I started making espresso ice cubes after reading about them in a magazine at a dentist’s office. Freeze espresso in an ice cube tray, drop the cubes into a glass of milk, and as they melt, your milk turns into iced coffee without getting watered down. This recipe takes it further: whole milk, vanilla syrup, raspberry syrup, and seven or eight espresso ice cubes. Fresh raspberries on top.
The raspberry syrup turns the milk pale pink before the espresso cubes melt and darken it. As you drink, the coffee flavour intensifies. The vanilla and raspberry stay underneath. By the last sip, it is closer to straight iced coffee than the sweet, pink drink you started with.
Tips for Making Vanilla Raspberry Iced Coffee
Freeze the espresso cubes ahead
Brew espresso or make strong instant coffee in half a cup of hot water. Pour into an ice cube tray and freeze for at least four hours. 
One tray gives you about seven or eight cubes. Make a double batch and keep them in a freezer bag so they are always ready.
Layer the flavours
Pour the vanilla syrup and raspberry syrup into the glass first. Add the milk and stir. Then drop in the espresso cubes.
The cubes melt slowly. The drink starts sweet and fruity and ends with strong coffee. That progression is the point.
Vanilla and Raspberry Iced Coffee
- Total Time: 10 minutes
- Yield: Serves 2
Description
A refreshing spring drink for coffee lovers, combining the rich flavors of vanilla and raspberry with a cool coffee kick.
Ingredients
- 1/2 cup espresso or strong instant coffee in 1/2 cup hot water (for espresso ice cubes)
- 2 cups whole milk
- 7-8 espresso ice cubes
- 1 tablespoon vanilla syrup
- 1 tablespoon raspberry syrup
- Fresh raspberries for garnish
Instructions
- Prepare espresso ice cubes by freezing espresso or strong instant coffee mixed with hot water in an ice cube tray.
- In a glass, combine whole milk with vanilla syrup and raspberry syrup.
- Add the espresso ice cubes to the glass.
- Stir well to mix the flavors.
- Garnish with fresh raspberries and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 5 mins
- Category: Cocktail
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 150
- Sugar: 15
- Sodium: 100
- Fat: 5
- Carbohydrates: 20
- Protein: 6
Frequently Asked Questions
Can I use cold brew instead of espresso?
Yes. Freeze cold brew in ice cube trays the same way. Cold brew is smoother and less bitter than espresso, which changes the final flavour slightly.
Where do I get raspberry syrup?
Coffee shops sell it, or make your own: simmer raspberries with sugar and water, strain, and cool. One cup of each makes enough syrup for many drinks.
Can I use plant milk?
Yes. Oat milk is the creamiest non-dairy option for iced coffee. Almond milk is thinner. Coconut milk adds a tropical note that works with the raspberry.
Awesome flavor combo.
Made this for a picnic with the fam, abosolutely loved the sweet touch from the raspberry syrup. Will be trying out with more fresh raspberries next time, might freeze some in the cubes.
Would substituting almond milk affect the creaminess of the drink?
Works great Ryan, go ahead it will be awesome!
Made this on a sunny Saturday morning for a little brunch with my friends. The espresso ice cubes were a hit!
Swapped whole milk for a mix of oat and almond milks and it came out really nice! Gave it a unique creaminess with a nutty hint.
Loved how refreshing the raspberry syrup made it!
A dash of almond extract in the milk adds a subtle nutty note that flows really well with the vanilla and raspberry flavors.
Drizzle a little chocolate syrup over the ice cubes before adding the milk. Adds a nice depth of flavor.
Refreshing combo.