Fall at Frothy

Category Archive: Food + Drink

Fall Frothy Seasonal Coffee Drinks

Posted by on September 25, 2019

Fall is in the air! And, not soon enough. We have been hard at work on our fall drinks and we have some amazing flavors of fall that will take you beyond the traditional. From peanut butter to sage, to cayenne, and elderberry, they are available throughout the fall and winter seasons at all Frothy locations.


PBC LATTE

{8 OZ, 12 OZ, 16 OZ, ICED}
espresso + steamed milk + maple + chocolate + Georgia Grinder Peanut Butter

This latte features Georgia Grinder Peanut butter, maple syrup and our mocha sauce which pairs perfectly with our 12South blend espresso. Created by Hunter Freemont @hunterfreemont

PBC latte

SWEET MAGE

{8 OZ, 12 OZ, 16 OZ, ICED}
espresso + steamed milk + dark caramel + sage + pink Himalayan salt

We make a dark caramel sauce infused with fresh sage and add it a latte with a touch of pink Himalayan salt on top. Created by Elle Waters @ellewatersmusic

sweet mage

FIREBENDER

{8 OZ, 12 OZ, 16 OZ, ICED}
espresso + steamed milk + dark chocolate + orange + chili

This latte is made with rich dark chocolate, orange and just a hint of cayenne pepper for the perfect balance of sweet and spicy. Created by Brooke Wolfe @brookeash_wolfe

firebender

ELDERBERRY GINGER ELIXIR

{8 OZ, 12 OZ, 16 OZ, ICED}
steamed milk + honey + house-made elderberry syrup made with ginger, cardamom, clove {add espresso $1}

First we make an elderberry syrup* with ginger, cardamom and clove. Then we steam the elderberry syrup with the milk and add a hint of Tennessee honey and sprinkle spices on top.  Created by Jenn Sheets @jennbrownsheets

elderberry ginger elixer

*Elderberries are packed with antioxidants and vitamin A, vitamin B, vitamin C that may boost your immune system. They can help tame inflammation, lessen stress, and help protect your heart, too. Some experts recommend elderberry to help prevent and ease cold and flu symptoms. Many people take a daily dose of elderberry syrup as a natural way to prevent and even fight flu symptoms.

 

Looking for our fall cocktails? click here

Fall Frothy Cocktails

Posted by on September 25, 2019

Our fall cocktails are as beautiful as they are delicious.

Each has been created using quality ingredients with the perfect balance of flavors.


{gotta lotta horchata}

Cathead Pecan vodka + Cutwater Horchata vodka + tequila + espresso + almond milk + cinnamon + simple
Created by Hunter Freemont @hunterfreemont

gotta lotta horchata

{ginnifer #2}

gin + Dolin blanc + Luxardo + lemon + cherry
Created by Brendan Fellenz @Brendan Fellenz

ginnifer #2

{Manhattan Project}

Rittenhouse Rye + China China + orange bitters + cardamom bitters + cherry
Created by Heather Sherman @feathernoel

manhattan project

{slow burn}

Spiced rum + Pierre Ferrand + chili simple + orange bitters + chocolate bitters
Created by Karlie Hilliard @karlito.burrito

slow burn

{pear necessities}

Letherbee Gin + pear + Angostura + brown sugar spiced simple + lemon + soda
Created by Heather Sherman @feathernoel

pear necessities

{bramblin’ man old fashioned}

Belle Meade bourbon + Hoodoo + blackberry + maple + Angostura
Created by Jonathan Shockley

bramblin’ man

{remedy}

Bourbon + elderberry syrup + honey + lemon + hot water
Created by Julia Freemont + Jenn Sheets

remedy

{southern sass}

Rittenhouse Rye + Ex Gratia + Carpano Antica + Peychaud’s + fernet
Created by Julia Freemont @juliafreemont

southern sass

 

Looking for our seasonal coffee drinks? Click here

9.19.19 Craft Beer Love {a progressive art + beer crawl dinner} presented by Frothy Monkey and Jackalope Brewing Co.

Posted by on September 2, 2019

Thursday, September 19th  / 6:00p – 9:00p / $50 + tax + tip ($65.78)

$65.78 Read more

It’s the return of the progressive art + beer crawl dinner, one of our favorite pairing dinner formats! Frothy Monkey and Jackalope Brewing will be teaming up with the galleries on the Avenue of the Arts in Downtown Nashville for a progressive beer dinner art crawl. Jackalope co-owner, Steve Wright, will be joining us to drop all of his beer knowledge on us.  This 5 course dinner by Chef Chase will feature course {1} at The Arts Company, course {2} at The Rymer Gallery and course {3} at Tinney Contemporary. Courses {4} + {5} will be served at our 5th Avenue of the Arts location in Downtown Nashville.

