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Author:
Franco Salzillo
Good white chocolate syrup is a game-changer. Think of all the things regular chocolate syrup has done for you in the past; well, not it’s time for white chocolate to step in!
Today, I’m sharing with you a recipe for white chocolate syrup, and it’s much better than anything you’ll find at the store.
For starters, this one actually contains chocolate. And the best part? You can adjust its sweetness! No more overly sweet and cloying syrups. Make this one to your taste.
To make this decadent and silky syrup, you’ll need real white chocolate — made with cocoa butter and milk solids, not the vegetable oil kind.
You’ll also need condensed milk and a splash of evaporated milk.
A dash of vanilla extract really rounds the syrup nicely and please use your favorite sweetener to taste. I like my syrup not too sweet, so the condensed milk and a few tablespoons of granulated sugar do it for me.
Sweeten your white chocolate syrup as much as you want!
A tasty way of using white chocolate syrup is making yourself a white mocha, for example, with a shot of espresso and some milk. This syrup also elevates cappuccinos, flat whites and mochas to new heights!
The best part? This syrup is also fabulous for garnishing cookies, cakes and brownies. Get creative here, and use your homemade white chocolate syrup for everything, literally.
I like garnishing my glasses with a white chocolate drizzle before pouring darker coffee drinks. It gives the drink a fantastic look, thanks to the contrast.
In a small pot on the stovetop of a low flame, heat the condensed and evaporated milk until steamy but not boiling. Add the white chocolate and stir until melted.
Add the sugar and dissolve.
Remove from the heat and add the vanilla extract.
Store in a bottle in the fridge for up to two weeks.
