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If white mocha is part of your daily routine, this recipe is easily multiplied. It keeps for about 7 days in the fridge (unless the cream expires sooner), but it’s so tasty, my guess is it will be used up before then! Today, I’m sharing with you a recipe for white chocolate syrup, and it’s much better than anything you’ll find at the store. Milk: If you don’t have 2% milk, you can use whole milk or even dairy-free milk. It just helps to thin out the sweet cream since heavy cream can be a lot. Direct Heat: My preferred way for making this coffee syrup recipe is to chop the chocolate and melt it over direct heat. Add the white chocolate chips to the saucepan and stir until the chips are completely melted and incorporated into the mixture.
What are my qualifications to teach you baking and pastry? As a former working pastry chef and special educator, I marry my passions for both teaching and for baking into explaining techniques, methods, and developing the best possible recipes. For more info, you can read more about me. If you are limiting sugar or carbs, you can make some simple swaps to make a keto or sugar free white mocha iced coffee recipe. If you’d like to receive new recipes and the occasional newsletter, I’d love for you to sign up for my Inbox Pastry Chef. It's very easy to make a white chocolate syrup from scratch. We are going to make one from white chocolate chips and milk. Add the white chocolate chips and stir until melted. Stir in the instant coffee until dissolved. Remove the pot from the heat and let the syrup cool completely.
Since it’s dairy-based, it needs to be transferred to an air-tight container like a jar or tupperware and kept in the fridge.
Try white chocolate bars. Using high quality white chocolate will result in the best flavor. So if you can’t find high quality white chocolate chips, try using a white chocolate bar instead. Just make sure to break up the chocolate bar into small pieces to help the chocolate melt evenly.sweetened condensed milk: You can use skim or regular sweetened condensed milk. If you want to make your sauce vegan, substitute sweetened condensed coconut milk and be sure to use vegan sugar. Do NOT substitute evaporated milk
Whole milk. Using full-fat milk is essential to this recipe because the fat helps create a smooth and creamy syrup. That’s why I wouldn’t recommend substituting low fat or nonfat milk for whole milk when making your own white chocolate sauce. Sweetened Condensed Milk: Honestly my favorite to add into coffee. So rich and sweet and compliments the white chocolate beautifully. Good white chocolate syrup is a game-changer. Think of all the things regular chocolate syrup has done for you in the past; well, not it’s time for white chocolate to step in! Homemade white chocolate syrup is a simple 2-ingredient recipe: white chocolate for baking and heavy cream.
It contains all the elements necessary for good white chocolate–dairy, cocoa butter, and vanilla–separately. White Chocolate: Using a bar of white chocolate meant for baking is a must for making this syrup. Skip the white chocolate chips, they simply don’t melt as smoothly and “want” to harden up again. I make my white chocolate iced coffee with cold brew coffee. I don't use espresso because it makes me jittery. However, I do have both ingredients in the recipe below. For even more white chocolate flavor, top your favorite white chocolate-flavored coffee with whipped cream and chocolate shavings. Ingredients My easy White Chocolate Syrup recipe uses just 2 ingredients and is ready in 10 minutes! Pour it over your favorite desserts, especially ice cream, or add it to coffee for an easy white chocolate latte. Jump to:
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