Pink Velvet Macchiato
A drink that's as pretty as it is delicious! This pink velvet macchiato is made with a raspberry cake batter syrup that naturally turns the milk a beautiful shade of pink, and is topped with our flavorful PapaNicholas Chocolate Raspberry Espresso give it the perfect pink velvet flavor.
Ingredients:
Raspberry Cake Batter Syrup:
- 1 c. fresh or frozen raspberries (120g)
- 1/2 c. granulated sugar (100g)
- 1/4 c. water (55g)
- 1 tsp. cake batter extract
Pink Velvet Macchiato:
- 2 tbsp. raspberry cake batter syrup
- 6 oz. milk of choice
- 1/2 tsp. natural unsweetened cocoa powder
- 2 oz. PapaNicholas Chocolate Raspberry Espresso
Instructions:
Step 1. Make the raspberry cake batter 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.
Step 2: Remove the mixture from the heat and pour it through a fine mesh sieve into another bowl or container.
Step 3: Make the pink velvet macchiato. Start by pouring 2 tbsp. of the raspberry cake batter syrup into your cup.
Step 4: Add in the milk, then mix the milk and raspberry syrup together.
Step 5: Add in ice.
Step 6: Add the cocoa powder to a small espresso cup. Brew your PapaNicholas Chocolate Raspberry Espresso over the cocoa, mixing it together so the cocoa dissolves. Pour the espresso over the raspberry milk.
Step 7: Serve and enjoy!
If you made this pink velvet macchiato we would love to see it! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee