Comments on: Greek-Style Frappe http://leitesculinaria.com/11838/recipes-greek-style-frappe.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Tue, 22 May 2012 16:01:35 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Daniel Young http://leitesculinaria.com/11838/recipes-greek-style-frappe.html#comment-722 Daniel Young Tue, 28 Jul 2009 14:22:25 +0000 http://leitesculinaria.com/wordpress/?p=11838#comment-722 You're right, Calli, Greek Nescafé is stronger in taste than its American counterpart. And assertions by Greeks that their Nescafé is special are justified. Nescafé varies its blends and roasts according to regional preference. Whereas a German drinker might find the Greek version of Nescafé too harsh or not very aromatic, the Greek might find the German version to be watery and mild. But though you might need Greek Nescafé for the true Greek frappe taste, you can achieve the authentic frappe effect with Mexican Nescafé (which you can sometimes find in American supermarkets) or almost any other North American air-dried instant coffee. Finally, I agree, a Hamilton Beach-style milkshake mixer will make the thickest, creamiest frappe foam. But I don't think it's a good idea to crushed ice, as you may end up adding too much water to the coffee powder. Better, as always, to pour the foam over ice cubes and then fill the glass with water and milk. See my frappe how-to video at http://www.frappenation.com/recipes.html You’re right, Calli, Greek Nescafé is stronger in taste than its American counterpart. And assertions by Greeks that their Nescafé is special are justified. Nescafé varies its blends and roasts according to regional preference. Whereas a German drinker might find the Greek version of Nescafé too harsh or not very aromatic, the Greek might find the German version to be watery and mild.

But though you might need Greek Nescafé for the true Greek frappe taste, you can achieve the authentic frappe effect with Mexican Nescafé (which you can sometimes find in American supermarkets) or almost any other North American air-dried instant coffee.

Finally, I agree, a Hamilton Beach-style milkshake mixer will make the thickest, creamiest frappe foam. But I don’t think it’s a good idea to crushed ice, as you may end up adding too much water to the coffee powder. Better, as always, to pour the foam over ice cubes and then fill the glass with water and milk.

See my frappe how-to video at http://www.frappenation.com/recipes.html

]]> By: calli http://leitesculinaria.com/11838/recipes-greek-style-frappe.html#comment-721 calli Tue, 28 Jul 2009 08:02:31 +0000 http://leitesculinaria.com/wordpress/?p=11838#comment-721 To get a Greek-style frappe you have to use Greek (or European) Nescafé, which is stronger than regular American instant, especially if you use milk, and most Greeks do. The sugar is more optional. Also, to avoid ending up with a lukewarm, gritty drink, use a blender and crushed ice. Best one I had, bar none, wasn't in Greece but years ago at the "White Tower" pastry shop in Astoria. They used a milkshake machine to produce a frothy, icy masterpiece. Not really traditional, but better than most real Greek renditions. I've suffered through many. To get a Greek-style frappe you have to use Greek (or European) Nescafé, which is stronger than regular American instant, especially if you use milk, and most Greeks do. The sugar is more optional. Also, to avoid ending up with a lukewarm, gritty drink, use a blender and crushed ice. Best one I had, bar none, wasn’t in Greece but years ago at the “White Tower” pastry shop in Astoria. They used a milkshake machine to produce a frothy, icy masterpiece. Not really traditional, but better than most real Greek renditions. I’ve suffered through many.

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