But there’s one thing I make that’s for grown-ups only: coffee.I wasn’t always a coffee drinker. In fact, I didn’t start drinking the stuff seriously until several years after college, on the first of what became many trips to the magical city of Rome. Coffee is serious business there. Everyone has their favorite spot and mine is Sant’ Eustachio Il Caffe. Maybe it was the excitement of sipping my espresso standing shoulder-to-shoulder with impeccably styled Romans, or perhaps it was just me falling in love with the city—whatever the case, one sip converted me into a coffee drinker. Instantly.
I’m far from being a coffee aficionado, but I drink the stuff everyday and always like a new preparation (but not so much new flavors; I’m a straight up coffee kind of girl). Summertime means cold brew and Greek frappe, an iced coffee drink made with instant coffee granules. Frappe is the coffee drink throughout Greece and with good reason. Strong, frothy and ice cold, it’s a perfect pick-me-up. It’s just as satisfying as a blended coffee drink, but without extra calories and, if you ask me, much more street cred. (For what that’s worth these days!)
I’ve only seen and made frappes with Nescafé instant coffee. In fact, In Greece these are ordered with a quick, “Nes.” The only other info your barista needs is sweet or not (always go sweet). Some supermarkets sell an American version of Nescafe instant coffee, which works fine. Otherwise, you can try your nearest international market—Greek grocery stores will definitely have what you need—or Amazon, where you can pick up “Greek” Nescafé (what you should ideally use).
This recipe, which makes 1 serving, calls for you to shake the drink vigorously to create frappe’s hallmark foam head. Alternatively, use a small hand-held milk frother. They work wonders!