Here is the latest in Sweet Bean’s kitchen! Try our white chocolate raspberry mochas, they 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! As always, we would love to see and hear from you about how your own coffee creation.

White Chocolate Raspberry Mocha

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

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

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.