Milkshake and slush
Frappé coffee (also Greek frappé or café frappé Greek: φραπές, frapés) is a Greek foam-covered iced coffee drink made from instant coffee (generally, spray-dried). Accidentally invented by a Nescafe representative named Dimitris Vakondios in 1957 in the city of Thessaloniki, it is now the most popular coffee among Greek youth and foreign tourists. It is popular in Greece and Cyprus, especially during the summer, but has now spread to other countries. The word frappé is French and comes from the verb frapper which means to 'hit'; in this context, however, in French, when describing a drink, the word frappé means chilled, as with ice cubes in a shaker. The frappé has become a hallmark of post-war outdoor Greek coffee culture. The coffee can be made either with a cocktail shaker or an appropriate mixer (e.g., a hand mixer). One or two teaspoons of instant coffee, sugar (to taste) and a little water are blended to form a foam, which is poured into a tall glass. To this is added cold water and ice cubes, and, optionally, milk - typically evaporated milk. On the other hand, granita (or slush) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available all over Italy in somewhat different forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture.

Milkshake and slush

Frappé coffee (also Greek frappé or café frappé Greek: φραπές, frapés) is a Greek foam-covered iced coffee drink made from instant coffee (generally, spray-dried). Accidentally invented by a Nescafe representative named Dimitris Vakondios in 1957 in the city of Thessaloniki, it is now the most popular coffee among Greek youth and foreign tourists. It is popular in Greece and Cyprus, especially during the summer, but has now spread to other countries. The word frappé is French and comes from the verb frapper which means to 'hit'; in this context, however, in French, when describing a drink, the word frappé means chilled, as with ice cubes in a shaker. The frappé has become a hallmark of post-war outdoor Greek coffee culture. The coffee can be made either with a cocktail shaker or an appropriate mixer (e.g., a hand mixer). One or two teaspoons of instant coffee, sugar (to taste) and a little water are blended to form a foam, which is poured into a tall glass. To this is added cold water and ice cubes, and, optionally, milk - typically evaporated milk. On the other hand, granita (or slush) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available all over Italy in somewhat different forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture.
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