For raspberry sauce

1. In a small saucepan, dissolve sugar and water over medium low heat. Stir often.
2. Add the raspberries until melted and warmed.
3. Place in a small high-speed blender and mix until smooth. Set aside.

For non-dairy white chocolate milk

1. In a small saucepan, throw in the non-dairy white chocolate chips and the milk. Over medium low heat, gently warm the chips.
2. Whisk continuously until completely melted and warmed. Remove from heat.

To assemble per cup

1. Place 2 Tbsp. of the raspberry sauce on the bottom.
2. Add approx. 1/3 c. of the strongly brewed coffee. Whisk together.
3. Add 2/3 c.-1 c. non-dairy white chocolate milk and whisk.
4. Top with favorite non-dairy whipped cream. Drizzle with remainder of the raspberry sauce.