Mont Blanc Coffee (Cold Brew with Orange Cold Foam)
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As someone who has spent years chasing great coffee, from specialty shops in New York and LA to café menus in Europe, I can say with confidence that the Mont Blanc is one of the most interesting cold coffee drinks to come out of the last few years. Originally created by Good Measure in Melbourne, Australia, it pairs cold brew with a lightly whipped orange cold foam (made from heavy cream and homemade orange simple syrup). While many versions serve it with a garnish of freshly grated nutmeg, I opt to lean into the more summery orange and vanilla flavors reminiscent of a creamsicle. The combination sounds simple, but it is the perfect elevated coffee to impress guests or you can just make it to kick off a hot summer day.
The combination will resonate immediately if you’re an espresso tonic fan — that same bright, citrusy contrast against deep coffee bitterness. The Mont Blanc is a similar flavor profile in a creamier, colder, more summer-ready form. To round out your coffee-shop-at-home menu, I recommend trying an iced strawberry matcha latte or mint mojito iced coffee.
Why You’ll Love This Recipe
- Refreshing summer drink. The combination of sweet citrus syrup is the perfect balance to the acidic coffee base.
- Coffee shop at home for less. Forget whipped cream, cold foam is the popular topping for leveling up your lattes and it’s so easy to make at home! Save yourself some money and make your own fun caffeinated beverages at home.
Key Ingredients in This Recipe
- Oranges – I use the rind as well as the juice to make the simple syrup while slicing and dehydrating one orange to use as the garnish. I find naval oranges to be the best combination of tart and acidic for the best flavor.
- Cold brew – Cold brew is accessible because you can make it at home easily or buy it pre-brewed.
- Sugar – The simple syrup is made with the orange rind and juice and sugar for a sweetened syrup to mix with the cream.
- Vanilla extract – I add a bit of vanilla extract to the simple syrup to complement the flavor of the orange and add a bit of complexity.
- Heavy cream – The cream is quickly whipped until it’s slightly thickened and airy with a pourable consistency for the cold foam.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Orange. Swap the orange for another citrus, like lemon, or herbal flavors like lavender.
- Cold brew. The cold brew can be swapped for a traditional iced coffee or shots of espresso for a hot take.
- Dried citrus. The dried citrus makes for a fun and pretty garnish, but can easily be omitted.
How to Prepare in Advance
Making the components in advance makes it easy to quickly make a morning coffee.
- Dried citrus. The dried citrus can be made and stored in an airtight container for up to 3 weeks in advance. Let it cool completely before storing!
- Simple syrup. The homemade simple syrup can be made and stored refrigerated in an airtight container for up to 1 month.
- Cold brew. Homemade cold brew can be stored refrigerated in an airtight container for up to 10 days.
Pro tip
If you are brewing a hot coffee from a machine like a Nespresso to make your cold brew, I recommend holding a metal spoon under the stream so the heat will be absorbed to help cool the coffee so it isn’t watered down by the ice.
How to Make Mont Blanc Coffee (Step-by-Step)
Bake, flipping the slices every 15 minutes until the citrus slices are completely dried out but not browned, about 1 hour (depending on the size and thickness of the slices; some may finish sooner than others). Remove to a wire cooling rack and let cool completely. Slices can be made and stored up to 3 weeks in advance.
Cut the rinds off of one orange. Squeeze the juice into a 1-cup measuring cup, then fill the rest with water. Add to a small saucepan with the orange rinds and sugar.
Bring the mixture to a simmer over medium-low heat, stirring occasionally until the sugar has dissolved, about 10 minutes. Stir in the vanilla, then remove from the heat and let cool. Strain the syrup into a resealable container. Cover and refrigerate until ready to use, up to 1 month.
In the bowl of a stand mixer fitted with a whisk attachment, combine the cream with ⅓ cup (97g) of the orange simple syrup. Whisk on low speed, then increase to medium-high until the mixture thickens and is fluffy and pourable, about 1 minute. Be careful not to over-whip (you don’t want whipped cream). Cover and refrigerate until ready to use.
Fill glasses with ice and 4 ounces of cold brew and 1 tablespoon (16g) of freshly squeezed orange juice (from the last orange). Spoon the orange cold foam over the cold brew. Garnish with orange zest and a slice of the dried orange. Serve immediately.
FAQ – Frequently Asked Questions
It will last up to 1 month when stored refrigerated in an airtight container.
No! I prefer to use a stand mixer because it makes the process quick. You can easily combine the ingredients in a mixing bowl and whisk vigorously until a soft foam forms.
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Mont Blanc Iced Coffee (Cold Brew with Orange Cold Foam)
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Ingredients:
- 3 medium navel oranges divided
- ½ cup granulated sugar
- 1 teaspoon vanilla paste or vanilla extract
- ¾ cup heavy whipping cream
- 16 ounces cold brew
- 4 tablespoons orange juice divided
- Orange zest for garnish
Instructions:
- Heat the oven to 250ºF (120ºC). Thinly and evenly slice one of the oranges. Arrange the citrus slices on a Silpat or parchment paper-lined baking sheet.
- Bake, flipping the slices every 15 minutes until the citrus slices are completely dried out but not browned, about 1 hour (depending on the size and thickness of the slices; some may finish sooner than others). Remove to a wire cooling rack and let cool completely. Slices can be made and stored up to 3 weeks in advance.
- Cut the rinds off of one orange. Squeeze the juice into a ½-cup measuring cup, then fill the rest with water. Add to a small saucepan with the orange rinds and sugar.
- Bring the mixture to a simmer over medium-low heat, stirring occasionally until the sugar has dissolved, about 10 minutes. Stir in the vanilla, then remove from the heat and let cool.
- Strain the syrup into a resealable container. Cover and refrigerate until ready to use, up to 1 month.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the cream with ⅓ cup (97g) of the orange simple syrup. Whisk on low speed, then increase to medium-high until the mixture thickens and is fluffy and pourable, about 1 minute. Be careful not to over-whip (you don’t want whipped cream). Cover and refrigerate until ready to use.
- Fill glasses with ice and 4 ounces of cold brew and 1 tablespoon (16g) of freshly squeezed orange juice (from the last orange). Spoon the orange cold foam over the cold brew. Garnish with orange zest and a slice of the dried orange. Serve immediately.
Notes:
Nutrition:
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