9 Best Homemade Frappes: Greek Coffee to Viral Oreo Recipes
Master the art of homemade Frappes with our expert-led guide. Featuring 9 unique recipes including authentic Greek coffee, Oreo treats, and plant-based options.
Editorial Team
Foodie Astro
9 Best Homemade Frappes: From Classic Greek to Viral Desserts
When the mercury rises, few things satisfy quite like a perfectly aerated, frost-kissed frappé. If you are looking for the best way to craft homemade Frappes, you have come to the right place. While the local drive-thru has made the term synonymous with “coffee milkshake,” the world of blended and shaken icy drinks is far more diverse than a simple blast of sugar and caffeine. From the foam-capped streets of Thessaloniki to the spice-laden kitchens of Mexico City, the frappé is a global canvas for texture, tradition, and culinary creativity.
In this curated collection, our editorial team has moved beyond the standard blender manual. We’ve brought together an elite panel of recipe developers to tackle the frappé from every conceivable angle. You’ll find authentic European techniques from our continental specialists, budget-saving “dorm-room” hacks that rival premium cafes, and even high-end patisserie methods that turn a simple drink into a gourmet dessert.
Whether you are looking for a clean-label, plant-based morning pick-up, a caffeine-free treat for the kids, or a deep dive into the chemistry of stable coffee foam, our “Expert Team” approach ensures every recipe is grounded in professional logic and tested for home-kitchen success. Grab your blender (or a mason jar!) and prepare to reclaim your summer afternoons with these nine definitive recipes.
Meet Our Recipe Developers
- Samuel Thompson: A specialist in European comfort food who champions authentic techniques and historical culinary staples.
- Zoey Martinez: Our viral dessert expert who focuses on high-impact, photogenic treats that taste as good as they look.
- Tyler Robinson: A budget-cooking wizard dedicated to maximizing flavor while minimizing cost and equipment.
- Maya Patel: A Registered Dietitian Nutritionist focused on clean-label, plant-based alternatives.
- Luna Martinez: A Mexican culinary historian who brings regional authenticity and deep spice profiles to the table.
- Mia White: A classically trained pastry chef specializing in professional French techniques for the home cook.
- Lily Robinson: A family meal-planning expert who prioritizes quick, kid-approved, and stress-free recipes.
- Justin Jones: A Southern pitmaster who applies the “low and slow” philosophy of flavor to classic Southern sweets.
1. The Original Greek Frappé: The 3-Ingredient Classic
From Samuel Thompson, our British & European Comfort Food Expert…
This is the drink that started it all at the 1957 Thessaloniki International Trade Fair. Forget fancy beans; this recipe is a masterclass in the chemistry of spray-dried instant coffee. Samuel explains why the simple granules create a structural foam so thick it can hold a straw upright for twenty minutes. It’s unpretentious, bracingly cold, and deeply nostalgic for anyone who has spent a summer afternoon in a Mediterranean cafe. Whether you prefer yours sketos (plain) or glykos (sweet), this is the definitive method for achieving that iconic “two-finger” height of indestructible coffee foam.
- Perfect for: Purists, history buffs, and hot summer afternoons.
- Time: 2 mins
- Difficulty: Easy
Author Tip: You must use spray-dried instant coffee, not freeze-dried crystals. The spray-drying process preserves the proteins necessary to create that thick, meringue-like plug of foam.
Read Samuel’s complete Original Greek Frappé recipe →
2. Ultimate Oreo Cheesecake Frappé
From Zoey Martinez, our Desserts & Sweet Treats Expert…
This isn’t your standard cookies-and-cream shake. Zoey has elevated the viral “Oreo Frappe” by incorporating real cream cheese into the blender. This simple addition transforms the drink into a liquid slice of cheesecake, providing a tangy richness that cuts through the sugar. It’s designed to be a “treat yourself” moment, complete with a chocolate-rimmed glass and a mountain of whipped cream. Zoey focuses on the layering technique in the blender to ensure you get a velvety slushy texture rather than a watery mess, making it perfect for an Instagram-worthy dessert at home.
- Perfect for: Weekend indulgences and social media fans.
- Time: 10 minutes
- Difficulty: Easy
Author Tip: Make sure your cream cheese is completely softened before blending to ensure it emulsifies perfectly with the cold milk without leaving tiny lumps.
