Iced Raspberry Lattes
A fruity, creamy iced coffee made with quick homemade raspberry syrup, espresso, milk, and plenty of ice for a refreshing coffee shop style drink at home.
Equipment
- Small saucepan
- Whisk
- Fine-Mesh Sieve
- jar
- Glass
Ingredients
raspberry syrup
- 2/3 cup fresh raspberries
- 1/2 cup sugar
- 1/4 cup water
iced lattes
- crushed ice
- 2 to 3 tablespoons raspberry syrup
- 1 to 2 shots espresso
- milk of choice
Instructions
raspberry syrup
- Add the raspberries, sugar, and water to a small saucepan and warm them over medium-low heat, whisking until the sugar fully dissolves. The mixture should look glossy and evenly liquid before it starts to simmer.
- Let the mixture bubble very gently for 4 to 5 minutes until the berries collapse and release their juices. When it’s ready, the fruit will be fully broken down and the syrup will lightly coat the back of a spoon.
- Set a fine-mesh sieve over a jar and press the warm mixture through it to catch the seeds. The finished syrup should look smooth and pourable, which helps the latte taste silky instead of gritty.
iced lattes
- Fill a glass with crushed ice and pour 2 to 3 tablespoons raspberry syrup over the top. The syrup will slip through the ice and tint the bottom of the glass a bright ruby color.
- Add 1 to 2 shots espresso over the ice. You’ll see the coffee settle into a darker middle layer with a strong aroma rising right away.
- Pour in your milk of choice until the glass is full. For a layered look, pour slowly and watch the milk fade from white to blush as it meets the syrup.
Notes
Tip: Chill the raspberry syrup before building the drink if you want the cleanest layers and the coldest sip.
Coffee Tip: Fresh espresso gives the boldest flavor, but Nespresso or strongly brewed coffee also works well. A medium or dark roast pairs especially well with the raspberry.
Milk Tip: Whole milk gives the creamiest texture, oat milk stays plush and slightly sweet, and almond milk makes the drink lighter.
Storage: Let the syrup cool, then store it in a clean sealed jar or bottle in the refrigerator for 2 to 3 weeks. You can also freeze it in cubes for up to 3 months.
Variation: For a white chocolate version, mix white chocolate sauce into the hot espresso before adding it to the drink. For a vanilla version, add vanilla syrup with the raspberry syrup.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.