This Boozy Iced Raspberry Mocha is perfect for Galentine’s Day or any coffee occasion! It’s made with iced coffee, raspberry syrup, Van Gogh Double Espresso and Dutch Chocolate Vodka, and a splash of heavy cream.
I received product from Van Gogh Vodka in exchange for this post. All opinions are 100% mine.
“Let’s go for coffee!” How many times have you said that to your friends? Probably a bunch! It’s been a while, but I love a good coffee/brunch date! It’s always nice to sit down, unplug, and catch up over a cup of coffee and a good meal at your favorite spot.
With Galentine’s Day coming up, it’s the perfect time to plan another coffee date with your girls – or even plan a coffee date at home with an adult coffee beverage! And if you’re looking for a boozy beverage to serve, this iced raspberry mocha is easy to make and so delicious!
Van Gogh Vodka
I used Van Gogh Double Espresso Vodka as well as Van Gogh Dutch Chocolate Vodka to make this cocktail. The Dutch Chocolate vodka has a true chocolate flavor to it. It works perfectly to compliment the espresso and raspberry flavors of this drink and would work deliciously in a boozy hot chocolate.
However, the Double Espresso vodka is the star of this recipe. Any coffee lover would enjoy this vodka on the rocks. It’s subtly sweet and amplifies the rich coffee flavor of this drink. It also has 10mg of caffeine! Keep a bottle chilled for sipping straight up or mixing into coffee and other cocktails.
Boozy Iced Raspberry Mocha
If you’re like me and like to keep leftover coffee in the fridge to make iced coffees, take advantage and use those leftovers for this recipe! All it takes is iced coffee, raspberry syrup (like Torani), Van Gogh Double Espresso and Dutch Chocolate vodka, ice, and a splash of heavy cream to make this boozy iced coffee!
The first thing we’re going to do is prep our glasses. Grab a glass – I used heavy old fashioned glasses – and drizzle the inside with chocolate syrup. Drizzle as little or as much as you want. It doesn’t have to be fancy.
Now, we’re going to mix up our coffee cocktail. Grab a cocktail shaker and add ice. Then, add the coffee, raspberry flavored syrup, Dutch Chocolate vodka, Double Espresso vodka, and a splash of heavy cream (just a tiny splash to avoiding curdling). Shake for about 10-20 seconds so it’s all mixed up.
Pour into the chocolate drizzled glass and garnish with fresh raspberries, if desired.
- Chocolate syrup
- 8 ounces brewed coffee
- 1 tablespoon raspberry flavored syrup
- 1 oz. Van Gogh Double Espresso Vodka
- 1/2 oz. Van Gogh Dutch Chocolate Vodka
- Heavy cream
- Fresh raspberries, to garnish
- First, drizzle the inside of a glass with chocolate syrup.
- Add ice to a cocktail shaker. Then, add the coffee, raspberry syrup, vodkas, and a splash of heavy cream. Shake 10-20 seconds to combine.
- Pour into the chocolate drizzled glass and garnish with fresh raspberries, if desired.
- Serve or enjoy immediately.
If you want to play around with flavors, Van Gogh Vodka has 16 smooth flavors to choose from. Just don’t skip the Double Espresso! It’s perfect for mixing up Galentine’s Day cocktails, like this one, or for any occasion that involves coffee!
Did you make this Boozy Iced Raspberry Mocha recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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