Raspberry White Chocolate Mocha Recipe

Take some fresh raspberries, granulated sugar, and water. Put a saucepan on flame and add some fresh chopped raspberries, granulated sugar, and water. Gently smash the added raspberries using a fork or a potato masher and mix them into the sugar and water. Now bring the mixture to a point where it starts simmering. Wait for around 10-15 minutes for the sauce to mix well, or wait till it gets slightly thickened and the raspberries have broken down. Remove it from the heat. Now strain the raspberry syrup using a fine-mesh sieve and add it into a clean container to remove any extra seeds or pulp. Let the mixture cool down for a while before using. If you are running late and want to save time you can directly blend it in the blender. You can use the leftover raspberry syrup to drizzle over pancakes, waffles, or vanilla ice cream. It tastes so good.

Brew two espresso shots using your favorite method. If you don't have an espresso machine, you can use an Aeropress or strong coffee as an alternative. Once brewed, put the espresso aside and prepare the white chocolate mixture.

Take some milk, white chocolate chips, and raspberry syrup Take a saucepan, add some milk, and start heating it over medium heat until it's hot enough but make sure it's not boiling hot. Once done, add some white chocolate chips into it and start stirring until the white chocolate is mixed well, creating a rich, velvety mixture. Now add one tablespoon of raspberry syrup(You can adjust it as per your choice of sweetness and raspberry flavor). Now pour the brewed espresso into the white chocolate mixture and mix it gently. Now carefully pour your Raspberry White Chocolate Mocha into a mug. Doll it up with some whipped cream. It enhances the presentation and gives your mocha a rich creamy texture. Finish it off by garnishing it with a few fresh raspberries.