Raspberry Truffle Latte

Impossible to resist — the aroma alone is worth it!

Recipe author

Servings:

Coffee

180

Syrup (raspberry-flavored)

Ice cream (chocolate or coffee)

Whipped cream (sweetened)

Dark chocolate (or cocoa powder)

Raspberries (optional, fresh)

Mint (optional, a sprig)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 9 g

Fats 23 % 8 g

Carbohydrates 51 % 18 g

179 kcal

GI: 61 / 22 / 17

Here's another coffee recipe, called the Raspberry Truffle Latte. Coffee is "food for the brain" — it sharpens your mind, lifts your mood, and chases away the blues. And the Raspberry Truffle is unusual on the palate, too, combining a fruity-chocolate aroma. Trust me, over a base of coffee these two ingredients come across in a whole new way. Brew coffee of whatever kind you like best — use 3 teaspoons of ground coffee per 180 ml (¾ cup) of water and bring it to a boil, stirring constantly. For an even more fragrant brew, add a few grains of salt and bring it to a boil three times, lifting the cezve off the heat each time. In a separate bowl, mix the brewed coffee with the chocolate and raspberry syrups, whisking it smooth if you like. Pour the flavored coffee into cups. Drop a spoonful of ice cream into each — chocolate or coffee, it's up to you, just remember that whichever you choose will be the flavor that comes through. Top with whipped cream and a sprinkle of grated chocolate or cocoa powder. Serve with fresh raspberries and sprigs of mint.

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