Raspberry Thumbprint Latte
Sweet almond shortbread filled with ruby-red raspberry preserves is a nostalgic cookie classic—so why not turn that cozy flavor into a latte? This Raspberry Thumbprint Latte tastes like something Grandma would serve while pulling up a chair for a story. It's warm, buttery, fruity, and absolutely irresistible.
Why You’ll Love This Latte
- Tastes like a raspberry thumbprint cookie in a mug
- Perfect balance of fruity, buttery, and creamy
- Easy enough for weekday mornings, special enough for weekends
- Features Java Momma’s White Chocolate Raspberry Truffle coffee for rich flavor
Recipe Overview:
Yield: 1 latte
Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Drinks, Coffee, Seasonal
Cuisine: American
Yield: 1 latte
Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Drinks, Coffee, Seasonal
Cuisine: American
Ingredients
For the Latte
- 2 Tbsp Raspberry Thumbprint Syrup*
- 4 oz strong brewed or 2 oz espresso brewed White Chocolate Raspberry Truffle
- 6 oz milk of choice
- Crushed butter cookies, for garnish (optional)
Raspberry Thumbprint Syrup*
- 1 cup toasted sliced almonds
- 1 cup sugar
- 1 cup water
- 6 oz raspberries
- 1 tsp almond extract
Method
- Add 2 tablespoons of Raspberry Thumbprint Syrup to your mug of choice.
- Pour in the brewed White Chocolate Raspberry Truffle coffee and stir to combine.
- Warm and froth the milk to your desired consistency, then pour it into the coffee.
- Garnish with crushed butter cookies if desired.
Pro Tip
Add a packet of Java Momma’s Chocolate Raspberry Mocha to your milk before frothing for an extra decadent twist!
How to Make the Raspberry Thumbprint Syrup
- In a saucepan over low heat, combine the almonds, sugar, and water. Stir until the sugar dissolves.
- Add raspberries and simmer for about 20 minutes on low.
- Remove from heat and stir in almond extract.
- Allow to cool, then strain.
- Store in the refrigerator for up to 2 weeks.
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