Όχι όχι! Μπορεί να σας έδειξα πως φτιάχνουμε έναν Cappuccino Freddo αλλά δε θα πω ποτέ σε κανέναν Έλληνα πως να φτιάξει τον φραπέ του! Η σημερινή ανάρτηση απευθύνεται στους φίλους εκτός συνόρων που μου λένε ότι πίνουν “φραπς” στα Starbucks, αλλά τι εννοούν; Η καταχώρηση για τον φραπέ στη Wikipedia είναι πολύ κατατοπιστική!
I read posts from fellow-bloggers in Australia enjoying winter and I seriously envy them! We are currently having a heatwave in Greece, so what better time to give you a little reminder on how to make a delectable, true Cappuccino Freddo and to also give you the basics on whipping up another Greek favorite iced coffee: the frappè
- Strong coffee mixer or blender
- 1 - 2 heaping teaspoonfuls of your favorite instant coffee (depending on how strong you want it)
- sugar/sweetener (to taste)
- dairy or other type of milk (to taste)
- For a tall glass, add 2 heaping teaspoonfuls in your coffee mixer cup and any sugar/sweetener you usually take.
- Fill the cup at ⅙ with water (just enough for the whisk to emerge) and whisk away for 1-1 ½ mins. You will end up with a smooth, thick, creamy froth.
- Fill a tall glass with ice, serve the coffee & fill up the rest with cold water.
- Add a splash of any kind of milk you like, or skip the milk and serve with a scoop of vanilla ice cream.
While you sit back, relax, and sip on your frappè, make sure you check this really interesting Wikipedia insert on said coffee but, meanwhile, here are two amusing paragraphs quoted for you:
Although a Café Frappé today is mostly associated with the Greek instant coffee version, the rest of the world have, during the last two decades, embraced the espresso version, simply shaking a double espresso with ½ teaspoon white sugar (shaker ⅔ full of ice) and poured directly into a glass. Greek Frappé is also consumed in Cyprus, where the Greek Cypriots adopted the frappé into their culture, in Albania, the Republic of Macedonia, Thailand, Malaysia, Indonesia, parts of Turkey, Ukraine, Poland, and Romania. In recent years foreign tourists in Greece have taken frappé to their homelands, where it has been adopted with some differences. In Bulgaria, Coca-cola is sometimes used instead of water (possibly the inspiration for Coca-Cola Blāk), in Denmark cold milk is often used instead of tap water. In Serbia, frappé (usually called hladan nes, ‘cold instant coffee’) is usually made with milk or ice-cream, and whipped cream is often added on top.
In the United States, ‘frappe’ has two meanings, only one related to coffee and neither connected to the Greek coffee drink. In the northeastern region of New England, a frappe (pronounced ‘frap’ and spelled without the accent) is a thick milkshake. A coffee shop in Boston, Massachusetts, combined a milkshake with coffee and called it ‘frappuccino’. When Starbucks bought the shop, the Coffee Connection, it bought the trademarked name. Starbucks in Greece offers both Frappuccino and Greek-style Frappe (written by Starbucks without the accent). Since then, the frappe has entered the American lexicon as an iced coffee drink sold either chilled or frozen. Many of Starbucks’ competitors in the United States, the Philippines, and elsewhere, have begun offering drinks similar to the popular and trademarked frappuccino and called them ‘frappe’ with or without the accent, some of which do not include any coffee.