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Iced Toasted White Chocolate Mocha Coffee Recipe

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White chocolate has been left behind recently, especially when compared to other types of chocolate, but that changes today. 

The pearly white, unctuous treat deserves a place in our favorite coffee specialties as well, and, if you ask me, it makes everything better.

Today we’re making a roasted white chocolate mocha coffee. There’s no better combination of flavor than coffee and chocolate, right? 

And we’re basing our recipe on the white chocolate mocha from Starbucks, just because they do this one pretty well! Can we make ours even better?

Iced Toasted White Chocolate Mocha Coffee Recipe

What goes into a toasted white chocolate mocha coffee?

This recipe is a bit tricky, and that’s because we need a few specialty items. For starters, you’ll need white chocolate sauce (luckily, you’ll find it easily online). 

You can also purchase a bottle of peppermint-flavored syrup, but I make my own with fresh peppermint, sugar and water. Needless to say, it was utterly satisfying! Do try it!

For the rest of the recipe, we need espresso, Arabica city-roast, whole milk (or your favorite milk alternative) and ice. As a garnish, we’re going Starbucks-style with dark chocolate shavings over a pillowy layer of sweetened whipped cream. 

The result is a tasty cold drink that brings together peppermint’s freshness with white chocolate’s decadent flavor over a mild coffee background.

How to make your own white chocolate sauce?

If you want to take this recipe to the next level, make your white chocolate sauce by melting white chocolate in the microwave in 10-second pulses, and combine it with equal parts heavy cream and whipping cream. Taste and sweeten to taste if needed!

So, there you have it. This is not only a mean coffee recipe but also a recipe for homemade white chocolate sauce and peppermint syrup; how’s that for a weekend project? 

That’s taking a Starbucks classic and making it your own!

How to Make It

  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Serving Size1
  • Energy334 cal




To make the peppermint syrup. Boil equal parts of water and granulated sugar. Stir until dissolved and syrupy. Remove from heat and infuse with a fresh peppermint sprig (around a handful). Stir frequency and remove the sprig only after cooled down. Bottle and refrigerate.


To make the iced white chocolate mocha, brew the espresso and cool it to room temperature in an ice bath. Pour into a cup.


Add the white chocolate sauce, peppermint syrup and milk. Stir thoroughly until foamy.


Pour over ice in a cup and garnish with whipped cream and chocolate shavings.

  • Nutrition Facts

  • Serving Size1
  • Amount per serving
  • Calories334
  • % Daily Value*Standard DV
  • Total Fat16.2 g78 g20.77%
  • Saturated Fat10.2 g20 g51%
  • Cholesterol52 mg300 mg17.33%
  • Sodium193 mg2300 mg8.39%
  • Total Carbohydrate43 g275 g15.64%
  • Dietary Fiber2 g28 g7.14%
  • Total Sugars9.7 g
  • Protein8.6 g50 g17.2%
  • Calcium255 mg1300 mg19.62%
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