Frappé

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

“If you’ve been to Greece or any of its islands in the warmer months, you’ve likely weathered the sun with a steady stream of ice-cold frappés made with instant coffee. You can’t walk into a café, bakery, or restaurant without spotting the telltale mixer (which looks something like a milkshake mixer) on the counter. The good news is: To make a convincing one at home, all you need is a mason jar and a hot day. I’ll say yes to both! I like my frappés strong and slightly sweetened, but you can skip the sugar and add a dash of milk if you’re so inclined.”