Iced White Chocolate Mocha (Step-by-Step Instructions)
Making your iced white mocha is easier than it sounds. You only need a few ingredients, a couple of tools, and a little stirring. So here's exactly how I do it:
Equipment
- Espresso machine, Nespresso, or Moka pot (whatever you prefer)
- Milk frother or a small whisk
- Tall glass or mason jar
- Spoon or stirring stick
Ingredients
- Freshly brewed espresso (or strong coffee if that’s what you’ve got)
- White chocolate syrup (homemade is best, but Ghirardelli works great too)
- Cold milk (dairy or plant-based—barista-style oat milk is super creamy)
- Ice cubes
- Optional: whipped cream, vanilla extract for extra depth
Instructions
- Step 1) Brew Your Espresso: Brew 1–2 shots depending on how strong you like it. Then let it cool for a minute or two so the ice doesn’t disappear instantly.
- Step 2) Add the White Chocolate Syrup: Stir in 1 to 2 tablespoons of white chocolate syrup into your warm espresso. Next, mix until it’s completely dissolved. You don’t want any syrup blobs at the bottom.
- Step 3) Fill with Ice and Milk: Toss some ice cubes into your glass (I usually go ¾ full). Then pour in your milk, roughly ¾ cup, but adjust based on how milky you like it.
- Step 4) Stir and Finish: Give it a good stir so everything blends smoothly. Afterward, top with whipped cream if you're feeling fancy, or drizzle a little extra syrup for good measure.