Combine ¼ cup fresh raspberries and 1 tablespoon sugar in a small saucepan over low heat. Stir gently for 3–4 minutes until the raspberries soften and become juicy.

Mix in 1 teaspoon cocoa powder and ½ teaspoon vanilla extract. Stir until the mixture is smooth and slightly thickened, creating a rich raspberry-cocoa syrup.

(Optional) Strain the mixture through a fine mesh strainer to remove seeds. Press down on the mixture to extract every drop of sweet syrup for a smoother finish.

Heat ¾ cup of milk in another saucepan until hot but not boiling—aim for a steamy temperature around 150°F. Froth using a whisk or frother until light and foamy.

Blend the raspberry-cocoa syrup, ¼ cup strong brewed coffee, and 1 tablespoon chocolate syrup in a mug. Stir well until all ingredients are combined.

Pour the frothed milk into the mug gently, stirring slowly to create a beautiful marbled effect that showcases both the raspberry and chocolate layers.

Top with a generous swirl of whipped cream, a drizzle of chocolate syrup, and if you like, finish with a sprinkle of crushed freeze-dried raspberries for a pop of color.