We’ve been loving the wave of iced coffee recipes trending across social media – there’s so many flavours and creativity out there. Cream and coffee is a combo we’re always keen on, so when the Mont Blanc started popping up, we had to give it a try.
Here’s how we made ours:
INGREDIENTS
- Ice
- About a cup of freshly brewed pour over coffee (you can use cold brew, or even plunger coffee if you prefer). Our Organic Plunger, Classic Plunger or Harmony Plunger blends are all great picks for this recipe
- Brown sugar syrup (homemade or store-bought)
- ⅓ cup of cold heavy cream
- Orange zest
METHOD
1- Start by filling a short glass halfway with ice.
2 – Pour in your coffee – Fill the glass to around ⅔ or ¾ full.
3 – Add a dash of brown sugar syrup to sweeten it slightly, and give it a stir.
4 – Our favourite part: Whip about ⅓ cup of cold heavy cream until it just starts to thicken (you still want it pourable). With the help of a spoon, gently pour it over the top of the coffee.
5 – Top it off with a little orange zest, to bring a fresh, citrusy note.
And voila! You’ve made a refreshing – yet a bit indulgent – iced coffee to pick up your afternoon o
Watch the Recipe Reel here.
