So what is the point of it? Is it tasty? Does it deliver a nutritional punch?
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I have no idea.
I just get paid to make weird shit.
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Lol. I thought maybe it was one of those, “it’s the latest greatest anti aging liver cleansing diabetes preventing dietary additions you’ve never heard of” kind of things. Kind of anticlimactic. 
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That sounds absolutely nasty, even for someone living in maple syrup country. And that’s a LOT of collagen!
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I disagree. I eat those maple glazed donuts though, which are basically tree crack, so I don’t expect to see eye to eye on this.
My wife doesn’t even like when I bring them in the house.
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I like syrup and will eat a number of maple things, but whipped collagen and maple syrup? No. Whipped whatever-makes-soft-serve-ice-cream and maple? Yes.
We buy our beef from a farm two doors down, and they make syrup as well. They have a bowl of maple candies to give everyone as we hand over our beef money. Husband eats mine along with his own. It’s like a cube (though shaped like a maple leaf) of syrup.
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Now I have something new to like!
Thank you.
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Is it a pre-training drink?
A maple creemee is surprisingly very simple to make — it’s the ingredients that stand out. Makers use the richest cream from Vermont cows, mix in locally tapped liquid gold from the maple trees that cover the state’s hills, and finish with pinches of sugar, vanilla, and salt. This is poured into soft serve makers, and sweetness spirals out.
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That sounds luxurious!
I’m probably not going to find that around here, but I’ll check the Turkey Hill section on my next shopping trip.
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Not aesthetic but I tried “westernising” Chinese custard steam buns.
I present:
Coffee pecan frangipane filled baked bun
Used a steam bun dough (slightly less sugar), replaced the liquid with coffee and filled with pecan frangipane mix.
I didn’t seal properly so leaked a bit but taste was good. The coffee was faint but detectable and helped balance the frangipane
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Looks delicious!
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Thats an awesome combo. 
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I would try replacing the collagen and water with steak, and substituting Bearnaise sauce for the maple syrup.
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I could get really weird with that idea. Like, bernaise marshmallows with a steak. Or dry aging a steak in marshmallow fluff. Or whipping bordalaise with lecithin to make a filet of foam and adding candied chervil.
But to paraphrase Chris Rock “Just because you can do it, dosen’t make it a good idea.”
I would start much more simply, perhaps by adding steak to coffee.
“Beef tea” was a Victorian remedy
There’s nothing stopping you from making a “beef hot chocolate” with bernaise marshmallows
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Are you becoming guga foods?
Whelp, turns out I am not allowed to use the kitchen without being attached to a student project
was good for the two weeks it lasted
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. Oh, fuckity.