White Mocha Recipe Starbucks Food

WHITE MOCHA SYRUP RECIPE BY TASTY

Steps:

• In a medium saucepan, combine the sweetened condensed milk, whole milk, vanilla, and sugar. Bring to a simmer over medium-high heat and stir until sugar has dissolved.
• 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.
• Transfer the syrup to an airtight container and store in the refrigerator for up to 1 month.
• Enjoy!

WHITE CHOCOLATE MOCHA​

Steps:

• Heat up white chocolate chips on low heat until softened.
• Prepare 1 shot of espresso and pour into a mug (1 shot = 1 oz).
• Stir hot espresso and softened white chocolate together.
• Froth 2% milk using your preferred method. For more information on how to froth your milk, see our frothing guide here.
• Pour frothed milk into mug.
• Top with whipped cream.

STARBUCKS PEPPERMINT MOCHA

Steps:

• Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug.
• Add espresso
• Add Peppermint syrup.
• Steam milk and add to remainder of cup.
• Garnish with whipped cream and sugar crystals.
• Note: To make espresso (for 2 servings of this recipe) for those who do not know how, follow the directions below. Don't let the thought scare you it is almost as easy as making regular american coffee- it just takes a little practice:
• Buy a $30 machine (Mr. Coffee ECM250 is good).
• Put water into carafe up to band and put into machine.
• Put coffee (any kind of finely ground) into filter head and pack down well.
• Turn on and brew until carafe fills to 4 cup line that way there is still enough water in machine to steam milk.
• Switch to steam mode and steam milk (if you do not have a frothing pitcher a 12 oz ceramic mug will work filled half way with milk but takes 2 fill ups to make one serving of this recipe).
• Follow recipe and enjoy!

WHITE CHOCOLATE MOCHA SYRUP RECIPE

Steps:

• Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering.
• Add white chocolate & continue whisking until chocolate is melted.
• Add espresso powder & keep whisking to mix thoroughly.
• Remove from heat to cool, whisking every few minutes to keep chocolate together.
• Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.