What Is a Frappé? Greek, French, and Frappuccino — All Three Explained

A frappé is a cold, foamy, or blended coffee drink. That’s the simple answer. The longer answer is that “frappé” is one of the most confused words in coffee — because three completely different drinks share the name, and they have almost nothing in common except being cold and containing coffee.

This guide explains all three: the Greek frappé (the iconic 1957 invention with the thick foam), the Starbucks Frappuccino (the 1995 blended ice drink), and the French café frappé (the original, broader category that gave both newer drinks their name). It also explains the etymology, the caffeine and calorie math, the most common variations, and the misconceptions that confuse people the most.

Quick Answer: What Is a Frappé?

A frappé (pronounced fra-PAY) is the French word for “iced” or “chilled” — from the verb frapper (to strike). In coffee, it has come to mean three different drinks, depending on where you are and which menu you’re reading:

If someone in Athens orders a “frappé,” they mean the Greek one. If someone in a Starbucks orders a “Frappuccino,” they mean the blended Starbucks drink. If someone in Paris or Montreal orders a “café frappé,” they’re using the older, broader meaning — usually a chilled or shaken espresso, often without milk.

For the actual recipes, see our Greek frappé recipe (the authentic shake method) and our homemade Frappuccino recipe (the blended Starbucks-style version).

What “Frappé” Actually Means: Etymology

The word frappé comes from the French verb frapper — meaning “to strike” or “to hit.” The past participle is frappé (literally “struck”), but in French culinary usage it took on a second meaning: “iced” or “chilled.”

The connection: making something cold historically involved striking it with ice — wrapping a bottle in ice and shaking, packing a glass with crushed ice, or shaking a drink in a metal vessel until the cold transferred. So frappé came to mean anything that had been chilled by impact with ice. By the late 19th century, French cafés used “café frappé” for any cold coffee, and the term traveled with French influence into Quebec, Belgium, North Africa, and Greece.

In Greek the word kept the French spelling (frappé / φραπέ) and pronunciation but narrowed dramatically to mean only the 1957 instant-coffee shake. In English, the same word — without the accent — became “frappe” and got stretched even further to cover Starbucks blender drinks and milkshake-style desserts.

The accent on the ‘é’ is the giveaway. Frappé (with the accent, pronounced fra-PAY) is the original French. Frappe (without, pronounced “frap”) is the American milkshake.

Brief History of the Three Frappés

1. The French café frappé (19th century)

The oldest of the three. From the late 1800s, French cafés served “café frappé” — typically a strong espresso or brewed coffee, sweetened, then either shaken with ice or served over crushed ice. There was no fixed recipe; the term meant “iced coffee, French style.” This is the broad category from which both later drinks descended.

2. The Greek frappé (1957)

Invented by accident in 1957 by Dimitrios Vakondios, a Nestlé sales representative attending the Thessaloniki International Trade Fair. During a coffee break Vakondios couldn’t find hot water for his Nescafé, so he mixed instant coffee with cold water in a shaker and shook it vigorously to dissolve. The result — a thick, foamy iced coffee — became the talk of the fair, and within a few years had spread across Greece. By the 1970s it was the country’s unofficial national drink. Today every Greek café serves it; the only debate is over the milk (yes/no/evaporated) and the sugar level (sketos/metrios/glykos).

3. The Starbucks Frappuccino (1992 / 1995)

The Frappuccino was invented in 1992 by George Howell, founder of The Coffee Connection, a Boston-area specialty coffee chain. Howell wanted a blended iced espresso drink that could compete with smoothies; he combined “frappé” (the existing word for cold coffee) with “cappuccino” (the espresso milk drink) to coin the name. Starbucks acquired The Coffee Connection in 1994 and inherited the Frappuccino — but reformulated it: the original used real espresso, but the production-scaled Starbucks version (launched nationwide in 1995) used a brewed-coffee base and a proprietary “Frappuccino base” syrup. Starbucks trademarked the name. Today the Frappuccino is one of the highest-revenue products in the chain’s history, and “Frappuccino” is legally a Starbucks-only word — competitors call their versions “Frappé” (McDonald’s), “Frozen Coffee” (Dunkin’), or “Coffee Coolatta.”

The Three Frappés in Detail

Greek frappé

The defining feature: the foam. A proper Greek frappé has a thick, stiff foam layer that sits on top of the ice and persists for 20–30 minutes. This is only achievable with instant coffee — the spray-drying process leaves a small amount of foaming agents that produce stable foam under shaking with cold water. Brewed coffee or espresso will not do this.

