I think I’ve finally found my favorite latte.
Favorite!
The phrase “iced raspberry latte” sounds like pure heaven, doesn’t it? For some reason—maybe pregnancy cravings—I couldn’t stop thinking about one until I made it.
Surprisingly, I’m not a huge raspberry fan and I don’t often reach for fresh raspberries. Yet the idea of a raspberry latte stuck in my head until I gave it a try. Now that it’s made, I feel so free.
Last year I mentioned I wasn’t into raspberries, but I did stuff them into some fudgy chocolate cookies and loved that combination. I still stand by that pairing—these lattes pair beautifully with those cookies if you’re feeling indulgent.
I’ve made homemade coffee syrups before—mint, vanilla, blackberry, cinnamon brown sugar and almond—and raspberry seemed like a natural next step. The trick here is removing the seeds and keeping the syrup from turning your coffee completely pink—though a little pink is part of the appeal.
Recently Max and I ducked out for a swim on a rare sunny afternoon. Instead of grabbing ice cream, I made a small version of this drink: a shot of espresso with just a drop of raspberry syrup over ice. It was excellent.
I typically brew one or two shots of espresso over ice, add two to three tablespoons of the raspberry syrup, then top with milk. I’ve been using a Nespresso machine for quick shots—perfect for easy iced lattes.
A few raspberries on top make a pretty garnish and add more pink to the drink.
It’s a simple, refreshing twist on iced coffee. If you want to make it boozy, a splash of Kahlúa or Chambord would be delicious.
Iced Raspberry Lattes
Yield:
1
15 mins
Pin Recipe
Leave a Review »
Ingredients
Raspberry Syrup
- 2/3 cup fresh raspberries
- 1/2 cup sugar
- 1/4 cup water
Iced Lattes
- crushed ice
- 2 to 3 tablespoons raspberry syrup
- 1 to 2 shots espresso
- milk of choice
Instructions
Raspberry Syrup
-
Heat the raspberries, sugar and water in a saucepan over medium-low heat. Whisk until the sugar dissolves, then let the mixture simmer gently for 4 to 5 minutes until the berries break down. Strain through a fine-mesh sieve into a jar to remove seeds. Store refrigerated in a sealed container.
Iced Lattes
-
Fill a glass with crushed ice, pour in 2 to 3 tablespoons of raspberry syrup (adjust to taste), add 1 to 2 shots of espresso, then top with milk. Garnish with a raspberry or two and enjoy.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. I appreciate you!
And who doesn’t want to drink pink coffee? Exactly—this one’s worth trying.