The weather is heating up, and that means it’s the perfect time to enjoy a refreshing iced white chocolate mocha.
The sunshine, the iced cold coffee kick, the delicious white chocolate. Nothing spells out a good summer vibe like a Starbucks iced white chocolate mocha.
It reminds me of walking around parks, the seaside, meeting friends, and people-watching on my own – just a host of wonderful memories attached to that delicious, flavorsome iced drink.
But, the queues. The endless queues.
Why must this sweet manna come at the cost of my sanity waiting inside a noisy Starbucks to get my heavenly beverage?
Well, no more!
What if I told you that you, yes you, can make this drink at home without any of the expensive equipment needed for a traditional Starbucks experience?
Sure, I hear you say, but I’m not a barista. Well, don’t worry at all! The recipe couldn’t be simpler, and the result tastes like heaven in your mouth, and for the fraction of the cost!
Save time, money, and waiting in queues? Sign me up!
This rich, creamy drink is made with Starbucks’ signature espresso combined with white chocolate sauce and milk to create a sweet treat. Topped off with whipped cream for an extra touch of decadence, this inventive beverage will take your taste buds on a journey that they won’t soon forget!
The rich taste of Starbucks’ signature espresso combined with their famous white chocolate sauce will take any morning from good…to great!
Do I Need a Professional Espresso Machine to Make This Iced Drink?
No! Don’t pass this recipe over because you don’t have an espresso machine! The recipe is so stunningly simple that you don’t need an espresso machine!
Freshly brewed coffee will give the best results, just make sure it’s a little stronger than usual. But if not available other options can work too.
Instant espresso powder provides a good substitute.
Regardless if you decide to use drip or instant, make sure you make it about 10 – 15 minutes prior with boiling water then allow to cool at room temperature.
Then it will be perfect for you to add to your Iced White Chocolate Mocha.
Take solace in the fact that espresso coffee and some instant espresso coffees have less caffeine than regular coffee.
Have you ever wondered just how much caffeine is in your morning cup of coffee? Espresso has less than half the amount that’s found in regular coffee.
We all know people who are sensitive to too much caffeine, so it might be worth considering switching over from a dark roast blend for those mornings when you want something with more kick!
Espresso contains about 50% as many milligrams of caffeine per fluid ounce (about 40 mg) as brewed tea or black and green teas do; but espresso also provides water-soluble vitamins: A, B1, B2, C, and E.
The one detour I will recommend taking from the Starbucks recipe is when it comes to the white chocolate sauce. The syrup you will find in Starbucks is white chocolate flavored simple syrup (sugar + water and boil it down).
Now a quick and easy but ever-so rewarding alternative is to make your own white chocolate sauce. Just purchase some white chocolate chips (don’t worry about getting the expensive ones, these don’t need the glaze that you pay extra for in more refined cooking chocolates. Save those for the chocolate-covered strawberries).
Add a handful of chocolate chips to a microwave-safe bowl with a little whole milk, microwave for 20 seconds on high, and then stir.
Repeat until a chocolate sauce is created and add more milk to get the desired consistency.
Store in an airtight container.
The secret to the Starbucks whipped cream is the dispensing of it. They use an N20 charger and nitrogen bullets to instantly fill the cream with nitrogen and make it double in size.
This is by far the fastest and easiest way to make Starbucks whipped cream.
The other secret (or not-so-secret) ingredient is the vanilla syrup that they add. Approximately 8 teaspoons of vanilla syrup are mixed with every pint of heavy whipping cream.
If you don’t happen to have a nitrogen canister conveniently kicking around your kitchen, you can blend whipped cream and vanilla syrup up together with an electric whisk and spoon that deliciousness on yourself.
When it comes to adding vanilla syrup to your coffee creations, you do have a few options at hand. THIS ONE from Monin can be ordered online and delivered to your door in no time.
Monin has been around for decades and you’ll see these simple syrups behind all good bars, lacing your cocktails and beverages with sweetness and flavor.
They are inherently non-alcoholic and are purely used as a handy flavored sweetener.
If you need a vanilla syrup right now and you cannot wait, a quick recipe is:
- 1 cup water
- 1 cup of sugar
- 1 teaspoon vanilla essence
Place your ingredients in a pot and bring the water and sugar to a boil in your saucepan of choice over medium-high heat.
Simmer rapidly for about 9 minutes. Once you see the syrup forming and start to thicken, the color will start to darken too.
Once it turns a soft golden color stir constantly and watches it closely. If it starts to darken, take it off of the heat immediately.
When it hits dark brown it will just taste burnt and you will have to start again.
Remember you can always put it back on to caramelize a little longer but you can’t fix it once it’s burnt. So act cautiously here and watch vigilantly.
Once you have removed it from the heat, add in the vanilla essence and allow it to cool to room temperature.
Store the liquid in a glass bottle for up to 2 weeks.
Yes! In this ever-changing landscape where people are turning more plant-based for a variety of reasons, almost everything you can imagine can, with a little ingenuity, be made into an earth-friendly substitute.
These non-dairy white chocolate chips can be purchased from Amazon and used in exactly the same method above with plant-based milk.
For plant-based milk, I usually suggest soy or almond milk, just for the taste. I also try and look for ‘barista blends’ as they usually have the right consistency for coffee and holding syrup.
I haven’t found decent macadamia or coconut milk that I’ve liked yet and I’m always on the lookout for creamy oat milk. So if you know of one, do let me know in the comments below!
To replace the heavy cream, use heavy coconut cream mixed with the same ratio of vanilla syrup above. There might be a slight hint of coconut taste left in there but your gut and the planet will thank you and you can bask in the glow of doing the right thing and getting a massive treat at the same time.
Gather together the following ingredients.
- 1 tablespoon white chocolate sauce
- 1/3 cup ice cubes
- 3/4 cup milk (dairy, almond, soy, or vanilla almond milk are recommended but whatever your favorite type of milk is)
- 2 ounces of cool espresso
- 2 tablespoons whipped cream
Once you have everything take your desired mug and build the drink directly in there.
First, add the milk.
Next, add in the white chocolate sauce and stir well.
Top with the desired amount of ice.
Slowly pour the cooled espresso onto the milk and ice. It should layer up nicely. Leave it as is to drink in layers or give it a good stir for an even taste consistency.
Finally, spoon the whipped cream on top, and if you’re feeling particularly fancy add a few chocolate chips on top for a little flourish.
This delicious DIY Starbucks Iced White Chocolate is well…delicious.
But it should also be considered a tantalizing treat as opposed to a daily staple. There is a hefty amount of sugar, carbs, and fat in this scrummy, yummy drink.
Think of it like a lovely, liquid dessert and you’re on the right path.
Did you try this drink at home? Do let us know in the comments below. We always love to see your pictures and feedback.