White Chocolate Coffee Syrup

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This white chocolate coffee syrup is the best Starbucks mocha sauce copycat recipe. You can buy white chocolate sauce premade (Torani, Monin, Ghirardelli, etc.), but this DIY homemade coffee creamer is just as delicious and much less expensive to make.

Coffee syrups are versatile and can be used to make creative, flavored lattes.

Some of my other favorite coffee syrups include this peppermint syrup, this peanut butter coffee syrup and this pistachio syrup (for Starbucks pistachio lattes).

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• How to Make White Chocolate Coffee Syrup
• Storage
• Expert Tips
• Recipe FAQs
• 📖 Recipe

Why You’ll Love This Recipe

• Sweet Treat — This white chocolate syrup is definitely a sweet treat for making decadent, dessert like drinks that are perfect for the holiday season.
• Starbucks Copycat — This is a copycat version of Starbucks’ white chocolate sauce that they use to make their white chocolate mochas. Make a large batch of this syrup and use it to make your favorite Starbucks drinks for a fraction of the price you’d pay in store. 
• Versatile — This syrup is great for making white chocolate lattes, but you can use it in any type of drink, such as for white chocolate hot chocolate or even dessert cocktails. 
• Simple & Inexpensive — You only need 3 simple, easy to find ingredients to make this recipe.  

Ingredients

• White Chocolate: You can use any type of white chocolate for this syrup, but make sure it is a white chocolate that melts easily. Some types of white chocolate don’t melt smoothly and can be trickier to use. White chocolate melting wafers will be the easiest to work with. 
• Half & Half: You should be able to find half & half in the fridge section next to the cream. It is basically half cream and half milk. You can use table cream (15%) as an alternative. If your grocery store doesn’t carry either option, just use a mixture of half milk and half heavy cream. 
• Sweetened Condensed Milk: Sweetened condensed milk is sold in a can in the baking aisle (not to be confused with evaporated milk). It adds extra sweetness and decadence to this rich dessert-like coffee syrup.

How to Make White Chocolate Coffee Syrup

Step 1: Heat the half and half and sweetened condensed milk in a small saucepan over medium heat. Stir occasionally and continue to heat until the mixture almost comes to a simmer.

Step 2: Add in the white chocolate and stir until the chocolate has melted and the syrup is smooth. Remove from the stove.

Storage

Store extra white chocolate sauce in an airtight container in the fridge for up to a week. Make sure to let the syrup fully cool before storing it. 

If you find that the syrup has hardened or thickened after being stored in the fridge, heat the portion you want to use in the microwave for 10 to 20 seconds before using.

Expert Tips

• Don’t let the syrup boil. Adjust the temperature of the stove as needed to make sure the white chocolate syrup doesn’t actually reach a boil. You just want to heat the syrup enough so the white chocolate melts into a smooth, thick sauce.
• Choose white chocolate that melts well. Unlike milk chocolate, not all types of white chocolate melt well. Some melt more into clumps or burn easily. Use a white chocolate that melts smoothly. If you are unsure what type to use, use white chocolate melting wafers as these are meant to be melted. 
• Adjust the amount of sweetened condensed milk. Sweetened condensed milk adds a lot of sweetness to this coffee syrup. If you prefer a syrup that is not as sweet, reduce the amount that you mix in.

Recipe FAQs

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📖 Recipe