Raspberry Mocha Recipe

Introduction

This Raspberry Mocha is a delightful twist on the classic mocha, combining rich dark chocolate, bold espresso, and the bright, fruity notes of raspberry. It’s an easy yet elegant coffee treat perfect for cozy mornings or afternoon pick-me-ups.

Ingredients

• 3 tablespoons Torani Dark Chocolate Sauce
• 2 shots espresso, or strongly brewed coffee
• 2/3 cup milk (1% recommended)
• 1 teaspoon freeze dried raspberries, ground into powder
• 1 dollop whipped cream

Instructions

1. Step 1: Squeeze the dark chocolate sauce into a medium-sized coffee mug. You can either pool it at the bottom or create a decorative drizzle inside the mug.
2. Step 2: Brew two shots of espresso directly into the mug with the chocolate sauce. If you don’t have an espresso machine, prepare instant espresso as directed or use very strong brewed coffee as a substitute.
3. Step 3: Pulse the freeze dried raspberries into a fine powder using a food processor or blender with a milling blade.
4. Step 4: In a separate mug or glass, steam or heat and froth the milk. If you don’t have a frother, warm the milk and pulse it briefly in a blender to create foam.
5. Step 5: Pour the steamed milk into the mug with espresso and chocolate sauce.
6. Step 6: Stir in the raspberry powder to combine all the flavors evenly.
7. Step 7: Top your raspberry mocha with a dollop of whipped cream and a light sprinkle of the raspberry powder. Enjoy immediately!

Tips & Variations

• For a richer drink, substitute whole milk or use a splash of cream.
• If freeze dried raspberries are unavailable, a small amount of raspberry syrup can be used instead.
• Add a pinch of cinnamon or nutmeg to the raspberry powder for a warm spice twist.
• Try using almond or oat milk for a dairy-free version.

Storage

This drink is best enjoyed fresh and does not store well. If you have leftovers, refrigerate in a sealed container for up to 24 hours and reheat gently on the stove or in a microwave. The whipped cream topping is best added after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, you can use very strong brewed coffee in place of espresso if you don’t have an espresso machine. Just make sure the coffee is concentrated to maintain the bold mocha flavor.

What can I use if I don’t have freeze dried raspberries?

If freeze dried raspberries are unavailable, raspberry syrup or a small amount of fresh raspberry puree can be used as a substitute. Just adjust the sweetness accordingly.

Raspberry Mocha Recipe

Print Recipe

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4.6 from 460 reviews

A decadent Raspberry Mocha recipe combining rich dark chocolate, bold espresso, and tangy raspberry powder, topped with whipped cream for a delightful coffeehouse treat you can easily make at home.

• Author: Sienna
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 serving 1x
• Category: Beverage
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Raspberry Mocha Ingredients

• 3 tablespoons Torani Dark Chocolate Sauce
• 2 shots espresso, or strongly brewed coffee
• 2/3 cup milk (1% recommended)
• 1 teaspoon freeze dried raspberries, ground into powder
• 1 dollop whipped cream

Instructions

1. Add Chocolate Sauce: Squeeze 3 tablespoons of Torani Dark Chocolate Sauce into a medium-sized coffee mug. You may pool the sauce at the bottom or create a decorative drizzle inside the mug.
2. Brew Espresso: Brew two shots of espresso directly into the mug containing chocolate sauce. If you don’t have an espresso machine, prepare instant espresso according to package instructions or use very strong brewed coffee as an alternative.
3. Prepare Raspberry Powder: Using a food processor or blender with a milling blade, pulse freeze dried raspberries into a fine powder to release their flavor and texture evenly throughout the drink.
4. Heat and Froth Milk: In a separate container, steam or heat and froth 2/3 cup of milk using a milk frother. If unavailable, warm the milk gently and pulse it in a single-serve blender to create foam.
5. Combine Milk and Espresso Mixture: Pour the steamed and frothed milk into the mug with the espresso and chocolate sauce mixture.
6. Add Raspberry Powder and Stir: Add the ground raspberry powder to the combined espresso, chocolate, and milk, then gently stir to blend the flavors uniformly.
7. Top and Serve: Finish by adding a dollop of whipped cream on top and sprinkle an additional pinch of raspberry powder for garnish. Serve immediately and enjoy your homemade Raspberry Mocha!

Notes

• If you do not have an espresso machine, instant espresso or very strong brewed coffee can be used as substitutes.
• Freeze dried raspberries are essential for the powder to avoid adding extra moisture to the drink.
• Milk frothing can be replicated with a blender if a frother is not available.
• Use 1% milk or any milk of choice, but consistency and frothiness may vary.
• The whipped cream topping is optional but adds creaminess and enhances presentation.

Keywords: Raspberry Mocha, mocha recipe, raspberry coffee, chocolate coffee, espresso drink, homemade mocha