White Chocolate Syrup (Step-by-Step Recipe)
This easy white chocolate syrup comes together in a few minutes and makes any coffee feel like a treat. You can use it for both hot and iced drinks, and you probably already have most of the ingredients on hand.
Equipment
- Small Saucepan:
- Heatproof bowl (for double boiler) or microwave-safe bowl
- Whisk or silicone spatula
- Measuring cups and spoons
- Glass jar or bottle for storage
Ingredients
- ½ cup white chocolate chips or roughly chopped white chocolate bar
- ⅓ cup milk or cream (adjust based on how thick you like it)
- 1–2 teaspoons sugar (optional, depending on your chocolate’s sweetness)
- ½ teaspoon vanilla extract (optional)
- Tiny pinch of salt (balances the sweetness and deepens flavor)
Instructions
- Step 1) Melt the White Chocolate: Use a double boiler for slow, even melting or microwave in 30-second bursts, stirring between each round. Be patient because white chocolate scorches fast. Also stir often and don’t let water splash in.
- Step 2) Add Milk and Sweetener: Once melted, slowly add milk or cream while stirring constantly. If your chocolate is sweet enough, skip the sugar. If not, go light and taste as you go.
- Step 3) Simmer and Thicken: Move the mixture to the stove and let it gently simmer for 3–5 minutes. You want to keep stirring to avoid sticking, and watch it go from thin to silky.
- Step 4) Cool and Store: Remove from heat and let cool before transferring to a clean jar or bottle. You should keep it refrigerated and give it a good shake before each use. Usually, homemade syrup tends to separate a bit.