Description
A delightful homemade Pink Velvet Macchiato featuring naturally pink raspberry milk infused with cocoa and cake batter flavors, topped with rich chocolate raspberry espresso for a vibrant and indulgent coffee treat.
Ingredients
Raspberry Syrup
- 120 g raspberries (1 cup), fresh or frozen
- 100 g granulated sugar (½ cup)
- 55 g water (¼ cup)
- 1 tsp cake batter extract (optional, for flavor)
Pink Velvet Macchiato
- 2 tbsp raspberry syrup
- 6 oz milk of choice
- ½ tsp natural unsweetened cocoa powder
- 2 oz PapaNicholas Chocolate Raspberry Espresso (or any preferred espresso)
Instructions
- Make Raspberry Syrup: In a small saucepan, combine raspberries, sugar, water, and cake batter extract. Stir occasionally and bring the mixture to a simmer. Let it simmer for 5 minutes while gently crushing raspberries to release their juices. Remove from heat.
- Strain Syrup: Pour the mixture through a fine mesh sieve into a bowl or container, pressing down to extract all the liquid. Discard solids.
- Prepare Raspberry Milk: In your serving cup, pour 2 tablespoons of the prepared raspberry syrup. Add 6 ounces of your chosen milk and stir to combine well, creating the naturally pink raspberry milk.
- Add Ice: Add ice cubes to the cup, leaving enough room at the top for espresso to be added later.
- Mix Cocoa and Brew Espresso: Place ½ teaspoon of natural unsweetened cocoa powder into a small espresso cup. Brew 2 ounces of espresso directly over the cocoa, stirring gently to dissolve the cocoa powder into the espresso.
- Assemble the Macchiato: Slowly pour the cocoa-infused espresso over the raspberry milk and ice mixture to create layered effect. Serve immediately and enjoy your Pink Velvet Macchiato!
Notes
- Type of espresso: Chocolate raspberry espresso is ideal, but plain, mocha, or raspberry-flavored espresso works well. Instant espresso can be used by mixing 2 oz hot water with the recommended amount of instant espresso powder, then stirring with cocoa.
- Adjust sweetness: To reduce sweetness, either use less raspberry syrup in the drink (note the pink color may be less vivid) or reduce sugar in the syrup recipe by up to 50%, tasting as you go.
- Storing extra syrup: The raspberry syrup yields enough for about 5 drinks. Store any leftover syrup in an airtight container in the fridge for up to one week.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: American
