Vermont Apple Cider Mont Blanc
A New England-inspired take on the café-style Mont Blanc, pairing concentrated Vermont boiled cider with espresso, crystal-clear ice and a cloud of salted vanilla cream. Fresh nutmeg brings just enough autumn warmth without overpowering the apple.
LEVEL: Easy
YIELD: 1 drink
Ingredients
Salted Vanilla Cream
- ½ cup heavy cream
- ¼ cup whole milk
- 1½ tablespoons sweetened condensed milk
- ½ teaspoon vanilla bean paste or vanilla extract
- Pinch of kosher salt
For the Coffee
- ½ ounce (1 tablespoon) Vermont boiled cider
- Clear ice
- 2 ounces freshly brewed espresso
- 2½ ounces Salted Vanilla Cream
- Freshly grated nutmeg
- Dehydrated or very thin fresh apple slice, for garnish
Method of Preparation
- Make the cream: Combine the heavy cream, milk, condensed milk, vanilla and salt. Froth until thickened and silky but still pourable. The consistency should resemble a loose, velvety cold foam rather than whipped cream.
- Add the boiled cider to the bottom of a chilled rocks glass. Fill generously with clear ice.
- Brew the espresso in the Wolf Coffee System and allow it to cool for about 30 seconds. Slowly pour the espresso over the ice.
- Gently pour about 2½ ounces of Salted Vanilla Cream over the back of a spoon so it floats across the surface of the coffee.
- Finish with freshly grated nutmeg and an apple slice.
Chef Tip: Boiled cider is much more concentrated than regular apple cider. Start with 1 tablespoon. It should provide a bright, concentrated apple note without overwhelming the espresso.
Serving Suggestion: Don’t stir it right away. Sip the mont blanc through the layer of salted vanilla cream so each sip combines tart apple, bold espresso and rich cream.