Read Zoey’s complete Ultimate Oreo Cheesecake Frappé recipe →
3. The $1.00 Mocha Frappé: Better-Than-The-Drive-Thru
From Tyler Robinson, our Budget-Friendly & Student Cooking Expert…
Stop spending your entire lunch budget at the coffee chain. Tyler’s “Broke But Eating” philosophy shines here, delivering a thick, caffeinated masterpiece for less than the cost of a single stamp. By creating a “power concentrate” from pantry-staple instant coffee and cocoa powder, this recipe mimics the depth of a professional espresso machine without the $500 price tag. It’s a direct, no-BS approach to the morning rush that prioritizes flavor-per-dollar and proves that you don’t need a high-end lifestyle to enjoy high-end flavors.
- Perfect for: Students, commuters, and anyone watching their bank balance.
- Time: 5 mins
- Difficulty: Beginner
Author Tip: Use the “slurry method.” Dissolve your coffee and cocoa in a tiny splash of warm water first to prevent “crunchy” dry spots in your frozen drink.
Read Tyler’s complete The $1.00 Mocha Frappé recipe →
4. Clean-Label Vanilla Bean Frappé (Plant-Based)
From Maya Patel, our Registered Dietitian Nutritionist…
If you love the frosty texture of a frappé but hate the inevitable sugar crash, Maya’s clean-label version is your new go-to. This plant-based recipe swaps refined syrups for Medjool dates and uses frozen coconut milk cubes as the base. This “Freeze-and-Flash” method ensures a rich, creamy mouthfeel that provides healthy fats and fiber rather than empty calories. It’s an empowering recipe that treats your body with respect while satisfying that craving for a velvety vanilla bean treat.
- Perfect for: Health-conscious coffee lovers and post-workout fuel.
- Time: 10 mins
- Difficulty: Easy
Author Tip: Freeze your coconut milk in ice cube trays ahead of time. Using “milk ice” instead of water ice prevents the drink from ever becoming diluted.
Read Maya’s complete Clean-Label Vanilla Bean Frappé recipe →
5. Mexican Horchata Coffee Frappé
From Luna Martinez, our Mexican & Latin American Cuisine Expert…
Inspired by the aromatic legacy of Café de Olla, Luna brings us a sophisticated fusion of traditional horchata and bold cold brew. This recipe honors the remojo (soaking) method, where whole rice and Mexican canela (Ceylon cinnamon) are steeped to create a silky, floral milk base. It’s a celebration of patience and heritage, offering a complexity of flavor—earthy piloncillo and soft spice—that you simply won’t find in a commercial syrup. It is the ultimate “algo fresquito” for a humid afternoon.
- Perfect for: Cultural explorers and fans of spiced coffee.
- Time: 8 hours 15 minutes (mostly soaking)
- Difficulty: Intermediate
Author Tip: Seek out true Mexican canela. It is softer and more floral than common Cassia cinnamon, which can become unpleasantly bitter when soaked.
Read Luna’s complete Mexican Horchata Coffee Frappé recipe →
6. Patisserie-Style Salted Caramel Macchiato Frappé
From Mia White, our French Pastry & Baking Specialist…
Chef Mia White brings Le Cordon Bleu discipline to the blender with this elevated salted caramel frappé. Instead of using a bottle of squirt-on sauce, you’ll learn the professional “dry caramel” method—melting sugar to a precise mahogany hue before deglazing with heavy cream and fleur de sel. This creates a sophisticated, bittersweet butterscotch that cuts through the creaminess of the drink. It’s a science-based approach that demystifies high-end confectionery, resulting in a frappé that tastes like it was prepared in a Parisian patisserie.
- Perfect for: Aspiring home baristas and lovers of gourmet desserts.
- Time: 30 minutes
- Difficulty: Intermediate
Author Tip: When making the dry caramel, don’t stir! Swirl the pan gently once the sugar starts to melt to ensure even coloring without causing crystallization.
Read Mia’s complete Patisserie-Style Salted Caramel Macchiato Frappé recipe →
7. 2-Minute Strawberry & Cream Frappé (Caffeine-Free)
From Lily Robinson, our Quick Family Meals & Meal Prep Expert…
As a mom of three, Lily knows that “fancy drinks” are a major point of contention during grocery runs. Her 2-minute solution is a “parenting win” that skips the caffeine and the high price tag. By using frozen strawberries as the cooling agent instead of ice, the frappé stays intensely fruity and thick until the very last sip. It’s a vibrant, naturally sweetened treat that feels like a special occasion but fits into the chaos of a Tuesday afternoon.
- Perfect for: Kids, picky eaters, and busy parents.
