Products used in this recipe
White Chocolate Raspberry Iced Coffee
Yield: 4 Servings (9 oz. each)
Yield: 4 Servings (9 oz. each)
Rich brewed coffee topped with creamy coconut-strawberry foam, raspberry crumbles and Ruby chocolate.
Preparation Instructions:
Step 1
Thaw strawberries according to package instructions.
Step 2
To make foam topper; purée strawberries in blender until smooth. Add coconut milk and blend until the mixture is frothy.
Step 3
Pour 8 fl. oz. brewed coffee into a coffee cup. Top with 2 oz. strawberry foam. Garnish with raspberry crumbles and ruby chocolate.
