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

Ingredients

• 3 medium navel oranges (divided)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla paste (or vanilla extract)
• 3/4 cup heavy whipping cream
• 16 ounces cold brew
• 4 tablespoons orange juice (divided)
• Orange zest (for garnish)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Strain the syrup into a resealable container. Cover and refrigerate until ready to use, up to 1 month.

6. 6

   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.

7. 7

   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.