Pink Velvet Macchiato with Raspberry Syrup and Cocoa Recipe

Introduction

Enjoy a delightful homemade pink velvet macchiato featuring naturally pink raspberry milk with hints of cocoa and cake batter. This vibrant and flavorful drink is perfect for a sweet, refreshing treat anytime.

Ingredients

• 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)
• 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 espresso)

Instructions

1. Step 1: To make the raspberry syrup, combine raspberries, sugar, water, and cake batter extract in a small saucepan. Stir occasionally and bring to a simmer. Let it simmer for 5 minutes, crushing the raspberries as they soften.
2. Step 2: Remove from heat and strain the mixture through a fine mesh sieve into a bowl or container to separate the syrup from the solids.
3. Step 3: Pour 2 tablespoons of raspberry syrup into your serving cup.
4. Step 4: Add the milk and stir well to combine with the syrup.
5. Step 5: Add ice, leaving space at the top of the cup for the espresso.
6. Step 6: In a small espresso cup, add the cocoa powder. Brew the espresso directly over the cocoa and stir to dissolve the powder.
7. Step 7: Pour the espresso over the raspberry milk mixture, then serve and enjoy your pink velvet macchiato.

Tips & Variations

• Use any mocha, chocolate, raspberry, or plain espresso to suit your taste. Instant espresso can be used by mixing 2 oz hot water with the recommended amount of instant espresso powder along with the cocoa.
• For a less sweet drink, reduce the amount of raspberry syrup or decrease the sugar in the syrup recipe by up to 50%, tasting as you go to balance sweetness.
• If lowering syrup reduces the pink color, add a drop of pink food coloring to the milk for a vibrant look.
• Extra raspberry syrup keeps well in an airtight container in the fridge for up to one week, perfect for making multiple drinks.

Storage

Store leftover raspberry syrup in an airtight container in the refrigerator for up to one week. The assembled macchiato is best enjoyed immediately, but if you need to store it, keep it refrigerated and consume within 24 hours. Reheat gently if desired, but the drink is typically enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the syrup?

Yes, frozen raspberries work just as well as fresh ones. Just thaw slightly before cooking for easier crushing and simmering.

What kind of milk works best for this macchiato?

You can use any milk you prefer, including dairy or plant-based options like almond, oat, or soy milk. Choose according to your taste and dietary needs.

Pink Velvet Macchiato with Raspberry Syrup and Cocoa Recipe

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★★★★★

4.7 from 148 reviews

• Author: Matteo
• Total Time: 10 minutes
• Yield: 1 macchiato 1x

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Description

A delightful homemade Pink Velvet Macchiato featuring a naturally pink raspberry syrup with subtle notes of cocoa and cake batter, combined with creamy milk and rich chocolate raspberry espresso for a decadent coffee treat.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Make Raspberry Syrup: In a small saucepan, combine raspberries, sugar, water, and cake batter extract if using. Stir occasionally and bring to a simmer. Let simmer for 5 minutes, crushing raspberries as they soften to release their juices.
2. Strain Syrup: Remove from heat and pour the mixture through a fine mesh sieve into a bowl or container, separating the syrup from the seeds and pulp.
3. Prepare Drink Base: Pour 2 tablespoons of the raspberry syrup into your serving cup. Add 6 ounces of milk and stir well to combine, creating the pink raspberry milk base.
4. Add Ice: Add ice cubes into the cup but leave enough space at the top to add espresso.
5. Prepare Cocoa Espresso: In a small espresso cup, add the cocoa powder. Brew 2 ounces of PapaNicholas Chocolate Raspberry Espresso directly over the cocoa and stir to dissolve completely.
6. Assemble Macchiato: Pour the prepared espresso over the raspberry milk and ice. Serve immediately and enjoy the layered flavors.

Notes

• Espresso Options: Although the recipe specifies chocolate raspberry espresso, you can substitute with mocha, chocolate, raspberry, or plain espresso. Instant espresso is also suitable—just mix 2 oz hot water with the appropriate amount of instant espresso powder and cocoa.
• Adjusting Sweetness: To reduce sweetness, either use less raspberry syrup in the drink (note the color may be paler) or reduce the sugar in the syrup by up to 50%, tasting as you go for balance.
• Syrup Storage: The raspberry syrup yields enough for about 5 drinks and can be stored in an airtight container in the refrigerator for up to one week.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Beverage
• Method: Stovetop
• Cuisine: American

Keywords: Pink Macchiato,Raspberry Syrup,Cocoa Espresso,Homemade Coffee Drink,Velvet Macchiato