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 :)
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…)
Then I brew in a cup of Green Mountain’s Nantucket Blend…
And top with whipped cream. This one could use a little more, in my opinion…
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 actuallytaste 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
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.
MMMMMMMmmmmmmm… Whipped cream. Be still my ♥.
White Chocolate Mocha Mix
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 :)
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.
Add in the chocolate pieces and whisk until smooth. It may seem at first like the chocolate won't dissolve, but keep whisking.
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.
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.
* 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.
* 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.
* If you want to add espresso powder, make sure it's actually espresso powder and not plain instant coffee.
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!).
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. :)