Sobre esta receta

El icónico café helado griego que ha sido un pilar de las cafeterías desde los años 50. Hecho con solo café instantáneo, agua y una coctelera, un frappé adecuado produce una espuma espesa y duradera que flota sobre agua fría y leche. Es refrescantemente amargo, ligeramente dulce e infinitamente personalizable — la bebida veraniega quintaesencial de Grecia.

Instrucciones

1. 1

   Add the Instant coffee and sugar to a cocktail shaker, tall mixing bowl with a tight lid, or a tall glass (Large) if using an immersion blender/milk frother. Do not add the full cup of water yet — only the 3 tablespoons of cold water go in at this stage.

2. 2

   Seal the shaker tightly and shake vigorously for 30–60 seconds, until the mixture transforms into a thick, pale-brown, creamy foam with stiff peaks. If using a frother, froth for about 45 seconds. The foam is ready when it holds its shape and doesn't collapse immediately.

3. 3

   Add the ice cubes to a tall glass (Large) (a 12–14 oz glass works perfectly). Pour in the 1 cup of cold water.

4. 4

   Spoon or pour the foam carefully on top of the water. It should float as a thick, distinct layer — this is the hallmark of a proper frappé.

5. 5

   If using milk, drizzle the evaporated milk or whole milk gently over the foam or down the side of the glass (Large). Do not stir — let it create a beautiful layered effect. Serve immediately with a straw and a long spoon.