Mont Blanc Iced Coffee (Cold Brew with Orange Cold Foam)

mont blanc iced coffee with orange cold foam and dried orange slice garnish.

Mont Blanc Iced Coffee (Cold Brew with Orange Cold Foam)

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).

Course Drinks

Cuisine Australian

Diet Gluten Free

Prep Time 15

Cook Time 1 10

Servings

Calories 313kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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

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.

Nutrition