Description
This Vanilla Raspberry Iced Latte combines creamy vanilla, tangy raspberry syrup, and bold espresso for a refreshing and indulgent drink. Perfect for summer mornings, afternoon pick-me-ups, or dessert-inspired sips, it’s easily customizable and great for vegan or low-sugar diets.
Ingredients
Scale
- 1 cup fresh raspberries
- 2 tablespoons vanilla syrup
- 1 shot brewed espresso
- 1 cup cold milk (or plant-based milk)
- Ice cubes
- Optional: honey, agave syrup, lemon juice
- Optional garnish: whipped cream, chocolate drizzle, mint leaves
Instructions
- Prepare the raspberry syrup: mash 1 cup raspberries with sugar and simmer until thickened.
- Brew 1 shot of espresso and let it cool slightly.
- In a tall glass, add 2 tbsp vanilla syrup, 2 tbsp raspberry syrup, and ice cubes.
- Pour in 1 cup cold milk and stir gently.
- Slowly pour in the cooled espresso for a layered effect.
- Garnish with fresh raspberries or whipped cream if desired.
- Serve immediately and enjoy!
Notes
- Use store-bought raspberry syrup for convenience, but homemade gives better flavor.
- Substitute espresso with strong brewed coffee or instant espresso if needed.
- Use plant-based milk and sugar-free syrups for a vegan version.
- Store leftover raspberry syrup in the fridge for up to 1 week or freeze for longer use.
- Raspberry syrup can also be used on pancakes, yogurt, or desserts.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Method: Stirred
- Cuisine: American
Nutrition
- Serving Size: 1 drink
- Calories: 150
- Sugar: 18g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg