Latte his essay "Italian Journeys". Kenneth Davids maintains that "...breakfast drinks of this kind have existed in Europe for generations, but the (commercial) caffè version of this drink is an American invention". The French term "café au lait" was used in cafés in several countries in western continental Europe from 1900 onward, while the French themselves started using the term "café crème" for coffee with milk or cream. The Austrian-Hungarian empire (Central Europe) had its own terminology for the coffees being served in coffee houses, while in German homes it was still called "Milchkaffee". The Italians used the term "caffè latte"
Frappé coffee Frappé coffee Frappé coffee (also Greek frappé or café frappé ) is a Greek foam-covered iced coffee drink made from instant coffee (generally, spray-dried Nescafe), water and sugar. Accidentally invented by a Nescafe representative named Dimitris Vakondios in 1957 in the city of Thessaloniki, frappé is sold primarily in Greece and is among the most popular drinks in Greece and Cyprus, and is available at virtually all Greek cafés. The word frappé is French and means 'chilled in crushed ice'. The frappé has become a hallmark of post-war outdoor Greek coffee culture. A variety of cold coffee drinks named "café