Iced White Chocolate Mocha

This iced white chocolate mocha is a revelation! It’s the perfect pairing of white chocolate, bitter espresso and creamy milk.…

A Couple Cooks – Recipes worth repeating.

This iced white chocolate mocha is a revelation! It’s the perfect pairing of white chocolate, bitter espresso and creamy milk.

Iced white chocolate mocha

Here’s a coffee drink you absolutely must try making at home: the Iced White Chocolate Mocha! This homemade version is loads better than Starbucks, in our opinion. Something about the sweet earthy white chocolate combined with bitter espresso and creamy milk is a revelation. Take one sip and you’ll raise your eyebrows in appreciation (we did!). It’s even better than the classic iced mocha with chocolate…but we’ll let you be the judge. Here’s how to make this easy drink at home, using a covered jar and your favorite espresso method!

What’s in an iced white chocolate mocha?

The iced white chocolate mocha is a Starbucks coffee drink made with espresso, milk and white chocolate, served over ice. It’s a variation on the hot mocha or mocha latte, made with espresso, steamed milk and chocolate.

A Starbucks white chocolate mocha uses a white chocolate sauce to sweeten. But when you’re making it homemade, try real white chocolate mixed in with the espresso! It results in a beautifully rich, nuanced flavor that’s much better than Starbucks. You can top an iced white mocha with whipped cream or cold foam (we prefer cold foam). Here are the ingredients you’ll need to whip up an iced white mocha at home:

  • Espresso
  • Milk (use oat milk for vegan or dairy-free; it’s the best non-dairy milk for frothing)
  • Simple syrup
  • White chocolate chips
  • Cold foam or whipped cream
Iced white mocha

Espresso methods

The only part of making an iced white chocolate mocha that requires some technique? Making the espresso. The best option for flavor is an espresso machine, but they are expensive and not accessible to everyone. Luckily, there are lots of alternative methods for making espresso without a machine! Here are our top

  1. Espresso machine: The flavor of the espresso with a countertop espresso machine is top quality! Go to How to Make Espresso for instructions.
  2. Manual espresso maker: The next best option? A small manual espresso maker: it’s cheaper and portable.
  3. French press: French press espresso has great flavor using this cheap and accessible coffee maker.
  4. Moka Pot (Bialetti): Moka Pot coffee is like a mix between drip coffee and espresso, and works well here.

How to make an iced white chocolate mocha

All you need to make an iced white chocolate mocha at home, outside the espresso? A covered jar! You’ll shake up the hot espresso with white chocolate and the heat melts the chocolate. Here’s an outline of what to do (or jump to the recipe below):

  • Shake the hot espresso and white chocolate chips in a covered jar. This melts the chocolate into the coffee. Add milk and pour it into the ice-filled glass.
  • Make the cold foam or whipped cream. We prefer cold foam; see below!
Cold foam

How to make cold foam

Traditionally a Starbucks iced white chocolate mocha is topped with whipped cream, but you can also request it with cold foam. Cold foam is lighter and frothier, only lightly sweet and low in calories. We prefer it to whipped cream, which is rich and heavy. But you can use whatever you like! Here are a few notes on making cold foam at home:

  • Cold foam is frothed nonfat milk used for topping cold coffee drinks like iced coffee, cold brew, and more. This Starbucks invention simulates the frothy topping of the steamed milk in a latte, but at a cold temperature so it doesn’t melt when hitting the drink.
  • What do you need to make cold foam? Skim milk and a milk frother. You can also use a French press, but the milk frother works best. At $12, it’s absolutely worth the purchase in our book.
  • How to do it? Go to How to Make Cold Foam.

And that’s it! We hope you love this iced white chocolate mocha as much as we do: it’s a favorite iced coffee drink over here. Let us know what you think in the comments below!

Iced white chocolate mocha

More iced coffee drinks

Love a great iced coffee drink? They’re great in any season, though they’re particularly refreshing in the summer. Here are some favorite iced coffee drinks we love:

This iced white chocolate mocha recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use oat milk and vegan whipped cream.

