Creamy Raspberry White Chocolate Mocha
A smooth and velvety mocha featuring fresh raspberry syrup and melted white chocolate, perfect for cozy mornings or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 shots espresso or 60 ml strong coffee
- ½ cup fresh raspberries (about 60 grams)
- ½ cup white chocolate chips or chopped white chocolate (90 grams)
- 1 cup milk (240 ml; whole milk preferred, almond or oat milk optional)
- ¼ cup heavy cream (60 ml; can substitute coconut cream for dairy-free)
- 1 to 2 tablespoons sugar (adjust to taste; cane sugar or honey optional)
- ½ teaspoon vanilla extract
- Optional whipped cream for topping
- Optional fresh raspberries for garnish
Instructions
- Make the Raspberry Syrup (10 minutes): Place fresh raspberries and 1 tablespoon of sugar in a small saucepan over medium heat. Stir occasionally as the berries soften and release their juices—about 5 minutes. Use a blender or immersion blender to puree until smooth, then strain through a fine mesh sieve to remove seeds for a silky texture. Set aside.
- Heat Milk and Cream (3-4 minutes): In the same saucepan, combine milk, heavy cream, remaining sugar, and vanilla extract. Warm gently over medium heat but don’t let it boil—just until steam rises and tiny bubbles form around the edges.
- Melt White Chocolate (3-4 minutes): Add white chocolate chips to the warm milk mixture. Stir continuously until fully melted and smooth. If the chocolate isn’t melting well, reduce heat to low and keep stirring. Avoid overheating as white chocolate can seize or become grainy.
- Brew Espresso (2-3 minutes): Make two shots of espresso or prepare 60 ml of strong coffee. Pour into your serving mugs.
- Combine and Stir (1 minute): Pour the creamy white chocolate mixture into the mugs over the espresso. Stir gently to combine, then spoon in about 2 tablespoons of the raspberry syrup per cup. Stir lightly to swirl the raspberry flavor without fully mixing in, creating a pretty marbled effect.
- Garnish and Serve: Top with whipped cream and fresh raspberries if desired. Enjoy immediately for the best flavor and texture.
Notes
Use low heat when melting white chocolate to prevent seizing. Raspberry syrup can be made ahead and stored in the fridge for up to 3 days. For dairy-free, substitute milk and cream with plant-based alternatives and use dairy-free white chocolate. Frozen raspberries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 cup (about 8 oz)
- Calories: 325
- Sugar: 28
- Sodium: 90
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: raspberry mocha, white chocolate mocha, creamy mocha, homemade mocha, raspberry syrup, espresso drink, coffee recipe