Description
A homemade version of the popular coffee shop drink that is creamy, rich, and customizable. This recipe uses real white chocolate and espresso for a superior taste without the high cost or artificial aftertaste.
Ingredients
Scale
- 2 shots espresso (2 oz / 60ml)
- 2 tablespoons white chocolate chips or chopped baking bar (30g)
- 1 cup whole milk (240ml)
- 1/2 teaspoon vanilla extract
- 1 cup ice cubes
- Whipped cream (optional, for topping)
- 1 teaspoon instant coffee granules (optional, for extra coffee flavor)
Instructions
- Brew two shots of espresso and let it cool for a minute or two. If in a rush, pour hot espresso over a few ice cubes to chill it quickly.
- Add the whole milk, chopped white chocolate, and vanilla extract to a blender.
- Blend on high for 30-45 seconds until the white chocolate is completely dissolved and the mixture is smooth and opaque.
- Fill a tall glass to the top with ice cubes.
- Pour the chilled espresso over the ice.
- Slowly pour the white chocolate milk mixture over the espresso and ice.
- Gently stir the drink with a spoon until it reaches a uniform light brown color.
- Top with a dollop of whipped cream and drizzle with melted white chocolate or syrup if desired.
- Serve immediately with a straw.
Notes
Use high-quality white chocolate bars or melting wafers instead of standard baking chips to ensure smooth melting. For best texture, use cold milk and large ice cubes. The drink should be made fresh as the ice will melt and separate the ingredients if stored.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 320
- Sugar: 38
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 42
- Protein: 8
Keywords: iced white chocolate mocha, homemade mocha, iced coffee recipe, white chocolate latte, coffee shop copycat, creamy iced coffee