Coffee Diaries // Iced Raspberry Mocha

Ingredients:
2 shots espresso 1/2 cup organic milk
Raspberry Syrup: 1/2 cup raspberries 2 tbsp agave syrup 1/4 cup water
Chocolate Syrup: 2 tsp cocoa powder 2 tbsp agave syrup 1/4 cup water
Chocolate Syrup:
For the chocolate syrup, combine cocoa powder, agave syrup, and water in sauce pan. Heat on the stovetop on medium low until the cocoa is completely dissolved. Save in a sealable container.
Raspberry Syrup:
Begin by smashing the raspberries in a bowl with a metal spoon. Once smashed, strain the juice into a sauce pan. Add in the agave syrup and water and heat on the stovetop on medium low until completely stirred. Save in a sealable container.
Next, add two tsp of each syrup to your coffee cup. Pull two shots of espresso, and pour into the coffee cup along with the milk. Add a handful of ice cubes, stir with a straw and enjoy!