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Iced white chocolate mocha

Iced White Chocolate Mocha (Better than Starbucks!)


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink

Description

This iced white chocolate mocha is a revelation! It’s the perfect pairing of white chocolate, bitter espresso and creamy milk.


Ingredients

  • 2 shots espresso or strong coffee (2 ounces or ¼ cup)
  • 2 tablespoons white chocolate chips (or purchased white chocolate sauce)
  • 2 tablespoons milk (or oat milk for vegan)
  • 1 recipe cold foam or whipped cream (optional; use vegan whipped cream for vegan)
  • Ice

Instructions

  1. Make the espresso:  Make the espresso using an espresso machine, manual espresso maker, French press, or Moka Pot. Go to How to Make Espresso for instructions.
  2. Shake: Place the hot espresso and white chocolate chips in a covered jar: vigorously shake until melted. Stir in the milk and pour into an ice filled glass.
  3. Top with cold foam: Make the Cold Foam and top the glass with cold foam.
  • Category: Drink
  • Method: Espresso
  • Cuisine: Coffee
  • Diet: Vegetarian

Keywords: Iced white chocolate mocha, iced white mocha

A Couple Cooks - Recipes worth repeating.

Mocha Frappe

The Mocha Frappe is a frozen coffee drink that’s so easy to whip up at home! All you need are…

A Couple Cooks – Recipes worth repeating.

The Mocha Frappe is a frozen coffee drink that’s so easy to whip up at home! All you need are 4 ingredients, plus ice.

Mocha Frappe

You don’t need to venture out of the house when you’re craving a frappe: try this sweet and frosty homemade Mocha Frappe! It’s as easy as 4 ingredients, ice, and a blender. This one comes out fluffy and chocolaty, with a subtle bitter coffee finish. It’s irresistibly sippable and takes just 2 minutes to blend up. Usually we tend toward more classic coffee drinks…but this one is just too good!

Ingredients in a mocha frappe

A frappé is a frozen coffee drink of blended instant coffee, sugar and water or milk. It was invented in Greece in the 1950’s by Dimitris Vakondios, who worked for coffee company Nescafe. So it’s no surprise the classic frappé was made with Nescafe instant coffee! A similar drink at Starbucks is the Frappuccino: it’s sweeter and creamier and made with espresso.

This mocha frappe recipe takes inspiration from the classic, and adds a twist of chocolate similar to the drink you can find at McDonalds. This one tastes better, in our opinion! It’s sweetened just enough, and it’s chocolaty and frothy. Here’s what you’ll need (or head to the recipe below):

  • Instant espresso powder
  • Milk
  • Sugar
  • Cocoa powder
  • Ice
Mocha frappe

The magic ingredient: instant espresso powder

The important ingredient in a frappe? This mocha frappe uses instant espresso powder. It’s ideal for a frappe because it adds coffee flavor without watering down the drink. We tried a few variations with coffee, but instant espresso powder brought just the right bitter flavor. Espresso powder is key to get that mocha flavor (since a Mocha is made with espresso, not coffee.)

The instant espresso powder we used was Delallo brand, but there are lots of other great brands out there. Side bonus: you can also use it for desserts, like tiramisu! Often chocolate cake recipes call for espresso powder because it brings out the chocolate flavor (like this chocolate zucchini cake).

Mocha frappe

Toppings for a mocha frappe

It’s not necessary to top a mocha frappe with whipped cream: and we’re not huge sweet coffee drink people, so we typically don’t. But it does make it look so much more festive! Here are a few options for toppings:

  • Whipped cream: Homemade whipped cream is infinitely better than the store-bought stuff; and easy to make, too
  • Chocolate sauce: It’s fun and festive with a little drizzle
  • Chopped or shaved chocolate: Chocolate shavings also look great
  • Sprinkles: Why not?
  • Festive straws: It’s all about the presentation! We like these striped paper straws.
Frappe

Variation: vegan and dairy free

Want to make a vegan or dairy free mocha frappe? It’s easy: just use oat milk instead of dairy milk! Oat milk is our ideal for coffee drinks because of its creamy texture and neutral flavor. We much prefer it to something like almond milk or soy milk. But feel free to use whatever non-dairy milk you prefer.

