White Chocolate Raspberry Latte Food

WHITE CHOCOLATE RASPBERRY CAKE LATTE

Steps:

• Start by ordering a Grande Iced White Mocha.
• Ask for it to be made with soy milk.
• Ask for two pump of raspberry syrup.
• Ask for strawberry puree and caramel crunch topping to go on top of the whipped cream.

WHITE CHOCOLATE RASPBERRY LATTE

Steps:

• Pour white chocolate and raspberry flavored syrups into a mug.
• Heat soy milk in a sauce pan over medium heat and bring to a simmer. Add white chocolate chips and vanilla extract. Using an immersion blender, froth milk. Pour into mug, holding the foam back with a spoon. Pour in coffee and add foam on top.

WHITE CHOCOLATE RASPBERRY VANILLA LATTE

Steps:

• In the microwave, heat your milk for 30-45 seconds, or until the milk is warmed (but not boiling hot). With a whisk or French press, whip the milk until it begins to froth (I used a French press, pushing the plunger up and down quickly until the milk froths).
• In two mugs (mine held about 12 oz of liquid), pour 1-2 Tbsp of International Delight® White Chocolate Raspberry Coffee Creamer (depending upon how sweet you want your latte) in each.
• Add 1/3 cup of brewed Dunkin Donuts® Bakery Series® Vanilla Cupcake Coffee to each.
• Evenly divide the frothed milk between the two lattes.
• Top with a raspberry or whipped cream, if desired.
• Enjoy!

WHITE CHOCOLATE RASPBERRY LATTE RECIPE

Steps:

• Brew your coffee. I use freshly ground beans, but you can use any coffee you like. Add your raspberry syrup and vanilla extract. Pour into your coffee mug or glass.
• Add your milk and grated white chocolate to your milk frother. Froth following the frother directions. Spoon froth on top of your coffee. Garnish with remaining grated chocolate.

WHITE CHOCOLATE-RASPBERRY DELIGHT

Steps:

• Process cookies in food processor until fine crumbs form; spoon into medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add raspberries; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 2-1/2 cups milk in bowl with whisk 2 min.; pour over dessert. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm.

WHITE CHOCOLATE RASPBERRY TART

Steps:

• Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
• Stir in mascarpone cheese until mixture is smooth and uniform.
• Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
• Shave dark chocolate over tart if desired.

WHITE CHOCOLATE LATTE

Steps:

• In a saucepan, stir together the first 4 ingredients over low heat until white chocolate melts.
• Stir in vanilla and almond extracts; pour mixture into 4 mugs.
• Top with whipped cream and garnish with cinnamon sticks.

WHITE CHOCOLATE-RASPBERRY CAKE

Steps:

• Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
• Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
• Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
• Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
• Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
• Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
• Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.