The days are slowly getting shorter, but I'm nowhere near ready to leave summer behind. So I decided to hold on to a bit of that summer feeling with a lovely, fresh recipe: a Raspberry Iced Latte.
This sweet, fruity combination of espresso and homemade raspberry syrup takes you straight back to sunny days on the terrace. It's easy to make and the perfect drink to treat yourself to when you want to hang on to that summer vibe just a little longer.
Recipe for Raspberry Iced Latte
Raspberry syrup
- 2/3 cup fresh raspberries
- 1/2 cup sugar
- 1/4 cup water
Iced Latte
- Crushed ice
- 2 to 3 tablespoons raspberry syrup
- 1 to 2 shots of espresso
- Milk of your choice (plant-based works too)
Instructions
For the raspberry syrup:
- Heat the raspberries, sugar and water in a small saucepan over low to medium heat. Stir until the sugar has completely dissolved.
- Let the mixture simmer gently for 4 to 5 minutes, until the raspberries break down completely and release their flavour.
- Pour the mixture through a fine sieve into a jar to remove the seeds. Store the syrup in a sealed container in the fridge.
For the iced latte:
- Fill your glass with crushed ice or ice cubes and pour 2 to 3 tablespoons of raspberry syrup over the top.
- Add 1 to 2 shots of espresso.
- Fill the rest of the glass with the milk of your choice.
- Garnish with a few fresh raspberries and enjoy your refreshing latte.
To really let the bright, tart notes of the raspberry syrup shine, I'd recommend the Kiangoi blend from Morgon Coffee. This blend has delicious, juicy notes of raspberry and peach iced tea.
What makes this latte so good is the perfect balance between the strong flavour of the espresso and the sweet, fresh raspberry syrup. Cheers to a summer that sticks around a little longer! Natasja
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