3 tsp agave nectar
1/4 cup water
2 tbsp organic white chocolate chips
handful of raspberries
1 cup almond milk
2 oz shot of organic espresso
Place water, nectar, and smashed raspberries into a pan on the stove top on medium-low heat. Cook for five minutes. Pour through a thin mesh strainer to extract the seeds and raspberry chunks. Pour syrup back into the pan and stir in the chocolate chips. Once the chips are completely melted, add 1-2 tsps of syrup to your coffee mug. You can add or lessen the amount of syrup depending on how sweet you like your coffee. Next,
add the shot of espresso (or double the strength dark roast coffee).
Steam the milk, and pour it on top (if you don't have a milk steamer,
heat it on the stove at 150 degrees, whipping it vigorously the last
minute to create a foam. Be sure to not let the milk boil, which changes
the taste of the milk.)
