The History of the Frappe

A fairly newer creation, Andreas Dritsas, a Greek distributor of Nestle products, is credited for this discovery. In 1957 at the Annual Thessaloniki International Fair, Andreas grabbed a shaker normally used for Nestle Cocoa and filled it with Nescafe instant coffee and cold water. Shaking it vigorously he was left with a cold foamy beverage that would eventually become a popular choice at many a coffee house. It is the cream-like foam that makes a true frappe.

Shortly after Andreas’ discovery Nestle began promoting this cold coffee though their original recipe called for ice cream. This resembled the French’s classic café frappe thus securing its name. Several years’ later ice was removed from the equation and the directions for making a frappe were simply “beat together Nescafe, sugar and cold water.”

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