Homemade Starbucks White Chocolate Mocha

Why You’ll Love This Recipe

• Café-sweet and velvety, just like the Starbucks favorite—without leaving home.
• Real white chocolate sauce for a silky, luxurious texture and balanced sweetness.
• Easy to customize: adjust sweetness, choose your milk, and go hot or iced.
• Works with an espresso machine, moka pot, or strong-brewed coffee.

Grocery List

• Produce: None required (optional: orange zest or peppermint for garnish)
• Dairy: Whole milk; heavy cream
• Pantry: White chocolate (bar or chips), sweetened condensed milk, vanilla extract, fine sea salt, espresso beans (or strong coffee), powdered sugar (for whipped cream, optional)

Full Ingredients

White Chocolate Sauce (makes about 1 cup / 8 servings)

• 6 oz (170 g) high-quality white chocolate, finely chopped
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (75 g) sweetened condensed milk
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt

For 1 White Chocolate Mocha (12-oz hot)

• 2 tbsp (1 fl oz) white chocolate sauce (from above), warmed
• 2 oz freshly pulled espresso (2 shots)
• 8 oz whole milk
• Optional garnish: 1 tsp white chocolate shavings or a light drizzle of sauce

Whipped Cream Topping (enough for 2–3 drinks)

• 1/2 cup (120 ml) heavy cream, very cold
• 1 tsp powdered sugar (optional)
• 1/4 tsp vanilla extract (optional)

Step-by-Step Instructions

Step 1: Make the white chocolate sauce

In a small saucepan, combine the heavy cream and sweetened condensed milk. Warm over low heat, stirring, until steaming but not simmering (about 150–160°F / 65–71°C), 3–4 minutes. Remove from heat, add the chopped white chocolate, and let sit 1 minute. Whisk gently until smooth and glossy. Stir in vanilla and salt. Transfer to a heatproof jar and keep warm. This yields about 1 cup; you’ll use 2 tbsp per drink.

Step 2: Whip the cream (or use store-bought)

In a cold bowl, whip the heavy cream with powdered sugar and vanilla to soft peaks, 60–90 seconds by hand or 20–30 seconds with a mixer. Refrigerate until needed.

Step 3: Preheat your mug and prep the sauce

Fill your serving mug with hot water to warm it; discard the water just before assembling. Spoon 2 tbsp (1 fl oz) of warm white chocolate sauce into the empty, heated mug so it’s ready to meet the espresso.

Step 4: Pull the espresso

Grind, dose, and tamp for a double shot (about 18–20 g coffee to yield ~2 oz espresso in 25–30 seconds). Immediately pour the hot espresso into the mug over the sauce and stir until fully dissolved and silky. No espresso machine? Brew a small, very strong coffee and measure 2 oz.

Step 5: Steam and froth the milk

Steam 8 oz whole milk to 150–155°F (65–68°C) for a velvety texture. Aim for gentle microfoam rather than big bubbles. Without a steam wand: heat milk on the stove or in the microwave to the same temperature, then froth with a handheld frother for 15–30 seconds.

Step 6: Pour, finish, and serve

Hold back the foam with a spoon and pour the hot milk into the espresso-sauce base. Spoon a bit of foam on top, crown with a generous swirl of whipped cream, and garnish with white chocolate shavings or a light drizzle of sauce. Serve immediately while hot and fragrant.

Pro Tips

• Choose real white chocolate with cocoa butter (avoid “vanilla candy” coatings). It melts smoother and tastes richer.
• For the silkiest sauce, keep it warm and fluid (about 120–130°F / 49–54°C). If it thickens, warm briefly and whisk.
• Milk matters: whole milk gives you café-style body; use barista-style oat milk for the best non-dairy foam.
• Dial sweetness with sauce: 1 tbsp is mildly sweet; 2 tbsp is classic; 3 tbsp is Starbucks “grande” level. Starbucks pumps are ~0.5 oz each.
• Use your espresso right away—hot espresso dissolves the sauce best and keeps the flavor bright.

Variations

• Iced White Chocolate Mocha: Dissolve 2–3 tbsp warm sauce in 2 oz hot espresso. Fill a 16-oz glass with ice, add 8 oz cold milk, then pour in the espresso mixture. Top with whipped cream.
• Peppermint White Mocha: Add 1/8 tsp peppermint extract to the milk before steaming. Garnish with crushed peppermint.
• Dairy-Free: Use barista oat milk and dairy-free white chocolate (cocoa-butter based). Foam oat milk to about 140–145°F (60–63°C) for best texture.

Storage & Make-Ahead

White chocolate sauce keeps 10–14 days in a sealed jar in the refrigerator. Rewarm gently (microwave 10–20 seconds or a warm water bath) until pourable; do not boil. Whipped cream holds 24 hours refrigerated. Pull espresso fresh for each drink. If you like iced versions, cold brew concentrate (2 oz) works as a make-ahead substitute for hot espresso.

Nutrition (per serving)

Approximate for 1 drink made with whole milk, 2 tbsp sauce, and whipped cream: 480–520 calories; 27–34 g fat; 38–48 g carbohydrates; 9–12 g protein; 140–190 mg sodium; ~120–160 mg caffeine. Values will vary with ingredients and portion sizes.