Greek Frappé
INGREDIENTS
1 tablespoon Nescafé Instant Coffee
Cold Water
Ice
1 tablespoon Sugar
1-2 tablespoons Milk or Half & Half
Straws
DIRECTIONS
Take a nice tall glass, roughly 14-16oz tall, and put one scoop of the instant coffee and one scoop of sugar. I use a regular spoon for this. I find that the ratio of coffee to sugar is more important than the exact measurements. This ratio is called Metrio (MEH - tree - oh), which is considered medium sweetness. You can subtract or add sugar to this once you figure out your preference for sweetness.
THE THREE TYPES OF SWEETNESS
Glyko (Glee - KOH) - Extra Sweet - 2 scoops sugar
Metrio (MEH - tree - oh) - Medium Sweet - 1 scoop sugar
Sketo (SKEH - toh) - Plain - no sugar
Me (meh) gala (GAH - la) = With Milk
or
Xwris (HOR - ees) gala = Without Milk
Once you have your coffee and sugar in your glass, take cold water and pour a very small amount of it over the mixture - just enough to cover the sugar and coffee.
Now you’ll want to blend it with the Hamilton Beach Classic Drink Mixer. Hold the glass so that the bottom of the blending stick is nearly touching the bottom of your glass. Turn on the blender and quickly twirl your cup to froth up the coffee, focusing on the bottom. Once the bottom of the coffee feels thick, you’ll want to move your glass up and down to froth up the top of the coffee blend. Do this while twirling your cup to make sure you get all of it. You’ll know you’re done when your coffee mixture is thick and firm - it won’t jiggle or move much - after roughly one minute.
Tip: The amount of water you put in your cup during the blending phase will determine just how ‘firm’ the coffee foam gets. Experiment with this to get it to your liking.
Once you’ve blended the coffee and sugar, add ice to fill to the top of the glass. Pour cold water so that it’s almost full. Then splash a little bit of cream or milk over the top and let it sit for a few minutes. Letting it sit allows the foam to rise to the top to give you that beautiful, silky, creamy coffee texture that makes Greek frappés so enjoyable.
