Description
Creamy, decadent White Chocolate Coffee. Rich white chocolate meets strong coffee in this luxurious, comforting, and easy-to-make drink.
Ingredients
Scale
- 6 ounces high-quality white chocolate, chopped (Ghirardelli or Lindt recommended)
- 2 cups whole milk (or almond/oat milk alternative)
- 1 cup strong brewed coffee, hot (espresso works great)
- 1/4 cup heavy cream (optional, for extra richness)
- 2 tablespoons white chocolate liqueur (optional, for an extra kick)
- Whipped cream, for topping (optional)
- White chocolate shavings, for garnish (optional)
- Cinnamon or nutmeg, for garnish (optional)
- Pinch of salt
Instructions
- Melt the White Chocolate: Prepare a double boiler. Combine chopped white chocolate and 2 tablespoons of milk in a heatproof bowl. Place over simmering water, stirring constantly until melted and smooth. Remove from heat.
- Heat the Milk and Coffee: In a separate saucepan, combine remaining milk and hot coffee. Heat gently over medium-low heat, stirring occasionally, until hot but not boiling. Stir in heavy cream (if using).
- Combine and Finish: Gradually pour melted white chocolate into the hot milk and coffee mixture, whisking constantly. Whisk until smooth and creamy. Stir in white chocolate liqueur (if using). Add a pinch of salt.
- Taste and Adjust: Adjust sweetness or coffee strength to your liking.
- Froth (Optional): Use an immersion blender or whisk to froth the coffee.
- Pour and Serve: Pour into mugs. Top with whipped cream, white chocolate shavings, and cinnamon/nutmeg (optional).
- Enjoy immediately!
Notes
- Use high-quality white chocolate for the best flavor.
- Melt the white chocolate slowly and carefully to prevent burning.
- Adjust the sweetness and coffee strength to your preference.
- For an iced version, chill the mixture and serve over ice.
- Experiment with different flavors like vanilla, peppermint, or almond extract.
- For a vegan version, use vegan white chocolate and plant-based milk.
- A pinch of cayenne pepper or a drizzle of caramel can add a unique twist.
- To make it a mocha, add a tablespoon or two of cocoa powder to the milk and coffee mixture.
- If the chocolate seizes, try adding a tablespoon of hot milk or cream and whisking vigorously.
- Leftover white chocolate coffee can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes