Hot Raspberry Mocha

Raspberry mocha

Rich cocoa, bright berries and bold coffee combine to give you a satisfyingly sweet treat that's low in sugar.


4 cups strong, brewed coffee
1 Tbsp. cocoa powder
4 Tbsp. raspberry syrup (see below)
¼ cup almond milk*

Raspberry syrup
½ pint fresh raspberries
½ cup water
2 drops liquid stevia

*Any milk can be substituted for almond, but nutritional information will vary.


Prepare raspberry syrup by placing all ingredients together in a small saucepan and cooking on low heat until the raspberries become very soft. Strain and reserve the liquid. 

Warm almond milk in a small saucepan over low heat until hot and steamy, but not boiling. Add coffee and cocoa powder and heat through. Place hot coffee and milk in a blender with the raspberry syrup and blend until frothy. Divide between 4 coffee mugs and drizzle with ½ tsp. of the raspberry syrup. If desired, top with whipped cream and garnish with mint. Serve warm.

Yields about ½ cup.

Yield: 4 cups

Nutritional information
Per serving: 27 calories, 0.7g total fat, 1g protein, 6g total carbohydrates, 1.6g sugars, 13mg sodium

You might also like