Greek Frappé Coffee with Ninja Slushi

The Frappé program on the Ninja Slushi whips up the dense foam of this Greek summer classic without minutes of shaking. I even get out my FS301 just for this program, which my FS605 Max doesn’t have. The result is an icy, refreshing drink crowned with a thick layer of foam that melts in the mouth; and since no ice cubes dilute the taste, the coffee flavor stays clear from the first to the last sip.

Greek Frappé Coffee with Ninja Slushi

Recipe by Camille Roos

0.0 from 0 votes

Course: Frappé / CoffeeCuisine: GreekDifficulty: Easy

Servings

3

people

Prep

5

minutes

Freeze time

15

minutes

Total time

20

minutes

A great Greek summer classic reproduced in the Ninja Slushi with dense foam and incomparable freshness.

Ingredients

• 6 teaspoons of instant coffee (Nescafé type)

• 6 teaspoons of granulated sugar (to taste)

• 200 ml water at room temperature

• 600 ml very cold milk (or water for the black version)

Instructions

• In a container, vigorously mix the instant coffee, sugar, and 200 ml of water until the granules are completely dissolved. Instant coffee is essential: regular filter coffee will never produce this thick foam.
• Pour this concentrated base into the Ninja Slushi bowl, then top up with milk, making sure the level is well above the MIN line (and remains below the MAX mark).
• Select the Frappé program and let the machine churn the preparation. Don’t hesitate to adjust the sugar in your next attempts, as it helps thicken the foam to achieve a straw-sippable texture.
• Serve immediately in tall glasses with a straw, the dense foam naturally rising to the surface.

Vegan version with oat milk

Vegan version with oat milk : Replace cow’s milk with oat milk (barista version preferred), which offers excellent foam stability with the Frappé program.

The secret to an effortless dense foam

While many think a shaker is essential for a real Greek frappé, using the machine really simplifies the preparation. The continuous churning of the Frappé program integrates air evenly during the cooling phase. I spent a long time preparing my frappés with an electric whisk behind a counter, but the cold retention quickly leaves something to be desired in the middle of summer. In the bowl, the drink stays at the ideal temperature. For this texture to set and hold, sugar plays an essential binding role. If you omit it entirely, you will get a very liquid iced coffee. The real secret remains using a high-quality instant coffee: its particles create a stable emulsion with water and sugar. Unlike my attempts with classic espressos, which always end up freezing into a block, instant coffee guarantees that characteristic thick foam.

The art of balancing milk and coffee

In this version, I opted for a very milky ratio to soften the bitterness of the coffee. It is the perfect drink for an afternoon break. If you prefer the traditional black frappé, replace the milk with cold water, but make sure to always exceed the MIN mark in the bowl, otherwise the cylinder will struggle to churn the foam correctly. When tasting, using a straw is not just an aesthetic detail. The coffee concentration is very high in the surface foam: the straw allows you to drink the cool liquid underneath while gently mixing the caffeinated cream as you go. For other ideas for savory or surprising drinks that take full advantage of the frozen texture, you can check out the frozen Virgin Mary which also benefits greatly from regular churning.

Do you prefer your frappé black or very milky ?

Frequently asked questions

Can you make this frappé coffee without the Frappé program on the XL or the Max ?

Yes. Use the Milkshake (or Slush) program and watch closely. The texture will be slightly different, but the churning will still create a nice foam.

My coffee isn’t foaming well in the bowl, why ?

Make sure you have thoroughly dissolved the instant coffee and sugar in a small amount of water before adding the cold milk. The choice of milk also plays a role: whole milk or a barista-style oat milk will foam much better than skimmed milk.

Is it possible to use decaf ?

Absolutely. As long as it is instant coffee, the emulsion will happen in the same way and the texture will remain foamy and fresh.