Free recipe guide
How to make Frappe
Learn what makes Frappe special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Frappe is cooked the way cafés across Greece cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
Frappe, Greece's beloved iced coffee, traces its roots to a serendipitous creation at the 1957 Thessaloniki International Fair. It quickly became a staple in Greek cafés and homes alike, enjoyed year-round but especially cherished during the sun-drenched summer months. This version captures the essence of a Greek family kitchen, where olive oil, salt, and lemon are constants, though not part of this brew. The frappe should be a frothy delight, with a robust coffee flavor balanced by the coolness of ice and the creaminess of milk. Sugar adjusts the sweetness to personal preference, creating a refreshing sip that invigorates the senses. Perfect for a leisurely afternoon, it's as much about the ritual as the taste.
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