How To Brew Frigg | Coffee Recipe's
Brew Frigg
What the Frigg as espresso concentrates those floral and herbal aromatics into something almost perfume-like in the best possible way. The Bourbon varietal's natural sweetness comes forward as a honey-caramel base while the lavender and lemongrass lift off the top of the shot like a botanical bloom. Bright, sweet, and genuinely unlike any espresso you've had before.
- 2 shots What the Frigg espresso
- 1 cup oat milk
- 1 tablespoon honey
- 1 teaspoon lavender syrup
- Pinch of sea salt
- 1.Pull 2 shots of espresso and pour into your mug.
- 2.Add honey and sea salt into the hot espresso. Stir until fully dissolved.
- 3.Steam oat milk until silky and frothy.
- 4.Pour steamed milk over the espresso, holding back the foam with a spoon.
- 5.Spoon foam over the top.
- 6.Drizzle lavender syrup over the foam in a slow spiral.
- 7.Serve immediately.
The lavender syrup leans directly into the natural lavender note already in the coffee. The honey amplifies the Bourbon varietal's sweetness. The sea salt ties everything together and keeps it from being cloying.
- 2 shots What the Frigg espresso, hot
- 2 generous scoops vanilla bean ice cream
- 2 tablespoons caramel syrup
- Pinch of sea salt
- Optional: extra caramel drizzle for garnish
- Substitute sweetener: pure maple syrup + a pinch of cinnamon
- 1.Pull 2 fresh shots of espresso and set aside. Do not let them cool.
- 2.Place 2 generous scoops of vanilla bean ice cream into a wide mug or dessert bowl.
- 3.Drizzle caramel syrup over the ice cream.
- 4.Add a pinch of sea salt directly over the caramel.
- 5.Pour the hot espresso shots slowly over the ice cream so they cascade down the sides.
- 6.Add an extra drizzle of caramel over the top if using.
- 7.Serve immediately with a spoon and eat it before it melts into something even better.
The hot espresso hits the cold ice cream and creates a river of sweet, floral, caffeinated magic in the bowl. The caramel deepens the natural sweetness of the espresso and wraps around the Bourbon varietal's honey notes perfectly. The sea salt keeps everything balanced and makes every flavor taste more alive. This is the dessert that makes people put their phones down. Substitute the caramel for pure maple syrup and a pinch of cinnamon for a cozier, earthier version that leans into the herbal rosemary note in the coffee — especially perfect in the fall.
The slow extraction of a coarse grind softens the bright citrus edge and pulls forward the deeper, more herbaceous side of this coffee. The rosemary note becomes more pronounced, the body fills out into something smooth and almost savory-sweet, and the finish lingers with a clean botanical quality. This is the meditative version of What the Frigg.
- 1 strong cup What the Frigg French press coffee, hot
- 1 generous scoop lemon sorbet or lavender ice cream
- 1 teaspoon honey
- Pinch of dried lavender for garnish (optional)
- 1.Brew a strong French press using a 4 to 5 minute steep.
- 2.Pour the hot coffee into a wide mug or glass.
- 3.Stir honey into the hot coffee until dissolved.
- 4.Gently place a scoop of lemon sorbet or lavender ice cream on top of the hot coffee.
- 5.Let it sit for 30 seconds so the edges begin to melt.
- 6.Sprinkle a pinch of dried lavender over the top if using.
- 7.Serve immediately with a long spoon.
The lemon sorbet melts into the coffee and amplifies the citrus and floral notes already in the cup. The lavender ice cream version leans into the lavender note for something that feels almost dessert-like. Either way it is stunning.
- 1 strong cup What the Frigg cold brew or iced coffee
- 1 cup oat milk or whole milk
- 2 tablespoons vanilla sweet cream
- 1 tablespoon honey or sweetener of choice
- Ice
- 1.Fill a tall glass all the way to the top with ice.
- 2.Pour cold brew or cooled coffee over the ice until halfway full.
- 3.Stir in your sweetener of choice until dissolved.
- 4.Pour oat milk over the coffee slowly until nearly full.
- 5.Spoon or pour vanilla sweet cream over the very top so it sits like a cloud.
- 6.Do not stir. Sip through the sweet cream layer first.
- 7.Serve immediately.
This is the Starbucks iced vanilla latte experience built on a coffee with natural floral and citrus notes that make the vanilla taste brighter and more interesting than anything off a menu. The sweet cream on top is the move.
This is where What the Frigg lives most naturally for everyday brewing. The medium grind balances all five of its flavor layers, bright citrus upfront, floral mid-cup, herbal finish, without over-extracting any single note. Clean, approachable, and complex enough to reward attention without demanding it.
- 1 strong cup What the Frigg drip or pour-over coffee, cooled
- 1 cup oat milk or coconut milk
- 1 tablespoon lavender syrup
- 1 tablespoon honey
- Ice
- Optional: 1 slice pomelo or lemon for garnish
- 1.Brew a strong cup of coffee and let it cool to room temperature or refrigerate until cold.
- 2.Fill a tall glass with ice.
- 3.Stir honey into the cooled coffee until dissolved.
- 4.Pour the sweetened coffee over the ice.
- 5.Add lavender syrup and stir gently.
- 6.Pour oat milk or coconut milk over the top slowly so it cascades through the coffee.
- 7.Garnish with a slice of pomelo or lemon on the rim if using.
- 8.Serve immediately.
Coconut milk adds a tropical sweetness that echoes the lemongrass note. Oat milk keeps it clean and lets the floral complexity come through. Either way the lavender syrup ties the whole drink together in a way that feels completely intentional.
- 1 strong cup What the Frigg pour-over coffee
- 1 cup whole milk or oat milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Pinch of cinnamon
- Pinch of sea salt
- 1.Brew a strong cup using a pour-over method for maximum floral clarity.
- 2.In a small saucepan over low heat, warm the milk with honey, vanilla, cinnamon, and sea salt. Stir gently until steaming but not boiling.
- 3.Use a milk frother or whisk to froth the warm milk until light and foamy.
- 4.Pour the brewed coffee into your favorite mug.
- 5.Pour the frothed milk over the coffee, holding back the foam with a spoon.
- 6.Spoon the foam over the top.
- 7.Finish with a light dusting of cinnamon.
- 8.Sit down, take a breath, and drink it slowly.
The vanilla and cinnamon add warmth and sweetness that complement the floral and herbal notes without competing with them. The sea salt pulls the brightness forward and makes the whole cup taste more alive.
Options
Every recipe above works with any of these sweeteners. Swap freely based on what you have, what you love, or what mood you're in. Start with the suggested amount and adjust to taste.