Ingredients
- 1 tablespoon sugar-free white chocolate-flavored syrup (such as Torani®)
- 1 cup soy milk
- 2 tablespoons white chocolate chips (Optional)
- 1 teaspoon vanilla extract
- 1 cup coffee
Why This Recipe Is So Good
This drink blends the rich creaminess of white chocolate with the bright, tangy flavor of raspberries. It’s a delightful twist on your usual coffee, perfect for a cozy morning or an afternoon treat. The balance of sweet and fruity notes makes it feel special without being overwhelming.
Practical Cooking Tips
- Use fresh or frozen raspberries for the best flavor.
- Gently melt the white chocolate to avoid burning or clumping.
- Stir the coffee well after adding ingredients to blend all the flavors evenly.
- Gently melt the white chocolate to avoid burning or clumping.
- Stir the coffee well after adding ingredients to blend all the flavors evenly.
Directions
Ad the white chocolate and raspberry syrups to your mug. Warm up the soy milk in a small saucepan over medium heat until it’s just about to simmer. Stir in the white chocolate chips and a splash of vanilla extract until the chips melt completely. Use an immersion blender to froth the milk until it’s nice and creamy. Pour the milk into your mug, holding back the foam with a spoon, then add your coffee. Finally, top it off with the foam for a lovely finish. Enjoy!
How To Enjoy This Dish
Serve in a clear glass to show off the beautiful colors. Add a few fresh raspberries or a sprinkle of white chocolate shavings on top for an elegant touch. It pairs wonderfully with buttery pastries or shortbread cookies.
How To Store For Later
If you make extra, store the coffee in an airtight container in the fridge for up to 24 hours. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture smooth. Avoid overheating to preserve the flavors.
