White Chocolate Raspberry Mochas

Are we ready for a high maintenance coffee situation this Tuesday morning?

Because that’s exactly what I have for you today. High maintenance but oh so worth it.

In case you haven’t noticed, I’m sort of a helpless devotee to coffee. It is my morning ritual on which I refuse to compromise. Meaning, I drank coffee all through both my pregnancies (in moderation, of course) and while nursing both of my kids. My day does not begin until I’ve had coffee. I wake up a half hour earlier (or more!) than the rest of the house most days of the week so that I can sip on my precious coffee alone while it’s still hot and fresh. It is the epitome of “me time,” and I don’t let much get in the way of this.

On the weekends, Dan and I often have our morning coffee together. These are the times that I might take a few extra moments in the morning to make special coffee drinks for us both. Today’s version is something I came up with based on a coffee creamer my sister in law is in love with.

Now, white chocolate is not my thing. So, when I saw the bottle of white chocolate raspberry coffee creamer in the fridge this past summer while on a family vacation, I grimaced. But it was all we had for coffee, and I needed a little extra something-something that morning. So I went for it.

And ya know what?

It was DELICIOUS.

And that is exactly how we got to today’s recipe. It’s that simple.

I wanted to create a homemade version that I knew would not only be better for us (no artificial stuff), but also taste better. So! I made a fresh raspberry syrup and a white chocolate sauce and drizzled both into cups of hot espresso and steamed milk and called it a day.

A glorious day.

These mochas are definitely high maintenance. Meaning, I would not make these from scratch on a Tuesday morning. I would, however, make them on a weekend and then drink the leftovers throughout the week. Heck, you could even work this into your weekend meal prep plan. Meal prep coffee? Let’s make it a thing.

The thing is, even though they take a little bit more work than a standard cup of coffee does, none of the steps of the recipe is particularly difficult or elaborate. I highly recommend you read through the recipe below and make your own judgment, but for me, this is easy peasy stuff.

Ten minutes of prep and you’ll have a decadent and FUN coffee treat.

And that is my favorite thing in the world. These will definitely be making an appearance during my weekly “me time.”

White Chocolate Raspberry Mochas

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• Author: Molly
• Total Time: 15 minutes
• Yield: 2 servings (with extra syrup) 1x

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Description

These white chocolate raspberry mochas are a decadent and fun twist on your standard morning tradition. Fresh raspberry sauce and an easy white chocolate sauce elevate these mochas to another level!

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Ingredients

Scale 1x2x3x

For the Raspberry Sauce:

• 1½ cups fresh raspberries (or defrosted frozen)
• 2 tablespoon sugar

For the White Chocolate Sauce:

• 4 oz white chocolate chips (or chopped chocolate)
• ½ cup heavy cream
• Pinch of fine salt

For the Mochas:

• The raspberry sauce
• The white chocolate sauce
• 2–4 shots espresso
• Steamed milk of choice
• Whipped cream, optional
• Fresh raspberries, optional

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Instructions

For the Raspberry Sauce:

1. Puree the berries and sugar in a food processor or blender until smooth.
2. Press the mixture through a fine-mesh strainer to remove the seeds.

For the White Chocolate Sauce:

1. Heat the cream over medium in a small saucepan. Place the white chocolate in a heat-safe measuring cup or bowl.
2. Once the cream is hot, pour it over the white chocolate and let it sit for 30 seconds.
3. Stir well until the mixture is smooth and the chocolate is completely melted. Stir in the pinch of fine salt.

For the Mochas:

1. Brew your espresso and steam your milk.
2. To each glass, add two tablespoons of the raspberry puree and two tablespoons of the white chocolate sauce. Stir to combine.
3. Top with the espresso and then the steamed milk. Stir to combine.
4. Garnish the glasses with whipped cream and fresh raspberries, as desired. Serve!

Notes

Store any leftover raspberry sauce in an airtight container in the fridge for up to one week.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: coffee drinks