Nothing is like going to a favorite coffeehouse and ordering a raspberry white mocha latte made freshly before your eyes, but just what goes into a raspberry white mocha, anyway?
A latte is a combination of espresso, steamed milk, and froth. Adding a raspberry syrup and white chocolate sauce makes the raspberry white mocha, and sometimes it is topped with whipped cream.
Here are the steps to making a 12 ounce raspberry white mocha.
Steaming the Milk
Standard lattes at most coffeehouses use 2% milk, but any kind of milk will work for a latte. The use of skim milk makes a skinny latte, and the use of half-and-half makes a breve latte.
Pour about 10 ounces of milk into a stainless steel steaming pitcher with a food thermometer, and place the steaming wand tip at the surface of the milk. Turn the dial counterclockwise to begin heating the milk. Raise the steaming wand tip just above the surface of the milk to create froth. A light hissing sound is the key to making the perfect froth, which should have the consistency of shaving cream.
For a latte, only a small amount of foam is necessary, just a spoonful or two, so after a few seconds of frothing the latte creator can insert the wand further into the milk to finish heating it. Turn the steamer off once the milk has reached 150-160 degrees. This will allow the milk some room to rise to 170 degrees or drop to 140 degrees, both acceptable temperatures for a latte. Be sure to wipe the steaming wand with a clean, damp cloth immediately after steaming milk.
Adding Desired Flavors
Next, add about two ounces of raspberry syrup and one and a half ounces of white chocolate sauce to the desired mug or cup. Many coffeehouses use Torani brand flavors, and these are available at most specialty food stores in a smaller size.
Just before pulling the shots of espresso, pour the steamed milk into the cup with the syrup, using a spoon to hold back the froth, saving about two inches of space for the shots and froth.
Pulling the Shots of Espresso
Grind the espresso beans just before pulling the shots for the best flavor. Load the fresh grinds into the portafilter handle, and tamp level before inserting into the espresso machine. Be sure to pull shots between 16-26, preferably between 18-23.
Immediately after pulling satisfactory shot(s), pour two into the cup filled with steamed milk to save them. For less coffee taste, use only one shot, and if an extra shot is desired, use three. The espresso has a 10 second window before it begins losing flavor and increasing in bitterness.
Finishing Touches and Tips
After pouring the espresso into the mug or cup, stir well to combine the syrup, milk, and espresso. Add one or two spoonfuls of froth (or top with whipped cream instead). Enjoy a homemade raspberry white mocha latte at home!
Remember that pulling shots of espresso can be difficult, especially when under pressure to do so quickly. Be sure to pull test shots before beginning any drink to know the tamping level that should be used.
Be sure not to burn the milk; milk burns at 180 degrees, so milk should not be steamed past 170 degrees because the temperature rises a few degrees after steaming. Also be careful not to burn yourself while steaming the milk or pulling the espresso shots.