Preparation Steps

• Brew three shots of espresso and pour them into a heatproof measuring cup. While still hot, whisk in the white chocolate sauce and vanilla until the sauce is fully dissolved and the mixture is smooth — warming helps the sauce blend easily.
• Set a tall serving glass on the counter and add the raspberry syrup to the bottom. If you like a sweeter drink, add a little extra syrup to taste.
• Fill the glass with ice, leaving room at the top for milk. Gently pour the raspberry layer over the ice so it stays mostly concentrated at the bottom.
• Let the espresso mixture cool for 30–60 seconds, then optionally pour it into a cocktail shaker filled halfway with ice and shake 8–10 seconds to chill and slightly aerate the drink. Strain the chilled espresso mix over the ice and raspberry syrup in the glass.
• Slowly pour the cold milk over the back of a spoon or down the side of the glass so it creates a layered look. For a frothier top, froth a small portion of the milk first and spoon it on top.
• Give the latte a gentle stir if you want an even flavor throughout, or leave it layered and sip to enjoy the progression from raspberry to white chocolate to espresso. Garnish with a couple of fresh raspberries if using.
• Taste and adjust: add a splash more milk or an extra teaspoon of syrup if you prefer sweeter or creamier. Serve immediately over ice.