White Chocolate Mocha

MacSuzie | DIY White Chocolate Mocha Mix

Fall of 2013, I tirelessly tried (and failed) to copycat Starbucks’ famous pumpkin spice latte. I’m still going to keep working on it, but for now I’ve successfully (in my opinion) created a copycat recipe for one of my OTHER Starbucks favorites treats – the White Chocolate Mocha. By itself, it is usually a bit too sweet for me, so I always ask for an extra shot to liven things up a little. Seriously, I am like a firecracker after one of those puppies!

I’ve tried a few store-bought white chocolate creamer flavors, but none really hit the spot. And I just couldn’t bring myself to buy the vat of mix that Starbucks sells online. So, I just sort of thought of a few ingredients that would give me the flavor I was after. This 3 ingredient DIY white chocolate mocha mix has the perfect amount of sweetness paired with the milky dairy flavor of the white chocolate. Plus, it works great with my Keurig for a quick, almost-coffeehouse drink. :) For a fun and easy craft project to go along with your drink, check out my instructions to make your own Reusable Cup Sleeve.

Simply warm your evaporated milk and half & half in a saucepan or double boiler over medium heat. Once the mixture is steaming, but not boiling, add your pieces of chocolate. Gently whisk until all the chocolate has melted and dissolved. It may seem like a clumpy mess at first, but after a few good stirs it will smooth out. To make the mocha, add 1/4 – 1/3 cup of the mocha mix to your favorite cup of brewed coffee – make sure your cup/mug is large enough to hold the extra volume of the mocha mix. See below for how I make mine :)

 

MacSuzie | DIY White Chocolate Mocha Mix - This recipe will save you TONS because you can skip the line at Starbucks and make it in your own kitchen :)I start with 1/4 cup of the mocha mix plus a secret ingredient – a teaspoon of espresso powder! (You can find espresso in just about any grocery store, and it’s not expensive) Not only does it add an extra little kick, it gives my little-Keurig-cup-that-could a bit of that rich espresso flavor. Swirl it a little to mix in the espresso powder.

(I also usually warm up the mocha mix in the microwave for about 15 seconds before brewing in the coffee. Not necessary, but I like cold drinks to be super cold and my hot drinks to be that burn your face off kind of temperature, hahahaha – lukewarm beverages are a peeve of mine…)

 

MacSuzie | DIY White Chocolate Mocha Mix - This recipe will save you TONS because you can skip the line at Starbucks and make it in your own kitchen :)Then I brew in a cup of Green Mountain’s Nantucket Blend…

 

MacSuzie | DIY White Chocolate Mocha Mix - This recipe will save you TONS because you can skip the line at Starbucks and make it in your own kitchen :) 

And top with whipped cream. This one could use a little more, in my opinion…

 

MacSuzie | DIY White Chocolate Mocha Mix - This recipe will save you TONS because you can skip the line at Starbucks and make it in your own kitchen :)Heading out of the house? It will taste extra yummy if you use a reusable cup/lid you bought from Starbucks for $1. Ok, so maybe it won’t actually taste better, but you’ll save some paper! You could also save and reuse your paper sleeves, or save even more cardboard with a fun and easy to make reusable coffee cup sleeve like mine – so easy! Instructions here >>> DIY Reusable Coffee Cup Sleeve

 

MacSuzie | DIY White Chocolate Mocha Mix - This recipe will save you TONS because you can skip the line at Starbucks and make it in your own kitchen :)Stored in the fridge, your mocha should keep for a couple weeks – if it lasts that long! This cool lidded glass carafe almost holds a double batch – the rest I just used in that first cup of coffee. You may need to shake it up a little after refrigeration, as the chocolate sometimes settles.

 

MacSuzie | DIY White Chocolate Mocha Mix - This recipe will save you TONS because you can skip the line at Starbucks and make it in your own kitchen :)MMMMMMMmmmmmmm… Whipped cream. Be still my ♥.

