The source's pink-AeroPress recipe brews coffee with raspberries in the chamber, then combines the concentrate with chocolate and warm, frothed milk. It is an espresso-style coffee base made with an AeroPress; the preparation is different from machine espresso.
The published method uses four raspberries, 18 g of coffee and 100 g of water, followed by about two minutes of contact time and a slow press. Chocolate is placed in the receiving mug so the hot coffee can help it melt. The mixture is stirred before milk is added.
Keep the brewer upright and follow its assembly and safe-use instructions. Measure the chocolate and final milk quantity if you want to repeat the sweetness and strength. Garnishes can provide presentation, but the useful recipe idea is the combination of an identified fruit addition, a short coffee concentrate and a well-integrated chocolate base.
The conversation
A good question can make a better brew.