Starbucks Peppermint White Chocolate Mocha
A copycat of Starbucks' peppermint white chocolate mocha, built on a creamy homemade peppermint white chocolate syrup frothed into milk over espresso. The syrup batch makes enough for about 12 mochas.
Nutritionper 100 mlāŗ
95
Calories
2g
Protein
10g
Carbs
5g
Fat
Ingredients
| 3 cups (24 3/4 oz / 700 ml) | heavy cream (for syrup) |
| 1 1/2 cups (10 1/2 oz / 300 g) | granulated sugar |
| 12 ounces (340 g) | white chocolate, finely chopped |
| 1 1/2 teaspoons | peppermint extract |
| 1 1/2 cups (12 3/4 oz / 360 ml) | milk, preferably whole |
| 6 tablespoons (to taste) | peppermint white chocolate syrup |
| 6 shots or 18 ounces (530 ml) | espresso or strongly-brewed coffee |
| for topping | whipped cream (optional) |
| for sprinkling | peppermint candy, chopped/crushed (optional) |
Instructions
- Peppermint white chocolate syrup: Combine the heavy cream and sugar in a saucepan over medium heat and bring just to a boil. Meanwhile, place the chopped white chocolate in a microwave-safe bowl.
- Pour the hot cream mixture over the chocolate and let sit for 5 minutes. Whisk until smooth, microwaving about 10 seconds if needed to melt all the chocolate. Whisk in the peppermint extract.
- Strain through a fine-mesh sieve into a jar or other airtight container and refrigerate until ready to use. (Makes enough syrup for about 12 mochas.)
- Mocha: Combine the milk and peppermint syrup and froth using a milk frother or your method of choice.
- Add the espresso/coffee to a mug and top with the frothed milk. Stir to combine. Top with whipped cream and peppermint candy pieces, if desired. Serve immediately.
- Homemade whipped cream (optional): Beat 1/3 cup (80 ml) heavy cream with 1 tablespoon confectioner's sugar on medium-high speed until stiff peaks form. Add 1/4 teaspoon peppermint extract for peppermint whipped cream.