For the past thirty years, this has been the preferred coffee preparation method in Greece. This recipe is a great way to make a naturally foamy frappe. Some highly processed trendy store-bought refrigerated coffees — even ones that tout their “natural” ingredients — still contain the food additive potassium diphosphate to create their foamy textures. Although generally regarded as “safe,” potassium diphosphate can still cause skin irritation, and at large doses even make you sick. Its chief function is to neutralize acid, something you don’t need to do if you have an expert roastmaster like Ethan Ryan! This is just one more reason to enjoy organic fair trade coffee from Café Campesino.
In a shaker or blender, mix together coffee and sugar to taste. Shake contents for about 30 seconds or blend for about 10 seconds. The result should be simply foam.
Pour into tall glass and add ice cubes. Add remaining water and milk to taste. Insert straw.
Milk and sugar are optional and according to taste.
Ingredients
Directions
In a shaker or blender, mix together coffee and sugar to taste. Shake contents for about 30 seconds or blend for about 10 seconds. The result should be simply foam.
Pour into tall glass and add ice cubes. Add remaining water and milk to taste. Insert straw.
Milk and sugar are optional and according to taste.
2 Responses
You aren’t Greek if you don’t love frappes. And it’s even better if you know how to make them. Homemade is always the best.
Amazing recipe, thanks for sharnig it. Always in for a good frappe! :) As Nick said, homemade is the best.