What to do for the topping? Make Vegan Whipped Cream! It’s easy and comes out perfectly fluffy (you just have to think ahead a few hours).

More coffee drinks

Love making coffee drinks at home? Here are some of our top coffee drinks and espresso drinks to make:

This mocha frappe recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Mocha frappe

Mocha Frappe


Description

The Mocha Frappe is a frozen coffee drink that’s so easy to whip up at home! All you need are 4 ingredients, plus ice.


Ingredients

  • ¾ cup milk (or oat milk for dairy free)
  • 1 ½ tablespoons sugar*
  • 1 tablespoon instant espresso powder
  • 1 tablespoon cocoa powder
  • 1 cup ice
  • Whipped cream (optional)
  • Chocolate sauce, to drizzle (optional)

Instructions

  1. Place the milk, sugar, espresso powder and cocoa powder in a blender and blend a few seconds until combined.
  2. Add the ice and blend until creamy. Top with whipped cream and a drizzle of chocolate sauce, if desired.

Notes

*The flavor comes out pleasantly sweet. If you prefer very sweet coffee drinks, feel free to adjust the sugar to your taste.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Drink
  • Method: Blended
  • Cuisine: Coffee

Keywords: Frappe, Mocha Frappe

A Couple Cooks - Recipes worth repeating.

Trader Joe’s Hot Chocolate Sticks, reviewed

Trader Joe's Hot Chocolate Sticks, reviewed
Hot chocolate is a wonderful way to treat yourself on a cold, wintery day. I’ll make it in the morning, but I tend to opt for coffee earlier in the day and make my hot chocolate a mid-day or evening treat instead. Powdered hot chocolate mix is the most common way to make …

The post Trader Joe’s Hot Chocolate Sticks, reviewed appeared first on Baking Bites.

Trader Joe's Hot Chocolate Sticks, reviewed
Hot chocolate is a wonderful way to treat yourself on a cold, wintery day. I’ll make it in the morning, but I tend to opt for coffee earlier in the day and make my hot chocolate a mid-day or evening treat instead. Powdered hot chocolate mix is the most common way to make hot chocolate and you can make it yourself with cocoa powder and sugar or simply buy your favorite brand. Trader Joe’s Hot Chocolate Sticks are another way to make yourself a hot chocolate and I picked up some this holiday season to give them a try.

The Trader Joe’s Hot Chocolate Sticks are individually wrapped sticks of dark chocolate, each of which is about 3 inches long. Eight come in the box and each is almost an ounce. You simply unwrap and stir into a mug of hot coffee or milk, letting the chocolate melt. It’s the same idea as hot chocolate on a stick, but without the stick! The chocolate has a wonderfully fruity dark chocolate flavor and I like it even better with coffee than I do with milk alone. The downside of these sticks is that your fingers might get a bit messy while melting them, but that’s a minor inconvenience – especially if you, like me, would like to stir in some chocolate and simply eat the last bit!

I like that these are easy to share, single serve and individually wrapped. They make a good little stocking stuffer gift, alongside a mug and a spoon, too. And you can always eat them as mini candy bars if you’re in need of a chocolate fix and don’t have a mug of hot coffee or milk handy!

