An ode to the Melbourne-born Mont Blanc drink - this concoction is creamy, dreamy and a real show-stopper of a signature brew. There are a few elements to make here, and we make our own sugar syrup but you’re welcome to use a shop bought option if you haven’t the time to do this at home.
To make the syrup
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1
Combine the water, sugar and vanilla in a small saucepan and gently heat until all of the sugar has dissolved – about 5 minutes.
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2
Allow to cool and pour into a bottle or jar to use across multiple recipes. Will keep in the fridge for 2-3 weeks.
To make the drink
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3
Brew 5g Melbourne Breakfast in 100ml water for 4 minutes.
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4
Once brewed, squeeze in orange juice to taste and 1 tsbp of the syrup.
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5
Whip together the cream, 1 tbsp syrup and a pinch of salt to taste in a mixing bowl until thick but still pourable.
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6
Half fill a small glass tumbler with ice, add the brewed tea and top with the cream – as much as you desire.
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7
Add orange zest to finish.
