Toasted White Chocolate Mocha.jpg

Toasted White Chocolate Mocha

It’s absolutely freezing in the northern hemisphere right now, and no where more-so than in my bathroom (aka the ice box). And that’s why I’m putting off my much-needed shower to bring you all this most wintery of all drinks – the toasted white chocolate mocha. 


Sweet Winter in the Fridge, Toasted White Chocolate Mocha Toasted White Chocolate Mocha .jpg

Yes, it’s a bit Christmassy. And yes, it was inspired by an item on the US Starbucks festive drinks menu. And triple yes, all of the UK are still bitter about the fact that we didn’t get to try it. So instead of writing strongly worded letters to your nearest coffee shop, get yourself in the kitchen and toast your own white chocolate. 

Or should I say caramelise?

Caramelised White Chocolate

Yes, the truth’s out. ‘Toasted’ white chocolate is what us regular people call caramelised. It’s incredibly easy to make, as long as you have an hour to spare popping back to the oven every 10 minutes to stir it around. Just place some good quality white chocolate (chips or bar, either’s good) on a rimmed baking tray and toast in a warm oven. The sugar in the chocolate starts to caramelise, which takes the white chocolate through a whole process of disgusting looking chalky and lumpy stages, until you finally end up with something smooth and golden brown.

How golden brown you take your chocolate is up to you – I don’t like to go too far in case it burns, so 30-45 minutes is enough. It should end up looking a nice light tan colour, and it will taste DIVINE. 

You can definitely just go ahead and eat the caramelised white chocolate as a snack, or better yet, turn it into liquid gold:


The Liquid Gold of Caramelized White Chocolate Toasted White Chocolate Mocha.jpg

I don’t actually like coffee

Full disclosure – I don’t actually drink coffee. It’s just too bitter for me. I would need like 300 sugars. And if you know me then you know that adding hundreds of tablespoons of sugar to my daily life is not what I need AT ALL. My wife on the other hand, well she loves the stuff. She’s a bit of a coffee snob, having previously worked in a coffee shop, and so I left all the espresso making for this recipe well and truly up to her.

But if you like coffee, I’m sure you can muster up something dark and strong that will go perfectly with the caramel, chocolate, and milk. And buckets of cream.

I think I might have put too much cream in the mug guys.


Between the Espresso and the Mountain of Cream Toasted White Chocolate Mocha.jpg

Starbucks would never hire me. 

I added some white chocolate stars to finish it off, but I imagine that some caramel sauce would be perfect too. I hear that Starbucks topped theirs with some frosted cranberry pieces, but no one’s got time for that. 


Heavenly Coffee with Caramel Clouds Toasted White Chocolate Mocha .jpg

If, like me, you aren’t the biggest fan of coffee, then this might just change your mind. Is the toasted white chocolate mocha the gateway drug to chucking back three espressos before breakfast? For my sake, let’s hope not. Or just go ahead and leave the coffee out altogether and have yourself a toasted white hot chocolate instead. Sounds gooood. 


toasted white chocolate mocha Toasted White Chocolate Mocha

TOASTED WHITE CHOCOLATE MOCHA

Move over Starbucks, this mocha is made with homemade toasted (or caramelised) white chocolate, plenty of milk, and a shot or two of espresso. The perfect winter drink.

Prep Time: 20 min

Cook Time: 45 min

Total Time: 1 hr


INGREDIENTSPREPARATION
FOR THE CARAMELISED WHITE CHOCOLATE

175g (6 oz) white chocolate (bar or chips)
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

8 tablespoons caramelised white chocolate

480ml (2 cup) whole or semi-skimmed milk

60-120ml (2-4 shots) strong espresso coffee

100ml double or heavy cream (optional)

White chocolate stars, flakes, or chips (optional)
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.

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