Coffee Diaries // Iced Raspberry Mocha

Ingredients:

2 shots espresso

1/2 cup organic milk

Raspberry Syrup:

1/2 cup raspberries

2 tbsp agave syrup

1/4 cup water 

Chocolate Syrup:

2 tsp cocoa powder

2 tbsp agave syrup

1/4 cup water

Chocolate Syrup:

For the chocolate syrup, combine cocoa powder, agave syrup, and water in sauce pan. Heat on the stovetop on medium low until the cocoa is completely dissolved. Save in a sealable container.

Raspberry Syrup:

Begin by smashing the raspberries in a bowl with a metal spoon. Once smashed, strain the juice into a sauce pan. Add in the agave syrup and water and heat on the stovetop on medium low until completely stirred. Save in a sealable container. 

Next, add two tsp of each syrup to your coffee cup. Pull two shots of espresso, and pour into the coffee cup along with the milk. Add a handful of ice cubes, stir with a straw and enjoy!