Beat the Heat: How to Master the Perfect Frappé at Home

While some might view any "modern" twist on coffee with scepticism or outright disdain, I firmly believe that instant coffee is not the villain it's often made out to be. Thus, I don't see frappé coffee, traditionally made with instant coffee, as a threat to the sanctity of coffee traditions.

I've previously expressed my views when discussing the merits of instant versus ground coffee. Frappés, in my opinion, are a delightful treat on a hot day, often replacing my usual go-to, the Americano. The fascinating history behind frappé is another aspect I appreciate. Legend has it that it originated in Greece in 1957 within the confines of Nestlé, where an employee experimenting with instant coffee and cold water discovered that vigorous mixing resulted in a delicious beverage and one topped with enticing foam. This distinction of instant coffee sets the frappé apart from standard iced coffee.

Making a homemade frappé is fairly straightforward, requiring just a bit of patience and a shaker or... a jar. The effort is well worth it, and I'm confident you'll enjoy the result. Best of luck!

Ingredients:

• 2 teaspoons of instant coffee,
• 1 cup of cold milk,
• 3-4 ice cubes,
• 1 teaspoon of powdered sugar,
• whipped cream (optional).

Method:

1. Put the coffee, milk, powdered sugar, and ice into a jar. If you're pressed for time, consider dissolving the instant coffee in hot water first, though this step is not essential for a successful frappé.
2. Secure the lid and shake the jar until foam forms, which should take about a minute.
3. Carefully open the jar and pour the mixture into a tall glass, ensuring the foam remains intact. Your frappé is now ready to be enjoyed!