Iced Raspberry Mocha Latte: Easy Homemade Recipe
Dark chocolate meets bright, tangy berries in this unique Iced Raspberry Mocha Latte. The bold flavors of cocoa and espresso compliment the sharp, fruity notes of raspberry, creating a sweet and slightly tart flavor. It’s a perfect sweet treat to enjoy for your next morning coffee!
Servings 1 8 oz cup
Equipment
- 1 Small Saucepan
- 1 large fine mesh sieve
- 1 large spoon or rubber spatula for pushing raspberries through sieve
- 1 small whisk
- 1 small bowl
Ingredients
Homemade Raspberry Syrup (Substitute with 2 tablespoons seedless raspberry jam)
- 1/2 cup fresh or frozen and thawed/strained raspberries
- 1 1/2 tablespoons maple syrup
Raspberry Latte
- 2 shots freshly brewed espresso
- 2 tablespoons cocoa powder
- 1 1/2 tablespoons maple syrup
- 1/4 teaspoon vanilla extraxt
- 1 pinch salt
- 1/4 to 1/2 cup milk (to taste)
- 1/2 cup ice (omit for hot mocha)
Instructions
Make the Raspberry Syrup
- *Skip this section if using raspberry jam.
- Combine raspberries and maple syrup in a small saucepan.
- Cook raspberries and maple syrup on medium high, stirring frequently, for 5 minutes.
- Place fine mesh sieve over a bowl and strain raspberry mixture through, pushing through with a spoon and scraping from the outside of the sieve.
Make the Raspberry Mocha
- Combine freshly brewed espresso with cocoa powder, maple syrup, vanilla extract, and salt in a small bowl until there are no clumps.
- To the bottom of a glass, add raspberry syrup or jam.
- Next, add ice cubes to the glass.
- Pour milk over ice cubes for the second layer.
- Finally, add mocha mixture to the glass for the final layer.
- *For a hot raspberry mocha, heat milk using an espresso machine steam wand. Omit ice and combine ingredients in large mugs.
- Top iced or hot raspberry mocha with fresh raspberries and/or whipped cream.
- Enjoy!