Description
This refreshing vanilla raspberry iced latte blends espresso, berry syrup, and creamy milk—perfectly chilled for a fruity twist on your favorite coffee drink.
Ingredients
2 shots freshly brewed espresso (or ~6 oz strong coffee)
8–10 oz milk of your choice (dairy or non-dairy)
2–3 Tbsp raspberry syrup (homemade or store-bought)
1 Tbsp vanilla syrup or pure vanilla extract
Ice
(Optional) Vanilla cold foam or whipped cream
Vanilla Cold Foam (optional):
3 oz heavy cream
1 oz milk
1 oz vanilla syrup
Instructions
Brew espresso or strong coffee and let it cool slightly or chill.
In a tall glass, add ice, raspberry syrup, and vanilla syrup or extract.
Pour the cooled espresso over the syrups and ice.
Add milk to fill the glass and stir gently to combine.
Top with vanilla cold foam or whipped cream, if desired.
Serve immediately and enjoy!
Notes
For homemade raspberry syrup: simmer fresh raspberries with equal parts water and sugar, then strain.
Use cold brew instead of espresso for a smoother flavor.
Oat, almond, or coconut milk pair especially well with berry and vanilla notes.
Top with cinnamon, nutmeg, or a drizzle of white chocolate syrup for extra flair.
Best enjoyed fresh; extra cold foam can be stored up to 24 hours in the fridge.
- Prep Time: 5 minutes
- Category: Beverage
- Method: Assembled (No-Cook)
- Cuisine: American