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Peppermint Mocha Cream Cheese Brownies

Peppermint Mocha Cream Cheese Brownies
A hot peppermint mocha is an indulgent way to take off the chill on a cold winter night. I love the combination of chocolate and peppermint – and it is even better once you throw a little bit of coffee in to the mix! My Peppermint Mocha Cream Cheese Brownies are a holiday …

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Peppermint Mocha Cream Cheese Brownies
A hot peppermint mocha is an indulgent way to take off the chill on a cold winter night. I love the combination of chocolate and peppermint – and it is even better once you throw a little bit of coffee in to the mix! My Peppermint Mocha Cream Cheese Brownies are a holiday treat inspired by the hot coffee drink. They’re easy to make and just might become a new family favorite.

The coffee flavor is all in the brownie layer. Instant coffee powder is an easy way to infuse coffee into the batter because it dissolves easily. You can also use instant espresso powder or Starbucks Via, which both give a potent coffee flavor to the chocolate because they are a bit more intense than most instant coffee powders. Either way, coffee powder and the dark chocolate combine to give the brownies a rich mocha flavor.

Honestly, you could stop here because mocha brownies are delicious on their own. That said, adding a peppermint cream cheese swirl makes them wonderfully decadent and perfect for the holidays! Peppermint is a potent flavor, which is why I used it only in the cream cheese and not in the brownie batter. With two layers of flavor, you get nice contrast in every bite and get the full peppermint mocha experience!

Since these brownies have two layers, they take a bit longer to bake than some other brownie recipes. While it may be tempting to pull them out of the oven just as the cheesecake layer appears to be set, resist that temptation because the brownie base needs a little extra time. You can’t go wrong with a fudgy brownie – and these are fudgy! – but you don’t want the brownies to be too wet on the bottom because that will make the difficult to slice and pull out of the pan.

Due to the cream cheese and overall fudginess of the brownies, I recommend chilling these before slicing. Stored in the refrigerator, they will keep well for several days after baking – if they last that long.

Peppermint Mocha Cream Cheese Brownies

Peppermint Mocha Cream Cheese Brownies
1/2 cup butter
2-oz dark chocolate, chopped
3 tbsp unsweetened cocoa powder
1 tbsp instant coffee powder
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp salt

Topping
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1 tbsp chopped candy canes or peppermints

Preheat oven to 350F. Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease.
Make the brownies: In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Stir in cocoa powder and instant coffee until dissolved. Set aside to cool slightly.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Add in flour and salt and stir until batter is smooth and well-combined. Pour into prepared pan and set aside while you prepare the cream cheese mixture.
Make the cream cheese topping: In a medium bowl, beat cream cheese, sugar, egg, vanilla extract and peppermint extract until smooth. Drop in large dollops onto prepared brownie batter. Gently swirl two batters together with a butter knife. Sprinkle chopped candy canes over the top of the brownies.
Bake for 40 minutes, until brownies and cheesecake are set and the topping is very lightly browned. A knife inserted into the cream cheese mixture should come out clean.
Cool in the pan completely, then refrigerate before slicing and serving.

Makes 16 large brownies.

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Mocha Coconut Bread

Mocha Coconut Bread

Several years ago, Starbucks offered a Mocha Coconut Frappuccino on the menu as one of their summer blended drinks. Anyone who is a regular reader knows that I’m a big coconut fan, so it’s probably not a surprise to learn that the combination of coffee, chocolate and coconut really worked for me …

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Mocha Coconut Bread

Several years ago, Starbucks offered a Mocha Coconut Frappuccino on the menu as one of their summer blended drinks. Anyone who is a regular reader knows that I’m a big coconut fan, so it’s probably not a surprise to learn that the combination of coffee, chocolate and coconut really worked for me on hot days that summer. It has been years since that drink was on the menu and I don’t see the combination of mocha and coconut all that often, even though it is a good one.

This Mocha Coconut Bread is a great way to enjoy these flavors no matter what the weather outside is like! The easy-to-make quick bread has plenty of flavor and is sure to become a staple if you are partial to mocha, to coconut or to both! The bread is moist and tender, with a tight crumb that is flecked with pieces of shredded coconut. You can taste the coconut, which adds a slight chewiness to the bread, in each bite, but the flavor of mocha dominates the loaf with a blend of both chocolate and coffee.

