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
Notes
*I recommend using only 1 tbsp. if you are using the papanicholas espresso, or if you like a little less flavor/sweetness