For the full method, see our Greek frappé recipe.

Starbucks Frappuccino (and copycats)

The defining feature: the blended texture. Frappuccinos are designed to be uniformly thick from top to bottom, with the ice fully integrated into the drink. They sit between an iced coffee and a milkshake, and they melt fast — within 10–15 minutes the texture separates and the drink becomes watery.

For a homemade version, see our Frappuccino recipe — it covers Coffee, Caramel, Mocha, Vanilla Bean, and Matcha variations.

French café frappé (broader category)

This is the loosest category. In a French or Quebecois café, “café frappé” can mean a shaken espresso (closer to a Greek freddo espresso), a chilled brewed coffee with ice, or an iced coffee with sugar and milk. There’s no canonical recipe — it’s whatever the café’s house style is. In modern France, “café glacé” is more common for the iced coffee category.

Frappé vs Frappuccino: The Most Asked Comparison

This is the comparison that sends most searchers here. Short answer: they are two completely different drinks that happen to have similar names.

If someone tells you “I love frappés” — ask which kind they mean. In Greece they almost certainly mean the Greek shake. In the US, they probably mean a Starbucks-style blended drink. In France or Quebec, they mean something cold but you’d need to ask what’s in it.

Frappé vs Other Iced Coffee Drinks

The pattern: most iced coffee drinks are either brewed cold or with ice (cold brew, iced coffee) or espresso-based with milk (iced latte, freddo cappuccino). The frappés are the outliers that involve mechanical aeration — shaking (Greek) or blending (Frappuccino) — which is what creates the textural surprise.

Caffeine, Calories, Sugar Across the Three Frappés

The numbers tell the story: Greek frappés are light (because they’re mostly water and instant coffee). Frappuccinos and McCafé Frappés are caloric (because they’re built on whole milk + sugar syrup + whipped cream). The difference between a sketos Greek frappé (5 calories) and a Caramel Frappuccino (380 calories) is roughly 75x.

Common Variations

Greek frappé variations

• Decaf frappé — uses Nescafé Decaf instant; foams identically. Same caffeine math as decaf espresso (~5 mg).
• Cold foam frappé — uses cold-foamed milk on top instead of evaporated milk. Modern café variation.
• Mocha frappé (Greek style) — add 1 tsp cocoa powder to the shake. Foams a darker color.
• Sparkling frappé — top with sparkling water instead of still. Adds carbonation to the foam.
• Vanilla frappé — add ¼ tsp vanilla extract to the shake. Subtle, cafe-style.

Frappuccino variations (and copycats)

• Caramel Frappuccino — coffee base + caramel syrup + caramel drizzle + whipped cream.
• Mocha Frappuccino — coffee base + mocha syrup + chocolate chips (optional) + whipped cream.
• Vanilla Bean Crème — no coffee, just milk + vanilla bean powder + ice. Caffeine-free.
• Java Chip — mocha + chocolate chips blended in for crunchy texture.
• Strawberries & Crème — no coffee, strawberry purée + milk + ice.
• Matcha Crème — no coffee, matcha + milk + ice. Caffeine from matcha (~70 mg).
• Espresso Frappuccino — uses real espresso instead of brewed coffee base. Stronger, less sweet.

French café frappé variations

• Café frappé classique — espresso + sugar + ice cubes shaken in cocktail shaker, strained into glass.
• Café frappé au lait — espresso shaken with ice, topped with cold milk.
• Café frappé à la crème — espresso shaken with ice + whipped cream on top.

For more international iced coffee styles (Vietnamese, Thai, Cuban), see our Greek frappé recipe — its comparison table covers the major regional traditions.

6 Common Misconceptions About Frappés

1. “Frappé means blended.” False. Frappé means iced or chilled. The Starbucks Frappuccino is blended, but the Greek frappé is shaken, and the original French café frappé might just be coffee over ice with no blender or shaker involved at all. The blending is a Starbucks-era association.

2. “Starbucks invented the Frappuccino.” False. The Frappuccino was invented in 1992 by George Howell at The Coffee Connection in Boston. Starbucks acquired the company in 1994 and rolled out the drink nationwide in 1995. Starbucks owns the trademark, but not the invention.

3. “All frappés have a lot of sugar and calories.” Only the chain Frappuccino-style drinks. A Greek frappé in sketos style is 5 calories. The high-calorie reputation is specific to the Starbucks/McDonald’s blended versions.

