Frosty Chocolate Raspberry Latte Recipes

FROSTY LATTE SQUARES

Steps:

• Heat oven to 350°F. In large bowl, place whipping cream, liqueur and chocolate-flavor syrup; refrigerate.
• In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in walnuts. In bottom of ungreased 9-inch square pan, press mixture evenly. Bake about 15 minutes or until light brown. Cool completely.
• Beat whipping cream mixture with electric mixer on high speed until soft peaks form; spread over crust. Cover and freeze at least 4 hours or until firm but no longer than 48 hours.
• Cut into about 3-inch squares. Store in freezer.

WHITE CHOCOLATE RASPBERRY LATTE

Steps:

• Pour white chocolate and raspberry flavored syrups into a mug.
• Heat soy milk in a sauce pan over medium heat and bring to a simmer. Add white chocolate chips and vanilla extract. Using an immersion blender, froth milk. Pour into mug, holding the foam back with a spoon. Pour in coffee and add foam on top.

HOMEMADE CHOCOLATE FROSTY

Steps:

• Combine all of the ingredients for the into a blender. Blend until smooth and transfer into a prepared ice cream maker.
• Freeze according to manufacturer's instructions.
• Remove and enjoy immediately or transfer to the freezer (in an airtight container) if you are saving this for later.
• (Freeze any leftovers in an airtight container.)

WHITE CHOCOLATE RASPBERRY LATTE RECIPE

Steps:

• Brew your coffee. I use freshly ground beans, but you can use any coffee you like. Add your raspberry syrup and vanilla extract. Pour into your coffee mug or glass.
• Add your milk and grated white chocolate to your milk frother. Froth following the frother directions. Spoon froth on top of your coffee. Garnish with remaining grated chocolate.

FROSTY CHOCOLATE PIE

Steps:

• In a large bowl, combine the cookie crumbs and butter until crumbly. Press into a greased 9-in. pie plate. , In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in ice cream. Spoon into prepared crust. Cover and freeze for 4 hours or until firm., Remove pie from the freezer 15 minutes before serving. Garnish with whipped topping and grated chocolate.

GODIVA CHOCOLATE RASPBERRY LATTE

Steps:

• Pour raspberry syrup into a 12-ounce cup.
• Add espresso shot.
• Immediately add at least a tablespoon of steamed milk.
• Whisk in dark chocolate cocoa mix until dissolved.
• Mix in the remaining steamed milk.
• Garnish with whipped cream and dust with cocoa, if desired.

FROSTY CHOCOLATE RASPBERRY LATTE

Steps:

• Place water and espresso powder in the blender jar; let stand 30 seconds. Add milk, chocolate syrup, and raspberries to blender jar.
• Cover and blend completely smooth. Add ice cream to blender jar. Cover and blend on HIGH until smooth and incorporated. Scrape sides of blender jar if necessary.
• Pour drinks into tall, thin glasses. Garnish with a shot of whipped cream and a drizzle of chocolate syrup. Add a straw and you're ready to enjoy.