Table of Contents
- How to Make a Toasted White Chocolate Mocha at Home
- Toasting White Chocolate: Is It Caramelized?
- Adding the Toasted White Chocolate to the Mocha
How to Make a Toasted White Chocolate Mocha at Home
It’s absolutely freezing in the Northern Hemisphere right now, especially in those early mornings. With the chilly weather taking over, it’s the perfect time to make yourself a cozy toasted white chocolate mocha. Inspired by the popular Starbucks seasonal favourite, this recipe will have you toasting your own white chocolate right at home for a unique caramelized flavour.
Here’s How to Perfect It at Home
If you didn’t get a chance to try it in-store, don’t worry! Instead of searching around or writing requests to your nearest coffee shop, just step into your own kitchen and learn how to make a toasted white chocolate mocha.
Toasting White Chocolate: Is It Caramelized?
When it comes to how to make a toasted white chocolate mocha, the secret lies in the white chocolate itself. Toasted white chocolate, or what some would call “caramelized,” brings out a rich, golden flavour. Toasting it yourself is easy, but does take a little patience.
Caramelizing the White Chocolate
To get that golden caramel flavour:
— Use high-quality white chocolate, either chips or a bar.
— Spread the chocolate evenly on a rimmed baking tray and place it in a warm oven.
— Toast it gently, stirring every 10 minutes, for about 30–45 minutes. The sugar in the chocolate will caramelize, transforming the white chocolate through different stages before reaching a smooth, light tan colour.
A lighter tan shade is ideal, as too much browning can cause bitterness. When done right, your caramelized white chocolate will have a velvety texture and a divine taste that’s perfect as a snack on its own—or, even better, as the base of your mocha!
Adding the Toasted White Chocolate to the Mocha
Once you’ve perfected the toasted chocolate, it’s time to prepare the mocha itself.
If you enjoy coffee, brew up a dark and strong espresso. The deep coffee notes will complement the toasted, caramelized sweetness. If you’re not a fan of coffee, consider substituting it with more milk to create a warm toasted white-hot chocolate instead.
- Mix the Espresso and Caramelized Chocolate: Add a shot or two of espresso to the melted, caramelized white chocolate and stir until smooth.
- Pour in Steamed Milk: For a creamy texture, slowly add steamed milk to the mixture.
- Finish with Cream and Garnish: Add a swirl of whipped cream, and if you like, top it off with white chocolate stars or caramel sauce for that extra indulgent touch.
For Non-Coffee Drinkers
For those who don’t enjoy coffee, there’s no need to miss out on this rich and toasty treat. Simply omit the coffee altogether. The drink becomes a toasted white-hot chocolate, which is just as delicious and warming on a cold day.
The end result is a drink that feels like a luxurious winter escape—homemade with all the love and warmth you could want in a mug.
Toasted White Chocolate Mocha
Ingredients
FOR THE CARAMELISED WHITE CHOCOLATE
- 175 g (6 oz) white chocolate (bar or chips)
FOR THE TOASTED WHITE CHOCOLATE MOCHA
- 8 tbsp Caramelised white chocolate
- 480 ml (2 cup) whole or semi-skimmed milk
- 80 ml (2-4 shots) strong espresso coffee
- 100 ml Double or heavy cream (optional)
- 30 gr White chocolate stars, flakes, or chips (optional)
Instructions
FOR THE CARAMELISED WHITE CHOCOLATE
- Preheat the oven to 130 °C / 265 °F (110 °C, fan). If using a bar of white chocolate, then break it up into smaller chunks. Spread the chunks of chocolate, or chocolate chips, onto a rimmed baking tray and place in the oven to caramelise for 30–45 minutes.
- Every 10 minutes, stir the chocolate around on the baking tray with a wooden spoon or spatula, and then return to the oven. Do not worry if the chocolate looks lumpy or chalky or disgusting, it will eventually turn golden brown and smooth. You can either use the caramelised white chocolate to make mochas immediately, or you can spread the chocolate out onto a piece of baking parchment to cool completely, and then break up into pieces for use later.
FOR THE TOASTED WHITE CHOCOLATE MOCHA
- Place the caramelised white chocolate and the milk into a saucepan and heat gently until the chocolate has completely melted, and the milk is hot (but not boiling). Whilst the milk is heating, make the espresso coffee, and then whip the double cream to stiff peaks using an electric whisk.
- Pour 30-60ml (1-2 shots) of espresso into the bottom of both of your mugs. Fill both mugs almost to the top with the white chocolate milk, and then add a couple of generous tablespoons of whipped cream on top. Sprinkle with the chocolate stars, flakes, or chips, and then drink immediately.
