Raspberry Chocolate Syrup

1. Add cane sugar, raspberries, and water into a small saucepan.
2. Bring the mixture to a boil stirring constantly until the sugar dissolves to make sure it doesn’t burn.
3. Lower the heat and simmer the syrup for 15 minutes.
4. Take the syrup off the heat and strain it into a large measuring cup or a bowl.
5. Add sea salt, cacao powder, and vanilla extract to the syrup.
6. Use a handheld milk frother to mix the cacao into the syrup. This takes a couple of minutes but it should mix in easily as long as the syrup is still warm.
7. Transfer the syrup to an airtight jar and store it in the fridge for up to 2 weeks. Wait for it to cool completely before closing with a lid.

Raspberry Chocolate Espresso Martini

1. Brew one shot of espresso and add it to a cocktail shaker with vodka, coffee liqueur, and raspberry chocolate syrup.
2. Add a handful of ice and shake the cocktail vigorously for 5-10 seconds until very cold and frothy.
3. Strain into a martini glass and garnish with 3 coffee beans and fresh raspberries on a cocktail pick.