- Time: 2 minutes
- Difficulty: Beginner
Author Tip: Use the “Pulse-and-Shake” method. Pulsing the blender and giving it a quick shake between bursts ensures the frozen berries break down evenly without needing extra liquid.
Read Lily’s complete 2-Minute Strawberry & Cream Frappé recipe →
8. Southern Praline & Pecan Cream Frappé
From Justin Jones, our BBQ & Southern Comfort Food Specialist…
Justin Jones treats his pecans with the same respect he treats a brisket. In this recipe, he toasts pecans in a cast-iron skillet with salted butter to unlock their natural oils before blending them into a rich praline reduction. This is “liquid praline” at its finest—a cooling homage to the candy shops of the French Quarter. It’s a thick, buttery, and savory-sweet experience that offers a different kind of refreshment, perfect for those who want a frappé with some “Southern soul.”
- Perfect for: Fans of Southern sweets and toasted nut flavors.
- Time: 15 mins
- Difficulty: Easy
Author Tip: Don’t skip the cast-iron toast. It creates a “flavor bark” on the pecans that prevents their nutty taste from being lost once they’re blended with ice and cream.
Read Justin’s complete Southern Praline & Pecan Cream Frappé recipe →
9. The “No-Blender” Frappé Hack
From Tyler Robinson, our Budget-Friendly & Student Cooking Expert…
No blender? No problem. Tyler returns with a brilliant dorm-room hack that uses physics instead of electricity. By leveraging the unique aeration properties of instant coffee and a simple mason jar, you can create a stable, frothy emulsion that mimics a blended drink with just 30 seconds of arm strength. It’s a real-talk, no-BS solution for office breakrooms, camping trips, or anyone who doesn’t want to wash a blender. It’s proof that great coffee is about technique, not expensive gear.
- Perfect for: Travelers, students, and minimalists.
- Time: 5 min
- Difficulty: Beginner
Author Tip: Shake the concentrated coffee, sugar, and water before adding the ice and milk. You need that space in the jar to build the foam volume first.
Read Tyler’s complete No-Blender Frappé recipe →
Selection Guide
| Best For… | Recipe | Cuisine | Difficulty |
|---|---|---|---|
| Authenticity | Greek Frappé | Greek | Easy |
| Indulgence | Oreo Cheesecake | American | Easy |
| Lowest Cost | $1.00 Mocha | Budget | Beginner |
| Health Focus | Clean Vanilla Bean | Plant-Based | Easy |
| Spice Lovers | Mexican Horchata | Mexican-Fusion | Intermediate |
| Gourmet Skills | Salted Caramel | French-American | Intermediate |
| Kids/Families | Strawberry & Cream | American Family | Beginner |
| Nutty/Rich | Southern Praline | Southern | Easy |
| No Equipment | No-Blender Hack | Budget | Beginner |
Mastering Your Homemade Frappes: Conclusion & FAQ
Mastering the homemade frappé is about more than just hitting the “pulse” button. Whether you’re perfecting the indestructible foam of a Greek classic or carefully melting sugar for a French-style butterscotch, the secret lies in the details—the temperature of your ingredients, the type of coffee used, and the order of operations in your blender. We encourage you to experiment with these expert methods and find the style that fits your lifestyle, whether that’s a quick 2-minute snack or a weekend culinary project.
Homemade Frappes: Frequently Asked Questions
1. Why does my frappé always turn watery after a few minutes? This usually happens because of “ice dilution.” To prevent this, try Maya’s “Freeze-and-Flash” method: freeze your base liquid (coffee or milk) into ice cubes instead of using water ice. Also, ensuring your blender is high-speed helps create a finer emulsion that holds its structure longer.
2. Can I use regular brewed coffee instead of instant coffee? For the Greek Frappé and the No-Blender Hack, instant coffee is mandatory because the spray-drying process creates the proteins needed for that thick foam. For blended versions (like the Oreo or Praline), you can use a concentrated cold brew or a double-shot of espresso, but you may need to add more ice to compensate for the liquid.
3. Is it possible to make these ahead of time? Generally, frappés are best enjoyed immediately. However, you can prep the “bases” (like Luna’s Horchata milk or Mia’s Caramel sauce) days in advance. Once blended with ice, the air bubbles will eventually collapse, so blend right before serving!
4. How can I make my frappés healthier without losing the texture? Maya Patel recommends using Medjool dates or agave for sweetness and frozen coconut milk or oat milk for creaminess. These provide fiber and healthy fats that help create a thick texture without the need for heavy creams or refined sugars.