Brew a strong cup of coffee or espresso, aiming for about 6 ounces. Let it cool to room temperature, then refrigerate for at least 15-20 minutes until chilled.

While your coffee cools, blend 1 cup of fresh or thawed frozen raspberries until smooth. Strain the mixture through a fine sieve if you prefer a seedless puree. Chill this raspberry puree in the refrigerator for at least 10 minutes.

In a tall glass, add about 2 tablespoons of the chilled raspberry puree followed by 1 tablespoon of vanilla syrup. Fill the glass with ice cubes, leaving a little space at the top.

Slowly pour in your choice of milk, filling the glass until it's almost full. Stir the mixture gently with a spoon to combine the raspberry and vanilla flavors.

Carefully pour the chilled coffee or espresso over the milk mixture to create a lovely layered effect.

Top your latte with a dollop of whipped cream, if using, and a few fresh raspberries. Serve immediately.