Finding a coffee drink that satisfies both your caffeine needs and your craving for something special can feel like an impossible task. Between rushing to morning meetings and juggling everyday responsibilities, most of us default to the same basic cup of joe day after day, missing out on the chance to actually enjoy our daily brew.
That’s where this iced raspberry latte comes in: it’s refreshing yet coffee-forward, quick to make at home, and costs way less than those fancy coffee shop drinks – plus, you can adjust the sweetness and raspberry flavor to match exactly what you’re in the mood for.
Why You’ll Love This Iced Raspberry Latte
- Quick and simple – This coffee drink comes together in just 15 minutes, making it perfect for busy mornings when you need something special but don’t have much time.
- Customizable drink – You can adjust the sweetness, coffee strength, and milk type to match your preferences – works great with dairy milk, almond milk, or any other alternative.
- Cafe-style drink at home – Skip the coffee shop lines and expensive drinks by making this fancy iced latte right in your kitchen with fresh raspberries and real espresso.
- Perfect summer refresher – The combination of fresh raspberry syrup, cold milk, and iced coffee creates a refreshing drink that’s ideal for hot summer days.
What Kind of Raspberries Should I Use?
Fresh raspberries are the way to go for making the syrup in this iced latte, though frozen ones can work in a pinch if you can’t find fresh. Red raspberries are the most common variety and will give you that classic sweet-tart flavor and beautiful pink color in your drink. When picking fresh raspberries, look for ones that are bright in color, plump, and firm – if they’re mushy or showing any signs of mold, skip them. The berries should easily pull away from their container, and it’s best to use them within a day or two of purchase since they’re quite perishable. If you’re using frozen raspberries, let them thaw completely before making your syrup to ensure proper sugar dissolution.
Options for Substitutions
This refreshing drink is pretty adaptable – here’s what you can swap out:
- Fresh raspberries: If fresh raspberries aren’t in season, frozen ones work just as well. You can also experiment with other berries like strawberries or blackberries for a different twist.
- Sugar: Feel free to use honey, maple syrup, or your favorite sugar substitute. If using a sugar substitute, start with less and adjust to taste since they can be sweeter than regular sugar.
- Espresso: No espresso machine? No worries! Use strong brewed coffee (about 1/4 cup) or instant espresso powder mixed with hot water. Cold brew concentrate works great too.
- Milk: Any milk works here – dairy, almond, oat, soy, or coconut milk. Just note that coconut milk might add a slight coconut flavor to your drink.
- Crushed ice: Regular ice cubes work fine too – they’ll just take a bit longer to melt and blend with the drink. You can also freeze coffee into ice cubes for an extra coffee kick!
Watch Out for These Mistakes While Making
The biggest mistake when making an iced raspberry latte is using hot espresso directly over ice, which leads to a watered-down drink – instead, let your espresso cool for 5-7 minutes or make it directly over ice to preserve its rich flavor.
When preparing the raspberry syrup, avoid rushing the process by cranking up the heat – a gentle simmer for about 10 minutes allows the berries to release their natural sweetness while preventing a bitter, overcooked taste.
The order of assembly matters more than you might think: always start with the raspberry syrup at the bottom, followed by the cold milk, and finally the cooled espresso – this creates distinct layers and ensures proper mixing.
For an extra smooth drink, strain your raspberry syrup through a fine-mesh sieve twice to remove any seeds or pulp that could make your latte grainy.
What to Serve With Iced Raspberry Latte?
When it comes to pairing treats with this refreshing iced raspberry latte, you’ll want something that complements its sweet-tart berry notes and coffee flavor. A slice of lemon pound cake or a buttery croissant makes for a perfect morning combo. If you’re in more of a snacking mood, a handful of vanilla shortbread cookies or some dark chocolate biscotti work really well with the raspberry and coffee flavors. For a lighter option, try serving your latte alongside some fresh berries or a small bowl of vanilla yogurt topped with granola – the fresh fruits echo the raspberry in your drink while adding a nice contrast to the creamy coffee.
Storage Instructions
Keep Fresh: The raspberry syrup is the key to making this drink quick and easy! Keep it in an airtight container in the fridge for up to 2 weeks. This way, you can whip up your iced raspberry latte whenever the craving hits – just add espresso, milk, and ice.
Batch Prep: Want to save time in the morning? Make a bigger batch of the raspberry syrup and portion it into small containers. You can even prep the espresso the night before and keep it in the fridge – just remember that fresh espresso always tastes best!
Serve: This drink is best enjoyed right after making it, while the ice is still crisp and the espresso is perfectly chilled. If you’re taking it to-go, fill your tumbler with extra ice to keep it cool longer.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5 minutes |
| Total Time | 15-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 5-10 g
- Fat: 10-15 g
- Carbohydrates: 100-120 g
Ingredients
For the raspberry syrup:
- 2/3 cup ripe raspberries
- 1/2 cup granulated sugar
- 1/4 cup water
For each beverage:
- Crushed ice
- 2 tbsp to 3 tbsp raspberry syrup
- 1 shot to 2 shots of espresso
- Milk of your choice
Step 1: Cook the Raspberry Syrup
- 2/3 cup ripe raspberries
- 1/2 cup granulated sugar
- 1/4 cup water
Combine the ripe raspberries, granulated sugar, and water in a saucepan.
Heat over medium-low, whisking continuously until the sugar is fully dissolved.
Allow the mixture to simmer gently for 4 to 5 minutes, stirring occasionally, until the berries break down and the syrup thickens slightly.
Step 2: Strain and Store the Syrup
Carefully pour the cooked raspberry mixture through a fine mesh sieve into a jar or bowl to remove the seeds.
Discard the seeds, and let the syrup cool to room temperature.
Seal the jar and store it in the refrigerator; it will keep well as long as it’s tightly sealed.
I like to use a glass jar—it keeps the syrup fresh and makes pouring easy.
Step 3: Assemble the Drink
- raspberry syrup (from Step 2)
Fill your glass with crushed ice.
Pour 2 to 3 tablespoons of the chilled raspberry syrup (from Step 2) over the ice, adjusting the amount to your taste.
Add your preferred amount of espresso, then top up the glass with your choice of milk.
Garnish your drink with a fresh berry or two, if desired, and enjoy!
