White Chocolate Mocha Recipe Made Easy (Hot or Iced!)

There’s something ridiculously cozy about a white chocolate mocha. The mix of creamy white chocolate and strong espresso tastes like dessert in a cup—but not in an overwhelming way.

I used to order it at Starbucks all the time, especially when I needed a little comfort in a cup. But once I figured out how easy it is to make at home, I completely stopped buying it out.

And honestly? I think my homemade version tastes better.You get full control over the sweetness, the richness, and the kind of milk you want.

I’m not always in the mood for super sugary drinks, so being able to adjust it just slightly makes a big difference.

Plus, I like to use real white chocolate instead of the syrup, which adds a deeper flavor and smoother texture.

I’ll walk you through everything—from choosing your espresso to getting the milk just right—and I’ll also include tips if you’re using a Nespresso or want to make it iced.

White Chocolate Mocha Tools

You don’t need a fancy espresso machine to make this white chocolate mocha recipe. Here’s what I use:

• Espresso maker or Nespresso machine (you can also use strong brewed coffee)
• Small saucepan for warming milk and melting chocolate
• Mug – a larger one if you’re making a 12 oz drink

If I’m feeling lazy, I heat the milk in the microwave, but using the stovetop gives me better control and helps melt the chocolate more evenly.

Step-By-Step Guide for the Best White Chocolate Mocha Recipe

Step 1: Brew the Espresso

The first thing I do is get the coffee going. I usually use my Nespresso Vertuo with an espresso pod like Diavollito or Altissio.

If you’re using a standard espresso machine, pull one or two shots, depending on how strong you want the drink.

Don’t have espresso? You can use a few alternatives:

• Moka pot coffee – gives a strong, espresso-like flavor
• Aeropress – quick and concentrated
• Strong brewed coffee – use about ¼ cup
• Instant espresso powder – like Café Bustelo or Medaglia D’Oro

Just aim for about 1–2 oz of strong coffee for the base.

Step 2: Heat the Milk

While the coffee brews, I pour about ¾ cup of milk into a small saucepan.

I use whole milk most of the time, but oat milk is my go-to when I want a dairy-free version.

Heat the milk over medium-low until it’s steaming but not boiling. Keep an eye on it—it heats up fast.

I like to whisk it as it warms, which keeps the milk from scorching and gives it a little froth.

If I’m feeling fancy, I’ll use my handheld frother afterward to foam it up even more.

Step 3: Add the White Chocolate

Once the milk is hot, I turn off the heat and add about ¼ cup of white chocolate chips or chopped white chocolate.

Pro tip: If you’re using chips, just make sure they’re high quality (check for cocoa butter in the ingredients).

Stir constantly as the chocolate melts into the milk. It only takes a minute or two.

The milk should look creamy and smooth with no lumps.

If the chocolate isn’t melting easily, you can turn the heat back on low—just keep stirring to prevent burning.

Step 4: Combine Everything

Now it’s time to assemble the drink. I pour the espresso into a large mug, then slowly add the melted white chocolate milk mixture.

I always stir it well to make sure the flavors combine evenly.

This is the moment where it really starts to smell amazing—creamy, slightly sweet, and full of coffee aroma.

Pro tip: If I want an extra-rich version, I use two espresso shots. If I’m going for something milder or making it later in the day, I stick to one shot and add a little more milk.

Step 5: Add Toppings (Optional)

A traditional white chocolate mocha is usually topped with whipped cream, and I’m not about to argue with that.

I keep a can of whipped cream in the fridge for days like this. It melts just a bit into the drink and adds that little extra something.

If I’m in the mood, I’ll also shave a few curls of white chocolate on top using a veggie peeler.

Other toppings you can use are:

• Cinnamon
• Caramel drizzle
• Crushed peppermint during the holidays

But honestly, sometimes I just skip all the extras and enjoy it plain—it’s that good.

Best White Chocolate to Use

Don’t grab those waxy baking chips if you want a really smooth drink. Look for white chocolate that lists cocoa butter in the ingredients.

I’ve had great results with:

• Ghirardelli white chocolate baking bars
• Lindt white chocolate
• Or even Callebaut if you want to splurge

White chocolate chips work fine too, just make sure they melt well.

Milk Options

Whole milk makes the creamiest mocha, but I’ve also tried:

• 2% milk – still creamy, just a bit lighter
• Oat milk – my favorite non-dairy option
• Almond milk – works too, though it can taste a little thin

Pro tip: If you want that real café feel, warm and froth the milk before adding it to your cup. A handheld frother is great, but whisking on the stovetop works too.

How to Make Iced White Chocolate Mocha

Iced white chocolate mochas are so good in summer. Here’s how I do it:

1. Warm the milk and chocolate just enough to melt, then cool slightly.
2. Fill a glass with ice.
3. Pour in espresso, then the white chocolate milk mixture.
4. Stir well and top with whipped cream if you want.

In case you want more mocha goodness, check out Homemade Iced Mocha Recipe.

White Chocolate Mocha Tips for Success

Here are a few tips and tricks for a delicious white chocolate mocha every time:

• Melt the chocolate slowly. If it overheats, it can separate or scorch.
• Don’t skip the stir. The white chocolate settles fast, so mix well before drinking.
• Adjust to taste. Add more chocolate if it’s not sweet enough or more coffee if you want a stronger kick.
• Reheat gently. If you’re making a big batch, warm leftovers over low heat to keep it smooth.

Check out more Starbucks copycat recipes:

• Iced Brown Sugar Oatmilk Shaken Espresso Recipe: Your New Go-To Drink!
• Homemade Strawberry Latte Recipe (Fresh & Creamy)
• Iced Caramel Macchiato Recipe (My Go-To Starbucks Drink to Make at Home)