White Chocolate Mocha Recipe

Brew espresso

Pull 2 shots (about 60 ml) of hot espresso using an espresso machine. If you don't have an espresso machine, use 60 ml of very strong brewed coffee or ristretto.

Melt white chocolate

Place 2 tablespoons white chocolate chips in a small heatproof bowl. Add 2 teaspoons hot water and stir until fully melted and smooth. If needed, microwave in 10-second bursts, stirring between bursts, until melted. The result should be a pourable syrup.

Taste the melted white chocolate and add a little more chocolate or a pinch of salt if it tastes flat. Keep warm so it stays pourable.

Combine milk and ice

Fill a tall glass (12–16 oz capacity) with 1 cup ice cubes. Pour 8 oz cold milk over the ice. If you prefer hot mocha, skip the ice and heat the milk to steaming (about 60–65°C / 140–150°F) instead.

Mix with white chocolate

Pour the warmed white chocolate syrup into the milk and stir vigorously until combined. If using a milk frother or small whisk, froth briefly to incorporate air and create a slightly creamy texture.

Assemble

Pour the 2 shots of espresso over the milk/white chocolate mixture. Stir gently to combine; the espresso will create a marbled effect if poured slowly.

Garnish

Top with 2 tablespoons whipped cream and sprinkle 1 teaspoon white chocolate shavings over the cream. Serve immediately with a straw and spoon.