Iced Raspberry Latte Recipe

There’s something about raspberries and coffee that feels so unexpectedly right. I didn’t always think they’d be a good match—I assumed the tartness of berries would fight with espresso.

But one hot afternoon, I stirred a raspberry syrup into my usual iced latte, and everything changed. The brightness of the fruit gave the coffee this sweet-tangy twist that felt like summer in a glass.

If you’re tired of the same vanilla or caramel flavors and want something refreshing with a hint of fruity depth, this iced raspberry latte is one to try.

It’s smooth, creamy, and lightly sweet, with raspberry shining through just enough to balance the espresso. It also looks beautiful—pale pink swirls in a glass full of ice? Instagram would approve.

Here’s how to make your own delicious raspberry latte recipe.

Raspberry Latte Ingredients

Here’s what you need for raspberry latte:

• Espresso: I use two shots of espresso, which is about 2 oz. If you don’t have an espresso machine, strong brewed coffee or cold brew concentrate works too, but espresso brings the depth I like.
• Milk: I usually go with oat milk because it has a creamy texture and a slightly sweet flavor that pairs well with raspberry. Regular dairy milk, almond, or soy milk are all good too.
• Raspberry Syrup: Homemade or store-bought. I make mine by simmering raspberries, sugar, and water, then straining it to a smooth syrup. I’ve included the full instructions below.
• Ice: Plenty of it. This drink is best when it’s extra chilled.
• Optional toppings: Whipped cream, fresh raspberries, or a drizzle of syrup on top. Totally not necessary, but fun if you want to make it fancy.

How to Make Homemade Raspberry Syrup

Here’s how I whip up a batch of syrup that I keep in the fridge for a few days:

Ingredients:

• 1 cup fresh or frozen raspberries
• 1/2 cup sugar
• 1/2 cup water

Instructions:

1. Combine raspberries, sugar, and water in a small saucepan.
2. Bring to a boil over medium heat, stirring occasionally.
3. Once it boils, reduce heat and let it simmer for about 8–10 minutes until the berries break down.
4. Strain through a fine mesh sieve to remove seeds and pulp.
5. Let the syrup cool completely before using.

This syrup will keep for about a week in the fridge. I usually store it in a small glass jar so it’s easy to pour.

Note: If you don’t feel like making your own syrup, you can use store-bought. This is my favorite.

Step-by-Step: How to Make an Iced Raspberry Latte

Step 1: Brew your espresso

Start by brewing two shots of espresso (about 2 ounces) or make 1/4 cup of strong brewed coffee if you don’t have an espresso machine.

Let it sit for a few minutes so it’s not piping hot—you want it warm, not scalding, before pouring it over ice.

Step 2: Add raspberry syrup to your glass

Grab a tall glass and pour in 1.5 to 2 tablespoons of raspberry syrup.

I always recommend starting with the lower amount first—you can easily add more later if you want it sweeter or more fruity.

The syrup settles nicely at the bottom, so don’t worry if it looks like it disappears under the ice.

Step 3: Fill the glass with ice

Add ice cubes right on top of the syrup, filling the glass about three-quarters of the way.

You can use regular ice or coffee ice cubes if you’re worried about watering it down too much.

Step 4: Pour in your milk

Next, pour in about 3/4 cup of milk. Any kind works here—whole milk, almond, oat, or soy.

I personally love using cold oat milk because it adds a creamy texture without overpowering the raspberry flavor.

Make sure it’s nice and cold for that refreshing feel.

Step 5: Add the espresso

Slowly pour the espresso over the milk and ice.

You’ll get a beautiful layered effect at first, with the dark espresso floating over the milk.

It looks really pretty before you stir it, especially if you’re filming or photographing it.

Step 6: Stir and taste

Give your latte a gentle stir to combine all the layers.

Taste it and see what you think. If it needs more raspberry flavor or sweetness, just add another half tablespoon of syrup and stir again.

Step 7: Optional toppings.

If you want to dress it up a little, go for it! A swirl of whipped cream on top is always a fun extra.

You can also add a few fresh raspberries or even drizzle more raspberry syrup over the top.

Totally optional, but it makes the drink feel extra special.

Raspberry Latte Tips

Here are a few tips and tricks for the best raspberry latte:

• Adjust the sweetness. Everyone’s taste is different. I start with 1.5 tablespoons of syrup and add more if needed. Some days I want it sweeter, especially if I’m skipping any topping.
• Don’t skip the cooling. Let the espresso cool slightly before pouring it over ice to prevent it from melting everything instantly.
• Layer for a visual treat. Pour the syrup over the ice, then milk, then espresso. It creates a lovely layered look. Stir before sipping!

Check out more delicous latte recipes:

• Lavender Oatmilk Latte Recipe
• Creamy Pistachio Latte Recipe
• Viral Dubai Chocolate Latte Recipe
• White Chocolate Strawberry Latte Recipe

Why I Keep Coming Back to This Drink

What I love most about this iced raspberry latte is that it feels fancy but takes barely five minutes to make. It’s one of those drinks I crave on a warm afternoon when I want something cold, sweet, and caffeinated but don’t want anything heavy.

The raspberry syrup gives it this lightly tangy lift that makes each sip a little brighter.

I’ve even started keeping small jars of different fruit syrups in the fridge—blueberry, peach, raspberry—because once you try this kind of latte, you’ll want to experiment with more.

But raspberry is still my favorite. It just works so well with espresso.

If you’re into coffee drinks that feel refreshing and a little different from the usual, you should give this one a go. It might surprise you—in the best way.