Yield: 1 raspberry mocha // Total Time: 10 min. // Disclaimer: This post may include affiliate links. //
This post is sponsored by Papanicholas Coffee, all opinions are my own.
Rich chocolate and fresh raspberries come together for a wonderful morning coffee experience.
Why you’ll love this raspberry mocha
The perfect coffee for Valentine’s Day is here and it’s this raspberry mocha! It’s sweet, chocolatey, and packed full of raspberry flavor from using real raspberries in the syrup. Plus, it’s easily made dairy free – just use your favorite nondairy milk & chocolate!
Papanicholas coffee
I’ve partnered again with my all-time favorite coffee brand: papanicholas coffee for this delicious raspberry mocha. I use their coffee beans every day and am so happy to be able to partner with them to spread the love of their coffee. In this recipe I used their chocolate raspberry espresso beans, which has flavor notes of sun-ripened raspberry and dark cocoa. I definitely highly recommend trying some of their coffee, they have so many delicious flavors and are always the coffee I use in my recipes (and for my daily caffeine dose!). You can find their website by clicking here. Also, if you do end up purchasing their coffee be sure to use code FRESH20 for 20% off your coffee order!
Recipe tips
Finely chop the chocolate
- You’ll want to make sure you’re using chocolate that’s been chopped finely so that it melts with the espresso. If you are using chocolate chips, I would recommend melting them in the cup before brewing the espresso over it for the best results!
Ingredients and substitutions
For the raspberry syrup:
Raspberries: I recommend using fresh for the best flavor, but frozen will work great here too!
Granulated sugar: to sweeten up the raspberries.
Water: to thin out the syrup.
For the raspberry mocha:
Milk: use your favorite milk here! I use and love oat milk.
Raspberry syrup: we’ll use some of the raspberry syrup that we made and steam it with the milk!
Semi-sweet chocolate: I recommend using a chopped baking bar for the best chocolate flavor, but chocolate chips will work in a pinch! You can also substitute in dark or milk chocolate, depending on your preference.
Espresso: I used Papanicholas Chocolate Raspberry Espresso which just added even more depth of chocolate raspberry flavor in this mocha! If you are not using their flavor, I’d recommend sticking to a neutral flavor so it does not conflict with the raspberry & chocolate.
How to make a raspberry mocha:
Raspberry Mocha Q & A
Can I use instant espresso?
- Definitely! Simply combine 60mL of hot water with the amount of instant espresso needed as stated on the packaging.
How to store the raspberry syrup
- The syrup will yield ~1/2 c., which is enough for 4-8 mochas, depending on how much flavor and sweetness you like. Store the syrup in an airtight container in the fridge for up to 1 week.
Can I use brewed coffee or cold brew?
- Espresso is essentially just really strongly brewed coffee. You can use cold brew or brewed coffee, you will just need to play around with the ratios of coffee: milk to see what’s best for you, since 2 oz. of espresso makes a much bigger drink than 2 oz. of coffee or cold brew.
Can I double this recipe?
- Of course! You can double this recipe, triple it, or even quadruple it as needed! This is truly so easy to throw together and is so delicious. You can even scale it down if you’d like. I highly recommend using gram measurements as it makes it much easier to scale the recipe.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make this raspberry mocha?
If you made this raspberry mocha I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Raspberry Mocha
Ingredients
Raspberry Syrup
- 120 g raspberries (1 c.)
- 50 g granulated sugar (¼ c.)
- 55 g water (¼ c.)
Raspberry Mocha
- 8 oz. milk of choice
- 1-2 tbsp.* raspberry syrup
- 30 g semi-sweet chocolate finely chopped (3 tbsp.)
- 2 oz. Papanicholas Chocolate Raspberry Espresso
Instructions
Raspberry Syrup
- Add the raspberries, sugar, and water to a small saucepan set over medium heat. Stir occasionally and let the mixture come to a simmer.
- Let the mixture simmer for 5 minutes, crushing the raspberries as they soften
- Remove the mixture from the heat and pour it through a fine mesh sieve.
Raspberry Mocha
- Froth the milk with 1-2 tbsp.* of the raspberry syrup until it’s hot and foamy.
- Add the chopped chocolate to a coffee mug, and brew the espresso directly over it.
- Mix the chocolate and espresso together until the chocolate has melted, then pour the frothed raspberry milk over it.
- (Optional) dust the top of the mocha with a cocoa powder heart, then serve and enjoy