Start by brewing an average-strength cup of coffee using your favorite coffee beans. We recommend starting with a medium roast, but we’ll get into how to use light and dark roasts later. Be careful not to over-extract the coffee; otherwise, the raspberry will be overpowered by the astringency.
Stir 2 teaspoons of raspberry extract into the coffee and stir.
Top with whipped cream and 2-3 raspberries. Without the raspberry garnish, some people find the raspberry flavor too subtle. If you prefer not to top with raspberries, consider adding another teaspoon of raspberry extract.
Notes
This recipe is very basic but serves as a good foundation for other kinds of raspberry coffee. The key ingredient is the raspberry extract, which is surprisingly unknown to many people. Raspberry extract is the easiest way to give something like coffee a powerful raspberry kick thanks to its high concentration of raspberry flavor.If you’re used to cooking and baking with vanilla extract, use similar guidelines when starting with raspberry extract. A little goes a long way and too much will render your coffee undrinkable.