CHICOPEE, Mass. (Mass Appeal) There’s only one thing better than iced coffee: iced coffee with bubbles. Annabelle Lytle-Rich from Shelburne Falls Coffee Roasters showed us how to make coffee tonic.
Chocolate Raspberry Coffee Tonic
- Servings: 2
- Difficulty Level: 1
- Preparation Time: 10 minutes
- 3 oz SFCR chocolate raspberry cold brew
- 3 oz tonic water
- 1 oz raspberry simple syrup (recipe below)
- 1 oz chocolate syrup
- Lemon peel (garnish)
Raspberry Simple Syrup
- 1 cup water
- 1 cup white sugar
- 2 cups raspberries
- In a small saucepan, combine water and sugar over medium heat and stir until sugar is completely dissolved. Add raspberries and bring to a simmer. Reduce temperature to low and continue to cook for 10 minutes. Remove from heat, strain and cool completely.