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.
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
Instructions
- 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.
- 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.
- 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.
- Add Ice: Add ice cubes into the cup but leave enough space at the top to add espresso.
- 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.
- 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