The Arts Company – Exhibit info to come

The Rymer – Exhibit info to come

Tinney Contemporary – “Women of Abstraction”

Jackalope Brewing Co – Nashville’s 3rd oldest production craft brewery, Jackalope Brewing Co. specializes in crafting year-round and seasonal brews, while hosting community-oriented events. Co-founded by Bailey Spaulding and Robyn Virball in 2011, Jackalope was amongst the first female founded breweries in the country and also made its mark in Nashville by being the first craft brewery to can its beer. The Ranch in the Wedgewood-Houston neighborhood is Jackalope’s largest taproom and production facility, with the original brewery The Den located a mile away on 8th Ave S.

 

Here is the menu:

{1} Raw Northeastern Oyster over Miso-Ginger Orzo, Apricot Gastrique and Wasabi Pea Crumble
Beer Pairing: Thunder Ann
presented at The Arts Company

{2} Pan Seared Scallops over Chilled Fennel Grapefruit Salad, Mango Chutney and Basil Sabayon
Beer Pairing: Sarka Pilsner
presented at The Rymer

{3} Ancho crusted Duck Breast with Purple Potato Salad, Apple Butternut Puree and Cinnamon Crème Fraiche
Beer Pairing: Saison Brent not Brett
presented at Tinney Contemporary

{4} Smoked St. Louis Style Ribs with Sweet Potato Peach Gratin, Pickled Okra and Maple Cherry BBQ Sauce
Beer Pairing: Bearwalker Maple Brown Ale
presented at Frothy Monkey DWTN

{5} Dessert course by BAKERY by frothymonkey
Beer Pairing: Chai Walker
presented at Frothy Monkey DWTN

LIMITED EDITION: CHACON COSTA RICA NATURAL

Posted by on August 7, 2019

We taste sugarcane juice and candy, with an abundance of blackberry jam flavors, followed by a blood orange acidity and deep red plum notes.


This coffee is a Perla Negra Natural, meaning the coffee seeds dried in the fruit, skin intact, for 10 days under constant rotation before being transferred to bags for 2-3 days and finishing on raised beds. Thanks to this method, it boasts a big flavor, intense fruitiness, and rich sweetness., and it makes for a big, rich, exotic cup.

Our newest revelation takes us to some of the leading innovators of Costa Rica, Oscar and Francisca Chacon. In 2008, when an earthquake cut off water access for their Las Lajas micromill, the Chacons improvised. Knowing that other countries like Brazil and Ethiopia had success with natural or pulped-natural methods that required less water, the Chacons decided to try it with that year’s harvest. The results were surprising — when tasted alongside their traditional washed offerings, the naturally processed coffees stood out for their fruity, exotic cup character.

The Chacons have since led the way in Costa Rica’s micromill revolution. Experimenting with a wide range of drying times and methods has given these coffees their names (like “red honey” or “Alma Negra Natural”). Producers like the Chacons exemplify the forward-thinking creativity that makes coffee and ever-intriguing beverage. Even more so, they represent hope for coffee producers everywhere who face increasing challenges in the decades ahead. Rather than fold in the face of adversity, the Chacons reinvented their 180-year-old farm, preserved its legacy, and brought new and exquisite coffees into the world.

Chacon Costa Rica Natural will be available for a limited time at all Frothy Monkey locations and from our online store!

 

Order Now

 

 

2018 Festivus Blend

Posted by on November 23, 2018

 

A blend of coffees from Sumatra + Ethiopia feat. notes of dried fruits, vanilla + baking spices

For the holidays we combine two very different and complex coffees from Sumatra and Ethiopia. For the 2018 Festivus Blend, we have once again selected two of the finest coffees Sumatra and Ethiopia have to offer.

We commissioned local artist, Neal Russler to hand letter the Festivus art and the packaging was screen printed in Nashville, TN by Grand Palace.

