cream, cooled coffee, ice and chocolate syrup with a mixer or in a blender. The finished drink is poured into a tall glass, decorated with a hat of cream and chocolate topping. The cocktail is in harmony with vanilla and coconut.
For the preparation of frappe coffee, finely ground grains are used or instant coffee is used. Here, the most important point is getting a thick foam, which is formed using a mixer, shaker or blender. Depending on drinking preferences, it is not forbidden to add milk or a little sugar. Drinks a drink through a straw in order to feel the taste bouquet.
In the cold, it is very good in the hot season, when there is simply no desire to even drink something warm. The ice in its composition cools, and the coffee invigorates. And in winter, when you want warmth, you can add honey, milk or nuts.
Cold Coffee Pomegranate Cocktail - Gourmet
You can make fragrant pomegranate frappe using:
- lemon sorbet - 1 ball,
- pomegranate syrup or juice - 20 ml,
- lime juice - 30 ml,
- espresso coffee
- Melissa and lime for decoration.
Sherbet, syrup, juices and coffee are whipped in a blender, the mixture is poured into a tall glass, decorated with sorbet, a slice of lime and a sprig of lemon balm.
Characteristics of frappe
|Varieties of coffee||Any instant or natural coffee, both 100% arabica and mixtures with robusta are allowed|
|Type of coffee base||Instant coffee, espresso, coffee in Turk|
|The temperature of the finished coffee||+10 ± 3 ° C|
|Cooking time||5 minutes|
|Serving Size, ml||200–250 ml|
|Caffeine Content (Fortress)||In a frappe of 50 ml of coffee brewed in Turk - about 30 mg per serving,|
from one shot of espresso - 50–68 mg,
double espresso - 100–136 mg,
from instant coffee - 100-200 mg (depending on brand), from Nescafe - 200 mg
с сахаром без молока – 21,60–23,85 кКал
с сахаром и молоком жирностью 2,5% – 73,60–75,85 кКал,
с сахаром, молоком и 50 г пломбира – 210,10–212,35 кКал,
с сахаром и 10%-ми сливками (невзбитыми) – 139,60–141,85 кКал
Ананасовый и клубничный кофе — для жаркой погоды
Ананасовый фраппе готовят из мороженого, ликера Драмбюи, сока ананаса, кофе. Start by mixing ice cream with pineapple juice and liquor. In the finished mixture add cooled espresso, pour the cocktail into a suitable glass, serving with a straw.
Fresh frappe with mint and strawberry notes - harmony of taste
Mint cold strawberry coffee is also suitable for quenching thirst in hot weather. For cooking, you need a standard set of products:
Additionally, peppermint frappe involves the use of peppermint and fresh or frozen strawberries.
The cocktail is mixed, whisking all the ingredients with a blender, with pre-cooled coffee. The finished drink is decorated with mint leaves, served with a thick straw that passes pieces of fruit.
A variation on the theme of strawberry cold coffee cocktail will be raspberry frappe. To make it will be enough 250 ml of espresso, strawberries are replaced with raspberries. The cocktail is prepared as follows:
- crushed ice is poured into a tall glass,
- spread raspberry berries crushed by a blender on top of an ice pillow,
- coffee is gently poured over the walls.
The finished drink is decorated with fresh raspberries, whipped cream, chocolate chips.
The proportions of frappe
Frappe coffee lovers are advised to purchase a special mixer for liquids: using it, you can quickly get a lush foam. If there is no such mixer, you can whip coffee in a blender or shaker. The classic recipe suggests that frappe is prepared from 2 tsp. instant coffee or double espresso. But for those who can’t get a lot of caffeine, you can use one shot of espresso or a drink of 1 tsp. instant coffee.
The amount of ice varies from 3-4 cubes to 2/3 glasses. Some baristas even recommend filling the entire glass with large ice cubes.
How to drink frappe - useful tips for the uninitiated
The drink, like classic Greek coffee, has the same categories:
This means: medium sweet, black, sweet. Milk is added to a cocktail not always and not everywhere, so this point needs to be clarified when ordering a drink. Of course, you can drink coffee not only in the heat, but also throughout the year, enjoying combinations of tastes.
In the process, the Greeks pour cold water into the drink, sucking a delicious foam with noise without any hesitation.
In conclusion, we note that even with frappe, coffee remains a caffeinated beverage that needs to be limited in quantity. One or two shakes a day for people who do not have health problems will be enough to cheer up and refresh themselves without negative consequences for the body.
- Mix coffee with sugar in a deep vessel or shaker.
- Pour mixture of 2 tbsp. l water.
- Beat with a mixer or in a shaker.
- Dip the ice in a tall glass.
- Pour it with coffee foam.
- Top up with water.
- Stir with a cocktail straw.
Water can be used more or less than in the recipe. To taste, vanilla sugar or cinnamon is added to the coffee base. Top is often decorated with whipped cream.
Frappe with natural coffee
- 50 ml of coffee brewed in a Turk, or 25-50 ml of espresso,
- 1-2 tsp Sahara,
- 100 ml of milk
- crushed ice
- vanilla, cinnamon, grated chocolate, whipped cream - optional.
