In this recipe
- Why this recipe is great
- White Chocolate Syrup for Café-Style Coffee
- Step-by-Step Instructions: The Best White Chocolate Coffee Syrup Recipe
- Quick Checklist for a Perfect Result
- Why Not Use Sweetened Condensed Milk or Cream?
- Want a Dairy-Free Option?
- Store Your Syrup Properly
- How to Use Your White Chocolate Syrup
- Tasty Treats to Enjoy with Your White Chocolate Syrup
Estimated reading time: 6 minutes
Why this recipe is great
You’ll get step-by-step instructions for making quick and easy white chocolate syrup. You’ll learn how to choose the best ingredients for making the perfect syrup, and the best part? You only need a few, and they’re super easy to find. Plus, you’ll discover which ingredients to avoid so your syrup doesn’t turn out too heavy or separate.
If you’re vegan or lactose intolerant, there’s a dairy-free option for you. And, you’ll know exactly how to store your syrup and how long it will last.
Creamy, silky, and rich! Plus, super easy to store.
White Chocolate Syrup for Café-Style Coffee
Do you love sitting down at your favorite coffee shops with hot coffee? If so, you’ve probably tried adding sweet syrups to your drinks. Whether you enjoy caramel syrup or a rich white mocha sauce, one thing’s for sure: a good white chocolate coffee syrup can take your coffee to the next level!
You might’ve bought store-bought syrup from the grocery store. But making your own homemade version is even better. It’s a great way to recreate that delicious coffee drink you love. It’s like a copycat Starbucks white chocolate mocha recipe.
Step-by-Step Instructions: The Best White Chocolate Coffee Syrup Recipe
Let’s make some homemade white chocolate coffee syrup! You can add it to hot beverages or cold drinks. Drizzle it on your hot coffee, iced coffee, or desserts like ice cream. And guess what? It’s an easy recipe with just a few simple ingredients.
Here’s what you’ll need:
- Milk (2.5% fat or higher)
- White chocolate or white chocolate chips
- Vanilla extract or vanilla sugar
- Butter
- A pinch of salt
Let’s dive in and get started!
First, grab some white chocolate bars. We’re using a bar, but you can use white chocolate chips too. Just make sure it’s high quality, with cocoa butter, sugar, and milk. If you’re using a bar, chop it into small pieces or grate it. This way, it melts faster and more evenly.
Next, you’ll need a glass of whole milk. We’re using 2.5% milk. Don’t use skim milk. It won’t work for this white chocolate coffee syrup recipe. You’ll also need a bit of butter, some vanilla extract, or vanilla sugar. And don’t forget a pinch of salt. Check the exact amounts in the recipe card below.
Now, grab a medium saucepan and a silicone spatula. Heat the milk to around 30-35°C (85-95°F). It should be warm, not hot. Just a little bit warmer than room temperature. Remove from heat and add all your ingredients. Stir. Look, the chocolate is starting to melt now!
Put the saucepan on medium-high heat and keep stirring. If the syrup sticks to the sides, use your spatula to scrape it down. Make sure it doesn’t burn! Now it starts to boil. Lower the heat to just below medium (we use 4 out of 9 on our stove), keep stirring, and let it simmer for 3 minutes.
After that, remove it from the heat and let it cool for a couple of minutes. The syrup is still runny, but don’t worry—it thickens in the fridge. Once it cools, pour it into a mason jar or a glass bottle. Check out how much thicker it gets after you let it chill in the fridge!
After chilling, your white chocolate syrup will be ready to use! Now, use an espresso maker, instant coffee maker, or espresso machine to make your favorite coffee drink!
You can store it in the fridge for up to two weeks. Just pop the bottle in hot water if you need to warm it up. But honestly, we usually add it cold.
Enjoy your homemade white chocolate sauce with your morning coffee. It’s the perfect way to add a creamy, sweet flavor to your favorite coffee drinks!
Quick Checklist for a Perfect Result
For a perfect white chocolate coffee syrup recipe, remember this:
- Use high-quality white chocolate (bars or chips).
- Prepare your medium saucepan and a silicone spatula.
- Heat the milk (or your favorite non-dairy milk) on medium heat.
