Raspberry Danish Latte with Cream Cheese Cold Foam

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Bakery Inspired Raspberry Danish Latte

This raspberry danish latte with cream cheese cold foam is what happens when a coffee shop and a bakery case decide to collaborate — tart raspberry, rich espresso, and a silky cream cheese foam that tastes exactly like the filling you pick around the pastry to get to first.

Skip the Bakery. Keep the Danish.

• The cream cheese cold foam is genuinely the move — silky, slightly tangy, and it makes the whole drink feel intentional
• Works hot or iced, which means it's a year-round answer to "what should I make myself"
• The homemade raspberry syrup takes about 10 minutes and keeps in the fridge all week — so you're really only doing the work once

The Java Momma Twist: We use White Chocolate Raspberry Truffle here because it already brings the bakery — notes of white chocolate and raspberry baked right into the roast, so you're not fighting your coffee to taste like a danish. You're starting with one that already wants to be. Brew it strong: a double shot of espresso or 4 oz brewed concentrate gets you where you need to go.

What You'll Need

For the Raspberry Syrup (make this first — keeps up to 1 week):

• 1½ cups fresh raspberries
• ¾ cup granulated sugar
• 2 tbsp brown sugar
• 2 tbsp water
• 1 tsp vanilla bean paste

For the Vanilla Cream Cheese Cold Foam:

• 3 tbsp heavy cream
• 2 tbsp cream cheese, softened
• 1½ tbsp whole milk
• 1 tbsp sugar

To Build the Drink:

• Crushed ice (if enjoying cold)
• 2–3 tbsp raspberry syrup (or raspberry preserves)
• 6 oz milk of choice (oat or almond work great here)
• Double shot of espresso or 4 oz strong-brewed White Chocolate Raspberry Truffle
• Vanilla cream cheese cold foam (from above)
• Fresh raspberries for garnish, optional

How To Make It

Make the Raspberry Syrup:

1. Break down the berries. In a small pot, combine the raspberries and both sugars. Stir until the berries start to break down and form a loose slurry with the sugar.
2. Simmer it low. Add the water and bring to a gentle simmer over low heat. Cook for 5–7 minutes, stirring occasionally, until the berries are fully broken down.
3. Finish and strain. Remove from heat and stir in the vanilla bean paste. Pour through a fine mesh strainer, pressing down firmly on the solids. Store in the fridge for up to one week.

Make the Cream Cheese Cold Foam:

4. Smooth the base. In a small bowl or cup, mix the softened cream cheese and sugar together until smooth with no lumps — this step matters, so take the extra 30 seconds.
5. Add and froth. Add the heavy cream and milk, stir to combine, then froth with a handheld milk frother until silky and pourable. It should ribbon off a spoon.

Build the Drink:

6. Ice the glass. Fill a large glass with crushed ice if you're going cold.
7. Add the syrup. Pour the raspberry syrup over the ice. If you're using preserves instead, warm them in the microwave for 15 seconds first so they actually pour.
8. Pour the milk. Add your milk of choice directly over the syrup and ice.
9. Add the coffee. Pour in your double shot of espresso or 4 oz of strong-brewed White Chocolate Raspberry Truffle.
10. Top and garnish. Spoon the cream cheese cold foam over the top. Add a few fresh raspberries if you have them and feel like it. Drink immediately.

Swaps & Permission Slips

• No fresh raspberries for the syrup? Frozen work perfectly — use them straight from the bag, no thawing required.
• Don't have time to make syrup? Raspberry preserves warmed for 15 seconds in the microwave are a completely legitimate shortcut. We said what we said.
• No espresso machine? Brew your White Chocolate Raspberry Truffle double-strength — use half the water you normally would. It gets you close enough to count.
• Cream cheese won't smooth out? It needs to be genuinely room temperature — not "sat on the counter for four minutes" temperature. Give it 20–30 minutes out of the fridge and it'll behave.
• Want it dairy-free? Oat milk in the drink and a coconut cream-based foam both hold up well. The foam texture will be slightly softer but still absolutely works.
• Prefer it hot? Skip the ice, steam or warm your milk, and pour everything straight into a mug. The cream cheese foam sits on top just as nicely.