Best coffee and tea recipes

6 ounces freshly brewed espresso
5 tablespoons white chocolate sauce
3 tablespoons raspberry syrup
3/4 cup half-and-half, or 2 percent or skim milk
Ice
Whipped cream, if desired
Pour espresso, chocolate sauce, raspberry syrup and half-and-half into blender. Fill with ice until liquids are covered. Blend on high for 45 seconds or until completely blended. Pour in tall glass and garnish with whipped cream, if desired.
Makes 2 to 3 servings.