White Chocolate Mocha Mix
Serves 10
This DIY white chocolate mocha mix will save you TONS because you can skip the line at Starbucks and make it in your own kitchen :)
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
For the Mocha Mix
  1. 12 oz. can evaporated milk
  2. 1 cup half & half
  3. 8 oz. white chocolate
To Make the Mocha Drink
  1. 1/4-1/3 cup White Chocolate Mocha Mix
  2. 8-12 oz. brewed coffee
  3. espresso powder, optional
  4. sweetener, optional
  5. whipped cream, optional
Instructions
  1. Warm the evaporated milk and half & half in a double boiler or saucepan over medium heat until the mixture is steaming and slightly bubbling, but not boiling.
  2. Add in the chocolate pieces and whisk until smooth. It may seem at first like the chocolate won't dissolve, but keep whisking.
  3. To make the mocha, mix 1/4-1/3 cup of the mocha mix to your favorite brewed coffee. If desired, add a teaspoon of espresso powder for a richer coffee flavor, sweetener to taste and top with whipped cream.
  4. Stored in the refrigerator, the mocha mix should last a couple of weeks. You may need to shake before using, as the chocolate may separate a bit.
Notes
  1. * Try to find evaporated milk without any additives. Alternatively, make your own by gently simmering regular milk until it has reduced by about half. You'll need about 1 1/2 cups, so start with 3 cups milk. Proceed with the recipe as normal.
  2. * Choose the best white chocolate you can find for your budget. Chips will work, but they often have more of a vanilla taste than I prefer for this recipe.
  3. * If you want to add espresso powder, make sure it's actually espresso powder and not plain instant coffee.
MacSuzie http://macsuzie.com/

EQUIPMENT UPDATES:

I was recently listening to an America’s Test Kitchen podcast, in which they recommended an espresso press called AeroPress® Coffee & Espresso Maker by Aerobie®. Having been a devoted Keurig user for several years without successfully being able to replicate a delicious espresso brew (instead occasionally using added instant espresso powder for boosted flavor), I thought I’d give the gadget a try (it was only $25 and fully returnable to the store if it failed).

IT. WAS. AMAZING! After one brew (super simple process very similar to a French press), I put the Keurig away in the cabinet and will probably sell it at my next garage sale. I’m not kidding. This thing is SO easy to use and easy to clean – even better than my reusable k-cups! All you need is hot water, plus finely ground coffee (I like espresso roast, but you can use whatever you want!).

GIVEAWAY: Check out the contest featured on my recipe for a Gingerbread Latte and you could win your own AeroPress® Coffee & Espresso Maker!!

Side note – I am a huge fan of both my grinder (fresh coffee in seconds) and my electric milk frothing pitcher (perfectly sized for heating/frothing enough milk for 2 lattes/cappuccinos). I’ve learned that for the best tasting coffee, grinding your own is a must and my little grinder works just perfectly for me. Nothing fancy, but it’s fresh! As for the frothing pitcher, I’ve used milk, coconut milk and even eggnog in the pitcher – while each froths differently, all of them are heated to the perfect temperature to add to my beverage. I got a great deal on Amazon for both and use them almost every morning

Between these three products (the total of which cost me significantly less than the price of my Keurig), I have the ability to make delicious coffee drinks in my own home, leaving the coffee shops for special occasions only. :)


 

Other delicious drinks to check out:

Gingerbread Latte w/Caramel Molasses Drizzle

MacSuzie | Gingerbread Latte w/ Caramel Molasses Drizzle - This delicious and easy gingerbread latte will spice up your morning routine and put you in the holiday mood for sure!

Ha-Cha-Cha Hot Buttered Rum

MacSuzie | Ha-Cha-Cha Hot Buttered Rum - This amazing hot rum drink will soon be a favorite of yours for the cold winter months. Serve some for holiday guests or party goers and everyone will be merry and bright!

28 Responses to White Chocolate Mocha

  1. Tiffany says:

    Wow! This is so similar to starbucks! Thank you so much for sharing this recipe. You’ve saved me lots of money. :)

    • MacSuzie says:

      I’m so glad you like it! For the price of a couple of the Starbucks’ version, you end enough of the mocha mix to make SEVERAL at home! And I am ALL about saving money, LOL – that way, I can spend it on more important things, like shoes ;-)

  2. Holly says:

    I just came across this recipe this morning and am excited to try it! I think I’m gonna use regular milk and reduce it rather than buying a can. But all I have is 2% milk. Will that work?

