Frappé Coffee
Frappé is a cold Greek instant coffee that takes two minutes and no machine. The whole drink depends on one step: whipping a spoonful of coffee with sugar and a splash of water into a thick foam before you top the glass with cold water. Shake it for a quick version, or beat it with a teaspoon for a stiffer, meringue-like mousse that holds its crema longer. Add evaporated milk if you like it creamy.
Instructions
Put the instant coffee and the sugar, if you are using it, into a shaker or a tall glass. Add just enough cold water to cover the mixture, about 10 ml or a couple of teaspoonfuls.
Shake the shaker hard, or whisk the glass with a hand mixer, until the mixture turns thick and foamy. For a more aerated foam, add the ice cubes before shaking and top up with liquid afterward.
Fill the glass with cold water. If you did not shake the ice in, drop the cubes in now.
Stir in milk to taste. Evaporated or condensed milk gives the best result, and cream also works. Serve with a straw and sip it cold.
For a longer-lasting foam, beat the first coffee, sugar and water mix with a teaspoon instead of shaking it. It takes patience, but it eventually turns into a stiff, light brown mousse with a texture like meringue, and the foam stays richer once you add the rest of the water.
Make it personal.
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