Description
This Iced White Chocolate Mocha recipe offers a rich, creamy coffee treat combining freshly brewed espresso with smooth white chocolate sauce, chilled over large ice cubes and topped with luscious homemade whipped cream. Perfect for a refreshing and indulgent pick-me-up in just 5 minutes.
Ingredients
Scale
For the Iced White Chocolate Mocha
- 2 shots espresso (approximately 60 ml), brewed fresh
- 2-3 tablespoons (30-45 ml) white chocolate sauce, high-quality
- 1 cup (240 ml) ice cubes, large cubes preferred
- ½ cup (120 ml) milk, whole milk preferred
For the Homemade Whipped Cream
- ¼ cup (60 ml) heavy cream
- 1 tablespoon (8 g) powdered sugar
Instructions
- Brew Espresso and Stir in White Chocolate: Brew 2 shots of espresso (about 60 ml). While the espresso is still hot, whisk in 2 to 3 tablespoons of white chocolate sauce until fully blended to ensure the sauce dissolves smoothly without clumps.
- Prepare Glass with Ice: Fill a serving glass with 1 cup of large ice cubes. Using large cubes keeps the drink chilled longer and minimizes quick dilution.
- Combine Ingredients: Pour the hot espresso and white chocolate mixture over the ice cubes, then add ½ cup of milk. Gently stir to mix the flavors smoothly without creating froth.
- Make Whipped Cream: In a bowl, beat ¼ cup of heavy cream with 1 tablespoon of powdered sugar on high speed using an electric mixer until stiff peaks form. Avoid over-beating to prevent turning the cream into butter; this typically takes 2-3 minutes.
- Top the Drink: Spoon the freshly whipped cream over the iced mocha. Optionally, garnish with chocolate shavings, cocoa powder, or a caramel drizzle for extra flavor and visual appeal.
Notes
- Use freshly brewed espresso for the richest coffee flavor.
- Large ice cubes minimize dilution and keep the drink cold longer.
- White chocolate sauce quality impacts the sweetness and smoothness of the drink.
- Optionally substitute whole milk with oat or almond milk for a dairy-free version.
- Adjust white chocolate sauce quantity to taste for sweetness preference.
