In a small saucepan over low heat, combine 1/2 cup of milk with 1/4 cup of white chocolate chips. Stir constantly until the chocolate is melted and the mixture is smooth, about 3-5 minutes.

Once your mixture has cooled, stir in 1/2 teaspoon of raspberry extract and a couple of drops of pink gel food coloring. Mix until thoroughly blended.

Using a milk frother or a whisk, froth your pink milk mixture until it reaches a light, airy foam, which should take about 1-2 minutes.

Brew one shot (approximately 1 oz) of espresso or a strong cup of coffee.

In a clear glass mug, pour in the frothed pink milk, filling it about three-quarters full. Then, gently layer the brewed espresso on top.

Top generously with whipped cream if desired, and drizzle raspberry syrup or puree over the whipped cream.