Best White Chocolate Mocha Recipes

WHITE CHOCOLATE MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream and serve.

WHITE CHOCOLATE MOCHA SYRUP RECIPE

Steps:

• Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering.
• Add white chocolate & continue whisking until chocolate is melted.
• Add espresso powder & keep whisking to mix thoroughly.
• Remove from heat to cool, whisking every few minutes to keep chocolate together.
• Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.

MOCHA WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
• Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• Drop tablespoonfuls of dough onto the prepared baking sheets.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

WHITE CHOCOLATE MOCHA FROSTING

Steps:

• Mix the instant coffee with the milk, and let it stand until coffee is dissolved.
• Melt the butter and chocolate together, and beat until smooth, then add vanilla.
• Beat in 1 cup of confectioners sugar. Add half the milk mixture, then 1 cup confectioners sugar, then the other half of the milk, then 1 cup confectioners sugar.

WHITE CHOCOLATE MOCHA SAUCE

Steps:

• In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
• Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
• Store tightly covered in the refrigerator for up to a week.

WHITE CHOCOLATE-MOCHA-OATMEAL COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix shortening, brown sugar, white sugar, egg, vanilla extract, instant coffee, warm water, and cocoa powder together in a bowl until smooth. Add baking soda and 1/3 cup flour. Continue adding flour 1/3 cup at a time until fully incorporated. Mix in oats and chocolate chips.
• Use a small cookie scoop to place 12 cookies on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Remove from the oven and let cookies sit 5 minutes. Transfer cookies to a wire rack to cool completely.
• Repeat 2 more times with remaining dough to make 36 cookies.

WHITE CHOCOLATE BUTTERSCOTCH MOCHA

Steps:

• Combine white chocolate chips, butterscotch chips, and sweetener in a mug. Add coffee and heavy cream and stir until chips are melted and heavy cream is fully incorporated. Top with whipped cream.

AFTER-DINNER MOCHA WHITE CHOCOLATE

Steps:

• In a small saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil)., Place the remaining ingredients in a blender. Add hot milk; cover and process until frothy. Serve in mugs. Top with whipped cream and cocoa if desired.

MOCHA WHITE CHOCOLATE WITH CHOCOLATE TOFFEE CANDY

Steps:

• Melt the chocolate and coffee in a double boiler. Stir them until creamy and then add the crushed heath bar. Dip fruits and cakes into the mixture and serve.

SPICED WHITE CHOCOLATE MOCHA WHOOPIE PIES RECIPE BY TASTY

Steps:

• Caramelize the white chocolate: Add the white chocolate to a medium heatproof bowl and microwave in 45-second intervals, stirring between, until golden brown in color and completely melted and smooth.
• Pour half of the melted chocolate onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for 30 minutes, or until solid. Reserve the remaining melted chocolate.
• Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
• Make the cookie dough: In a medium bowl, combine the butter, granulated sugar, brown sugar, and vanilla extract in a bowl and beat with an electric hand mixer until fluffy.
• Add the egg and continue beating until fully incorporated.
• Add the reserved melted white chocolate and beat to combine.
• Sift in the flour, baking soda, salt, and espresso powder,l and fold into dough until no dry spots remain.
• Chop the frozen white chocolate into chip-size pieces. Fold into the cookie dough.
• Scoop the dough onto the prepared baking sheets, 6 cookies per pan, and bake for 12 minutes, until golden.
• Make the filling: In a large bowl, combine the butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla, and marshmallow fluff, and beat with a hand mixer until well combined and fluffy.
• To assemble the pies, spread 2-3 tablespoons of filling on the flat sides of half of the cookies. Sandwich with the remaining cookies.
• Enjoy!

WHITE CHOCOLATE MOCHA

Steps:

• Add milk and chocolate chips to saucepan and heat until chips are melted.
• Meanwhile make coffee in espresso machine.
• Pour half of milk mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream.
• Enough for 2 mugs.

BOOZY PEPPERMINT-WHITE CHOCOLATE ICED MOCHA

Steps:

• Fill a tall glass with ice.
• Pour the espresso over the ice. Add the coffee liqueur, white chocolate liqueur and peppermint schnapps and stir. Add the milk and stir. Top with whipped cream and crushed candy canes. Serve immediately.

WHITE CHOCOLATE MOCHA COFFEE CAKE

Steps:

• Preheat oven to 375 degrees. Cream butter and sugar. Add one egg at a time and mix well. Stir in coffee and vanilla. Add dry ingredients, alternating with heavy cream. Add chocolate. Pour into a greased 9x13-inch baking pan. Smooth out top and sprinkle Topping over batter:.
• With a fork, mix together sugar, molasses, flour, ground coffee, and butter until crumbly. Stir in chocolate and nuts, if desired.
• Bake 25-30 minutes until toothpick inserted in center comes out clean. Cool 10 minutes before serving.

WHITE CHOCOLATE MOCHA COOKIES

Steps:

• Preheat oven to 350. Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, coffee powder, baking soda and salt and mix until combined. Fold in chocolate chips. Roll into balls and set on baking sheet. Bake at 350 for 8-10 minutes.