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It’s no secret I am a coffee gal. The first thing I do in the morning is stumble for a cup of coffee. Now, I am one of those people who think hot coffee is ok year round. I do love an iced coffee or latte in the afternoons in the summer to help me cool down and unwind. Sure I could run through the coffee shop but I love to make my own specialty drinks like this Chocolate Raspberry Truffle Iced Latte.
I am trying to unwind, not make more work for myself, so I let my Keurig do all the fancy stuff. I brewed a Van Houtte Raspberry Chocolate Truffle Coffee and Timothy’s Rainforest Espresso. I brewed them both on strong at 6 oz. If your Keurig doesn’t have a strength option, that is ok.
While the coffee is hot stir in a tbsp of chocolate chips and a teaspoon of raspberry preserves. The hot coffee will melt both throughout. Now add your favorite vanilla creamer, or milk & sugar to taste. Since I don’t indulge like this often I just went all out and added cream and sugar.
Finally, I added ice and topped with whipped cream and chocolate drizzle. HELLO Sweetheart!
Just another reason my Keurig is one of my favorite kitchen appliances. This could be one of the ultimates summer indulgences! I love this Chocolate Raspberry Truffle Iced Latte.
PS: I am also super thankful for the affordable k-cup prices at Cross Country Cafe. Have you checked out their online shop yet? Head over now and check out their amazing prices!
- 1 Timothy's Rainforest Espresso K-Cup
- 1 Van Houtte Raspberry Chocolate Truffle K-Cup
- 1 tbsp chocolate chips
- 1 tsp raspberry preserves
- milk & sugar to taste
- 1 cup ice
- whipped cream
- chocolate syrup
- Brew both k-cups at 6 oz on the strong setting if available.
- While the coffee is hot stir in chocolate chips and preserves. Stir to melt and mix into the drink.
- Add milk and sugar or creamer to taste.
- Add ice and top with whipped cream and chocolate syrup!