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In the annals of Greek civilization, the so-called frappe is something of an overnight sensation. The first one (that we know of anyway) was concocted from sugar, cold water and a spoonful of instant coffee granules at a trade show ... Read more

Total time: 2 minutes | Serves 1
  • 1 rounded teaspoon instant coffee
  • 2 teaspoons sugar
  • 1/2 cup or more cold water, divided
  • 1/4 cup evaporated milk or regular milk

Step 1Place the coffee, sugar and one-fourth cup water in a shaker, jar or blender. Cover and shake well for 30 seconds, or blend for 10 seconds in the blender, to produce a thick foam.

Step 2Slowly pour the coffee mixture down the sides into a tall (14-ounce) glass half-filled with ice. Add the milk, pouring down the side of the glass (so as not to dispel the foam), and top off with about one-fourth to one-third cup cold water to fill the glass.

Note: Because they dissolve well in cold liquids, imported Nescafe instant coffees are best for this recipe. Although they are slightly different, both Nescafe Classic, imported from Greece and Nescafe Clasico, imported from Mexico, tested well.
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