Name: How to Make Iced White Chocolate Mocha
Prep time: 5 min
Total time: 5 min
Ingredients: 2 shots espresso (approximately 60 ml), brewed fresh, use good quality espresso for rich flavor; freshly ground beans preferred; 2-3 tablespoons (30-45 ml) white chocolate sauce, high-quality brand recommended (e.g., Ghirardelli), smooth with cocoa butter as first ingredient; 1 cup (240 ml) ice cubes, large cubes preferred to slow dilution; ½ cup (120 ml) milk, whole milk preferred for creaminess; oat or almond milk for dairy-free option; ¼ cup (60 ml) heavy cream (for homemade whipped cream); 1 tablespoon (8 g) powdered sugar (for homemade whipped cream)

Description

A refreshing homemade iced white chocolate mocha with espresso, white chocolate sauce, and creamy milk, topped with whipped cream.

Ingredients

Scale

2 shots espresso (approximately 60 ml), brewed fresh, use good quality espresso for rich flavor; freshly ground beans preferred
2–3 tablespoons (30–45 ml) white chocolate sauce, high-quality brand recommended (e.g., Ghirardelli), smooth with cocoa butter as first ingredient
1 cup (240 ml) ice cubes, large cubes preferred to slow dilution
½ cup (120 ml) milk, whole milk preferred for creaminess; oat or almond milk for dairy-free option
¼ cup (60 ml) heavy cream (for homemade whipped cream)
1 tablespoon (8 g) powdered sugar (for homemade whipped cream)

Cook Mode

Instructions

Step 1: Brew 2 shots of espresso (about 60 ml). While the espresso is still hot, stir in 2 to 3 tablespoons of white chocolate sauce using a whisk or spoon until fully blended. The heat helps dissolve the sauce and prevent clumps.
Step 2: Fill a serving glass with 1 cup of large ice cubes. Large cubes help keep the drink chilled longer and prevent quick dilution.
Step 3: Pour the hot espresso and white chocolate mixture over the ice. Then add ½ cup of milk. Gently stir the drink to combine the flavors smoothly without creating froth.
Step 4: If using homemade whipped cream, beat ¼ cup heavy cream with 1 tablespoon powdered sugar on high speed using an electric mixer until stiff peaks form. Do not over-beat to avoid turning cream into butter. This normally takes 2-3 minutes.
Step 5: Spoon the whipped cream over the iced mocha. Optionally, add toppings such as chocolate shavings, cocoa powder, or caramel drizzle for visual appeal and additional flavor.

Notes

Store iced white chocolate mocha in an airtight container at room temperature for up to 1 day to maintain freshness.
Place drink in an airtight container in the refrigerator for up to 2 days. Stir gently before serving cold again.
Pour mocha into a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before use.
If the drink tastes too sweet, reduce white chocolate sauce to 1 tablespoon when mixing with espresso for better balance.
For a bolder coffee flavor, use 3 shots of espresso instead of 2.
If whipped cream does not hold shape well, beat at high speed for an extra 30 seconds to achieve stiffer peaks.
To prevent the drink from melting too fast, increase ice to at least 1½ cups in the glass before pouring espresso mixture.
Substitute milk with almond or oat milk (½ cup) to make the beverage lighter or dairy-free compatible.
Serve with almond biscotti or gluten-free chocolate chip cookies.
Pair alongside a scoop of vanilla ice cream or a fresh fruit salad for a refreshing addition.
Make a white chocolate raspberry mocha by adding raspberry syrup.
Create a mint white chocolate mocha by incorporating mint syrup.
Use this recipe base in dessert parfaits layered with whipped cream and chocolate drizzle for different presentations.
Enhance the topping with chocolate shavings, cocoa powder, or a caramel drizzle.

Nutrition

Serving Size: 1 serving