Quite a lot of Greek and Cypriot food and drink specialities were happy accidents, and here’s another…
In 1957, Nestle representative Dimitris Vakondios – attending a conference in Thessaloniki – found himself without access to a kettle to make himself a fortifying coffee. After seeing his boss demonstrating a shaker for mixing milk and chocolate powder to make the Nesquik drink for children, Dimitris borrowed the device. He wondered whether he could use it to blend instant coffee with water. When this successfully created a foamy mixture, he added more water and a few ice cubes to create a tall cold coffee drink – the first Frappe.
Now 7 October has been designated Frappe Day. If you’ve never tried one of these Greek / Cypriot iced coffees, we recommend adding them to your holiday wish list. Somehow although they’re easy to make at home, they never taste quite the same.
Authentic Recipe
Mix 1-2 teaspoons of Nescafe instant coffee granules, a little sugar and water to a foam in a cocktail shaker or with a whisk. Add ice cubes and top up with water or a water and evaporated milk mixture. Serve with a straw.
Our Variation
We like adding a little cocoa powder to make our own mocha version. For an even more creamy version, add a little Greek yogurt – yum!
Photo taken at Muse in Paphos… one of our firm favs. One frappe with milk, the other without.