I recommend using instant espresso powder in this recipe, as it adds a more distinct coffee flavor than traditional instant coffee will. If you only have instant coffee, double the amount I’ve given below to get a similar flavor.  Although the loaf has a deep chocolate color, the bread is not overly rich or overly sweet, so you won’t feel one bit guilty for pairing a generous slice with a cup of coffee for breakfast. The bread keeps very well when stored in an airtight container and should stay fresh for a few days after baking.

As is the case with the majority of the coconut recipes on Baking Bites, you can use either sweetened or unsweetened shredded coconut in this recipe. I typically use sweetened coconut because I like a touch of extra sweetness to contrast with the bittersweet cocoa powder. If you want even more coconut flavor, opt for coconut milk (the light canned milk is always a good choice for baking). I finished my loaf with a sprinkle of coarse sugar to bring a little texture to the bread, however it is completely optional. The bread is excellent when eaten plain, but it can also be paired with butter, cream cheese or a smear of Nutella.

Mocha Coconut Bread
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1 cup + 2 tbsp sugar
2 cups shredded coconut (sweetened or unsweetened)
2 large eggs
1 1/4 cups milk (pref. whole or low fat)
2 tsp instant espresso powder
2 tsp vanilla extract
1/3 cup butter, melted and cooled

Preheat oven to 350F. Lightly grease a a 9-5-inch loaf pan.
In a large mixing bowl, sift together flour, baking powder, salt and cocoa powder, making sure no large lumps of cocoa powder remain in the mixture. Stir in sugar and shredded coconut.
In a large bowl or microwave-safe measuring cup, warm 1/4 cup of milk in the microwave and dissolve espresso powder into it. Combine with the rest of the milk, then whisk in the eggs and vanilla until smooth. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.
Add in melted butter and stir until batter is smooth and no streaks of butter remain.
Pour into prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf

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Mocha Caramel Cookies (vegan option)

Thanks to Pact coffee for sponsoring this post Around Christmas time I love baking cookies which bring me back to my childhood. One of my mum’s classics was a chocolate-cinnamon crinkle cookie, rolled in granulated sugar to give them a chewy crust and sparkly appearance. They’re almost like a chocolatey cousin of a ginger cookie in that sense, and the hint of cinnamon in there gives them that warm spiced flavour. I’ve used the recipe for that base dough here but made things extra special by cooking up a soft caramel infused with ground coffee beans (from Pact Coffee) which I stuffed into each cookie dough ball before baking. The result is an even chewier cookie with patches of coffee caramel layered within. Pact Coffee is a flexible coffee subscription service which champions high quality beans and treating farmers fairly (paying them 25-125% above Fairtrade rates!). As I have a coffee grinder (thanks to my incredibly generous neighbour who gave us one a few months ago), I opted to try their wholebean coffee. However, you can order whichever form of coffee you need, from different grinds to Nespresso-compatible pods. If you like a specific type of coffee you can also […]

The post Mocha Caramel Cookies (vegan option) appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Pact coffee for sponsoring this post

Around Christmas time I love baking cookies which bring me back to my childhood. One of my mum’s classics was a chocolate-cinnamon crinkle cookie, rolled in granulated sugar to give them a chewy crust and sparkly appearance. They’re almost like a chocolatey cousin of a ginger cookie in that sense, and the hint of cinnamon in there gives them that warm spiced flavour.

I’ve used the recipe for that base dough here but made things extra special by cooking up a soft caramel infused with ground coffee beans (from Pact Coffee) which I stuffed into each cookie dough ball before baking. The result is an even chewier cookie with patches of coffee caramel layered within.

