How to make perfect white chocolate mocha

How to make perfect white chocolate mocha

Loads of people ask the question, “how to make perfect white chocolate mocha?”. Starbucks customers in particular are always keen to make similar drinks in the comfort of their home.

It is difficult to replicate the exact flavour of the Starbucks white chocolate mocha. The end taste they have might be due to a combination of factors, their coffee beans, white chocolate syrup and even the whipped cream topping.

Coffee shops in general are more likely to have their own version of the perfect white chocolate mocha coffee, your best bet when trying it is to experiment and try different recipes.

One thing that makes a difference to taste is if you are using a regular brewed coffee instead of espresso. This alters the taste you get from the final drink. So remember, it’s espresso – not drip coffee.

One recipe that work is to use the following ingredients;

1 kg of chopped white chocolate or chocolate sauce (preferably **),
2 cups of skimmed or whole milk
2 cups espresso coffee

Heat the white chocolate and milk over medium heat for 2 minutes. Stir occasionally until the chocolate is completely melted and the mixture is smooth.

Add your fresh espresso coffee.

Pour into large cappuccino style mugs.

Depending on your preference, can add some whipped cream.

Serve hot.

Makes 4-6 servings

**The main advantage to using chocolate sauce over chocolate syrup is that the former achieves a creamy froth usually found in the Mocha drink. Sauce is also much thicker than chocolate syrup.

If you’re feeling particularly decadent then try this alternative recipe;

1/2 cup light corn syrup
1/2 cup Marshmallow creme (I made my own)
1 bar Ghirardelli White Chocolate Baking Bar (broken into 1\” pieces)
1 Tbsp. Butter
2 Tbsp. Milk
1 tsp. Vanilla extract

Heat up some corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
Store tightly covered in the refrigerator for up to a week.

Finally, if all else fails, just walk into your neighbourhood coffee shop and ask to buy some coffee beans and syrup from your friendly barista. The only time they won’t sell it is if they are running a bit low on stock.

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