Ingredients
For the Mocha Base
- 1 cup (240 ml) strong brewed coffee, cooled
- 1/2 cup (120 ml) whole milk (or milk alternative)
- 1/4 cup (60 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup (85 g) semi-sweet chocolate chips
For the Raspberry Swirl
- 1 cup (125 g) fresh or frozen raspberries
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 1/4 cup (60 ml) water
For Garnish (Optional)
- Whipped cream
- Fresh raspberries
- Chocolate shavings or cocoa powder
Equipment
- Small saucepan
- Blender or immersion blender
- Fine mesh strainer
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Tall glasses for serving
Instructions
Step 1: Prepare the Raspberry Swirl
- In a small saucepan, combine raspberries, sugar, lemon juice, and water over medium heat.
- Cook for 5-7 minutes, stirring occasionally, until raspberries break down and mixture thickens slightly.
- Remove from heat and blend until smooth using a blender or immersion blender.
- Strain through a fine mesh strainer to remove seeds. Set aside to cool.
Step 2: Make the Mocha Base
- In a medium saucepan, combine milk, sugar, and cocoa powder over medium heat. Whisk until smooth and sugar is dissolved, about 3-4 minutes.
- Add heavy cream and vanilla extract, stirring until mixture is heated through (do not boil).
- Remove from heat and stir in chocolate chips until fully melted and smooth.
- Add cooled coffee and whisk to combine. Let the mocha base cool to room temperature.
Step 3: Assemble the Raspberry Mocha Swirl
- In tall glasses, drizzle 1-2 tablespoons of raspberry sauce along the inner sides to create a swirl pattern.
- Pour the cooled mocha base into the glasses, filling about 3/4 full.
- Add another drizzle of raspberry sauce on top and gently swirl with a spoon or straw for a marbled effect.
- Chill in the refrigerator for 15-20 minutes if serving cold, or serve immediately for a warm drink.
Step 4: Garnish and Serve
- Top with whipped cream, if desired.
- Add a few fresh raspberries and a sprinkle of chocolate shavings or cocoa powder for extra flair.
- Serve with a straw or spoon and enjoy!
Tips
- For an iced version, pour the mocha base over ice after cooling and reduce chilling time.
- Adjust sugar in the raspberry swirl to taste, especially if raspberries are tart.
- Store leftover raspberry sauce in an airtight container in the refrigerator for up to 5 days.
Nutritional Information (Per Serving, Approximate)
- Calories: 320
- Fat: 18 g
- Carbohydrates: 38 g
- Protein: 4 g
Servings: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes