Iced White Chocolate Mocha

My copycat Starbucks white chocolate mocha recipe has been one of the top trending posts for years now, so I figured it was only fair that I also shared my iced white chocolate mocha, too!

The hot version is great for cozying up next to a warm fire on a cold winter’s day, and this iced version is perfect for getting your caffeine fix on a balmy summer’s day.

How to make white chocolate sauce

• In a small pot over low heat, heat heavy cream until it is bubbling around the edges of the saucepan.
• Remove from heat and use a whisk to stir in white chocolate and butter until combined and smooth.
• Transfer to a heat-proof container and store in the fridge to cool.

How to make iced white chocolate mocha

Fill a 16 ounce glass with ice cubes (around 1-1.5 cups worth), then pour in milk, white chocolate sauce and espresso (or cold brew coffee) and give it a stir to combine.

You could also use a cocktail shaker to shake it and combine instead of stirring if you wanted to! That method gives it a bit of frothiness.

Use high quality white chocolate

I’ve said this so many times in so many different posts, but it’s just as true now and it always in: use a high quality white chocolate that you like the flavor of.

No offense to the brands that churn out generic bags of white chocolate chips, but those aren’t the quality you need for this recipe. I always use white chocolate baking bars, chopped.

Make white chocolate sauce in a bigger batch

Like making iced white chocolate mochas a lot? Do yourself a favor and make a larger batch of white chocolate sauce and store it in the fridge so you can use a little each time you make these.

If you want enough for a week’s worth of drinks (if you use 1-2 tablespoons sauce for each), make the white chocolate sauce as instructed in the recipe card below, but in these quantities:

• 7 ounces white chocolate, chopped
• 7 ounce heavy cream
• 3 ½ tablespoons unsalted butter