Make this easy Starbucks Iced White Chocolate Mocha recipe at home with espresso, milk, and homemade white chocolate syrup. Easy, refreshing, and budget-friendly!
Recipe Summary
- ✅ Recipe Name: Starbucks Iced White Chocolate Mocha Copycat Recipe
- 🕒 Prep Time: 15 minutes
- 🧑🧒🧒 Serves: 1
- 🍽️ Calories: 193 kcal
- 🥣 Ingredients: Coffee, white chocolate, milk (regular or plant-based), vanilla extract, ice, whipped cream (optional).
- 👏 Why You'll Love It: Creamy, sweet, refreshing.
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If you love Starbucks iced white chocolate mocha but want to enjoy it at home, this recipe is just what you need. Creamy white chocolate sauce, smooth espresso shots, and chilled milk come together for the perfect sweet treat.
It's one of my favorite summer drinks, but I also make it around the holidays when white chocolate feels extra festive. The best part is that you can customize it: use your favorite milk, adjust the sweetness, or add whipped cream if you want a little indulgence.
This recipe was inspired by my Easy Nescafe Frappe, and it pairs so well with my Banana Almond Flour Brownies without Butter if you're looking for a simple dessert to enjoy on the side. With coffee shop prices climbing, making my own Starbucks-style drinks has become such a fun (and budget-friendly) habit.
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Why You'll Love This Recipe
- Coffee shop flavor at home: no $6 price tag.
- Customizable: adjust sweetness, milk type, or add whipped cream.
- Simple ingredients: espresso (or strong coffee), milk, and white chocolate.
- Make ahead: homemade syrup lasts up to 5 days in the fridge.
Starbucks Iced White Chocolate Mocha Recipe Ingredients
- Espresso shots: No machine? No problem. You can use instant coffee or espresso powder instead. If you do brew espresso, go for good beans. I love medium roast Colombian Supremo for its smooth finish with hints of chocolate and caramel.
- Milk: I usually use whole milk, but you can swap in skim, almond, oat, or any milk you like.
- White chocolate sauce: Grab a bottle at the store, or make your own by melting white chocolate chips with a little milk.
- Ice cubes: To keep it perfectly chilled.
- Whipped cream (optional): For an indulgent coffeehouse touch.
- Chocolate shavings, cinnamon, or cocoa powder (optional): Just a sprinkle makes it extra pretty.
See recipe card for quantities.
Instructions
- Step 1: Brew the coffee. Make 2 shots of espresso if you have a machine. If not, use strong coffee or dissolve instant espresso powder in 4 oz cold water. Let it cool a bit.
- Step 2: Make the white chocolate sauce. You can buy it ready-made or make your own. To make it at home, start with white chocolate chips.
- Step 3: Add milk and heat over medium heat, stirring until smooth. Or, microwave in 30-second bursts, stirring in between, until melted.
- Step 4: Let it cool before using. (This makes enough for about 5 drinks. Store leftovers in the fridge for up to 5 days.)
- Step 5: Measure the milk and keep it cold. Whole milk works great, but you can use almond, oat, or skim milk. In a tall glass, pour in the cooled espresso or coffee. Add the chilled milk, vanilla extract and 2 tablespoons white chocolate sauce. Stir well.
- Step 6: Fill a serving glass with about ¾ cup ice. Pour the coffee mixture over the ice.
Optional Toppings
For the full Starbucks feel, top with whipped cream and a drizzle of white chocolate sauce. You can also sprinkle chocolate shavings, cocoa, or cinnamon on top. Enjoy it alongside my Moist Pumpkin Muffins or a warm serving of Apple Oats Crisp for the perfect sweet pairing.
Variations
- Hot version: skip the ice, steam the milk, and mix syrup + espresso before topping.
- Frappuccino style: blend the coffee, milk, syrup, and ice until smooth.
- Sugar-free: use sugar-free white chocolate syrup.
- Dairy-free: use oat or almond milk with dairy-free white chocolate.
- Make ahead: double the syrup recipe and keep on hand for quick drinks.
Storage
- The homemade white chocolate sauce will keep in an airtight jar in the fridge for up to 5 days. It's also delicious drizzled over my Almond Flour Chocolate Cake with Chocolate Ganache.
- Store any leftover brewed coffee or espresso in a sealed container in the fridge for up to 24 hours.
- If you've already mixed the drink, it's best enjoyed right away since the ice will water it down.
Top Tip
If your white chocolate turns grainy instead of smooth, it may have overheated. Always melt it slowly over low heat (or use a double boiler) and keep stirring. If it starts to clump, add about 1 teaspoon of milk or cream to bring it back to a silky texture.
FAQ
Yes! Simply skip the ice and heat your milk until steaming. Stir in the white chocolate sauce and espresso, then top with whipped cream and a drizzle of white chocolate if you like.
Related
Looking for other drink recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this Starbucks Copycat Iced White Chocolate Mocha:
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📖 Recipe
Homemade Starbucks Iced White Chocolate Mocha Recipe
Video
Ingredients
- 2 shots espresso or instant coffee mixed in 4 oz water
- 4 oz milk or milk alternative
- ¾ cup ice cubes
- 1 dollop whipped cream optional
- ½ teaspoon vanilla extract
- 2 tablespoon chocolate syrup Store-bought or homemade (see recipe below)
Instructions
- Brew the coffee. Make 2 shots of espresso if you have a machine. If not, use strong coffee or dissolve instant espresso powder in 4 oz cold water. Let it cool a bit.
- Make the white chocolate sauce. You can buy it ready-made or make your own. To make it at home, start with white chocolate chips.
- Add milk and heat over medium heat, stirring until smooth. Or, microwave in 30-second bursts, stirring in between, until melted.
- Let it cool before using. (This makes enough for about 5 drinks. Store leftovers in the fridge for up to 5 days.)
- Measure the milk and keep it cold. Whole milk works great, but you can use almond, oat, or skim milk. In a tall glass, pour in the cooled espresso or coffee. Add the chilled milk, vanilla extract and 2 tablespoons white chocolate sauce. Stir well.
- Fill a serving glass with about ¾ cup ice. Pour the coffee mixture over the ice.
- For the full Starbucks feel, top with whipped cream and a drizzle of white chocolate sauce. You can also sprinkle chocolate shavings, cocoa, or cinnamon on top.
Notes
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
- Espresso shots: No machine? No problem. You can use instant coffee or espresso powder instead. If you do brew espresso, go for good beans. I love medium roast Colombian Supremo for its smooth finish with hints of chocolate and caramel.
- Milk: I usually use whole milk, but you can swap in skim, almond, oat, or any milk you like.
- White chocolate sauce: Grab a bottle at the store, or make your own by melting white chocolate chips with a little milk.
- Ice cubes: To keep it perfectly chilled.
- Whipped cream (optional): For an indulgent coffeehouse touch.
- Chocolate shavings, cinnamon, or cocoa powder (optional): Just a sprinkle makes it extra pretty.
- The homemade white chocolate sauce will keep in an airtight jar in the fridge for up to 5 days.
- Sugar-free: use sugar-free white chocolate syrup.
- Dairy-free: use oat or almond milk with dairy-free white chocolate.
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