February 6, 2012
Hey all! It’s Ashley with a new latte recipe. This raspberry mocha latte is so rich and decadent – I can’t believe it has taken me this long to make raspberry syrup from scratch. This recipe serves two – it would be a perfect treat to whip up for your sweetie and yourself this Valentine’s Day.
- 6 ounces espresso
- 8 ounces milk, soy milk, or rice milk (I used soy)
- 1/2 cup sugar
- 1/2 cup water
- 1/2 tsp vanilla extract
- 6 ounce package of raspberries
- 1 tsp unsweetened cocoa powder
- optional whipped cream
Start by making the raspberry syrup. Combine sugar and water in a medium sauce pan; bring to a boil. Stir frequently. When a boil has been reached, add vanilla extract. Allow mixture to continue to boil for 2 minutes, stirring often. Remove from heat, and add washed raspberries. Allow raspberries to steep in syrup for one hour.
Strain the raspberries from the syrup, allowing the syrup to drip down into a bowl. The leftover raspberries make a very sweet and delicious dessert on their own!
Add 1/2 teaspoon of cocoa powder to the bottom of each mug. Pour as much syrup as you would like into your mug, up to 1/4 cup. This just depends on how sweet you like your drinks. Stir well to incorporate cocoa powder.
Brew your espresso of strong coffee. Froth your milk. Add 3 ounces of espresso to each mug, filling up the rest of the mug with steamed milk, and spoon any leftover foam on top.
1. add syrup and stir
2. add espresso
3. add milk and spoon on leftover foam
For a special occasion, top drink with whipped cream, and treats such as sprinkles, raspberries, cocoa powder, or chocolate chips.