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Hot Raspberry Mocha

Raspberry mocha in a mug.



4 cups strong brewed coffee

1 Tbsp. cocoa powder

4 Tbsp. raspberry syrup (see below)

1/4 cup almond milk (or your milk of choice)

Raspberry syrup:

1/2 pint fresh raspberries

1/2 cup water

2 drops liquid stevia


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 1/2 tsp. of the raspberry syrup. If desired, top with whipped cream and garnish with mint. Serve warm.

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. Yields about 1/2 cup.

Yield: 4 cups

Nutritional information

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

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