Pact Coffee is a flexible coffee subscription service which champions high quality beans and treating farmers fairly (paying them 25-125% above Fairtrade rates!). As I have a coffee grinder (thanks to my incredibly generous neighbour who gave us one a few months ago), I opted to try their wholebean coffee. However, you can order whichever form of coffee you need, from different grinds to Nespresso-compatible pods. If you like a specific type of coffee you can also refine your search as you browse their site to filter by roast, flavour profile or origin. If, like me, you don’t really know *what* to look for, you can try out a coffee, give it a rating and, based off of that, they’ll select your next coffee.

If you want to give pact a go yourself, you can use my discount code of ‘IZY’ to get £5 off your first bag of coffee! (NB. I don’t get a kickback from this, it’s just for you to enjoy).

The coffee I used in the caramel was the Christmas blend, which has tasting notes of Christmas pudding (think cosy spices and molasses-y dried fruits). It was the perfect pairing for the bitterness of the cocoa and the warmth of the cinnamon. I have to say that the experience is made even better if you have a cup of the same coffee alongside the cookies so you really taste all the flavours!! The Christmas blend is available for a limited time and was created to support Mental Health Foundation, donating 50p from every bag sold to the charity. 

I hope you give the cookies (and coffee) a go and that they bring you a little bit of cosy comfort this winter!

Mocha Caramel Cookies

Mocha Caramel Cookies

Yield: 20 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

A chewy chocolate cookie, packed with chocolate chips and filled with a coffee caramel centre.

Ingredients

Caramel:

  • 75g granulated sugar
  • 20g golden syrup
  • 20g water
  • 75ml single cream (or soy cream)
  • 10g unsalted butter or vegan butter
  • 10g ground Pact Christmas Blend coffee beans

Cookie dough:

  • 110g unsalted butter or vegan butter, softened
  • 100g dark brown sugar
  • 50g granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp fine table salt
  • 4 tbsp aquafaba (or 1 egg)
  • 40g unsweetened cocoa powder
  • 80g golden syrup
  • 210g plain white flour
  • 1 ½ tsp bicarbonate of soda
  • 100g dark chocolate chips
  • ~50g granulated sugar, for rolling

Instructions

First make the caramel:

  1. Line a loaf tin with baking paper and set aside.
  2. Place the sugar, golden syrup and water into a medium pot and place over a medium heat on the stove. Stir only until the sugar dissolves then leave to bubble away – you want it to reach 116°C.
  3. Meanwhile, place the cream, butter and ground coffee beans into a small pot and bring to a simmer. Take off the heat and leave to infuse.
  4. Once the sugar mixture is up to temperature, strain the cream mixture through a fine mesh sieve to remove the majority of the coffee grounds. Add the cream to the hot caramel and stand back as it may bubble up.
    After the bubbles have subsided, mix together and put back on the heat. Bring the mixture up to 116°C again then remove from the heat and pour into the lined loaf tin. Leave to cool then freeze so the caramel sets up.

Make the cookie dough:

  1. Cream the butter and sugars together in a large bowl until smooth. Stir in the cinnamon, salt, aquafaba (or egg), cocoa powder and golden syrup. Lastly mix in the flour, bicarb and chocolate chips to get a soft dough.
  2. Chill the dough for at least 30 minutes or up to 24h to help it firm up.
  3. Once the dough has chilled, line two baking trays with baking paper and preheat the oven to 180C fan.
  4. Remove the caramel from the freezer and cut into 20 chunks.
  5. Scoop 2 tbsp worth of cookie dough and roll into a ball. Make an indent in the centre and pop the piece of caramel in there, squeezing the cookie dough around it to cover and seal the caramel within the dough. Repeat with all the cookie dough and caramel
  6. Place the 50g of granulated sugar into a shallow dish and roll each cookie dough ball lightly in the sugar. Set the cookie dough balls onto the baking trays spacing them about 6cm apart to allow for spread.
  7. Bake for 10-12 minutes until the edges are set but the centres are still soft. Leave to cool on the tray for 5 minutes before removing to a cooling rack.
  8. Store in an airtight container for up to 1 week.

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