    • MacSuzie says:

      Definitely! It will be a teensy less creamy, as I believe the canned milk is produced from whole, but the taste will still be delicious (I’ve subbed in a pinch and I promise!). And you can always use a little extra half and half in your finished “latte” if you want it creamier :-)

  3. Lauren says:

    Delicious! I love the coffee sleeve as well! So cute!

  4. Oh my! This looks delicious!

  5. intissar says:

    what does it mean “half & half ” in french??? :(

    • MacSuzie says:

      Oh my, I’m sorry I don’t know the exact translation, but I believe it is “moitié-moitié” Instead of heavy cream, it is cream and milk mixed together – in the US it is sold already mixed. You could substitute all milk or all cream if you like.

  6. Matt says:

    Did not turn out well for me. Don’t know what I’m doing wrong?

    • MacSuzie says:

      Hmmm, I’m not sure I can answer that without more info. Can you share what happened?

      I can say that I had better success with different types of white chocolate than others. Also, for the liquids, the fat content of your choices will dictate a difference in thickness of he final syrup, but that all depends on your tastes and preference.

  7. Matt says:

    12 oz can of nestle carnation evaporated milk…1 cup of land of lakes rich and creamy fat free half and half 1 cup of ghirardelli white chocolate chips. Did the double boiling cause I didn’t want to scorch anything. Did a k cup of Starbucks mocha blend and a k cup of Starbucks veranda blend. I added 1/3 cup of mixture to 10oz or 12oz of coffee

    Neither cup turned out well and it kinda got filmy while drinking

    • MacSuzie says:

      In my honest opinion, I think the Ghirardelli chips might have been the culprit. When I did my testing, I liked those the least of all the white chocolates I used (Trader Joe’s white chips were similar). I think I even remember the oilyness you talk of. (For semi-sweet or dark chips, they are one of my go-to brands, but I don’t care for their whites) My guess would be the combo of ingredients used – some brands contain extra flavorings, different ratios of cocoa butter to emulsifiers, additives, etc. which can gave some a weird flavor or texture, even when just eaten right out of the bag. My original favorite white chocolate was the Lindt bar (pictured, about $2/bar on sale – I used two in the recipe, minus a bite for the cook!), but recently I discovered Guittard’s white chips (on the recommendation of Cook’s Illustrated/America’s Test Kitchen), which turned out to be less expensive (when I stocked up for $3.99 bag in store at Cost Plus World Market) and just as yummy. They are non-gmo and despite vanilla as a flavoring, the chips don’t have an overwhelming vanilla flavor – more so just a simple milky sweet flavoring that I prefer in white chocolate.

      I hope this helps! I’m so bummed the recipe didn’t work for you, and I know it is always frustrating when you’ve used up ingredients in a recipe that doesn’t turn out the way you hope.

  8. Joe says:

    I like this but have one question. What are your thoughts on substituing almond milk for the half and half so it could be stored in ambient temperatures?

    • MacSuzie says:

      What a great question! I have no doubt that almond milk would be delicious (I use as a sub in SO many things, even just to pour in my coffee when I want something simple), but I can’t attest to how it would work out at room temp. After opening, I always store my almond milk in the fridge to avoid bacteria that can lurk at room temps. Honestly, I’d be nervous to use in this recipe and leave out of the fridge, even if it is dairy-free. Better safe than sorry in my book!

      If you are looking for something to store at room temp, I think you would be better off to use a simple syrup flavoring (see my recipe for Gingerbread Syrup, or try a plain old vanilla simple syrup). Those should last for a couple weeks at room temp (in hot climates, I’d keep in a cool cabinet, and definitely keep out of sunny spots in your kitchen). Alternatively, they can be kept in the fridge for MUCH longer storage (should you make a double batch or if you only use every once in a while).

      I hope that helps!

