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

  1. In a small saucepan, combine raspberries, sugar, lemon juice, and water over medium heat.
  2. Cook for 5-7 minutes, stirring occasionally, until raspberries break down and mixture thickens slightly.
  3. Remove from heat and blend until smooth using a blender or immersion blender.
  4. Strain through a fine mesh strainer to remove seeds. Set aside to cool.

Step 2: Make the Mocha Base

  1. In a medium saucepan, combine milk, sugar, and cocoa powder over medium heat. Whisk until smooth and sugar is dissolved, about 3-4 minutes.
  2. Add heavy cream and vanilla extract, stirring until mixture is heated through (do not boil).
  3. Remove from heat and stir in chocolate chips until fully melted and smooth.
  4. Add cooled coffee and whisk to combine. Let the mocha base cool to room temperature.

Step 3: Assemble the Raspberry Mocha Swirl

  1. In tall glasses, drizzle 1-2 tablespoons of raspberry sauce along the inner sides to create a swirl pattern.
  2. Pour the cooled mocha base into the glasses, filling about 3/4 full.
  3. Add another drizzle of raspberry sauce on top and gently swirl with a spoon or straw for a marbled effect.
  4. Chill in the refrigerator for 15-20 minutes if serving cold, or serve immediately for a warm drink.

Step 4: Garnish and Serve

  1. Top with whipped cream, if desired.
  2. Add a few fresh raspberries and a sprinkle of chocolate shavings or cocoa powder for extra flair.
  3. 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