Iced raspberry latte
Doesn’t that just sound like pure bliss?
You can make these lattes quickly by brewing one or two shots of espresso over ice and adding the syrup and milk.
And for good measure of course put some fresh raspberries on top.
Who wouldn’t want to drink pink coffee?!
(1 latte) RASPBERRY SYRUP:
2/3 cup Fresh Raspberries
1/2 cup palm or coconut Sugar
1/4 cup Water
Ice - crushed
2 - 3 tablespoons Raspberry Syrup
1 - 2 shots Espresso
In a saucepan; Heat the raspberries, sugar, and water over medium low heat. Whisk until the sugar is dissolved. Let the mix lightly simmer (4 - 5 minutes) until the berries break down.
Pour the mixture through a fine mesh sieve into a jar to strain out the seeds. This stays great in the fridge as long as it's in a sealed container.
Fill the glasses with crushed ice and pour 2 to 3 tablespoons of the syrup over top however much you would like!
Add your desired amount of espresso and fill it up with milk. Garnish with berries.