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Raspberry Chocolate Iced Latte Recipe

Name: Brunch By De Martinos Raspberry Chocolate Iced Latte Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 shots freshly brewed espresso; 60 ml water (for espresso machine or stovetop brewer); 20 g dark chocolate (70% cocoa), finely chopped; 15 ml simple syrup (1:1 sugar to water) or liquid honey; 75 g fresh or frozen raspberries; 40 g sugar; 60 ml water; 5 ml fresh lemon juice; 250 ml cold milk (dairy or unsweetened oat/almond); 6 pieces ice cubes; 60 ml heavy cream (chilled); 10 ml honey; 2 ml vanilla extract (optional); 3 pieces fresh raspberries; 2 tsp dark chocolate shavings

Inspired by Brunch By De Martino

Time30m

Serves1

Espresso, dark chocolate, raspberry, fresh honey whipped cream

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Ingredients

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Espresso & Chocolate Base

2 shots Freshly brewed espresso

1/4 cup (60 ml) water (for espresso machine or stovetop brewer)

0.71 oz (20 g) dark chocolate (70% cocoa), finely chopped

1.01 tbsp (15 ml) simple syrup (1:1 sugar to water) or liquid honey

Raspberry Syrup

2 2/3 oz (75 g) fresh or frozen raspberries

1.41 oz (40 g) sugar

1/4 cup (60 ml) water

1.01 tsp (5 ml) fresh lemon juice

Milk & Ice

1.06 cup (250 ml) cold milk (dairy or unsweetened oat/almond)

6 pieces ice cubes

Honey Whipped Cream

1/4 cup (60 ml) heavy cream (chilled)

2.03 tsp (10 ml) Honey

0.41 tsp (2 ml) vanilla extract (optional)

Garnish

3 pieces fresh raspberries

2 tsp dark chocolate shavings

Method

Raspberry Syrup

Cook raspberries

Combine raspberries, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 6–8 minutes until berries break down and the mixture is syrupy.

Strain & finish

Strain the cooked raspberries through a fine mesh sieve into a bowl, pressing solids to extract liquid. Discard solids. Stir in the lemon juice. Taste and adjust sweetness; set syrup aside to cool to room temperature (about 15–20 minutes). Makes roughly 60–75 ml.

Espresso & Chocolate Base

Brew espresso

Brew two shots (about 60 ml) of hot espresso. If using stovetop Moka pot, brew concentrated coffee of similar volume.

Melt chocolate

While espresso is hot, place the chopped dark chocolate and 15 ml simple syrup (or honey) in a heatproof cup or small saucepan. Pour the hot espresso over the chocolate. Stir vigorously until chocolate is fully melted and the mixture is glossy and smooth (about 30–45 seconds). Set aside to cool slightly (2–3 minutes).

Assemble Latte

Combine base and syrup

In a tall glass, add 30–45 ml of the cooled raspberry syrup (adjust to taste). Add the chocolate-espresso mixture and stir to combine.

Add milk and ice

Fill the glass with ice cubes (about 6) and pour 250 ml cold milk over the ice. Stir gently until fully combined and chilled. Taste and add more raspberry syrup or simple syrup if you prefer sweeter.

Honey Whipped Cream

Whip cream

Chill a small mixing bowl and whisk or beaters briefly. Pour 60 ml chilled heavy cream, add 10 ml honey and 2 ml vanilla (optional). Whisk on medium-high speed until soft peaks form, about 1–2 minutes. Do not overwhip; cream should be light and spoonable.

Top the latte

Spoon or pipe the honey whipped cream onto the iced latte, creating a 1–1.5 cm thick layer on top.

Garnish & Serve

Finish with dark chocolate shavings scattered over the whipped cream and place 2–3 fresh raspberries on top or on the rim. Serve immediately with a straw and a long spoon.