This cafe frappe is an oldie but goodie.
I originally shared this cafe frappe recipe back in 2013 and I wanted to share it again for a couple of reasons. First, I really, really, really hate the original pictures and wanted new ones for the blog. Second, and more importantly, it’s so dang good and it’s worth highlighting again. I figure with the warm weather starting up that it would be a great time to share it. Although to be fair, I drink this 365 days a year.
A cafe frappe is a Greek iced coffee with a layer of foam on top. You get that fun foamy top by blending instant coffee and milk together. Once you pour the mixture into your glass and add water, the bubbles will raise to the top. Magic.
I think the key here is the instant coffee. I’ve tried to make iced coffee using regular coffee but it always tasted weak. Instant coffee is stronger so you actually get a beverage that resembles something you’d get from a coffee shop. In fact, while I don’t take sugar in my hot coffee, I do add 1/2 of a tablespoon of sugar to my cafe frappe. That kind of gives you an idea of how strong we are talking here. If you want a delicious zing, then this is it.
The other important part is what you use for milk. I’ve made it with pretty much every different amount of fat you can get in your milk. Skim, 1%, 2%, whole, and even half & half. With lots of experience I can say that whole milk is definitely the best for my taste. You can of course make it with anything you like.
You can also easily double or triple or multiple this recipe if you want to make more than one serving. Just be mindful of how big your blender cup is and don’t overshoot that, you can always make the servings in batches. I almost always make it when my baby sister comes over for a visit. Chatting over coffee, yup, it’s the best.
Cafe Frappe Recipe
(Makes 1 serving)
- 1/2 cup milk (I prefer whole milk.)
- 1 heaping tablespoon pure instant coffee (I use Nescafe.)
- (optional) sugar, to taste (between 1/2 and 1 tablespoon usually works)
- cold water
- Put the milk, instant coffee, and (optional) sugar into a blender and mix until you don’t see the coffee grounds, about 1 to 3 minutes depending on your blender.
- Fill a 16 ounce glass about 3/4 full with ice.
- Pour the iced coffee into the glass. It should fill about 2/3 of the glass.
- Add cold water until the glass is full and serve immediately.
Source: Tina’s Chic Corner
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