Certainly didn’t put it in a fancy smancy pitcher but here is my White Chocolate Sauce that tastes absolutely amazing. Just like the finest White Chocolate from a local Chocolatier.

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.Store the white chocolate coffee syrup in the refrigerator for up to 7 days (unless the cream expires sooner). Add it to coffee as a creamer or use more to make a white mocha with espresso. Half and Half: This helps the white chocolate stay in liquid form so it doesn’t harden when it cools down. After all, we’re making a syrup/sauce! The key to making a creamy white chocolate mix-in for your coffee is to slowly melt the chocolate in the milk. Pour the milk in a saucepan and heat it over medium heat. When the milk is heated through, add the white chocolate. Continue cooking the two ingredients until the chocolate is melted, making sure to stir the two ingredients together continuously to prevent the chocolate from burning. White Chocolate: Using a bar of white chocolate meant for baking is a must for making this syrup. Skip the white chocolate chips, they simply don’t melt as smoothly and “want” to harden up again. You can use Torani White Chocolate Syrup, Ghirardelli White Chocolate Sauce, or Torani Sugar Free White Chocolate Syrup.

You can use white chocolate chips to make this white chocolate syrup for your white mocha iced coffee recipe. However, the better ingredients you use, the better your drink will taste. Serve the white chocolate coffee syrup over ice cream, in coffee or hot chocolate, or drizzled over pancakes or waffles. Fill a tumbler with a cup of ice cubes. Then add 4 ounce of cold brew coffee or 1.5 ounces espresso.

Direct Heat: My preferred way for making this coffee syrup recipe is to chop the chocolate and melt it over direct heat. Keep an eye on your chocolate and milk over the stove and stir as needed. If you leave dairy unattended on the stove, it could curdle.