4. “Greek frappés are made with espresso.” False. Greek frappés are specifically made with instant coffee (Nescafé Classic). Espresso will not produce the signature stable foam — that property comes from the spray-drying process used in instant coffees. If you want espresso cold, order a freddo espresso in Greece, not a frappé.

5. “A frappé is the same as a milkshake.” No. American “frappes” (without the accent — pronounced “frap”) in New England historically referred to milkshake-style ice cream drinks. The accented “frappé” is the coffee word. Two different traditions, same root word, different meanings. The Starbucks Frappuccino sits between the two.

6. “Frappé is just iced coffee with foam.” Too narrow. The word covers a much wider category — anything from a barely-sweetened cold espresso (French style) to a milkshake-thick Mocha Frappuccino. The foam is a feature of the Greek style specifically, not a defining feature of all frappés.

How to Order Each Frappé

In a Greek café

• “Frappé sketos” — no sugar.
• “Frappé metrios me gala” — medium sugar with milk.
• “Frappé glykos horis gala” — sweet without milk.
• The barista will assume Nescafé Classic and full milk unless you specify otherwise.

At Starbucks

• “Tall/Grande/Venti [Flavor] Frappuccino” — Coffee, Caramel, Mocha, Java Chip, Vanilla Bean Crème, etc.
• “With espresso shot” — adds a single shot for stronger coffee flavor.
• “Light” — uses skim milk and sugar-free flavor syrup. Cuts ~30–40% of calories.
• “No whip” — saves 60–110 calories.

In a French or Quebecois café

• “Un café frappé” — usually a shaken or chilled espresso. Confirm method if it matters.
• “Café glacé” — increasingly common alternative term for iced coffee in modern France.

Bottom Line

A frappé is a cold coffee drink — but the word does triple duty for three completely different drinks: the Greek frappé (instant coffee shaken to thick foam, 1957, ~80 mg caffeine, 5–120 calories), the Starbucks Frappuccino (brewed coffee or espresso blended with milk, syrup, and ice, 1992/1995, ~95 mg caffeine, 230–470 calories), and the older, broader French café frappé (any cold or shaken coffee, late 1800s onward, varies). All three trace back to the French verb frapper — to strike — and the past participle frappé meaning “iced.” If you want the foam, make the Greek one — instructions in our Greek frappé recipe. If you want the slushy chain-coffee experience, build it in a blender — full method in our homemade Frappuccino recipe.

For other “what is” guides in the espresso family, see What Is Espresso?, What Is a Mocha?, What Is a Macchiato?, and What Is Decaf Coffee?.

Frequently Asked Questions

What is a frappé?

A frappé is a cold, foamy or blended coffee drink — but the word doesn’t refer to a single recipe. It covers three completely different drinks. The Greek frappé (the most iconic) is shaken instant coffee, sugar, and water topped with thick foam, served over ice; it was invented by accident in 1957 by a Nestlé sales rep at a trade fair in Thessaloniki. The Starbucks Frappuccino is a blended ice drink made with brewed coffee or espresso, milk, syrup, and crushed ice; it was created by The Coffee Connection in 1992 and bought by Starbucks in 1994. The French and Quebecois café frappé is the older, broader category — any cold, shaken, or chilled coffee, dating to the 19th century. The word “frappé” comes from the French verb frapper (to strike) and means “iced” or “chilled.”

What’s the difference between a frappé and a frappuccino?

They’re two completely different drinks. A Greek frappé is shaken — instant coffee, cold water, and sugar shaken vigorously until thick foam forms, then poured over ice with optional milk on top. No blender, no ice in the shake itself. A Starbucks Frappuccino is blended — brewed coffee or espresso, milk, sugar/syrup, and crushed ice all blended together to a slushy, milkshake-like consistency. The frappé has a thin liquid topped with foam; the Frappuccino is uniformly thick throughout. The frappé uses instant coffee specifically (which is why it foams); the Frappuccino uses brewed espresso or strong coffee. Caffeine, calories, sweetness, and texture are all different. The names come from the same French root (frappé = iced/struck) but the drinks aren’t related.

Where does the word ‘frappé’ come from?

From the French verb frapper, which means to strike or hit. Frappé is the past participle, meaning “struck,” but in culinary French it took on a second meaning: “iced” or “chilled” — possibly because making something cold often involved striking ice or shaking it with ice. By the late 19th century, “café frappé” was used in French cafés for any cold or iced coffee. The word kept that broad meaning in France, Quebec, and other French-influenced markets, but in Greece it narrowed to refer specifically to the 1957 instant-coffee invention, and in American chains it transformed into “Frappuccino” for the blended drink.

