We’ve put our heads together to bring you a series of top recommendations for iced coffee from around the world.
Painter Bob Ross once said, “There are no mistakes, only happy accidents.” We wholeheartedly agree with you Bob, especially since our next iced coffee was accidentally created back in 1957 (and we couldn’t be happier).
The Greek Frappé, which is now a hallmark in greek coffee culture, originally calls for instant coffee but can be made equally well with chilled espresso.
- 1 shot of espresso - Dark Roast
- Cold water
- Ice cubes
- Cow's milk or evaporated milk, to taste
1) To make your own frappé mix the espresso, water and ice in a cocktail shaker (or similar appropriate mixer) and shake until it forms a nice frothy consistency)
2) Add milk and sugar to taste; for authenticity we recommend evaporated milk.
3) Pour into a tall glass and serve with a straw.
Don’t despair if you aren’t moments away from the white sandy beaches of Greece when enjoying your frappé, any view of nature will do. From bright blue skies to the wide open spaces of your local park; if all else fails simply put your feet up on the couch and switch on the National Geographic channel.
Recipe originally written by John Quilter for JamieOliver.com