I knew it was going to be hot as hell when we set out to sail the Ionian Islands in Greece during the months of June and July of this year. Little did I know that translates to over 40 C almost every day, and often, a heck of a lot warmer. I think the highest the temperature climbed to was a balmy, and stroke inducing, 48.5 C (119f). YIKES
The only way to keep somewhat sane on those days, other than to guzzle a bucket full of ice cold beer, washed down with a gigantic Greek margarita, (made them with ouzo - try it, they are pretty damn good), was to whip up the ubiquitious Greek frappe. Even the the old guys playing a roaring game of backgammon at the local bar, were sipping on it. Heck if they weren't drinking ouzo over ice, maybe they knew something I didn't.
Traditionally made with Nescafe, yep, I said Nescafe. Although, they claim that the European Nescafe has an oilier and more delightful texture than what we serve, or don't, in North America. Not only was it a lifesaver, it is delicious and ridiculously easy to make.
Greek Frappe
- 2 teaspoons high quality instant coffee (I use espresso)
- 2 teaspoons sugar (if desired)
- 4 ounces Cold water
- Ice cubes
- 3 ounces regular milk (frothed with a hand milk-frother if desired)
Instructions
Place the coffee, sugar, and 2 tablespoons cold water in a cocktails shaker or blender. Shake or mix well until mix becomes a thick brown foam.
Place ice cubes in a tall cocktail glass. Slowly pour in the brown foam. Slowly pour in remaining water and top with frothed milk if desired. Serve with a recyclable straw to stir, a small sweet treat, and enjoy!
Only way to chill in 48 C (118.4 f) weather - Whip up a Greek Frappe