Greek Frappe and Loukoumades: Iced Coffee with Greek Doughnuts

Greek Frappe & Loukoumades (Iced Coffee with Doughnuts)

Ingredients

• 2 tsp NESCAFÉ® Classic instant coffee
• 2 tsp sugar (more if desired)
• Ice cubes
• Water or milk, to preference
• For the loukoumades:
• 1 cup lukewarm water
• 1 cup lukewarm milk
• 15 g (0.5 oz) active dry yeast
• 3 1/4 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 tablespoons olive oil
• Oil for frying (vegetable or sunflower)
• For the syrup:
• 1/2 cup honey
• 1/4 cup sugar
• 1/4 cup water
• Cinnamon for sprinkling

Instructions

1. Frappe: Pour 10–15 ml of water into a shaker or the cup for your blender (not chilled, ideally). Add the 2 tsp instant coffee and 2 tsp sugar, or adjust sugar to taste.
2. Shake vigorously until the mixture becomes thick and foamy. For the creamiest result, use a handheld frother or an emulsion blender rather than hand shaking.
3. Fill a 250 ml glass with 3–4 ice cubes. Spoon the foam on top, then add chilled water to fill the glass for a classic black frappe. For a white (milk) frappe, add 20–30 ml chilled milk before topping with foam.
4. Loukoumades: In a mixing bowl, combine the lukewarm water and yeast. Stir with a fork and let sit about 5 minutes until the yeast dissolves and becomes slightly foamy.
5. Add the lukewarm milk, flour, 2 tablespoons sugar, salt, and 4 tablespoons olive oil to the yeast mixture. Whisk at high speed (or stir with a spoon then beat) until the batter is smooth and a little thick but pourable—about 1–2 minutes. Cover with plastic wrap and let rise in a warm place for at least 1 hour, until puffy.
6. While the dough rises, prepare the syrup: in a small saucepan combine honey, 1/4 cup sugar and 1/4 cup water. Bring to a gentle boil, then reduce heat and simmer while you cook the loukoumades so it stays warm and pourable.
7. Heat enough frying oil in a medium pan for deep-frying. Bring oil to high heat until it begins to bubble. Test by dropping a small amount of batter into the oil—if it sizzles and rises, the oil is ready.
8. Dip a tablespoon in water and scoop a portion of batter into the oil. Repeat across the pan surface, dipping the spoon in water each time so the batter doesn’t stick. Fry in batches so the pan isn’t overcrowded.
9. Use a slotted spoon to turn the loukoumades so they brown evenly on all sides, cooking until golden brown. Remove and drain briefly on paper towels.
10. Arrange the loukoumades on a platter, drizzle with warm honey syrup and sprinkle with cinnamon. Serve immediately with the chilled frappe.

Tips, Variations and Serving Suggestions

For a thick, stable foam on the frappe, use instant coffee and cold sugar with a short amount of non-chilled liquid to activate the emulsifying action while blending. A handheld frother or small electric milk frother gives excellent results and is quicker than shaking by hand.

When frying loukoumades, keep oil temperature steady—too hot and the outside will brown before the inside cooks; too cool and they will absorb excess oil. Small, uniform spoonfuls cook evenly and produce the classic light texture. If you prefer, swap the honey syrup for a simple sugar glaze or drizzle with melted chocolate for a twist.

Loukoumades are best eaten fresh and hot. Store any leftovers in an airtight container for up to one day; reheat briefly in a low oven to refresh the crisp exterior, then add syrup before serving. The frappe is best enjoyed immediately while the foam is still creamy.

Enjoy this classic Greek pairing: a chilled, frothy frappe alongside warm, syrup-soaked loukoumades—the contrast of temperatures and textures makes it a memorable dessert.

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