Pink Velvet Macchiato Drink (Recipe for Printing)
Celebrate spring with a Pink Velvet Macchiato featuring raspberry extract, white chocolate, and espresso. Smooth, creamy, and perfect hot or iced. Save & click.
# What You Need:
→ Main Components
01 -
1/2 cup whole milk or oat milk
02 -
1/4 cup white chocolate chips
03 -
1/2 teaspoon raspberry extract
04 -
1 to 2 drops pink gel food coloring, optional
05 -
1 shot (1 ounce) espresso or strong brewed coffee
06 -
Whipped cream, optional, for topping
07 -
Raspberry syrup or raspberry puree, optional, for drizzle
# How to Make It:
01 -
In a small saucepan over low heat, combine milk and white chocolate chips. Stir constantly until the chocolate is fully melted and the mixture is smooth.
02 -
Remove the saucepan from heat. Mix in raspberry extract and gel food coloring until the color is even and the aroma is prominent.
03 -
Transfer the pink milk to a frothing pitcher or use a handheld milk frother or whisk to aerate the mixture until it is light and foamy.
04 -
Brew one shot (1 ounce) of espresso or prepare an equivalent amount of strong brewed coffee and set aside.
05 -
Pour the frothed pink milk into a clear glass mug. Gently pour the espresso over the milk to create a layered effect. Top with whipped cream and drizzle with raspberry syrup or puree if desired.
# Extra Tips:
01 -
Froth the milk after adding melted white chocolate for a luxurious and creamy finish.
02 -
Use gel food coloring for the most vibrant pink tone and to avoid watering down the drink.
03 -
Pour espresso slowly over the milk to maintain distinct layers.
04 -
If desired, prepare the pink milk base in advance and refrigerate for up to 2 days; reheat gently and froth before serving.