Make-Ahead-Friendly - Keep a squeeze bottle of this delightful elixir in the fridge for up to a week so you can easily scratch that sweet tooth itch whenever it strikes! Imagine a flavor so enchanting, that it's like sipping on a unicorn's dream. 🦄 This white chocolate mocha sauce starts with the creamy, velvety notes of white chocolate, dancing on your tongue like a graceful cocoa butter ballerina. 🩰 Desserts: You can drizzle it over ice cream, sundaes, or frozen yogurt, use it as a delectable topping for breakfasts such as Brown Sugar Pancakes, Pumpkin Spice Waffles, and French toast, incorporate it into milk-based puddings or custards for an extra burst of flavor, utilize it as a delightful dipping sauce. Vanilla: I’ve included a little vanilla extract to compliment the other flavours in the drink. This can be omitted if desired.

Glass or plastic squeeze bottle works great, but any clean jam jar or airtight container will be find too. Best kept in the fridge. Shelf life I’ve used unsweetened cocoa powder for this recipe, but other cocoa powder substitutes such as baking cocoa powder or Dutch cocoa powder will also be fine. It’s best not to use drinking cocoa powder as these already contain milk and sugar and won’t give you as much flavour you need. White Chocolate| Since white chocolate is the main ingredient you want to splurge on a high-quality white chocolate bar or chips (I like Guittard, it is non-GMO and Gluten-free, also love Ghirardelli, or Lindt) All of these have a higher percentage of cocoa butter. Technically a white chocolate bar is better, as it’s more pure, however for ease, I use chips, since that’s usually what I have on hand. Don’t Get Too Hot. White chocolate and milk are both prone to scorching, so keep the temp around medium-low and make sure to whisk or stir constantly as the chocolate melts. Remove it from heat promptly!That’s why it isn’t brown like most chocolate. It’s also why it’s sweeter, not bittersweet, like its darker counterparts. I am joining other bloggers for Chocolate Week this week! Be sure to browse through all of the mouthwatering recipes below! More Chocolate Recipes Aside from making iced or hot white mochas, this homemade white chocolate syrup is also great for any recipe that could use a little creamy goodness. Here are some ideas to get you started: Milk| I use whole milk, you could also use half and half or lower percentages of milk, even skim milk if that’s your thing, for this hot cocoa recipe.

It varies recipe to recipe, but for this version, Ree heats milk with half-and-half on the stovetop, then stirs in white chocolate chips until melted. Vanilla and salt are added at the end to add richness. Other recipes may call for chopped white chocolate. However, those aren’t the only things you can use to top your delicious drink. Here are a few of my other favorite options: Add salt to your taste! Sugar is very bland ingredient and it does need salt to bring out the flavour So, like it or not, white chocolate haters, white chocolate is chocolate. It’s just a different type of chocolate. Turn it into an iced white chocolate mocha by heating just ⅓ of the milk to melt the chocolate into, then transfer this to a jug and add the remaining cold milk and some cooled coffee. Chill if there’s time and then pour over plenty of ice.Frothy Frappe Fun: Blend the white chocolate mocha sauce with ice, milk, and a shot of espresso to create a refreshing white chocolate frappuccino. Top it off with whipped cream and a reusable straw for an Insta-perfect treat. Valentine’s Day White Hot Chocolate| Add a drop or two of all-natural red food coloringto make your white hot chocolate pink, sprinkle pink and red hearts on top. White Chocolate Chips – White chocolate chips serve as the primary source of white chocolate flavor and sweetness. When added to the syrup, the white chocolate chips melt and blend with the other ingredients, infusing the syrup with a rich, creamy, and sweet white chocolate taste.