- Beat coffee, sugar, milk and crushed ice in a blender.
- Pour into a tall glass.
- Garnish with whipped cream and chocolate, if desired.
Caramel frappe with natural coffee
The ingredients are the same as in the previous case, in addition - 25-30 ml of caramel syrup.
- Decorate the walls of a chilled glass with patterns (waves, curls) from syrup.
- Beat coffee, sugar, milk, crushed ice and 20 ml of caramel syrup.
- Pour the whipped mixture into a glass.
- 100 ml of coffee brewed in a Turk, or 25-50 ml of espresso,
- 1-2 tsp Sahara,
- 50 ml of 10% cream
- 25-30 ml raspberry syrup,
- 50 g of ice cream,
- 50–75 ml of cold water
- grated chocolate to taste
- crushed ice.
- If the coffee base is espresso, top it up to 100 ml with cold water.
- Beat with a blender coffee, cream, sugar, 20 ml raspberry syrup, crushed ice.
- Pour into a glass.
- Put a ball of ice cream on top, garnish with the remaining raspberry syrup, sprinkle with grated chocolate.
How to serve and drink frappe coffee
Frappe is served in tall glass or irish coffee glasses. A straw is served along with coffee, and if the drink is decorated with artificial cream, then a spoon.
Berries, mascarpone-based desserts, whipped cream, chocolate, biscuits or shortbread cookies go well with frappe.
There is a lot of caffeine in frappe coffee, so it is recommended to drink it slowly, in small sips. You can not drink more than one serving of frappe per day: it is harmful to the throat.
To diversify the coffee cocktail, you can add all kinds of fruits to it. It can be cranberries, pomegranate, pineapple, apple, peach, watermelon. Egg frappe also occurs. Consider the basic recipe for frappe coffee, which is extremely simple, and it only takes 7-8 minutes to make it.
- 2 tsp finely ground coffee
- granulated sugar to taste
- 4-5 ice cubes,
- 100 ml of milk (with a percentage of fat content of at least 2.5%),
- ¼ cup of water (50-60 ml).
- We cook the usual portion of espresso and pour into a shaker.
- Then add sugar, the amount depends on how much sweet coffee you prefer. Shake it up. As a result, we get a dense foam with a pleasant smell.
- Ice cubes are placed in a tall glass or irish glass.
- The last step in preparing a cocktail is that the resulting foamy substance is poured into a glass with ice, milk is added, everything is mixed and drunk with pleasure through a straw.
Instead of milk, you can use cream.
With Cherry Or Cherry Orchard
For a variety of flavors at home, you can make frappe with cherries. The amount of ingredients is indicated per serving.
- 100-120 ml espresso,
- 4-5 ice cubes,
- 5 g pitted cherries
- 2 cherries on a branch.
- First, brew strong espresso.
- Cherry with pits is placed in the freezer for a short time, just to cool, but not freeze.
- The pitted cherries are whipped with a blender and laid out in tall glasses on legs with pre-crushed ice.
- Then espresso gently flows into the wall.
At the end, frappe coffee is decorated with two frozen cherries and served with a straw. The drink will be especially delicious if you drink it immediately after preparation.
With honey or “Winter Charm”
Such a drink will be appropriate in the cold season, when you want to wrap yourself in a soft blanket and sit down by the fireplace with a book in your hands. The amount of ingredients is indicated per serving.
- 100 ml espresso
- 75 ml of milk
- 20 g of chocolate (black),
- 1 tsp honey (preferably floral),
- 4-5 ice cubes.
- In 2/3 glasses prepared in advance, ice is laid out.
- Next, make espresso, cool, mix with milk, grated chocolate (leave a little for decoration) and honey.
- Then everything is mixed in a shaker until foamy or whipped in a blender.
- The resulting mixture slowly, so as not to damage the foam, pours along the walls into a glass of ice.
Decorated with chocolate on top and drunk through a straw.
We drink frappe in Greek
Greek coffee frappe has gained great popularity in Cyprus. Cypriots rank it among their national drinks and are proud of it. In general, we can say that drinking frappe for the islanders is a way to have a good time. You can make a classic Greek drink at home.
- 2 tsp instant coffee
- granulated sugar to taste
- 50 ml of water
- 100 ml of milk
- 3-5 ice cubes.
Coffee, sugar and cold milk, water are mixed and whipped with a mixer or in a shaker until a thick foam.
Then everything pours into a high transparent glass with ice, a straw is inserted and pleasure begins!
Coffee cocktail bar mode
And here is the recipe for an improved bar variant of frappe coffee.
- ice cubes,
- 50-70 ml of ice cream (preferably vanilla),
- 30-50 ml of espresso,
- ¼ tsp cocoa,
- cinnamon and chocolate for decoration.
- Espresso, cocoa and ice cream are whipped in a blender.
- Ice is added to the mixture and again everything is whipped until a dense foam appears.
- The cocktail is poured into a tall vessel, a cinnamon chocolate chip decoration is made from above.