Did Starbucks invent the frappuccino?

No — Starbucks bought it. The Frappuccino was invented in 1992 by George Howell, the founder of The Coffee Connection, a small Boston coffee chain, as a blended iced espresso drink. Howell named it by combining “frappé” (the existing word for cold coffee) and “cappuccino” (the espresso drink). When Starbucks acquired The Coffee Connection in 1994, it inherited the Frappuccino as part of the deal. Starbucks reformulated it (the original used real espresso; the chain’s first version used brewed coffee for production scale), launched it nationwide in 1995, and trademarked the name. Today “Frappuccino” is a Starbucks-only term — other chains call their blended drinks something else.

Is a frappé coffee or not?

Yes, all three frappés contain coffee. The Greek frappé uses 1–2 teaspoons of instant coffee. The Starbucks Frappuccino uses brewed coffee or 1–2 espresso shots. The French/Quebecois café frappé is brewed coffee or espresso served cold. There are also non-coffee Frappuccinos (Strawberry, Vanilla Bean, Crème) that use no coffee at all and are technically not coffee drinks. But when most people say “frappé,” they mean a cold coffee drink.

Why does a Greek frappé foam but a Frappuccino doesn’t?

Because of the coffee. Instant coffee — used in Greek frappés — contains spray-dried coffee particles plus a small amount of foaming agents that produce a thick, stable foam when shaken with cold water. Brewed coffee and espresso (used in Frappuccinos) don’t contain those agents, so they won’t foam — but they do blend smoothly with ice and milk to create the slushy Frappuccino texture. This is why a Greek frappé requires Nescafé Classic or another standard instant coffee.

How much caffeine is in a frappé?

It depends entirely on which frappé. A standard Greek frappé made with 2 teaspoons of Nescafé contains 60–80 mg — roughly a single shot of espresso. A Starbucks Grande Coffee Frappuccino is about 95 mg; a Grande Espresso Frappuccino has 155 mg. A McDonald’s Mocha Frappé has about 100 mg. A “Crème”-style Frappuccino has 0–10 mg of caffeine because there’s no coffee. As a rough rule: if it’s coffee-flavored and full-sized, expect 80–150 mg.

Is a frappé high in calories or sugar?

A Starbucks-style Frappuccino is one of the highest-calorie coffee drinks on a typical menu — a Grande Caramel Frappuccino has about 380 calories and 54g of sugar. A homemade Greek frappé is much lighter: about 30 calories with 1 teaspoon of sugar, no milk, or 80–120 calories with milk added. To dial down a Frappuccino: ask for skim or oat milk, no whipped cream, and “light” syrup. To make a Greek frappé lighter: skip the sugar (sketos style).

Can I make a frappé without instant coffee?

Yes — but you’ll be making a Frappuccino-style drink, not a Greek frappé. Blend cold brew or chilled espresso with milk, ice, sugar/syrup, and a splash of vanilla. For a true Greek-style frappé, you genuinely need instant coffee — there’s no realistic substitute. The foam structure depends on the spray-dried instant coffee compounds.

What’s the best instant coffee for a Greek frappé?

Nescafé Classic (red label) is the traditional Greek standard and the easiest to find. It produces the thickest, most stable foam. Other strong options: Nescafé Gold, Mount Hagen (organic), and Trader Joe’s Instant Coffee. Avoid most freeze-dried specialty instants — they often don’t foam as well as spray-dried instants. For a frappé, the cheap stuff actually performs better.

What’s a ‘freddo’ and is it the same as a frappé?

A freddo is the modern Greek alternative to the frappé. There are two: freddo espresso (a double shot of espresso shaken with ice cubes until cold and slightly foamy) and freddo cappuccino (the same shaken espresso topped with cold-foamed milk called afrogala). Freddos use real espresso, not instant coffee. They became the trendy choice in Greece in the 2010s — freddos are more polished and “serious” coffee, while frappés are nostalgic and rustic.

Is the McDonald’s Frappé the same as a Starbucks Frappuccino?

They’re similar but not identical. McDonald’s McCafé Frappé is a blended iced coffee drink with coffee extract, milk, sugar, and ice — but it’s sweeter, uses pre-made base syrup rather than fresh espresso, and is generally smoother in texture. The Starbucks Frappuccino uses real brewed coffee or espresso and tends to have a more pronounced coffee flavor. The two chains can’t both call their drink a “Frappuccino” because Starbucks owns that trademark — McDonald’s uses “Frappé” instead, which is closer to the original French meaning.