If you've never tried raspberry syrup in your coffee, you've got to try this Iced Raspberry Mocha! It's sweet, a little tangy, extra chocolatey, and perfect for Mother's Day! It combines chocolate syrup with raspberry syrup, and it works so well with coffee! The latte is vegan and gluten-free too!
Jump to:
Why You'll Love This Raspberry Mocha
Berries and chocolate - It's a flavor that's not very common in coffee drinks, but it's so good! I combined my Raspberry Syrup with my Chocolate Syrup, and it gives the latte such a unique flavor! It's sweet, tangy, and chocolatey. You'll be surprised how good it is with espresso and milk! I originally got the idea when I created my Raspberry Chocolate Espresso Martini and knew I had to turn it into a latte as well!
Easy and versatile - You only need 4 ingredients, and if you have the syrups ready, it takes just 5 minutes! While I always recommend a homemade syrup, you can make this with store-bought syrups as well to speed things up even more! You can also mix and match, only making one of them at home. I recommend making your own chocolate syrup because the store-bought ones are rarely good.
It's perfect for Valentine's Day - I can't think of a better flavor combination than chocolate and berries for Valentine's Day morning or for Mother's Day! Maybe just this Iced Rose Latte, but both of these are my favorite now!
Ingredients
- Espresso - Two shots of freshly brewed espresso will work the best here. Using regular brewed coffee or cold brew will give you a weaker flavor and a watered-down latte.
- Raspberry syrup - I have a recipe for a homemade Raspberry Simple Syrup, but you can also use a store-bought one to save time, like Monin or Torani.
- Chocolate syrup - I highly recommend making your own Chocolate Simple Syrup because I've never been able to find any good-tasting store-bought ones. It's so easy to make, and it has just 3 ingredients - water, cane sugar, and raw cacao powder.
- Milk - You can use any milk you'd normally use in your lattes. Whole milk, oat milk, almond milk, cashew milk, or any other non-dairy milk are all great options. I always use oat milk (I like Earth's Own barista milk). Avoid canned coconut milk because it's too thick.
Variations and Substitutions
- Raspberry chocolate syrup - I originally got this idea to combine these flavors when I developed my Raspberry Chocolate Espresso Martini. In that post, you can get a recipe for a syrup that combines both raspberry and chocolate syrups together! It keeps for 2 weeks in the fridge and freezes well.
Step-by-Step Instructions
- Add the chocolate syrup, raspberry syrup, and a pinch of cinnamon (if using) to a small cup or heat-proof glass.
- Pull two shots of espresso over the syrup and stir with a spoon until combined.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
- Fill a tall glass with ice and pour the oat milk over it. Optionally, you can froth your milk first with a handheld milk frother.
- Pour the espresso over the milk and ice, stir, and enjoy!
Tips & Tricks!
- Make the syrup ahead - If you plan on using your own syrup, I highly recommend making it ahead of time, especially if you're making both the raspberry syrup and the chocolate syrup. This will give them time to cool, and you'll save a ton of time in the morning! They last 2 weeks in the fridge, and you can freeze them.
- One syrup - If you want to only make one syrup instead of two, make the Raspberry Chocolate Syrup from my Raspberry Chocolate Espresso Martini. It stores and freezes well. I often like to make two separate ones so I can use them for different things, but one simplifies things.
FAQs
Technically, you could, but I don't recommend it because you'd have to change the measurements. Espresso is very concentrated, which means that you can add a lot more milk and still taste the coffee. If you use drip coffee or cold brew, you'll have to add more of it with much less milk. With those changes, it'll be iced coffee with a splash of milk, rather than a latte.
Yes, absolutely! I prefer it iced (as I do all coffee drinks), so that's what I did here, but you can just leave out the ice and steam your milk to turn it into a hot mocha latte! You may want to adjust the amount of syrup depending on your taste. Iced drinks need more sugar than hot drinks.
More Fun Coffee Lattes
If you want to try other fun lattes, try any of the four linked below! The pecan crunch is my favorite! Head over to Coffee Drinks to see all the latest ones!
⭐⭐⭐⭐⭐
Have you tried this Iced Raspberry Mocha? Please leave a star rating and let me know how it went in the comments below!
Hungry for more? Grab my free 10 Best Starbucks-Inspired Drinks, and don't forget to follow me on Pinterest and Instagram!
Print📖 Recipe
Iced Raspberry Mocha
If you've never tried raspberry syrup in your coffee, you've got to try this Iced Raspberry Mocha! It combines chocolate syrup with raspberry syrup, and it works so well with coffee! It's sweet, a little tangy, and extra chocolatey. Making your own syrup will give you the best flavor, and it's easier than you think! The latte is vegan and gluten-free too!
- Total Time5 minutes
- Yield1 1x
- DietVegan
Ingredients
- 1 ½ tbsp Chocolate Simple Syrup (see notes)
- 2 tsp Raspberry Simple Syrup (see notes)
- 2 shots espresso
- Ice
- ½ cup oat milk
Instructions
- Add the chocolate syrup, raspberry syrup, and a pinch of cinnamon if using to a small cup or heat-proof glass.
- Pull two shots of espresso over the syrup and stir with a spoon until combined.
- Fill a tall glass with ice and pour the oat milk over it. Optionally, you can froth your milk first.
- Pour the espresso over the milk and ice, stir, and enjoy!
Notes
Chocolate simple syrup: If you don’t have syrup, you can also use 2 teaspoon cacao powder and 2-3 teaspoon cane sugar instead. If you’re using store-bought syrup, 1 tablespoon may be enough because they tend to be sweeter. I highly recommend making my chocolate simple syrup; there’s no cooking required!
Chocolate Raspberry Syrup: I also have a Chocolate Raspberry Espresso Martini that has a recipe for a syrup that combines both, so you don’t have to make two separate syrups. If you use this syrup, add 1 ½ - 2 tablespoons.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Coffee
- Method: No Cook
- Cuisine: American
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Leave a Reply