In the words of Bob Ross “...there are no mistakes, only happy accidents.” On the whole I think we'd have to agree with him there - especially as the coffee in this blog posts owes its very existence to this maxim.
Whilst at a Trade Fair promoting a new chocolate drink for children, Dimitris Vakondios - an employee of Nestlé Hellas - found himself in desperate need of a coffee. Without a kettle to hand, he grabbed a nearby cocktail shaker, mixed his instant coffee with some cold water, and gave the thing a vigourous shake. The resulting drink was - suprisingly - pretty good, and is now one of the most popular ways to take your coffee in Greece.
Whilst originally calling for instant coffee, the Greek Frappé can be made equally well with chilled espresso - and we've got the (very) simple recipe below...
You will need:
- 2 strong shots of Organic Light Roast espresso
- 20ml Cold Water
- 3 or 4 large Ice Cubes
- Evaporated Milk (optional)
- 1/2tsp sugar (optional)
Method:
- To make your frappé, mix espresso, water, ice and a bit of sugar (it definitely helps get it nice and frothy) in a cocktail shaker and combine until it forms a nice frothy consistency.
- Add milk (for authenticity we recommend the evaporated variety) and sugar to taste. Yamas!
- Don’t despair if you aren’t moments away from the white sandy beaches of Greece when enjoying your frappé, any view of nature will do. From bright blue skies to the wide open spaces of your local park; if all else fails simply put your feet up on the couch and switch on the National Geographic channel.
