White Chocolate Coffee Syrup is a mixture of white melted chocolate and cream that has a pourable creamer consistency, making it perfect for adding to espresso or splashing in a cup of coffee.
The sweet milky taste of white chocolate syrup perfectly complements bold espresso. It’s no wonder, white chocolate mochas are one of the most popular coffee drinks at Starbucks.
Did you know it’s incredibly easy to make your own white chocolate mocha sauce at home?
With just two ingredients, one bowl and a few minutes you can make homemade white chocolate syrup to use in your morning coffee or anything else that’s screaming for a drizzle of white chocolate.
Why You’ll Love this White Chocolate Coffee Syrup Recipe
- This 2-ingredient recipe is super simple to make and will save you lots of money buying white mochas from your favorite coffee shop.
- 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!
- White mocha sauce is delicious in coffee, but it also can be used as a dessert topping or fruit dip. Too make it thicker or thinner, just tweak the amount of cream.
- When you make this syrup using the recommended ingredients, it doesn’t firm up in the refrigerator and stays the perfect syrupy, pouring consistency.
Ingredients
- Heavy Cream
- White Chocolate Baking Bar
Heavy Cream thins out the chocolate and turns it into a silky white mocha sauce that’s perfect for pouring and dipping.
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.
Southern Living explains that chocolate chips have a stabilizer added to them and less cocoa butter than baking chocolate.
These characteristics help the chips retain their shape.
On the other hand, a baking bar of chocolate is meant for melting and comes out smoother.
I always pick Ghirardelli. It makes the best white mocha syrup that’s easy to pour even after it’s chilled.
How to Make White Chocolate Syrup for Coffee
- Chop the white chocolate bark into small pieces and place into a small saucepan.
- Over low heat, melt the chocolate, stirring constantly. Use a rubber spatula to scrape down the sides and bottom of the saucepan.
- Whisk a small portion of the heavy cream into the melted chocolate over low heat.
- Once the cream and chocolate are incorporated, add the remaining heavy cream and stir to combine.
- Remove from heat and let the syrup cool, then pour it into a bottle.
- Store the white chocolate coffee syrup in the refrigerator for up to 7 days (unless the cream expires sooner). Add it to coffee as a creamer or use more to make a white mocha with espresso.
Detailed recipe and instructions are in recipe card at bottom of post.
Tips for Melting the White Chocolate
There are three basic methods to melt chocolate: direct heat, indirect heat and microwave.
Direct Heat: My preferred way for making this coffee syrup recipe is to chop the chocolate and melt it over direct heat.
You just have to make sure you use low heat and continually stir the chocolate to avoid burning. It melts fast, and I find this to be the least messy and fussy way to get the job done.
Indirect Heat: You can also melt the chocolate using the double boiler method. In this case, the chocolate is placed in a pan that’s over hot water.
Microwave: My least favorite way to melt baking chocolate is with the microwave. You have to do it at 50% power and since microwave strengths vary, I feel like I have the least control.
My Favorite Bottle
I love these little milk bottle jars for homemade coffee syrups and creamers. They hold 16 fluid ounces and come with a lid. I got mine for $2.99 each in the store.
Ways to Use White Chocolate Sauce
Use it in Coffee: Add a splash of this syrupy creamer to your coffee or use it to make a white mocha.
Top your white mocha with whipped cream for extra decadence. Here’s an easy duplicate recipe for Starbucks whipped cream.
This syrup recipe is equal parts white chocolate and cream, so for a richer chocolate flavor, prepare the recipe with less cream.
Drizzle it on desserts. Make the syrup a little thicker (less cream) and drizzle it on ice cream, brownies, cookies, cheesecake and any sweet treat you can think of.
Use it as a Fruit Dip: White chocolate and strawberries are a natural pair. For a thicker dip that clings to fruit, try making it with 1/4 cup cream (instead of a full cup).
Questions You May Have
All Starbucks syrups and mocha sauces are Fontana brand. You can buy some flavors on Amazon, but they are pricey and it’s hard for one person to use such a large quantity. This is why I like to make homemade white chocolate mocha syrup.
White mocha syrup is simply what coffee shops call the white chocolate sauce that goes in a mocha beverage. The mocha syrup/sauce itself does not contain coffee. A mocha drink is typically a delicious mix of white chocolate syrup, milk and espresso.
More White Chocolate Recipes and Tips
- Starbucks TikTok Iced White Mocha Copycat
- TikTok Starbucks Iced White Mocha: How to Order this Secret Menu Drink
- Starbucks Iced White Mocha (Including Caffeine Content)
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White Chocolate Coffee Syrup
The easiest 2-ingredient white chocolate coffee syrup recipe . This white mocha sauce is delicious in espresso and is a great coffee creamer.
Ingredients
- 4 ounces white chocolate baking bar (not chips)
- 1 cup heavy cream
Instructions
- Chop the white chocolate bark into small pieces and place into a small saucepan.
- Over low heat, melt the chocolate, stirring constantly. Use a rubber spatula to scrape down the sides and bottom of the saucepan.
- Whisk a small portion of the heavy cream into the melted chocolate over low heat.
- Once the cream and chocolate are incorporated, add the remaining heavy cream and stir to combine.
- Remove from heat and let the syrup cool, then pour it into a bottle.
- Store the white chocolate coffee syrup in the refrigerator for up to 7 days (unless the cream expires sooner). Add it to coffee as a creamer or use more to make a white mocha with espresso.
Nutrition Information:
Yield: 12 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 113Total Fat: 10gCholesterol: 30mgSodium: 13mgCarbohydrates: 6gSugar: 6g
