Iced White Chocolate Mocha– Easy Starbucks Copycat

This Iced White Chocolate Mocha is a smooth and simple homemade version of the Starbucks classic — made with real white chocolate, espresso, milk, and ice, then topped with whipped cream. It’s quick to make, super budget-friendly, and feels like a café treat without leaving the house.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 5 mins
• Flavor: creamy, sweet, lightly bold
• Great for: iced coffee cravings, chill afternoons, treat-yourself days

Why I Like This Recipe

Honestly just wanted something cold and sweet with a kick. Made it once with leftover espresso and real white chocolate — haven’t stopped since. It’s smoother than anything from a bottle and way cheaper than $7 drinks.

Ingredients

• 4 tbsp white chocolate chips
• 1 cup milk (plus another cup for the drink)
• 1 tbsp white chocolate sauce (from above)
• 1 cup ice cubes
• 1.5 oz espresso
• 2 tbsp whipped cream (optional)
• Extra white chocolate sauce (optional for drizzle)

How To Make Iced White Chocolate Mocha

1. Make the white chocolate sauce: Heat 1 cup milk and white chocolate chips over low heat. Stir until smooth. Let it cool completely.
2. Prep your glass :Drizzle some sauce down the inside of the cup. Add a handful of ice.
3. Add espresso: Pour the espresso over the ice. Make sure it’s not piping hot.
4. Top with milk: Add the remaining milk. Stir in a spoonful of the white chocolate sauce until it blends.
5. Finish it off: Top with whipped cream and a little more sauce if you’re feeling extra.

Tips for Success

• Let the chocolate sauce cool — or your ice will melt instantly
• Real white chocolate chips melt better than syrup
• Chill your glass for an extra refreshing sip
• Adjust sweetness by using more or less sauce

Storage and Reheating

• Fridge: Store leftovers in a sealed jar for up to 2 days. Shake well before drinking.
• Freezer: Freeze into cubes and reblend later with milk — works surprisingly well.
• Reheat: Not needed. It’s meant to be served cold.

Frequently Asked Questions

• Can I use white chocolate syrup instead of chips?
  You can, but the flavor’s usually flatter. Chips melt into something creamier.
• Do I have to froth the milk?
  Nope. This one’s over ice — just cold milk is fine.
• What kind of milk works best?
  Whole milk for richness, oat milk for creaminess, almond milk if you want it lighter.
• Can I make it without espresso?
  Use strong brewed coffee instead. Just chill it first.
• Is it super sweet?
  It’s pretty sweet. You can cut it down by using less sauce or unsweetened milk.

Common Mistakes and How to Dodge Them

• Adding hot sauce to cold milk: It doesn’t mix well and melts the ice. Let the sauce cool.
• Using too little chocolate: Skimping makes it taste like vaguely sweet milk. Go all in.
• Forgetting to chill the espresso: Hot coffee = instant ice soup.
• Too much sauce in the drink: Start with a spoonful. Taste. Adjust.
• Assuming whipped cream is optional: Technically, yes. Emotionally, not really.

Nutrition Facts (Per Serving)

• Calories: 205 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 60mg
• Potassium: 180mg
• Total Carbohydrate: 28g
• Dietary Fiber: 0g
• Sugars: 25g
• Protein: 5g

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