“Would you like a frappe, Maria?” she asked me. I told her that I never drink frappe coffee, even though I’ve been in
A whole coffee-table book has been dedicated to the making of this unique, utterly Greek-born, elixir, which has caught on all over the Balkans (and beyond). To make cold frothy frappe coffee, you need:
a large teaspoon of granular instant coffee
1-2 teaspoons of sugar
a large glass
Measure the coffee and sugar into a shaker, and a little bit of the refrigerated water - about three tablespoons. Close the shaker, and shake the mixture about until the coffee becomes frothy and hardly any runny liquid is left in the shaker. Pour this froth into a glass and add some ice cubes to reach the top of the glass. Add as much cold water (and milk) needed to top up the glass. Stick a straw into it.
Enjoy this coffee while sitting on a balcony overlooking the sea, having cancelled all your morning's appointments. If you're having it at a cafe, sip on it slowly - it's meant to last you at least an hour. Don't do what I did when I first came to Greece - I drank it in the same way that I enjoy a cup of hot coffee, prompting my cousin to say: "Hey, slow down! If you drink frappe so quickly, what are you going to do for the rest of the time that we're sitting in the cafe?"
I must admit that I didn't make this frappe; I much prefer my coffee percolated. And for a completely different perspective on coffee, try Abraham's coffee soup or maybe some Cretan mountain tea.
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