  9. […] White Chocolate Mocha // I know that I’m about to sound like ‘that girl’ but I do love hot coffee in the winter time. My all time favorite is White Chocolate Mochas and I drink them year around, but winter is the time to get them hot and steamy. […]

  10. Susie says:

    Thanks for the yummy recipe! I recommend the Tassimo – one machine that makes coffee, lattes, espresso, cappuccino.

    • MacSuzie says:

      I used to love the Tassimo I owned several years ago! I just don’t live single serve and at the time there wasn’t an option to “fill your own” so out it went in favor of the Kuerig. Major mistake! Now I either use my Aeropress for a single cup, or my Italian moka pot for more than one :-)

  11. diljeet says:

    I tried the recipe above and the chocolate solidified in the frig. What should I do?

    • MacSuzie says:

      Hi Diljeet – sorry for my delayed response! If it solidifies, you can heat it briefly in the microwave and shake/stir to combine everything again. My trick to combat solidification is being sure to shake it or stir it as it cools on the counter to prevent the chocolate separating and hardening, then storing in the fridge. Also, try not to keep it in the coldest area of your fridge. Another thing you can try is adding a couple of tablespoons of corn syrup to the recipe. This will make it sweeter though, so you probably won’t need as much of the mocha mix in your coffee. I hope this helps! Let me know if you have any more trouble – I haven’t made this one in a while (most recently addicted to my gingerbread latte) so perhaps I need to try another batch to see exactly how much corn syrup to add and update the recipe.

  12. Jamie says:

    I really liked the way this turned out. I wasnt sure how long to continue cooking it on the stove after melting the chocolate. My chocolate melted just about immediately. I used 2 white Nestle bars from the baking aisle. I continued on low after melting to try to make it thicker. Not sure if I needed to do that. The chocolate does separate in the fridge, so a light whisking was needed before adding it to my iced mocha. However, after adding the ice, there were a lot of white chocolate particles along the sides of the cup! They eventually go away with stirring. I made my iced mocha with 1/3 cup of cold brewed espresso (Ree Drummonds method), 1/3 cup of the white mocha syrup and then whole milk and ice. Thank you for posting this recipe!

    • MacSuzie says:

      Hi Jamie – sorry for my delayed response! My trick to combat solidification (and “floaties” when adding it to an iced mocha) is being sure to shake it or stir it as it cools on the counter to prevent the chocolate separating and hardening, then storing in the fridge after. Also, try not to keep it in the coldest area of your fridge. Another thing you can try is adding a couple of tablespoons of corn syrup to the recipe. This will make it sweeter though, so you probably won’t need as much of the mocha mix in your coffee. I hope this helps! Let me know if you have any more trouble. As I’ve mentioned to a few other commenters, I haven’t made this one in a while (most recently addicted to my gingerbread latte) so perhaps I need to try another batch to see exactly how much corn syrup to add and update the recipe to prevent hardening of the chocolate.

  13. Darlene says:

    Hello. I cannot seem to find “espresso powder” at my grocery. Have tried Kroger and super Walmart. Closest I could find was espresso instant coffee.

    • MacSuzie says:

      Hi Darlene – sorry for my delayed response! What you found is actually the same thing, just probably a different name by a different brand! And the espresso powder isn’t really a mandatory ingredient, so if you can’t find it or is is too pricey, don’t worry. I just find that the Keurig I used to use didn’t really give me that strong coffeehouse espresso taste to compliment the mocha’s sweetness, so a little sprinkle of the instant espresso helped with that.

  14. […] White Chocolate Mocha – This one is one of my go-tos when the PSL or Eggnog latte are not in season. via MacSuzie […]

  15. Lisa says:

    Every recipe I’ve tried that uses white chocolate solidifies when cooled. Will I have to heat it before each use?

    • MacSuzie says:

      My trick to combat solidification is being sure to shake it or stir it as it cools on the counter to prevent the chocolate separating and hardening. Another thing you can try is adding a couple of tablespoons of corn syrup to the recipe. This will make it sweeter though, so you probably won’t need as much of the mocha mix in your coffee. I hope this helps! Let me know if you have any more trouble – I haven’t made this one in a while so perhaps I need to try another batch to see exactly how much corn syrup to add and update the recipe.

Let me know what you think!

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