Mont Blanc Creatine Coffee

Directions

For The Orange Syrup

1. Add the orange juice, orange zest, honey or maple syrup and sea salt to a small saucepan.

2. Simmer for 5–8 minutes, until slightly reduced and glossy. It doesn’t need to become super thick, you just want the orange flavour concentrated.

3. Set aside to cool before adding to the cream.

For The Creatine Mont Blanc Cream

1. Add the cream, orange syrup, vanilla, creatine and sea salt to a small jug or glass.

2. Froth, whisk or lightly whip until thick, creamy and softly aerated. You want it fluffy but still pourable. I used my wizz stick.

3. If it becomes too thick, add a tiny splash of milk to loosen.

For The Cold Brew

1. Add the coarsely ground coffee and filtered water to a large jar or French press.

2. Stir, cover and place in the fridge for 12–18 hours.

3. Strain through a fine sieve, coffee filter or nut milk bag.

4. Store the cold brew in the fridge for up to 5 days. Use as-is for a stronger coffee, or dilute with water or milk to taste.

For Assembly 

1. Fill a glass with ice.

2. Pour in the cold brew.

3. Spoon or pour the orange creatine cream over the top.

4. Finish with a little extra orange zest & sea salt flakes and serve immediately.

Recipe Notes 

1. Add the creatine to the cream once the orange syrup has cooled, rather than adding it to the hot syrup.

2. Orange zest is important because it gives a much stronger orange flavour than juice alone.

3. For the richest Mont Blanc-style foam, use cream or coconut cream. For a lighter version, use milk, but the foam will be softer and less thick.

4. Start with 1–2 tsp orange syrup in the cream, then add more depending on how sweet and citrusy you want it.