In a small saucepan, combine raspberries with water and optional sugar or maple syrup. Simmer over medium heat, stirring for 5–7 minutes until soft. Strain puree and let cool.

While the raspberry puree cools, brew a strong shot of espresso or steep black tea for about 5 minutes. Let it come to room temperature then chill in the refrigerator.

In a tall glass, spoon in a layer of raspberry puree at the bottom. Fill with ice cubes, pour in chilled espresso or tea, add milk and a dash of vanilla extract.

Stir gently to combine, and garnish with extra raspberries or mint leaves if desired.