Raspberry Mocha Recipe
This Raspberry Mocha is going to make your day if you love chocolate and coffee (who doesn’t?). It has a lot of flavor and creaminess, and the raspberries give it just the right amount of fruity sweetness.
It tastes like a sweet baby made from dessert and your morning coffee. Great for cold mornings, a pick-me-up in the afternoon, or just to indulge oneself.
Let’s get started!
What You Will Need:
- 1 shot (1 ounce) of espresso or 1/2 cup of strong coffee brewed
- 1 cup of milk, any kind (dairy or plant-based)
- 2 teaspoons of raspberry syrup, either store-bought or homemade
- 1 tablespoon of chocolate syrup (plus more for drizzling)
- Optional whipped cream (but it’s so yummy!)
- Fresh raspberries (optional, for decoration)
Things You Will Need:
- Coffee maker or espresso machine
- A small pot or microwave to heat the milk
- Whisk or milk frother
- Use a tall glass or mug to serve
How to Make a Mocha with Raspberries:
- Make your coffee
Make one shot of espresso or half a cup of strong coffee and pour it into your mug. - Warm up the milk
Put 1 cup of milk in a small saucepan or microwave and heat it until it’s hot but not boiling. - Add the syrups
Mix 2 teaspoons of raspberry syrup and 1 tablespoon of chocolate syrup into the warm milk until they are thoroughly mixed.
- Froth the milk if you want to.
If you prefer a creamy, foamy texture, use a whisk or frother to froth the milk. - Put together
Put the milk mixture on top of the coffee or espresso in your mug. - Decorate and serve
Add some whipped cream, a sprinkle of chocolate syrup, and a few fresh raspberries on top. Enjoy right away!
Helpful Hints:
- For the finest taste, use fresh, hot espresso. Strong coffee will work too!
- Want to make it even fancier? Before you pour the cocktail, add a little raspberry syrup to the glass.
- Oat milk is an excellent choice for a creamy texture if you use plant-based milk.
Changes and substitutions:
- No raspberry syrup? To make your own, cook 1/4 cup of raspberries, 1/4 cup of sugar, and 1/4 cup of water together until the mixture gets thick. Before using, strain.
- No dairy? For a creamy, vegan-friendly variation, use almond, oat, or coconut milk.
- Want it cold? Don’t heat it up; just pour everything over ice!
You may make the raspberry syrup ahead of time and keep it in the fridge for up to a week. That way, you can have this mocha whenever you want!
Storage and leftovers:
This drink tastes best when it’s fresh, but you can keep leftover raspberry syrup in the fridge for up to a week.
And there you have it: a Raspberry Mocha that is part coffee, part dessert, and 100% amazing! You can prepare it so easily, yet it will taste like a treat from your favorite coffee shop. Give it a try and tell me what you thought! Did you put your own spin on it? Please leave a comment below. I’d love to hear from you. ☕🍫🍓