Heat milk in saucepan set over medium-low heat; cook, stirring often, for 3 to 5 minutes or until steaming. Whisk with frother or hand blender until frothy.
Stir together raspberry jelly and cocoa powder. Divide between 2 large mugs; stir in coffee.
Pour frothed milk over coffee. Top with dollop of whipped cream. Sprinkle with shaved chocolate and garnish with fresh raspberries.
Substitute raspberry jam for jelly, if desired, straining to remove the seeds.
SIP AND ENJOY
Sip it slowly, and savour the flavour.
IT'S GREAT MADE WITH
A passion for the culinary romance of Italy inspired this seductive, full-bodied blend of Latin American and Asia/Pacific coffees, with Italian Roast added for depth. It’s rich and well-balanced with a dark cocoa texture and a roasty sweetness.