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Santorini’s Koufeto Coffee — Two Ways

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A romantic Santorini-inspired coffee cocktail built around the flavours and symbolism of traditional Koufeto — Greek honey and almonds — served two ways.

Traditionally associated with weddings and wishes for a sweet and prosperous life together, Koufeto provides the inspiration for two very different coffee cocktails.

The Iced Koufeto Frappé is cool, creamy and shaken until beautifully foamy, combining espresso, honey, Amaretto and a subtle touch of Ouzo.

The Hot Koufeto Coffee takes a richer after-dinner approach, with hot Americano, honey, Amaretto and Ouzo beneath a generous layer of whipped cream.

Both are finished with lightly roasted almond flakes and a delicate drizzle of honey, bringing the flavours that inspired the cocktail back to the top of the glass.

One Santorini inspiration. Two very different ways to enjoy it — and a little sweetness to share.

_[_{Also available on Difford's Guide}_]

🍸 Yield: 150 ml Iced / 200–205 ml Hot

👤 Serves: 1

🔥 Calories: ±180 kcal Iced / ±290 kcal Hot

🥃 Glass: Coupe Glass (Iced) / Heatproof Coffee Glass (Hot)

🍷 Alcohol: ±5.5% ABV Iced / ±5.7% ABV Hot

✨Enjoy: Afternoon / After Dinner

⚠️ Allergens: Milk, Nuts*

_{This recipe was developed using Disaronno Originale, which the manufacturer states is nut-allergy free. If using another amaretto, check the product label.}

Bereidingstijd 5

Porties: 1

Calories: 180

Ingrediënten Method Nutrition Video Notities

Ingrediënten

Iced Koufeto Frappé

60 ml Espresso Coffee – cold/chilled
15 ml Honey – one tablespoon
– alternative: 30ml Ron Miel (see notes)
50 ml Milk – semi-skimmed/2% fat
15 ml Amaretto Liqueur – Disaronno Originale used
10 ml Ouzo
– alternative: Sambuca (see notes)

150 ml Total Yield – Before Ice Dilution

Garnish

Roasted Almond Flakes – lightly roasted
Honey – small drizzle

Hot Koufeto Coffee

150 ml Coffee – hot americano
15-20 ml Honey – about one tablespoon. Adjust to taste
20 ml Amaretto Liqueur – Disaronno Originale used
15 ml Ouzo
– alternative: Sambuca (see notes)

200-205 ml Total Yield – Before Topping

Topping

Whipped Cream – generous topping
Roasted Almond Flakes – lightly roasted
Honey – small drizzle

Method

Iced Koufeto Frappé

Brew the espresso and, while still hot, stir in the honey until completely dissolved.
Allow the sweetened espresso to cool.
Add the espresso, milk, Amaretto and Ouzo to a cocktail shaker filled with ice.
Shake vigorously until thoroughly chilled and a generous foam has developed.
Strain into a chilled cocktail or coupe glass.
Finish with lightly roasted almond flakes and a small drizzle of honey over the foam.
Serve immediately.

Hot Koufeto Coffee

Prepare approximately 150 ml hot Americano.
Stir in 15–20 ml honey while the coffee is hot, until completely dissolved.
Add the Amaretto and Ouzo and stir gently.
Pour into a heatproof coffee glass, leaving enough room for the topping.
Top generously with whipped cream.
Finish with lightly roasted almond flakes and a delicate drizzle of honey.
Serve immediately.

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Nutrition

Serving: 150mlCalories: 180kcalCarbohydrates: 15gSugar: 14g

Video

Notities

Inspired by Santorini’s Koufeto

Koufeto is a traditional sweet associated with Santorini, made from almonds and Greek honey. Traditionally connected with weddings, the honey represents a sweet and harmonious married life, while the almonds are associated with fertility and prosperity.

The combination is wonderfully simple, but it also provides the inspiration for Santorini’s Koufeto Coffee.

Rather than recreating the traditional sweet itself, this original cocktail takes its characteristic honey-and-almond pairing and brings it into an after-dinner coffee. Amaretto reinforces the almond character, while a small amount of Ouzo introduces a distinctly Greek note of anise without overwhelming the coffee.

The roasted almond flakes and honey drizzle are more than decoration: they return the two flavours at the heart of Koufeto to the top of the drink.

Two Ways

The Iced Koufeto Frappé is the lighter and more refreshing interpretation. Shaking espresso with milk creates a generous foam, while honey, Amaretto and Ouzo turn it into a creamy Greek-inspired after-dinner cocktail.

The Hot Koufeto Coffee is richer and more indulgent. Honey dissolves directly into the hot Americano before Amaretto and Ouzo are added, and a generous topping of whipped cream turns it into a warming dessert-style coffee.

Ron Miel Variation

For a convenient variation of the Iced Koufeto Frappé, replace the 15 ml honey with 30 ml Ron Miel.

Because the honey is already incorporated into the liqueur, all liquid ingredients can be added directly to the shaker without first dissolving honey in the hot espresso. The result is slightly less sweet and introduces a subtle rum character while retaining the honey connection.
This will create a more Santorini-Canarian Fusion Iced Coffee.

Ouzo & Sambuca

Ouzo provides the intended Greek anise character. Sambuca can be used in the same quantity as a slightly sweeter alternative.

During development, the cocktail was successfully tested with Isolabella Sambuca. Because Sambuca is sweeter than Ouzo, the amount of honey can be adjusted slightly to taste if using it as a substitute.

Espresso

Fresh espresso provides the most balanced coffee character for the iced version. Espresso concentrate can also be used, but its strength varies considerably, so adjust the quantity to taste rather than replacing fresh espresso volume for volume.

From the cool, foamy frappé to the warm, cream-topped coffee, both versions celebrate the same simple Santorini inspiration: coffee, honey and almonds with a subtle Greek touch of anise.

Explore this cocktail

After Dinner · Coffee · Dessert · Honey · Original Recipe · Santorini · Santorini Collection · Sweet

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Santorini’s Koufeto Coffee — Two Ways