Fast forward 12 years later, I still to this day ONLY drink a white mocha, and in the winter it’s a peppermint white mocha. Boring, I know.. but I like my coffee sweet, and I’m a creature of habit.
Drinking a Starbucks white mocha every day can get very expensive. Over the years I have tried countless variations of my white mocha, and none have succeeded… until a few weeks ago. I have FINALLY found my own recipe, and man it is sooo good.
Before we dive into the recipe, I wanted to share a few tips on how to make your very own white mocha at home.
- This works best with an espresso machine versus a drip coffee machine (I want to note that I prefer latte’s over drip coffee). When you do order a white mocha at Starbucks, they do make it with espresso shots vs. drip coffee. This does make a difference in how your coffee tastes.
- I have personally bought several coffee machines, and although the Breville is pricey, it is worth every penny (and my favorite machine to date). If you can add this bad boy to your Christmas list, I would highly suggest doing so.
- Your DIY Starbucks white mocha needs to be 80% milk and 20% coffee. Next time you do order yourself a white mocha at Starbucks, pay close attention to the barista and how much milk they use and the color of your coffee.
- I use my reusable coffee cup from Starbucks which holds 16oz. I pour two shot glasses for my espresso and those equal to about 3oz. Therefore, it ends up being about 13oz of milk. Jordan teases me and says I have coffee with my milk.😏 #sorrynotsorry
- I do not refrigerate my sauce, and for my 16oz I use two tablespoons of the white chocolate sauce.
Lastly here is the ingredients, measurements along with how to make your very own Starbucks white mocha…
1 can of sweetened condensed milk
1/2 can evaporated milk
1/3 cup of sugar
1 Tablespoon Vanilla Extract
6 ounces of white chocolate candy wafers
In a saucepan, combine all ingredients and continually stir on the medium-to-low heat. When silky smooth transfer your sauce into a carafe of your choice and let it cool. Note; sauce should be used within two weeks of making.
Now pour yourself a cup of coffee and enjoy :).
I would love to hear from you when (and if) you make this! Did you like it, did you make any tweaks? Share below! Thank you so much for stopping by, have a great day.