This raspberry coffee syrup recipe was inspired by a trip to New York where I actually did not get the latte with raspberry syrup. I ordered my trusty go-to lavender latte at the Maman at Penn Station and, while I was waiting for my order, I noticed a specialty latte on the menu. A raspberry vanilla latte.
Ugh, that’s what I would have ordered! I’ve never had one!
So, when I got home, I set out to make my own — and I’ve made four batches of this raspberry syrup since. It’s a must-have in my fridge and I’ve found Black Acres coffee out of Baltimore (available at Trader Joe’s) that has chocolate and juicy fruits in its notes that is absolutely perfect with this syrup.
What I Use to Make Raspberry Syrup
While I’ve used both fresh and frozen raspberries, I’ve found Trader Joe’s frozen raspberries are perfectly fine! Or any frozen raspberries for that matter. Fresh raspberries are expensive. I do not suggest paying $5 each for multiple tiny containers only to boil them down to a syrup. Just get the frozen.
Also, here’s your warning: making raspberry coffee syrup is messy. More than any other syrup I’ve made. It doesn’t strain out as easily as others because the raspberries get mushy. I’ve found the best approach is to put them in a fine sieve, whether that’s a coffee filter bag or cheesecloth, let it drain and then take your hands and squish out the liquid. It’s gross, yes. But it’s the most effective way to get the most out of this syrup.
How to Use Raspberry Coffee Syrup to Make a Raspberry Latte
My raspberry latte recipe is incredibly easy. I use a tablespoon of raspberry syrup in two shots of espresso then add steamed, frothed milk. I haven’t done this yet, but I could also see adding a bit of the syrup to the milk before frothing to color it pink. I’ll come back here and update once I’ve tried that.
If you’re not a coffee person but want to make this syrup, I’ve also heard it’s great on ice cream or a pound cake (I made a lot of this syrup recently and gave away some extras, so I heard all the use cases).