Greek Frappe (A Taste of Greece at Home)
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
Every Greek has a coffee order. Some people like it sketo (no sugar), others order it metrio (medium sweet), and if you’ve got a real sweet tooth, you ask for it glykos. Growing up, hearing those words instantly meant summer. If you’ve ever visited Greece, you’ve probably noticed something. It isn’t just the beaches, the whitewashed buildings, or the incredible food. Everywhere you look, people are sitting outside a café, chatting for hours with an ice-cold Greek frappe in hand. Nobody is in a hurry. This Greek frappe recipe is just as much about slowing down as it is about the caffeine.
That feeling is exactly what this drink reminds me of.
A Greek frappe is one of Greece’s most iconic summer drinks, made with Greek frappe instant coffee, cold water, ice, and a thick layer of beautiful foam that forms when everything is whipped together. It’s bold, refreshing, slightly bitter, and incredibly satisfying on a hot day.
This year, I volunteered as a barista at our annual Greek Summer Festival, making frappes for hundreds of people.
One of the optional add-ins?
Irish Cream.
People absolutely loved it.
But being proudly Greek-Canadian, I couldn’t help wondering what would happen if I swapped the Irish Cream for a splash of maple cream instead.
Let’s just say…
It was one of the happiest little accidents I’ve had in a long time.
The maple adds just enough sweetness without overpowering the coffee and somehow feels like the perfect marriage of my Greek heritage and my Canadian home.
Now I’m secretly hoping it’ll make an appearance at next year’s festival.
At a Glance
- Ready in 5 minutes
- The iconic Greek summer coffee
- Thick, creamy foam
- Naturally refreshing
- Easy to customize
- Optional maple cream twist
Ingredients:
- 1 tbsp Greek instant coffee (Nescafé Classic is traditional)
- 2 tbsp cold water
- 1-2 tsp sugar (optional, but recommended as this drink can be bitter without some sweetness)
- ice cubes to fill glass
- ice cold water to top up
- splash of milk or cream (optional)
- 1 shot of Irish Cream or Maple Cream (optional)
Instructions:
- Add the instant coffee, 2 tablespoons of cold water, and the sugar (if using) to a tall glass.
- Using a handheld milk frother, whip the mixture for 30–60 seconds until it becomes thick, light in colour, and topped with a rich, fluffy foam. If you don't have a milk frother, place the ingredients in a tightly sealed jar and shake vigorously until foamy.
- Fill the glass about three-quarters full with ice.
- Top up the glass with cold water, leaving a little room if you plan to add milk or cream.
- Add a splash of milk or cream if desired and gently stir to combine.
- For an extra-special treat, add a splash of Irish Cream or maple cream.
- Serve immediately with a straw and enjoy while the foam is thick and frothy.
- Don't forget to rate this recipe and leave a comment!
What Is a Greek Frappe?
If you’ve ever wondered, what is a frappe?, you’re not alone.
A Greek frappe recipe is a frothy iced coffee made using Nescafé instant coffee, a small amount of cold water, optional sugar, plenty of ice cubes, and additional cold water poured over top.
Unlike blended coffee drinks or frozen café beverages, a traditional Greek frappé isn’t made in a blender.
Instead, the coffee is whipped until it forms a thick foam before the ice and water are added.
That signature foam is what makes the drink so recognizable.
Simple ingredients.
One glass.
One straw.
And one of the most refreshing drinks you’ll ever have.
Why This Greek Frappe Works
One of the reasons this frappe recipe has stood the test of time is because it’s incredibly simple.
There are only a handful of ingredients, but every one of them matters.
The instant coffee creates the signature foam.
Cold water helps whip everything into a thick, creamy mixture.
Ice keeps it refreshingly cold.
Sugar balances the natural bitterness of the coffee.
And if you like, a splash of milk or cream softens everything even more.
I personally don’t have much of a sweet tooth, but I almost always add a little sugar.
