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.


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


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

Leave a comment

All comments are moderated before being published