Yield: 1 pink velvet macchiato // Total Time: 15 min. // Disclaimer: This post may include affiliate links. // This post is sponsored by Papanicholas Coffee, all opinions are my own.
A naturally, beautifully colored pink milk macchiato.
pink velvet macchiato
Every year around Valentine’s Day, Dunkin releases a pink velvet macchiato which is gorgeous, so let’s make it ourselves at home. In this version, we’ll use raspberries to turn naturally turn the milk pink while also giving it extra flavor. We’ll also add a little bit of cake batter extract to the syrup to get in some cake flavor, and add some cocoa into the espresso as well. So all around it’s just chocolatey, raspberry deliciousness.
papanicholas coffee
I love PapaNicholas Coffee and am so honored that I get to work with them! I seriously use their coffee beans every single day and am so happy to be able to spread my love of their coffee to you! Today I partnered up with PapaNicholas Coffee for this pink velvet macchiato and used their Chocolate Raspberry Espresso which combines notes of sun ripened raspberry and dark cocoa. I can’t recommend them enough, so please be sure to check them out! You can find their website by clicking here. And if you do end up purchasing their coffee be sure to use code FRESH20 which will get you 20% off any of their coffee!
ingredients and substituions
For the raspberry cake batter syrup:
Granulated sugar & water: the base of the simple syrup.
Raspberries: fresh or frozen works, I prefer frozen since they’re typically cheaper, at their best quality, and you don’t have to worry about them going bad in the fridge before you get to them.
Cake batter extract: optional, for a little bit of cake flavor.
For the pink velvet macchiato:
Cocoa powder: I recommend using natural unsweetened cocoa powder since that’s the typical cocoa used in a red velvet cake.
Espresso: I used PapaNicholas Chocolate Raspberry Espresso for extra chocolate and raspberry flavor in the drink – but any espresso will work.
Milk: use your favorite dairy or non-dairy milk alternative here.
how to make a homemade pink velvet macchiato:
homemade pink velvet macchiato q&a
how to store the raspberry syrup
This recipe makes enough raspberry syrup for about 5 drinks. You can keep the extra syrup stored in an airtight container in the fridge for about one week. You can also scale down the recipe super easily to make less.
can I use instant espresso instead of brewed espresso?
Definitely! Simply combine 2 oz. of hot water with the amount of instant espresso needed as stated on the packaging.
a note on macchiatos
Yes, yes I know this isn’t a “true” macchiato. A true macchiato is simply just espresso with a dollop of steamed milk foam on top. However, this drink resembles what is most often called a “macchiato” in the United States so that is why we’re calling it one here today.
why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make this pink velvet macchiato?
If you made this homemade pink velvet macchiato I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Pink Velvet Macchiato
Ingredients
Raspberry Syrup
- 120 g raspberries (1 c.) fresh or frozen
- 100 g granulated sugar (½ c.)
- 55 g water (¼ c.)
- 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
Raspberry Syrup
- To a small saucepan, add in the raspberries, sugar, water, and cake batter extract. Stir occasionally and let the mixture come to a simmer. Let the mixture simmer for 5 minutes, crushing the raspberries as they soften.
- Remove the mixture from the heat and pour it through a fine mesh sieve into another bowl or container.
Pink Velvet Macchiato
- Start by pouring 2 tbsp. of the raspberry syrup into your cup.
- Add in the milk, then mix the milk and raspberry syrup together.
- Add in ice, leaving room at the top for the espresso.
- Add the cocoa powder to a small espresso cup. Brew your espresso over the cocoa, mixing it together so the cocoa dissolves.
- Pour the espresso over the raspberry milk, then serve and enjoy!
Notes
Type of espresso:
I of course used chocolate raspberry espresso, but any mocha, chocolate, raspberry, or plain espresso will work here. You can also use instant espresso, just mix 2 oz. of hot water with the amount of instant espresso required for that that’s stated on the packaging, and the cocoa.If you’d like a less sweet drink:
There are two ways you could go about this –1. Add less raspberry syrup to your drink. Just note with this that the milk will appear less pink, so you may want to add a bit of pink food coloring to the milk *if* you want a more vivid pink color.
2. Add less sugar to the syrup: there’s quite a bit of sugar in the syrup as that’s the nature of syrups and raspberries can be quite tart. You can reduce the sugar by up to 50% in the syrup, just taste the syrup as you go to add more sugar if your raspberries are more tart.
Storing extra syrup:
The syrup recipe makes enough for at least 5 drinks. You can store extra raspberry syrup in an airtight container in the fridge for up to one week.Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made. The milk used in this calculation was whole, dairy milk.