How to Make Appetizing Coffee Frappe

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Coffee Frappe. A frappé coffee, Greek frappé, Nescafé frappé, or just frappé (Greek: φραπές, frapés, [fraˈpes]) is a Greek iced coffee drink made from instant coffee (generally, spray-dried Nescafé), water, sugar, and milk. The word is often written frappe (without an accent). More Ways to Search: Recipe Index · Ingredients Index.

Coffee Frappe Check out our collection of delicious café frappe recipes exclusively at MrCoffee.com. A frappé is quick and simple to make with just a few common ingredients. Frappé coffee also known as Greek frappé is a foam-covered iced coffee drink made from instant coffee (generally, spray-dried). You can have Coffee Frappe using 5 ingredients and 2 steps. Here is how you cook it.

Ingredients of Coffee Frappe

  1. Prepare 1 cup of Cold Milk.
  2. Prepare 3 tbsp of Boiling water.
  3. It's 3 tbsp of Coffee Creamer.
  4. Prepare 2 tbsp of Sugar.
  5. Prepare 1 tsp of Bru Instant Coffee heaped.

It is very popular in Greece and Cyprus, especially during the summer, but has now spread to other countries. Make a cooling coffee frappé with our easy recipe. Enjoy this refreshing iced coffee drink with a dollop of cream or a scoop of vanilla ice cream. Overpaying for a coffee drink is SO a thing of the past.

Coffee Frappe step by step

  1. Mix coffee in about 3 tablespoon of boiling water. Now in a blender jar along with the coffee mix, add all the other ingredients and blitz until creamy for a minute or so..
  2. Coffee frother can also be used but blender works just perfect for this one. Serve it right away with a pinch of coffee powder dusted on top..

This incredibly easy to make copycat mocha frappe tastes better than the original!! Categories: Coffee Drinks Coffee Recipes Liqueur Recipes. Find frappe coffee stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. See more ideas about Frappe, Greek recipes, Coffee drinks.


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