This fresh raspberry iced coffee is topped with frothed milk and cacao nibs for a delicious pick-me-up.

Four years ago, I wasn’t a coffee drinker. At all.

Today, I’ll pretty much lose my shit if Ulysses doesn’t fill the coffee pot up to it’s absolute max ensuring I get 2 very full mugs every morning.

Fresh raspberry iced coffee

Seriously, there have been some ugly starts to the day when I come downstairs and see a 3/4 full coffee pot. I’m not proud.

 raspberry iced coffee

I don’t know really know what happened but one day I decided to brew a pot of coffee in the morning and I’ve just never gone back. In fact, it’s going the complete opposite direction to the point where I fully enjoy another coffee in the afternoon in iced form. I’m pretty particular about my hot vs. cold coffee consumption.

Hot = mornings.

Cold = afternoons.

Hot can also be consumed in the afternoon but cold may never be consumed in the morning. This is just how it works in my brain.

No exceptions.

Fresh raspberry iced coffee

A few months ago when we visited my mother-in-law in Florida, she treated us to afternoon cappuccinos in her Nespresso machine and everything I thought about counter top coffee makers taking up too much space and being “unnecessary” went out the window. Do you know how amazing frothed milk with the press of a button in like 30 seconds is? Very.

So when I got offered to try out the new Nespresso VertuoLine, I jumped at the chance. Afternoon coffee in my hand in about 1 minute, frothed (hot or cold!) milk with the Aeroccino Plus in 30 seconds and maybe 1 extra minute to smash up some raspberries + agave to make this perfect summer afternoon pick me up.


But you can totally make this the old fashioned way too with brewed coffee and regular milk. It’s equally as delicious, I promise.

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Fresh Raspberry Iced Coffee

Servings: 2 servings
Prep: 5 minutes
Total: 5 minutes
This fresh raspberry iced coffee is topped with frothed milk and cacao nibs for a delicious pick-me-up.


  • 1/2 cup fresh raspberries
  • 1 tablespoon agave nectar
  • 1 Vanizio Nespresso coffee pod, brewed (or 1 cup brewed coffee)
  • 1/4 cup whole milk, frothed using Nespresso Aeroccino or handheld frother (alternatively, if you don't have a milk frother, you can just use the milk unfrothed)
  • 2 tablespoons cacao nibs
  • ice


  • Combine the raspberries and agave in a small bowl and mash with a fork.
  • Combine brewed coffee, raspberry mixture and a handful of ice in a shaker and stir until chilled.
  • Fill 2 glasses with ice, pour the milk into the bottom of each glass (reserving the froth).
  • Top with the coffee and raspberry mixture.
  • Spoon the froth on top and sprinkle the cacao nibs on top of the froth.


Serving: 1SERVINGCalories: 107kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 4mgSodium: 12mgPotassium: 92mgFiber: 3gSugar: 10gVitamin A: 59IUVitamin C: 10mgCalcium: 45mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Drinks
Cuisine: American

*This is not a sponsored post although I was given a Nespresso VertuoLine machine to try out. This post contains affiliate links.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. My day goes to sh*t if I don’t get my coffee and I usually have 2 cups. Love this ice coffee recipe.

  2. I’m in love with my nespresso! I don’t have the frother yet, but it’s high on my list for fall. :)