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This is our little brain-fog coffee upgrade for when we want something that feels like a really fun café drink, but a little more supportive. It has a creamy orange-vanilla Mont Blanc-style foam made with a quick honey orange syrup and creatine, poured over iced coffee. Creatine supports cellular energy production and is used for both muscle performance as well as brain energy support, making it such a great addition for foggy or mentally tired days.
Holist
1
10 minutes
120
CREATINE
Creatine supports cellular energy production and is used for both muscle performance as well as brain energy support, making it such a great addition for foggy or mentally tired days.
COFFEE
Coffee of course provides caffeine for short-term alertness and focus, but pairing it with a creamy foam makes the drink feel more satisfying than relying on black coffee alone.
This recipe makes extra orange syrup & coffee, so you can keep the rest in the fridge and use it for more Mont Blanc coffees in the week.
Zest of 1 orange (large strips or finely grated)
1–2 tbsp honey or maple syrup
Pinch of sea salt
¼ cup cream, or coconut cream
1–2 tsp orange syrup, or more to taste
½ tsp vanilla extract
1 Scoop of Chief Creatine Focus+
Pinch of sea salt
3/4 cup coarsely ground coffee
4 cups filtered water
Add the orange juice, orange zest, honey or maple syrup and sea salt to a small saucepan.
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.
Set aside to cool before adding to the cream.
Add the cream, orange syrup, vanilla, creatine and sea salt to a small jug or glass.
Froth, whisk or lightly whip until thick, creamy and softly aerated. You want it fluffy but still pourable. I used my wizz stick.
If it becomes too thick, add a tiny splash of milk to loosen.
Add the coarsely ground coffee and filtered water to a large jar or French press.
Stir, cover and place in the fridge for 12–18 hours.
Strain through a fine sieve, coffee filter or nut milk bag.
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.
Fill a glass with ice.
Pour in the cold brew.
Spoon or pour the orange creatine cream over the top.
Finish with a little extra orange zest & sea salt flakes and serve immediately.
Add the creatine to the cream once the orange syrup has cooled, rather than adding it to the hot syrup.
Orange zest is important because it gives a much stronger orange flavour than juice alone.
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.
Start with 1–2 tsp orange syrup in the cream, then add more depending on how sweet and citrusy you want it.
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