On hot July mornings you need something to look forward to, an iced coffee beverage, a tasty caffeinated treat. After you try this recipe you will be jumping up out of bed and running to the kitchen for your morning pick-me-up, Iced Vanilla Raspberry Espresso treat. This recipe is gently sweet with a powerful espresso coffee punch.
Ingredients:
Torani Vanilla Syrup
Torani Raspberry Syrup
Espresso shots
Milk
Ice
Directions:
In a chilled stainless steel milk frothing pitcher add 4 pumps of vanilla syrup and 1 pump of raspberry syrup.
Using our single source Sumatra Mandheling, pull two shots of espresso into the frothing pitcher.
Add 6 ounces of cold milk to the pitcher. This will cool down the hot espresso.
Swirl all ingredients to cool them down.
Add all cooled ingredients to a cup filled with 2 cups of ice cubes. (If the mixture is too warm, it may melt the ice cubes quickly and water down your beverage. You don't want this, so make sure the ingredients are cool before adding them to the ice.)
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