The Frappécito: A Whipped Coffee Recipe Inspired by FLO Posted on September 5, 2020September 5, 2020 by Mandy Mizell You may recall the “whipped coffee” recipes that were popping up all over the internet a few months ago during FLOvid19 quarantine. When I heard a few friends buzzing over whipped coffee like it’s the new craze, I chuckled and said “Oh, it’s a Greek Frappé. I have been drinking them for years!” Before migrating to South Florida, I was a teacher in Tarpon Springs, FL. This tiny coastal town founded by Greek immigrants to establish the “Sponge Capital of the World.” It is a treasure trove of the best Greek food, coffee and pastries outside of the Dodecanese islands. During my planning period, I would slip off campus to get a Greek Frappé to fuel teaching my afternoon classes. It became known amongst my students that if they came in late to school, bringing a frappe to classroom would win them a spot on my nice list. When I moved to West Palm Beach, I could not find a Greek café that fit my standards. Frappés became a distant delight and I replaced my coffee cravings with a Cuban coffee. I quickly became a connoisseur of the cafecito, the strong sweet Cuban espresso in a tiny cup that literally translates to “little coffee.” Cafecito refers to the not only drink itself but also the windows at Cuban restaurants where locals linger and socialize. Cafecito is a communal event, my first time ordering at Havana in WPB a stranger offered me a thimble of coffee to join him in an afternoon toast. As I became a pharmaceutical rep, I always knew to save my Cuban doctor’s offices for the afternoon because the medical assistants would always offer me a cafecito to kick my post-lunch sleepiness. I did not forget the Greek Frappé, but I was satisfied with a new coffee culture. As I entered those dark days of quarantine, the whipped coffee internet trend came to my life at the perfect hour, around 3:05 PM: cafecito hour in homage to Miami’s area code. I patrolled the aisles of Publix for the staples of a Greek Frappé, Café Bustelo instant espresso caught my eye. Traditionally, Greek Frappés are made with instant Nescafé. I felt a little twinkle of genius and thought “What if I combine the Greek Frappé with the Cuban Cafecito?” Both the Frappé and Cafecito have similar elements of being strong coffee with a touch of sweetness. I really wanted to create a beverage that payed homage to both Tarpon Springs and Miami, two Florida cities that have had an immense impact on my life and my love for coffee. For a Flohemian spin, I used Coconut Stevia Sweet Drops in my recipe. Let me just tell you, I may give every barista in Florida a run for their money. Below is a recipe postcard for you to print, enjoy and establish your daily Frappécito ritual at 3:05 PM.