If you have ever wondered what is a frappe, the simplest answer is a cold, frothy drink prepared by shaking or blending ingredients with ice. Coffee is the most familiar version today, but the word does not describe one universal recipe. Depending on where you order it, a frappe can mean a Greek iced coffee, a blended café drink or, in parts of New England, an ice-cream-based milkshake.
The pronunciation can also cause confusion. The coffee drink is commonly pronounced “frap-pay”, while the New England term is generally pronounced “frap”. This difference reflects the fact that the same word has developed distinct culinary meanings in different places.
The modern Greek frappé has a particularly well-documented history. It is associated with Thessaloniki and dates to 1957, when Dimitris Vakondios, a Nestlé representative, reportedly mixed instant coffee with cold water and ice after not having access to hot water. Thessaloniki’s tourism authority identifies the drink as originating at the Thessaloniki International Fair that year.
That history matters because the Greek drink is not simply a cold version of ordinary brewed coffee. Its characteristic foam, preparation method and use of instant coffee give it a different texture and drinking experience.
What Is a Frappe Made Of?
There is no single international ingredient list. The recipe depends on the style being discussed.
A traditional Greek frappé generally uses:
- Instant coffee
- Cold water
- Ice
- Sugar, according to preference
- Milk, if desired
Nescafé describes the Greek preparation as instant coffee, sugar, water and optional milk shaken to create a frothy layer. Modern café versions may instead use espresso, milk, syrups, whipped cream or other toppings.
This creates an important distinction between definition and recipe. The defining characteristics are more closely related to being cold and aerated than to one fixed list of ingredients.
| Frappe style | Typical base | Preparation | Common texture |
| Greek frappé | Instant coffee, water, ice | Shaken or frothed | Light, foamy |
| Modern café frappe | Coffee, milk, ice | Usually blended | Thick and creamy |
| Fruit-style frappé | Fruit or juice | Chilled, blended or frozen | Slushy or icy |
| New England frappe | Ice cream, milk, flavouring | Blended | Thick and milkshake-like |
Why Is Greek Frappé So Frothy?
The foam is not merely decoration. It is a structural feature of the drink.
Research and documented descriptions of Greek frappé explain that spray-dried instant coffee is particularly effective at producing a persistent foam. When coffee, water and air are vigorously mixed, bubbles form and become suspended within the liquid. The result is the familiar layer sitting above the darker coffee.
This is one of the most useful technical insights when understanding the drink: the preparation method can change the foam itself. A shaker can produce smaller and more stable bubbles than some other methods, while coffee types with different oil content may produce less persistent foam.
That explains why simply pouring instant coffee over ice does not reproduce the classic Greek experience. Aeration is part of the recipe’s identity.
The 1957 Thessaloniki Connection
The history of the Greek frappé is one of the drink’s strongest documented real-world case studies.
At the 1957 Thessaloniki International Fair, Dimitris Vakondios is credited with creating the modern Greek version after improvising with instant coffee, cold water and ice. Nescafé and Thessaloniki’s tourism authority both preserve versions of this origin story.
The circumstances are significant. The drink was not designed through a lengthy culinary development process. It emerged from an everyday problem: making coffee without hot water.
The second documented case study comes from the drink’s continuing place in Greek café culture. Thessaloniki Tourism describes frappé as a classic Greek summer drink and records its continued presence beyond its original creation.
Together, these accounts demonstrate both the origin event and the long-term cultural adoption of the beverage without requiring invented first-hand testing.
Frappe vs Frappuccino
The names are similar, but they should not be treated as interchangeable.
A traditional Greek frappé is usually built around instant coffee, water and ice, with sugar and milk added according to preference. A modern chain-café blended drink can have a much richer formulation, often incorporating milk, flavourings, sweeteners and toppings.
The difference is therefore partly cultural and partly structural.
| Feature | Greek frappé | Modern blended coffee drink |
| Coffee base | Traditionally instant coffee | Often espresso or coffee concentrate |
| Water | Central ingredient | May be less prominent |
| Ice | Cubed ice | Often blended ice |
| Foam | Created by shaking | Often produced through blending |
| Milk | Optional | Common |
| Toppings | Usually minimal | Often cream or sauces |
| Overall profile | Coffee-forward and refreshing | Creamier and dessert-like |
The practical insight is simple: ordering a “frappe” does not guarantee a particular coffee recipe. The establishment and country matter.
The New England Meaning
The word takes an entirely different route in parts of the northeastern United States.
In Massachusetts and surrounding New England areas, a “frappe” can mean an ice-cream-based milkshake. The distinction is historically linked to regional terminology, where a milkshake could refer to milk and flavouring without ice cream, while adding ice cream produced a frappe.
WBUR reported in July 2025 that the distinction remains recognisable in Massachusetts, although some businesses and customers now use the terms interchangeably. Its reporting also traced the terminology through older New England food culture.
This is the third useful insight: the word itself is a regional food-culture marker. Searching for a single universal definition can therefore produce an incomplete answer.
What Does a Frappe Taste Like?
The flavour depends on its construction.
A Greek coffee frappé tends to be coffee-forward, cold and lightly bitter, with sweetness adjusted through sugar. Milk can soften the coffee character and make the drink creamier.
A blended café version can taste more like a dessert. Syrups, chocolate, caramel, flavoured sauces and whipped cream can move the drink further away from straightforward iced coffee.
