I nailed a Starbucks White Chocolate Sauce that makes your morning coffee taste like you bribed a barista for their best secret.

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I am obsessed with my Indulgent White Chocolate Mocha Sauce because it turns dumb coffee into actually exciting sips. I love the way Starbucks White Chocolate Sauce vibes with milk and espresso, but homemade hits different.

It’s creamy and loud, the kind of thing that makes you pause and taste. I add real white chocolate chips and a little sweetened condensed milk for richness.

And that syrup clings to the cup like it owns the mug. White Mocha Sauce For Coffee?

Yes please. Makes every morning feel like a treat without leaving the kitchen.

Worth every single sticky, glorious drop.

Ingredients

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White chocolate chips: rich, creamy sweetness that melts into silky sauce.
Basically it’s indulgent.
Sweetened condensed milk: ultra-thick, sticky sweetness that keeps sauce glossy and lusciously smooth.
Plus comfort.
Vanilla extract: warm, round flavor that cuts the sugar rush.
Plus homespun, cozy notes.

Ingredient Quantities

12 oz (340 g) white chocolate chips, roughly chopped

1 can (14 oz / 397 g) sweetened condensed milk

1 tsp pure vanilla extract

How to Make this

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1. Put the roughly chopped white chocolate and the can of sweetened condensed milk into a medium heavy-bottomed saucepan.

2. Heat over very low heat, stirring constantly with a heatproof spatula or whisk so the chocolate melts slowly and doesnt scorch. Keep the heat low, patience here is everything.

3. Once the chocolate is mostly melted and the mixture looks shiny, remove the pan from the heat and keep stirring until completely smooth and lump free.

4. Stir in the teaspoon of pure vanilla extract, taste and adjust if you want a touch more vanilla.

5. If you see any small lumps, push the sauce through a fine mesh sieve into a bowl to make it extra silky.

6. Let the sauce cool a bit at room temp, it will thicken as it cools. If you need it thinner for drinks, warm gently and stir in a tablespoon or two of milk or half and half until you reach the desired pourable consistency.

7. Transfer to a clean jar or squeeze bottle, seal and refrigerate. Sauce will keep for about 2 weeks chilled.

8. To use: warm small amounts for coffee or hot chocolate, or drizzle cold over desserts. Reheat gently; do not boil or it may seize.

Equipment Needed

1. Medium heavy-bottomed saucepan
2. Heatproof spatula (or a whisk if you prefer)
3. Sharp knife for roughly chopping the chocolate
4. Cutting board
5. 1 teaspoon measuring spoon
6. Fine mesh sieve for extra silky sauce
7. Medium mixing bowl
8. Clean jar or squeeze bottle for storing the sauce

FAQ

How do I store the sauce and how long does it last?

Let it cool, pour into an airtight jar and refrigerate. It keeps 2 to 3 weeks. Warm gently before using because it thickens in the fridge.

How do I reheat it without burning the chocolate?

Warm in short bursts in the microwave, stirring every 10 to 15 seconds, or heat slowly in a small saucepan over very low heat while stirring constantly.

Can I make this dairy free or vegan?

You can try vegan white chocolate and a can of full fat coconut condensed milk, but results vary. Vegan white chocolate often behaves a bit different so the texture might be slightly grainy.

My sauce is too thick, how do I thin it?

Stir in a teaspoon or two of warm milk, cream, or even warm coffee until you get the pourable consistency you want. Add liquid slowly so you dont make it too thin.

Can I flavor it or change the sweetness?

Yes. Add a pinch of flaky salt to cut sweetness, or a splash of espresso, flavored liqueur, or a little orange zest for different notes. Taste as you go.

What are the best uses for this sauce?

Drizzle over lattes, ice cream, pancakes, or use as a dip for fruit. It also works great warmed and folded into whipped cream for a quick mousse like topping.

Indulgent White Chocolate Mocha Sauce Recipe Substitutions and Variations

White chocolate chips (12 oz / 340 g): chopped white baking chocolate, cream cheese + powdered sugar blend for a tangy sauce, high-quality ivory couverture (melt slower so stir gently), or white chocolate melting wafers
Sweetened condensed milk (1 can / 14 oz / 397 g): evaporated milk + sugar reduced and simmered to thicken, coconut condensed milk (for coconut flavor), dulce de leche (richer, deeper caramel notes)
Pure vanilla extract (1 tsp): vanilla paste (more specks and stronger flavor), vanilla bean scraped (real deal, more aroma), almond extract used sparingly (different but tasty if you like nuttier notes)

Pro Tips

1. Use a heavy bottom pan and keep the heat really low, patience is key or the white chocolate will scorch and get grainy. Stir constantly, dont walk away.

2. Chop the chocolate small and roughly the same size so it melts evenly; if you still see tiny lumps at the end, push it through a fine mesh sieve, it makes the sauce silky.

3. If you need the sauce thinner for drinks add a tablespoon of warm milk at a time and stir till smooth, dont dump cold milk in or it can seize up.

4. Store in a clean jar in the fridge and warm small portions gently when using, reheating the whole jar can cause it to separate or burn.

Indulgent White Chocolate Mocha Sauce Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I nailed a Starbucks White Chocolate Sauce that makes your morning coffee taste like you bribed a barista for their best secret.

Servings

servings

Calories

194

kcal

Equipment: 1. Medium heavy-bottomed saucepan
2. Heatproof spatula (or a whisk if you prefer)
3. Sharp knife for roughly chopping the chocolate
4. Cutting board
5. 1 teaspoon measuring spoon
6. Fine mesh sieve for extra silky sauce
7. Medium mixing bowl
8. Clean jar or squeeze bottle for storing the sauce

Ingredients

12 oz (340 g) white chocolate chips, roughly chopped
1 can (14 oz / 397 g) sweetened condensed milk
1 tsp pure vanilla extract

Directions

Put the roughly chopped white chocolate and the can of sweetened condensed milk into a medium heavy-bottomed saucepan.
Heat over very low heat, stirring constantly with a heatproof spatula or whisk so the chocolate melts slowly and doesnt scorch. Keep the heat low, patience here is everything.
Once the chocolate is mostly melted and the mixture looks shiny, remove the pan from the heat and keep stirring until completely smooth and lump free.
Stir in the teaspoon of pure vanilla extract, taste and adjust if you want a touch more vanilla.
If you see any small lumps, push the sauce through a fine mesh sieve into a bowl to make it extra silky.
Let the sauce cool a bit at room temp, it will thicken as it cools. If you need it thinner for drinks, warm gently and stir in a tablespoon or two of milk or half and half until you reach the desired pourable consistency.
Transfer to a clean jar or squeeze bottle, seal and refrigerate. Sauce will keep for about 2 weeks chilled.
To use: warm small amounts for coffee or hot chocolate, or drizzle cold over desserts. Reheat gently; do not boil or it may seize.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.