Café Frappe

Zorba would jump for joy:
Delicious Café Frappe

I’ve made this outstanding chilled coffee for eons, unaware until today that it’s the unofficial national coffee of Greece. So what better way to wrap up the menu-planning for a Greek Dinner Party? Served ice cold, this Frappe is refreshing and satisfying.

Café Frappe:

2-½ heaping coffee spoons of instant coffee granules
2 tbsp. boiling water
½ c. granulated sugar
2 tbsp. skim milk powder
1 tbsp. unsweetened pure cocoa powder
1 c. light cream
1 c. crushed ice
Whipped cream, as garnish
Finely cut chocolate sprinkles, as optional garnish

In a small bowl, add instant coffee to boiling water, stirring well until completely dissolved. Add to blender with sugar, skim milk powder, cocoa powder, and cream. Buzz 15 seconds at high setting, or until frothy. Add crushed ice all at once, buzzing a further 15-to-20 seconds. Pour into two tall glasses. Pop in a straw, topping generously with whipped cream and chocolate sprinkles. Serve at once.