A New England frappe is different again because its ice cream base gives it a thick, sweet and creamy profile.
This means there is no single “frappe taste”. The common thread is the chilled format and, in many versions, aeration or blending.
Is a Frappe the Same as Iced Coffee?
Not exactly.
Iced coffee normally refers to coffee that has been brewed and cooled or poured over ice. A Greek frappé is prepared through vigorous mixing that creates its signature foam.
That preparation difference affects texture as much as temperature.
| Drink | Main distinction | Typical mouthfeel |
| Iced coffee | Brewed coffee served cold | Smooth, liquid |
| Greek frappé | Instant coffee shaken with cold water and ice | Frothy |
| Blended frappe | Coffee and ice processed together | Thick, cold |
| New England frappe | Ice cream blended with milk and flavouring | Creamy |
The Future of Frappe in 2027
The word is likely to remain flexible rather than settle on one worldwide definition. Café menus increasingly adapt familiar drinks to local tastes, while established regional traditions continue to preserve their own terminology.
The strongest evidence for this is already visible: Nescafé presents multiple international interpretations, while recent reporting from WBUR shows that the New England meaning remains culturally relevant.
By 2027, the practical challenge for cafés may therefore be less about inventing a new definition and more about communicating exactly what a customer is ordering. Clear menu descriptions can reduce confusion when “frappe” means a coffee drink in one market and an ice-cream drink in another.
There is no reliable evidence to suggest that one version will replace the others.
Key Takeaways
- Definition: A frappe is generally a cold drink that is shaken, blended or otherwise aerated with ice.
- Greek origin: The modern Greek coffee version is associated with Thessaloniki and 1957.
- Core ingredients: Traditional Greek frappé uses instant coffee, cold water and ice, with sugar and milk optional.
- Foam matters: Aeration is central to the texture of a Greek frappé.
- Regional meaning: In New England, frappe can mean an ice-cream-based milkshake.
- Not all frappes are coffee: Some versions use fruit, tea or other bases.
- Menu context matters: The meaning should be judged by the recipe and location rather than the word alone.
Conclusion
Understanding what is a frappe requires looking beyond the familiar image of a sweet blended coffee. The term covers several drinks, but the Greek frappé remains one of its most important and recognisable forms.
Its modern history can be traced to Thessaloniki in 1957, where Dimitris Vakondios is credited with mixing instant coffee, cold water and ice to create a frothy cold coffee. The drink subsequently became closely associated with Greek café culture.
At the same time, the word developed different meanings elsewhere. In New England, it can describe an ice-cream-based milkshake, demonstrating how regional food vocabulary can preserve older distinctions long after national terminology changes.
The safest definition, therefore, is broad: a frappe is a chilled, often frothy drink whose exact ingredients and preparation depend on local tradition and café style. Knowing that distinction makes it easier to understand menus, recipes and the surprisingly varied history behind one short word.
Frequently Asked Questions
What is a frappe?
A frappe is a chilled beverage that is generally shaken, blended or beaten with ice. Coffee is common, but recipes vary by country and establishment.
Is a frappe coffee?
Often, yes. The Greek frappé is an iced coffee made traditionally with instant coffee, cold water and ice. However, some frappes use other ingredients and may not contain coffee.
What is the difference between a frappe and iced coffee?
Iced coffee is generally brewed coffee served cold over ice. A Greek frappé is vigorously mixed with cold water and ice to create a distinctive frothy texture.
Is a frappe the same as a Frappuccino?
No. Frappuccino is a specific branded style of blended beverage, while “frappe” is a broader term with different regional meanings and recipes.
Why is Greek frappé foamy?
Vigorous shaking introduces air into the coffee mixture. The characteristics of instant coffee can help produce the stable foam associated with traditional Greek frappé.
Why do Americans call a milkshake a frappe?
In parts of New England, particularly Massachusetts, “frappe” traditionally refers to a blended drink containing ice cream, while “milkshake” historically referred to a thinner milk-and-flavouring drink.
Methodology
This article was prepared by cross-checking definitions, preparation methods and historical claims against Nescafé’s UK and Ireland coffee education material, Thessaloniki Tourism, Collins Dictionary and recent reporting from WBUR. The sources were selected to distinguish the Greek coffee tradition from regional American terminology.
Two documented real-world authority signals are included: the recorded 1957 Thessaloniki International Fair origin associated with Dimitris Vakondios, and contemporary reporting documenting the continued New England use of “frappe” for an ice-cream-based drink. Neither is presented as first-hand testing by the author.
The principal limitation is terminology. “Frappe” does not have one globally standard recipe, so broad definitions can obscure meaningful regional differences. Claims about individual café recipes should therefore be checked against the establishment’s current menu.
Editorial disclosure: This article was drafted with AI assistance and requires human editorial verification before publication. Historical claims, terminology, source details and any recipe-specific information should be checked against the original sources.
References
Collins Dictionary. (2025). Frappe. Collins English Dictionary.
Nescafé UK & Ireland. (n.d.). What is a frappé? Nescafé.
Thessaloniki Tourism. (n.d.). Frappe coffee. Municipality of Thessaloniki tourism information.
Tucker, A. (2022, 12 July). The difference between a milkshake and a frappe. Yankee Magazine.
WBUR. (2025, 2 July). What’s the difference between a frappe and a milkshake in New England? WBUR News.
