Ingredients
- 1 tablespoon sugar-free white chocolate-flavored syrup (such as Torani®)
- 1 tablespoon sugar-free raspberry syrup (such as Torani®)
- 1 cup soy milk
- 2 tablespoons white chocolate chips (Optional)
- 1 teaspoon vanilla extract
- 1 cup coffee
Why This Recipe Is So Tasty
This drink combines the rich flavors of espresso with the sweet, creamy notes of white chocolate and the bright tartness of raspberries. It’s a perfect treat for anyone who enjoys a fruity twist on a classic coffee beverage. The balance of flavors makes it both comforting and refreshing.
Cooking Techniques
- Use fresh or frozen raspberries for the best flavor and a natural tartness.
- Heat the milk gently to avoid burning the white chocolate and keep it smooth.
- Froth the milk well to create a creamy texture that blends beautifully with the espresso.
- Heat the milk gently to avoid burning the white chocolate and keep it smooth.
- Froth the milk well to create a creamy texture that blends beautifully with the espresso.
Directions
Ad the white chocolate and raspberry syrups to your mug. Warm the soy milk in a small saucepan over medium heat until it’s just about to simmer. Stir in the white chocolate chips and a splash of vanilla extract, letting the chips melt completely. Use an immersion blender to froth the milk until it’s nice and creamy. Slowly pour the milk into the mug, holding back the foam with a spoon. Then, add your coffee, and finally, spoon the frothy foam on top. Enjoy!
How To Enjoy This Dish
Serve in a clear glass to show off the lovely layers of coffee, milk, and raspberry. Garnish with a few fresh raspberries or a light dusting of cocoa powder for added appeal. This drink pairs well with buttery pastries or light cookies.
How To Store For Later
If you have leftovers, keep the latte refrigerated and consume within 24 hours for the best taste. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the smooth texture. Avoid freezing, as it can affect the flavor and texture.
