Raspberry Mocha
Your new favorite combination: raspberries and chocolate.
Raspberry Mocha
Holidays roll around fast, so get in the Holiday spirit before the season is over sipping this delicious and easy-to-do-at-home recipe.
If you’re curious about how this taste, let us guarantee you that this is a match made in heaven.
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Ingredients
To make the raspberry syrup:
- 1 cup of water
- 1/2 cup of sugar
- 1 tsp of vanilla extract
- 1 tsp raspberry extract
To make the coffee:
- 1-2 tsp of chocolate syrup
- 1 cup frothed milk (hot, preferably)
- 1-2 tsp of raspberry syrup
- 1-2 teaspoons of Javy’s coffee concentrate
Directions
Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves. Add the raspberry extract and let it simmer, turning the heat to low when it starts to boil.
Pour the vanilla extract and stir it up. Allow cooling. The syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.
To make the coffee, pour into a large coffee mug the chocolate and raspberry syrups, then add frothed milk, top with Javy Coffee Concentrate, and mix.