Without it, the coffee can be quite bitter.
Just one teaspoon makes a difference. Sometimes, I add a touch of maple syrup in place of the sugar and it does the trick!
Greek Frappe Notes
Volunteering at our Greek Festival every summer is honestly one of my favourite traditions.
I spend hours making coffee after coffee, watching people sit with friends, catch up with family, and enjoy a little taste of Greece.
There’s something incredibly comforting about seeing three generations sitting together over frappes.
Grandparents.
Parents.
Kids running around between tables.
It reminds me that food and drinks are rarely just about eating or drinking.
They’re about connection.
This year, adding Irish Cream became surprisingly popular.
But after trying maple cream at home, I think I may have discovered my own favourite version.
It feels like a little nod to both sides of who I am.
Greek.
Canadian.
And very happy with both.
Ingredient Tips That Make a Difference In Your Greek Frappe
Use Nescafé Classic
Traditional Greek coffee for a frappe isn’t brewed coffee.
It’s made with Nescafé Classic instant coffee.
That specific type of coffee creates the thick foam everyone loves. You can’t substitute any regular old instant coffee here.
Don’t Skip the Sugar
Even if you don’t usually take sugar in your coffee, I recommend trying a little here.
It balances the bitterness beautifully.
Use Plenty of Ice
Lots of ice cubes keep the drink cold without watering it down too quickly.
A Handheld Frother Is the Secret
While many people use a shaker or even a jar with a tight-fitting lid, I love using a handheld milk frother.
It creates gorgeous foam in seconds.
Greek Frappe: Sketo, Metrio & Glykos
One of my favourite things about ordering coffee in Greece is learning the language of sweetness.
Sketo means no sugar.
Metrio means medium sweetness.
Glykos means sweet.
Everyone has their own preferences.
Personally?
I’m somewhere between sketo and metrio.
I like just enough sweetness to balance the bitterness without making it taste like dessert.
Maple Cream vs. Irish Cream
The traditional Greek frappe recipe doesn’t include alcohol.
But if you’re serving this at a summer BBQ or relaxing on the patio, adding a splash of Irish Cream or maple cream turns it into something really special.
Irish Cream makes it richer.
Maple cream adds warmth and just a hint of Canadian sweetness that pairs beautifully with the coffee.
I have to admit…
The maple version completely won me over.
While a Greek frappé is served ice cold, traditional greek coffee is a completely different experience.
It’s slowly brewed on the stovetop using finely ground Greek coffee and served hot in a small cup with the grounds settling naturally at the bottom.
If you’ve never tried making Greek coffee at home, it’s another beautiful way to experience Greek coffee culture.
The two drinks couldn’t be more different, but I love them both for different reasons.
Frequently Asked Questions
What is in a Greek frappe?
A traditional Greek frappe is made with instant frappe coffee, cold water, sugar (optional), ice, and additional cold water. Some people also add a splash of milk or cream.
Is a Greek frappe the same as Dalgona coffee?
No.
While both are whipped coffee drinks, Dalgona coffee uses equal parts instant coffee, sugar, and hot water to create a thick whipped topping. A Greek frappe is lighter, served over ice, and much more refreshing.
Can I use almond milk?
Absolutely.
Almond milk, oat milk, or regular dairy milk all work well.
Can I make it sweeter?
Of course.
Simply increase the teaspoons of sugar until it suits your taste.
More Than Just Coffee
For me, a Greek frappe isn’t just another iced coffee recipe.
It’s the sound of people laughing on a sunny patio.
It’s afternoons that stretch into evenings because nobody is watching the clock.
Sometimes, it’s volunteering at the Greek Festival, catching up with old friends, and introducing people to one of Greece’s most iconic drinks.
And now, every time I add that little splash of maple cream, it reminds me that recipes have a wonderful way of telling our stories.
Sometimes they tell us where we came from.
Sometimes they remind us where we are.
And every now and then, they manage to do both in the very same glass.
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Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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