This year’s Ethiopian component is a naturally processed coffee from the Konga cooperative, grown in the world famous Yirgacheffe region. This complex coffee adds plenty of dark fruit notes to the blend, such as cherry and blueberry.  

The Sumatran component comes from the famed Aceh region in northern Sumatra.  Here the coffees are picked at peak ripeness and then processed in the “wet hull” method that has made Sumatra famous for their flavor profile. Our 2018 Festivus Blend adds plenty of depth with notes of vanilla, oak, and baking spices.   

Together, these coffees create our version of one of the world’s original coffee blends, Mocha Java.  

Festivus Blend will be available at all Frothy Monkey locations and from our online store throughout the holiday season!
Order Now

 

 

BAKERY Artisan bread loaves available for purchase at all Frothy locations!

Posted by on September 28, 2018

Your favorite bread from Frothy Monkey’s BAKERY is now available for purchase by the loaf at all Frothy Monkey locations! Our bread is baked daily at our BAKERY in Nashville, TN. We recommend calling ahead to check availability.

 {BREAD}

Rye bread artisan loaves – $9
Sourdough artisan loaves – $9
Multigrain pullman loaves – $8
Honey White pullman loaves – $8
Hamburger Buns – COMING SOON!
GF* bread loaves – $12
Baguette – $4


For large orders or wholesale inquiries, please contact the BAKERY directly by filling out this form or by sending an email to orders@frothymonkeybakery.com.

*GF loaves are made with gluten free ingredients but not in a certified gluten free kitchen.

Fall / Winter 2018 Seasonal Drinks

Posted by on September 27, 2018

Fall + Winter seasonal coffeehouse drinks are here featuring flavors of maple + bourbon, vegan caramel, spiced syrups, and hints of ginger, mint and orange. Our updated cocktail menu is well balanced and with a spin on classics and original creations for brunch through dinner. Our talented and creative staff has blown us away with these tasty creations! In addition, the Havana Latte (created by Scott Perez @scotty_shmerder13) has been moved to our Signature drink menu!

Seasonal Coffeehouse Drinks

{Whisky Maple} steamed milk + espresso + house-made spiced whisky maple syrup + pink himalayan sea salt. Created by Elle Waters @ellewatersmusic

{Salted Coconut Caramel} steamed almond milk + espresso + house-made salted coconut cream caramel. Created by Dani Andrews @dania1997

{Queen of Spice} steamed milk + house-made Firepot tea + spice syrup. Created by Elizabeth Blachford @elizabeth.m.17

{Mint for Cold Weather} steamed milk + matcha + mocha + house-made orange + mint syrup. Created by Hunter Freemont @hunterfreemont

{The Bright Brook} espresso + house-made lemon + cinnamon + ginger + soda. Created by Brook Wolfe

Fall / Winter Cocktails

{fm bloody mary} Cathead vodka + Hoff’s wake up call sauce + olive + celery + house seasonal pickle + cracked pepper

{fire + ice} Cathead Pecan vodka + cream + nutmeg + cayenne + white chocolate. Created by Zoey Dodge @lovezoeyjane

{Irish coffee} Jameson Caskmates + FM coffee + brown sugar + unsweetened whipped cream

{sunset sangria} sparkling rose + Pamplemousse + pomegranate + sugar + blood orange + strawberry

{dragon fire hot toddy} bourbon + lemon + cayenne + ginger + mint + The Bee Guy Tennessee honey. Created by Alissa Linedemann @alissalinedemann

{meadorite} Aperol + Trazo Mead + Tequila or Mezcal + orange + star anise. Created by Julia Freemont @juliafreemont

{through the trees} Belle Meade Bourbon OR Chattanooga Whiskey 1816 reserve + lemon + maple + black walnut bitters + cinnamon + soda. Created by Ty Telgenhof @ttel31

{storm’s a’brewing} spiced rum + FM cold brew + cream + pineapple + nutmeg + brown simple syrup. Created by Hunter Freemont @hunterfreemont

{Mary MacGregor} Scotch + Cardamaro + luxardo + cardamom bitters + lemon. Created by Elizabeth Blachford @elizabeth.m.17

{Something with gin} Letherbee gin + Meletti + grapefruit bitters + Peychuad’s + soda. Created by Julia Freemont @juliafreemont

 

 

Frothy Monkey Syrups

Posted by on March 16, 2017

Our baristas, bartenders, and bakers have collaborated to develop a collection of syrups, and not only have we sourced quality ingredients, and produced + packaged locally, but we want you to be able to use them at home too! You can add them to coffee or hot chocolate, mix into cocktails, or drizzle over desserts, then sit back and enjoy a better syrup with the perfect flavor and sweetness. Intrigued, but unsure where to start? Check out these recipes below, using our current flavors: banana, hazelnut, vanilla, and pecan, then head over to our web store and get your syrups today!


