White Choc Breve Recipe

Pull the espresso

Heat and prepare your espresso machine. Pull two shots (approx. 2 oz / 60 ml total) of freshly brewed espresso into a preheated cup. If you don't have an espresso machine, brew 60 ml of very strong coffee using a Moka pot or Aeropress and set aside.

Warm the cream and milk

Combine the heavy cream and whole milk in a small saucepan over low-medium heat. Warm until small bubbles form around the edge and the mixture is steaming but not boiling (about 3–4 minutes). Stir occasionally to prevent a skin from forming.

Melt white chocolate

Lower the heat to low. Add the white chocolate chips (or chopped white chocolate) to the warm cream mixture and whisk continuously until fully melted and smooth, about 1–2 minutes. Keep the mixture below a simmer to avoid scorching the chocolate.

Season and finish base

Whisk in the vanilla extract, granulated sugar, and a pinch of salt until dissolved and fully incorporated. Taste and adjust sweetness if desired. Remove the saucepan from heat.

Froth the breve

Use a milk frother, handheld wand, or French press to froth the warm white chocolate cream mixture until slightly thickened and velvety with small microfoam (target 1/4–1/2 inch of foam). If using an espresso steam wand, purge the wand first and steam until the pitcher feels hot to the touch (around 60–65°C / 140–150°F).

Combine espresso and breve

Pour the two pulled espresso shots into a warmed 8–10 oz cup. Slowly pour the frothed white chocolate cream mixture over the espresso, holding back foam with a spoon and then spooning a layer of foam on top if desired. Aim for a ratio of roughly 1 part espresso to 3 parts white chocolate breve base for a rich breve.

Garnish and serve

Top with a dollop of whipped cream if using. Garnish with white chocolate shavings or a light dusting of cocoa powder or cinnamon. Serve immediately while hot.