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Tap into the viral Melbourne-born Mont Blanc coffee trend with this collagen-packed version, layering bold iced coffee with maple whipped cream
Ingredients
- 2 tsp instant coffee
- 4 heaped tsp H&B Expert Morning Collagen powder
- 1 tsp inulin
- 250ml boiling water
- Ice
For the whipped topping
- 40g Oatly cream or double cream
- 1 tsp maple syrup
- Pinch of ground or freshly grated nutmeg and orange zest (optional)
Method
Step 1
Add the instant coffee, collagen powder and inulin to a glass or jug. Pour over the boiling water and stir until fully dissolved.
Step 2
Leave to cool, then chill in the fridge until cold (at least one hour), or add ice to speed this up.
Step 3
In a separate bowl, add the cream and maple syrup. Whip until soft, pillowy peaks form (thick but still spoonable).
Step 4
Fill a glass with ice and pour over the chilled coffee.
Step 5
Spoon or gently pipe the whipped cream on top, then finish with a pinch of nutmeg if using. Serve immediately.
FAQs
Yes, simply use a plant-based cream alternative like Oatly or another whipping oat or coconut cream. This will still give you that light, fluffy topping while keeping the recipe completely dairy-free.
A Mont Blanc coffee is a layered iced coffee topped with a soft, whipped cream finish, inspired by the dessert-like drinks popular in Melbourne cafés. It’s known for its creamy texture and visually striking contrast between the coffee and topping.
Absolutely – freshly brewed coffee works well and can enhance the flavour. Just make sure it’s strong and fully cooled before pouring over ice to maintain the layered effect and avoid melting the whipped topping too quickly.
