Ingredients
Equipment
Method
- Begin by brewing your espresso or strong coffee. For the best flavor, use freshly ground beans if possible. Measure out 2 to 4 ounces of your hot, freshly brewed espresso or coffee into a mug.1-2 shots freshly brewed espresso or strong brewed coffee
- In a small saucepan over medium heat, combine the milk, white chocolate syrup (or if using melted white chocolate chips, add them now and stir until melted), and granulated sugar (if you're not using syrup or find you need extra sweetness). If you're adding the pinch of sea salt to enhance the chocolate, stir it in now. Heat the mixture gently, stirring frequently, until it’s hot but not boiling. Avoid scorching the milk; a gentle simmer is ideal. If using melted chocolate chips, ensure they are fully incorporated and the mixture is smooth.1.5 cups whole milk, 2 tablespoons white chocolate syrup, 1 tablespoon granulated sugar, 1 pinch sea salt
- For an extra creamy and café-like texture, you can froth the warmed milk mixture. Use a milk frother, an immersion blender, or even vigorously whisk the hot milk in the saucepan until frothy. If adding heavy cream for ultimate richness, you can whisk it into the milk mixture before heating or froth it separately with the milk.1.5 cups whole milk, 2 tablespoons heavy cream
- Pour the warm, frothed milk mixture over the espresso in your mug. Stir gently to combine the flavors.1-2 shots freshly brewed espresso or strong brewed coffee, 1.5 cups whole milk
- Top generously with a swirl of whipped cream. For an extra touch of decadence, sprinkle with white chocolate shavings or drizzle with a little extra melted white chocolate.whipped cream, white chocolate shavings or drizzle
Notes
Leftover mocha can be stored in the refrigerator for up to 24 hours and reheated gently on the stovetop or in the microwave.
