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Greek Frappe and Loukoumades: Iced Coffee with Honey Doughnuts

Greek frappe and loukoumades make a delightful finish to a Greek meal.

The frappe is a popular iced coffee throughout Greece. It’s quick to prepare and the thick, creamy foam gives it an almost smoothie-like texture.

Loukoumades are small, golden fried dough balls served hot and irresistibly sweet.

These fried dough bites are soaked in a fragrant honey syrup and finished with a dusting of cinnamon. Enjoy!

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Greek Frappe & Loukoumedes (Iced Coffee with Doughnuts)

Course
Dessert
Cuisine
Greek
Prep Time
1 hour 10 minutes
Cook Time
10 minutes
Total Time
1 hour 20 minutes
Servings
1 frappe · 12 loukoumades
Author
International Cuisine

Ingredients

  • 2 tsp NESCAFÉ® Classic instant coffee
  • 2 tsp sugar
  • 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
  • For the syrup:
  • 1/2 cup honey
  • 1/4 cup sugar
  • 1/4 cup water
  • Cinnamon, for sprinkling

Instructions

  • Pour 10–15 ml of water into a shaker (room temperature water is ideal, chilled will also work).
  • Add 2 teaspoons of instant coffee and 1 teaspoon of sugar, or more to taste.
  • Shake vigorously until the mixture becomes frothy. For a creamier foam, use a blender or immersion blender instead of a shaker.
  • Pour the foam into a 250 ml glass, add 3–4 ice cubes and top with chilled water for a classic black frappe. For a white frappe, add 20–30 ml chilled milk instead.
  • For the loukoumades: in a mixer bowl combine the lukewarm water and yeast. Stir with a fork and wait 5 minutes until the yeast dissolves. Add the milk, flour, sugar, salt and olive oil, then whisk on high for about 2 minutes until the batter is smooth. Cover with plastic wrap and let rise in a warm place for at least 1 hour.
  • Prepare the syrup by combining honey, sugar and water in a saucepan. Bring to a boil, then reduce to a simmer and keep warm while you fry the loukoumades.
  • Pour enough oil into a medium frying pan for deep frying. Heat until bubbling. Test with a small drop of batter—if it sizzles, the oil is ready.
  • Dip a tablespoon in water, then spoon portions of batter into the hot oil. Dip the spoon in water each time to prevent sticking. Fill the pan comfortably without overcrowding.
  • Use a slotted spoon to push the loukoumades into the oil and turn them so they brown evenly. When golden, drain on paper towels and repeat with the remaining batter.
  • Arrange loukoumades on a serving platter, drizzle generously with the warm honey syrup and sprinkle with cinnamon. Serve immediately.