This recipe is based on the one used by the 142-year-old Hotel Grande Bretagne in Athens. The frappe is usually made in a shaker, but we found that we got a richer, foamier head on the drink by concocting it in a blender.
Yield: makes 1
- 1 tbsp. quality instant espresso powder
- <sup>1</sup>⁄<sub>3</sub> cup cold water
- 4-5 ice cubes
- 4 tsp. sugar (or more)
- 1-2 tbsp. milk
- Put and 1⁄3 cup cold water into a blender and blend at highest speed until frothy, about 30 seconds. Put ice cubes into a tall 16-oz. glass and pour in the frothy espresso. Add sugar to taste then milk and stir well.
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