This homemade White Chocolate Mocha Syrup Recipe is rich, creamy, and perfect for coffee drinks, iced mochas and desserts. Use it to make coffee shop style white chocolate drinks at home for a fraction of the cost.
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What We Love About This Recipe
- Rich, creamy white chocolate flavor
- Perfect for coffee drinks and desserts
- Easy homemade recipe with simple ingredients
- Keeps well in the refrigerator
While this homemade white chocolate sauce makes a delicious coffee drink that is not all you can use it for. We use it in our Iced White Chocolate Mocha as well as a topping for ice cream and other favorite desserts like cake. It can also be used in milkshakes, hot chocolate, or as pancake syrup.
Ingredients
See recipe card for exact amounts.
Ingredient Notes
Just a few simple ingredients are all you need to make this delicious sweet treat.
- Sweetened Condensed Milk: We use store bought but you can use homemade, Simply Recipes has a recipe if you want to make your own.
- Whole Milk: You can use skim milk, 2%, heavy cream, half & half, coconut milk, oat milk, almond milk, or soy milk. It may change the thickness a little bit but not enough to make that much of a difference. If using non-dairy milk make sure to buy the unsweetened type or cut the sugar down some.
- Sugar: Regular granulated sugar.
- White Chocolate: We like to use good quality white chocolate chips. You can use white chocolate bars cut into smaller pieces.
- Vanilla: Pure vanilla extract and not imitation vanilla.
- Instant Coffee: We have a large jar because we use it in a lot of recipes. It comes in small packets in a box and that is more economical than the big jar if you don’t want to spend that much to make this white mocha syrup recipe.
Step-By-Step Instructions
- Add all of the ingredients to a medium saucepan.
- Simmer over medium-high heat stirring constantly until the chocolate chips melt.
You want the chocolate to melt as the mixture heats up to a simmer, adjust the heat down if it looks like it is going to start boiling.
Starbucks Drinks Using White Chocolate Syrup
I don’t claim that this white chocolate syrup recipe is a copycat Starbucks recipe but it can be used to make homemade versions of some of the popular drinks you get at the coffee shop. It is the perfect way to save money without having to leave the comfort of your own home!
- White Chocolate Crème Frappuccino – the grande calls for milk, 3 pumps of white chocolate mocha sauce and whipped cream.
- White Chocolate Mocha – the grande calls for espresso, 2% milk, milk foam, steamed milk, 4 pumps of white mocha sauce, and whipped cream.
- Iced White Chocolate Mocha – the grande calls for 2 shots of espresso, 2% milk, milk foam, steamed milk, 4 pumps of white mocha sauce, and whipped cream and is served over ice, of course.
There are also other seasonal and secret menu Starbucks coffee drinks that use syrup.
Storage
Store in an airtight container in the refrigerator for up to a month. We like to use a mason jar.
Special note: The syrup will thicken in the refrigerator. If you are adding it to hot coffee it will melt just fine. If you want to use it in iced coffee or as a sauce on ice cream, pancakes or other dessert just put a bit in the microwave for a few seconds and it will thin out as it warms up.
FAQs
Yes, homemade white mocha syrup should be stored in the refrigerator because it contains milk products.
Yes, this homemade white mocha syrup contains dairy because it is made with milk, sweetened condensed milk and white chocolate.
Easy Drink Recipes You Might Like
- Cafe Mocha
- Brown Sugar Oat Milk Coffee
- Maple Syrup Coffee
- Caramel Coffee – this recipe uses my Caramel Sauce!
- Vanilla Coffee
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
White Chocolate Mocha Syrup
Ingredients
- 1 can sweetened condensed milk 14 ounces
- 1 cup white chocolate chips
- ¾ cup milk
- ⅓ cup sugar
- 2 teaspoons vanilla
- 1 teaspoon instant coffee
Instructions
- Add all of the ingredients to a medium saucepan.
- Simmer over medium-high heat stirring constantly until the chocolate chips melt completely, about 6-8 minutes.
I made this sauce to use for mochas and it was very good! I did substitute instant coffee for instant espresso. Used 1/4 cup of sugar and 3 teaspoons of vanilla extract. I stored mine in the refrigerator and it had this weird thick “skin” after refrigeration. While this doesn’t bother me since I’m using it in hot beverages. But it would be off-putting if I was to use it on top of ice cream or cakes as it would be lumpy. I’m guessing this happened because I used fresh milk. When I used evaporated milk, the “skin” didn’t happen. Just a tip for anyone making it as a dessert topper. Thanks for a great recipe!
Good to know, thank you so much for the tip!
Will instant espresso work?
Yes, that will work and give it a nice bold flavor.