Welcome to a delightful fusion of coffee and fruit! This Iced Raspberry Latte is inspired by Starbucks' popular summer offerings, bringing together the bold flavors of espresso with the sweet-tart notes of fresh raspberries. The origins of flavored lattes can be traced back to the 1980s when Italian coffee culture began to influence American cafes, leading to creative flavor combinations.
This recipe uses a double shot of espresso, preferably made with a medium-dark roast blend for a rich coffee base. The espresso is combined with a homemade raspberry syrup, which adds a vibrant fruity flavor without overpowering the coffee. The drink is then topped with cold milk and served over ice, creating a refreshing and indulgent beverage perfect for warm summer days or as a special treat any time of year.
Why You’ll Love This Recipe
Get ready to fall in love with this Iced Raspberry Latte! Here's why you'll adore it:
- Perfect balance of flavors: The rich espresso and sweet-tart raspberries create a harmonious blend.
- Customizable: Easily adjust the sweetness or strength to suit your taste.
- Refreshing: Ideal for hot summer days or as a cool pick-me-up.
- Homemade goodness: Crafting your own syrup allows for a fresher, more natural taste than store-bought versions.
- Impressive presentation: The vibrant color makes it a stunning drink to serve to guests.
Iced Raspberry Latte Starbucks Copycat
Equipment
- Espresso machine or moka pot
- Small saucepan
- Fine-mesh strainer
- Measuring cups and spoons
- Tall glasses
- Stirring spoon
Ingredients
- 4 shots espresso (about 2 oz or 60 ml each)
- 2 cups cold milk of choice
- 1/4 cup fresh raspberries
- 1/4 cup granulated sugar
- 1/4 cup water
- Ice cubes
- Fresh raspberries for garnish (optional)
Instructions
- Make the raspberry syrup: In a small saucepan, combine fresh raspberries, sugar, and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Mash the raspberries and strain the syrup. Let cool.
- Brew 4 shots of espresso using your preferred method.
- In each of two large glasses, add 2 tablespoons of the cooled raspberry syrup.
- Pour 2 shots of espresso into each glass and stir to combine with the syrup.
- Fill the glasses with ice cubes.
- Slowly pour 1 cup of cold milk over the ice in each glass.
- Stir gently to combine all ingredients.
- Garnish with fresh raspberries if desired. Serve immediately and enjoy!
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