This iced white chocolate mocha recipe is a sweet and creamy iced version of my fan favorite white chocolate mocha! The perfect Starbucks copycat recipe to enjoy over ice on a hot day.
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 copycat Starbucks 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
Thankfully, it’s pretty easy to make your own white chocolate syrup!
- In a small pot over low heat on the stove, 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 2 shots of 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.
Time for the toppings
Now you can top it off with some whipped cream, and extra white chocolate sauce if you have any. This obviously adds calories and more sugar to the mix, but if you’re going to treat yourself… really treat yourself!
You could also choose to add some white chocolate curls if you want to get extra fancy with it.
This is a great way to use my mascarpone whipped cream, if you have extra lying around.
Add a straw and you’re all set
I happen to have these silicon straws from Grove Collaborative that are more teal than the signature Starbucks’ green, but it’s close enough for me!
A straw is a good idea in general so you don’t end up with whipped cream and white chocolate sauce all over your face ;)
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
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Iced White Chocolate Mocha
Equipment
Ingredients
- 6 ounces milk, dairy or non-dairy milk of choice
- 1 ounce white chocolate, high quality bar, chopped
- 1 ounce heavy cream
- ½ tablespoon unsalted butter
- 2 ounces espresso or cold brew coffee
- 1 cup ice cubes
- Whipped cream, optional, for topping
Instructions
- In a small saucepan 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. See recipe notes for information about adding more sweetness to your mixture, if desired.
- Fill a 16 ounce glass with ice cubes, then pour in milk, white chocolate sauce and espresso (or cold brew coffee) and give it a stir to combine.
- Top with whipped cream, and additional white chocolate sauce, if you have extra. Add a straw, serve immediately and enjoy!
Video
Notes
- 7 ounces white chocolate, chopped
- 7 ounce heavy cream
- 3 ½ tablespoons unsalted butter
Amanda
I’m sog lad you posted this! I’d been making your hot recipe and then just chilling it and pouring it over ice, but this tastes much better. And yes I made it already even though you posted it today LOL
Leslie Kiszka
Haha, nothing wrong with that! I’m just glad you like it :)