Iced Raspberry Lattes.
I think it’s safe to say that I’ve found my favorite latte.
Don’t the words “iced raspberry latte” just sound like pure heaven? They do, they do!
This is crazy. Because I do not love raspberry things. I don’t even love raspberries themselves! But it must be weirdo pregnancy hormones because I got the idea of a raspberry latte in my head and was like, oh heck no, this is NOT leaving your brain until it’s made.
So now it’s made.
I feel FREEEEEEEE!
Last year (almost exactly one year ago!) I told you all about how I didn’t like raspberries, but then I went and stuffed them inside some super fudgy chocolate cookies. Remember when?
I totally think you should eat those cookies while drinking these lattes. You might be in a sugar coma afterwards, but, um… WORTH IT.
This isn’t the first time I’ve made homemade coffee syrup. I made fresh mint syrup here (and make that all the time, especially for cocktails!) and I’ve also made vanilla, blackberry, cinnamon brown sugar and almond. I figured the raspberry would work since I loved the blackberry before, but it was juuuuust a matter of logistics.
Like no seeds.
And making sure it didn’t make my entire coffee pink. Even though it sort of did.
Not like I mind!
Yesterday Max and I played hooky for a few hours and went swimming to soak up some non-rainy weather we finally had. It was the perfect summer afternoon and while I was so tempted to swing by and grab ice cream on our way home, I actually come back and made a mini version of this. A small shot of espresso with just a drop of the syrup over ice. It was SO SO good.
I’ve been making these quickly by brewing one or two shots of espresso (usually one caffeinated, one decaf for me at the moment) over ice and adding the syrup and milk. It’s perfect! Right now I’m using this nespresso maker and I can’t even tell you how much I am enjoying it. Makes the easiest freaking shots ever! Says the person who is not a coffee snob. Obviously.
Raspberries on top, just for good measure of course. And more pink.
Super simple, right?! It’s a different kind of thirsty Thursday over here but no one is stopping you from adding Kahlua or maybe even Chambord to this glass. Sounds like an excellent idea to me.
- 2/3 cup fresh raspberries
- 1/2 cup sugar
- 1/4 cup water
- crushed ice
- 2 to 3 tablespoons raspberry syrup
- 1 to 2 shots espresso
- milk of choice
- Heat the raspberries, sugar and water in a saucepan over medium low heat. Whisk until the sugar is dissolved. Let the mix lightly simmer for 4 to 5 minutes, until the berries break down. Pour the mixture through a fine mesh sieve into a jar to strain out the seeds. This stays great in the fridge as long as it’s in a sealed container!
- Fill the glasses with crushed ice and pour 2 to 3 tablespoons of the syrup over top – however much you would like! Add you desired amount of espresso (hello multiple shots) and fill the rest up with milk. Garnish with a berry or two. Enjoy!
And who doesn’t want to drink pink coffee?! Juuuust don’t answer that.