Ingredients
For the Fresh Raspberry Syrup:
- 120 g raspberries (approximately 1 cup)
- 50 g granulated sugar (around ¼ cup)
- 55 g water (roughly ¼ cup)
For the Raspberry-Infused Mocha:
- 8 oz. your choice of milk
- 1-2 tbsp. freshly prepared raspberry syrup (adjust according to taste)
- 30 g semi-sweet chocolate, finely diced (approximately 3 tbsp.)
- 2 oz. Papanicholas Chocolate Raspberry Espresso
Instructions
1. Preparing the Fresh Raspberry Syrup: a. Combine raspberries, sugar, and water in a small saucepan and place over medium heat. b. Stir intermittently, allowing the mixture to reach a simmer. c. Maintain simmer for 5 minutes, mashing the raspberries as they soften. d. After simmering, remove from heat and strain through a fine mesh sieve to collect the syrup.
2. Crafting the Raspberry-Infused Mocha: a. Froth your milk along with 1-2 tbsp. of raspberry syrup until hot and foam-topped. b. In a coffee mug, place the finely chopped chocolate and then brew the espresso directly onto it. c. Stir together the chocolate and espresso until fully melted and combined. d. Gently pour the frothy raspberry-infused milk over the espresso mix. e. (Optional) For a touch of presentation, sprinkle a cocoa powder heart on top.
