It’s late morning in Austin, Texas, and Jordan Fronk is in her kitchen using a tiny, handheld milk frother to turn one of her homemade nut milks into a café-grade mocha. She’s telling me about how she just hired her first employee, and just moved production away from the kitchen in which we are now sitting.
“It’s really fun to make, very tactile, very satisfying,” Jordan insists. What started as a way to feed her two children and husband, Chris, years ago, grew in demand when her friends started asking for the nut milks on a weekly basis. She “accidentally” started taking orders. Now, through her company Fronks
, she feeds many Austinites hungry for an alternative to big brand, watered down nut milks, for a nut milk that actually tastes like the nuts it was pressed from.
Fronks is unpasteurized and unprocessed. No manipulating the milk to extend its shelf life. The milks are creamy, but not a meal replacement. They have a hint of sweetness, but nothing like most commercial brands. “Every batch is made with organic nuts and flavored with a short list of organic, whole ingredients. We use dates to sweeten, no maple syrup, honey, or sugar.”
The milks come in three varieties: original, made with almonds, cashews, dates, and lightly spiced with cinnamon and sea salt; cocoa, which has everything that the original does, plus hazelnuts, extra dates, and cocoa powder; and simple, which is a blend of only almonds and cashews.