Ammas Restaurent - New Jersey


A frappé is a chilled beverage that is created by vigorously shaking, blending, or whisking to achieve a delectable, frothy, and invigorating drink. It is typically accompanied by whipped cream and garnishes, and can be customized with various ingredients such as sugar, milk, vanilla, and sweet sauces. Depending on the equipment used, such as a shaker, frappé maker, or blender, ice can be incorporated prior to or following the coffee and other additions being blended. When it comes to producing a frappé, a blender with ice-crushing capabilities is preferred over a shaker.

Café Frappe is a popular iced coffee drink that originated in France and has since gained popularity worldwide. It is a cold, frothy beverage made with coffee, ice, and sweetened condensed milk or ice cream, and sometimes flavored syrups or liqueurs are added to enhance the taste.

The name “frappé” comes from the French verb “frapper,” which means “to hit” or “to strike.” In a beverage context, it indicates that the drink is iced or cold. The classic frappé is usually thinner than an American milkshake and is different from the “frappe” served in Boston, which is actually a milkshake.

To make a Café Frappe, one needs ground coffee, water, sweetened condensed milk, vanilla ice cream, a few drops of vanilla extract (optional), and ice cubes. Espresso can also be used instead of coffee brewed in a cafetiere. The coffee is brewed and combined with the other ingredients in a blender or drink mixer and blended until smooth. It is then served in a glass with a straw.

Greek Frappe coffee, also known as Nescafe Frappe, is a popular variation of the Café Frappe that originated in Greece. It was invented in 1957 by Dimitris Vakondios, who mixed instant coffee with cold water and ice cubes in a shaker when he couldn’t find hot water to make hot instant coffee during his break. Greek Frappe is made with instant coffee, water, and sugar and is shaken to produce a foamy, refreshing drink. Milk can also be added to create different variations of the drink.

Greek Frappe coffee can be prepared in different ways depending on personal preference. “Sketos” is plain frappe with no sugar or milk, “metrios” is frappe with medium sweetness, “glykos” is sweet frappe with double the amount of sugar than coffee, and “me gala” is frappe with milk.

In contrast to smoothies, iced coffee, or iced cappuccino, a frappé undergoes a lengthier blending process until significant foam is created, and the ice is well-incorporated. If a frappé is shaken in a cocktail shaker, crushed ice can be included with the coffee or whole ice may be added after shaking. Smoothies and iced cappuccinos, on the other hand, are blended to reach the desired consistency of ice, without necessarily aiming for foam. Iced coffee is typically served as strong coffee poured over ice, without any blending involved. 

Visit Amma’s South Indian Restaurant and enjoy a glass of Café Frappe!