I would also like to note that I made two versions of the raspberry latte – one is mocha, one vanilla. This post features the directions for vanilla, but if you’re a big fan of mocha, visit Going Home to Roost today to see my tutorial for the chocolate-y version!
– 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
– 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!
1. add syrup
2. add espresso
3. add milk and spoon on leftover foam
For a special occasion (like Valentine’s Day! :-), top drink with whipped cream, and treats such as sprinkles, raspberries, cocoa powder, or chocolate chips.