- Add the chocolate and other ingredients, stirring constantly. When it starts to melt, you’ll know you’re on the right track!
- Keep stirring, and don’t let it stick to the sides of the pan.
Perfecting your homemade white chocolate syrup might take a few tries to get the texture right. At first, you might end up with something thicker. Almost like a homemade white chocolate sauce. But after a few attempts, you’ll find the sweet spot for your white chocolate coffee syrup.
Why Not Use Sweetened Condensed Milk or Cream?
Many white chocolate syrup recipes use sweetened condensed milk. But it can overpower the flavor. Others use heavy cream, which can make the syrup too heavy. Plus, cream sometimes separates from the chocolate.
For the best flavor, stick with whole milk and white chocolate bars or white chocolate chips. Make sure the main ingredients in your chocolate are cocoa butter, sugar, and milk. This gives you the perfect balance without being too heavy. Don’t forget to add a little vanilla and a pinch of salt for extra flavor.
Want a Dairy-Free Option?
You can easily make a non-dairy milk version of the white chocolate coffee syrup recipe. This is the perfect way to enjoy your syrup if you’re vegan or lactose intolerant. Use oat milk, almond milk, or even coconut milk. Go for the barista version of the vegan milk to get a silky and creamy consistency. And, of course, use vegan or dairy-free butter and white chocolate.
Store Your Syrup Properly
Once you’ve made your favorite coffee syrup, pour it into a mason jar or airtight container. Store it in the fridge for up to two weeks. You can even freeze it in ice cube trays and use it for cold brew coffee or iced coffee.
How to Use Your White Chocolate Syrup
This syrup is great for more than just coffee! Add it to your iced white chocolate mocha, drizzle it over ice cream, or mix it into hot chocolate. You can even use it on French toast or other favorite desserts. If you want to make your coffee extra special, add shots of espresso, some steamed milk, and a few pumps of white chocolate mocha sauce. Top it off with whipped cream, and you’ve got a coffee shop-quality treat at home.
Tasty Treats to Enjoy with Your White Chocolate Syrup
What’s the best thing to enjoy with white chocolate syrup and a good cup of coffee? For a simple treat, add a piece of milk chocolate, some dried fruits, or a nice pink chocolate piece. Check out our pink chocolate bar recipe to make it!
And don’t forget a good piece of cake! Try our moist carrot cake recipe with cream cheese filling. It has 4 layers, but you only need one baking sheet to bake it! If you’re in the mood for something buttery and full of cookie dough flavor, try our easy croissant cookies recipe. Our homemade cookie dough melts inside the croissant and gets crispy on top. Such a delicious combo!
White Chocolate Coffee Syrup Recipe in 15 Minutes
Equipment
- Kitchen scale
- Thick-bottomed saucepan
- Silicone spatula
Ingredients
- 200 g milk 2.5% fat or higher
- 200 g white chocolate or white chocolate chips
- ½ tsp vanilla extract or vanilla sugar
- 10 g butter
- A pinch salt
Instructions
For 1 espresso shot: 5g syrup
For 1 latte, coffee, or cappuccino: 15-20g syrup
- Chop 200 g of white chocolate using a grater or knife. If you’re using white chocolate chips, you don’t need to chop them.
- Heat 200 g of milk until warm, around 30-35°C (85-95°F).
- Remove from heat. Add 200 g of white chocolate, ½ tsp vanilla extract (or vanilla sugar), 10 g of butter, and a pinch of salt. Mix until the chocolate melts.
- Put the saucepan back on high heat. Stir constantly with a silicone spatula until the syrup boils. If it sticks to the sides, scrape it down. Be careful not to burn it.
- Lower the heat to just below medium (about 4 out of 9 on our stove) and let it simmer for 3 minutes.
- Let it cool. Pour the syrup into a glass container. Store in the fridge for up to 15 days. It will be runny right after cooking but thicken in the fridge.
- That’s how thick the syrup gets after storing it in the fridge.
Video
Notes
- Don’t use skim milk – it won’t work for this recipe.
- Make sure you use good-quality white chocolate. How can you tell? Check that the main ingredients are cocoa butter, sugar, and milk. We also recommend using white chocolate for the best results.
Nutrition
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