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Pink Velvet Macchiato

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A homemade pink velvet macchiato with a naturally pink raspberry milk and notes of cocoa and cake batter.
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Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings1 macchiato
Calories202 kcal

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

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

Serving: 1macchiatoCalories: 202kcalCarbohydrates: 33gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 74mgPotassium: 394mgFiber: 2gSugar: 29gVitamin A: 283IUVitamin C: 6mgCalcium: 220mgIron: 1mg