Homemade Starbucks Iced White Chocolate Mocha Recipe

5 from 2 votes

Homemade Starbucks Iced White Chocolate Mocha Recipe

Satisfy your cravings for that signature Starbucks taste by whipping up an irresistible iced white chocolate mocha at home using this tried-and-true recipe.

Prep Time5

Cook Time10

Total Time15

Course: Coffee, Drinks

Cuisine: American

Servings: person

Calories: 193kcal

Author: Dr. Nena Stefanovic

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)

US Customary - Metric

Instructions

Step 1: Brew Espresso/Strong Coffee
Start by brewing two shots of espresso using an espresso machine or make strong coffee using your preferred method. Set it aside to cool.
Step 2: Prepare the Homemade White Chocolate Sauce/Syrup
You can purchase ready-made white chocolate sauce from the store or easily make it home by melting good quality white chocolate with a bit of milk over low heat until smooth. Start with 1 cup of white chocolate chips and add ½ cup of milk. Heat on low to medium heat until the chocolate is melted. Allow it to cool before using. This syrup will be enough for up to 5 iced coffees - store in the fridge in an airtight container for up to 5 days.
Step 3: Chill the Milk
Pour 4 oz of milk into a glass and refrigerate for at least half an hour until thoroughly chilled (or grab the milk container from the fridge). Cold milk will help maintain that refreshing chill in your drink.
Step 4: Combine Ingredients
Take out the chilled milk (or milk alternative) from the refrigerator and pour it into a separate tall glass. Pour in the cooled espresso/strong coffee (2 espresso shots equal 4 oz of water, so if you opt for instant coffee, dissolve the coffee in 4 oz cold water). Add two tablespoons of prepared white chocolate sauce/syrup.
Step 5: Shake or Stir
To achieve that classic Starbucks presentation, either cover the glass with a lid and shake it vigorously for 10-15 seconds or use a long spoon to stir everything together thoroughly.
Step 6: Add mix to the ice cubes
Add ¾ cup ice in a serving glass. Pour the coffee mixture over the ice cubes.
Step 7: Optional Toppings
Top your homemade iced white chocolate with whipped cream for extra indulgence. Whip the cream until it’s light and fluffy, and then add some vanilla extract and sugar. Top off the drink with a generous whipped cream dollop and a white chocolate sauce drizzle. Add white chocolate shavings (or dark chocolate), cocoa powder, or cinnamon powder as a garnish. The rich, creamy flavor of the white chocolate complemented the boldness of the espresso perfectly, and the whipped cream added just the right touch of sweetness.

Video

Notes

The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
Espresso shots – you can use instant coffee or instant espresso powder if you don’t have an espresso maker. If you opt for espresso, it is best to use high-quality espresso beans; my favorite is medium roast Colombian supremo with its smooth, pleasant acidity, and smooth finish, with chocolate and caramel flavor notes.
Milk – I like using whole milk, but you can customize your milk choices (e.g., whole milk, skim milk, almond milk, oat milk).
White chocolate sauce – you can find the ready-made version of this at any local grocery store, or make your white chocolate sauce by melting white chocolate chips with some milk.
Whipped cream – optional for topping. Whip the cream until it's light and fluffy, and then add some vanilla extract and sugar.
Chocolate shavings or cocoa powder – optional, for garnish.

Nutrition