Brown Sugar Pecan Pound Cake | Jen Mello, head baker, BAKERY by Frothy Monkey

16 tablespoons (1 cup) butter, at cool room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 cups King Arthur Unbleached All-Purpose Flour
1 cup sour cream
1 1/2 teaspoons vanilla extract
½ cup of Pecan Syrup

For Glaze:
1 ¼ C Confectioner’s Sugar
2 tablespoons Pecan Syrup
1-2 teaspooons Milk
2 T Pecans, toasted and chopped.

Instructions:

  • Preheat the oven to 350°F. Lightly grease a 9- or 10-cup Bundt pan.
  • In a large bowl, beat the butter and sugars until light and fluffy.
  • Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl, and beat briefly to recombine any residue.
  • Add the baking powder, salt, and baking soda, then gently beat in half the flour.
  • Gently mix in the sour cream and vanilla, then add the remaining flour, mixing just until blended.
  • Scoop the batter into the prepared pan, and bake for 55 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean.
  • Remove the cake from the oven. Cool it in the pan for 15 minutes before turning it out of the pan onto a rack to finish cooling.
  • Before the cake cools completely, poke holes approximately 1” apart all through the cake, and pour the ½ cup of Pecan syrup over the surface and allow the cake to absorb the syrup.
  • While the cake cools, stir together the confectioner’s sugar, Pecan Syrup and enough milk to make a pourable glaze.
  • Toast Pecans (350°F  for 5 min), and chop when cool.
  • Once the cake is cool, pour glaze over the top allowing it to drip down the sides. Sprinkle with the chopped Pecans.

Hazelnut Hot Chocolate | Julia Matthews, lead barista Frothy Monkey, Avenue of the Arts

  • Warm up 12 oz of your favourite chocolate milk
  • Add 0.75 -1 oz of FM hazelnut syrup
  • Pour into your favourite mug and sprinkle chocolate powder on top (cinnamon is really good too)
    *Pro tip: try this out with pecan or banana syrup as well!
Cinnamon Vanilla Coffee
  • Pour 6oz of coffee into a mug
  • Mix in 0.75-1 oz of FM vanilla syrup and cinnamon powder
  • Top with 5 oz of hot or frothed milk

 


Cocktail Recipe {coming soon}

New Seasonal Drinks {Spring + Summer 2017}

Posted by on March 15, 2017

We’ve got warmer weather on our minds, and our Baristas have created some seasonal drinks to get you in the mood! Notes of lemon, lavender, and mint, as well as orange, vanilla, and coconut. Try the Sparkling Raspberry Matcha as a cocktail by adding gin! (where cocktails are available of course)

Along with new drinks, we have kept The Hummingbird on the seasonal menu and made the Golden Monkey a permanent addition to our signature drink menu. Bonus: All of our drinks are created using our own line of syrups, as well as house-made syrups and sauces, which makes them extra delish.

lemon on a prayer
espresso, steamed milk, lavender, mint honey simple syrup, lemon zest

creamsicle latte
espresso, steamed milk, orange, vanilla, maple, house-made mascarpone sauce

coconut cream latte
espresso, steamed milk, house-made coconut syrup, frothy monkey vanilla syrup

sparkling raspberry matcha
house-made raspberry syrup, firepot amai matcha, lemon juice, sparkling water
{16oz iced}

the hummingbird
espresso, steamed milk, house-made pecan sauce*, frothy monkey banana syrup, cinnamon, dried pineapple garnish

{Available at 12South, Franklin, Downtown Nashville, and Southside Chattanooga on 3/16}

Sparkling Raspberry Matcha / Drink creator: Scott Perez @spout_mouth13

Creamsicle latte / Drink creator: Ryan Bledsoe @ryangarland

 

Lemon on a Prayer Drink / creator: Dani Andrews @dania1997

Coconut Cream Latte / Drink creator: Julia Matthews @juliasway

the Hummingbird
Drink / creator: Julia Matthews @juliasway


Frothy Monkey