Pink Velvet Macchiato with Raspberry Milk, Cocoa, and Cake Batter Recipe
This Pink Velvet Macchiato is a delightful homemade coffee drink featuring a naturally pink raspberry syrup combined with milk, cocoa powder, and rich chocolate raspberry espresso. It offers a unique blend of fruity sweetness, cocoa richness, and the bold flavor of espresso, perfect for a refreshing and visually stunning treat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 macchiato 1x
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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 mocha, chocolate, raspberry, or plain 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 gentle simmer. Let it simmer for 5 minutes, crushing the raspberries as they soften to release their juices.
- Strain the Syrup: Remove the saucepan from heat. Pour the mixture through a fine mesh sieve into a bowl or container, pressing gently to extract as much liquid as possible. Discard solids.
- Prepare the Raspberry Milk Base: In your serving cup, pour 2 tablespoons of the freshly made raspberry syrup. Add 6 ounces of your preferred milk, then stir to combine thoroughly with the syrup.
- Add Ice: Fill the cup with ice cubes, leaving enough room at the top for the espresso layer.
- Make Cocoa Espresso: In a small espresso cup, add ½ teaspoon of natural unsweetened cocoa powder. Brew 2 ounces of espresso directly over the cocoa, stirring to dissolve and blend the cocoa thoroughly.
- Assemble the Macchiato: Slowly pour the cocoa espresso over the raspberry milk and ice, creating a layered macchiato effect. Serve immediately and enjoy the vibrant and flavorful drink.
Notes
- Type of espresso: While chocolate raspberry espresso is recommended for the best flavor, any mocha, chocolate, raspberry, or plain espresso can be used. Instant espresso can substitute by mixing 2 oz. of hot water with the appropriate amount of instant espresso powder and cocoa.
- For a less sweet drink: Reduce the amount of raspberry syrup in the drink to decrease sweetness, keeping in mind the milk’s pink hue may be less vivid. Alternatively, reduce sugar in the syrup recipe by up to 50%, tasting as you go to adjust for tartness.
- Storing extra syrup: This recipe yields enough syrup for about 5 drinks. Store any leftover syrup in an airtight container in the refrigerator for up to one week.
Keywords: Pink Velvet Macchiato, raspberry syrup, raspberry macchiato, chocolate raspberry espresso, homemade macchiato, coffee recipe, flavored espresso drink
