White chocolate and Coffee make a sweeter, milder mocha, and it works really well iced. Whisk the sachet into a thick syrup with just a splash of hot water so it stays strong, pour it over ice and lengthen it with cold milk. The strong syrup means the ice cannot water it down.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced White Mocha recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-white-mocha/
Top with cream and a drizzle of white chocolate. Makes one tall glass.
You'll need
- 1 Starbucks White Mocha sachet (24g)
- 80ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 200ml cold whole milk
- 1 generous swirl of squirty cream, for the top
- 1 teaspoon of white chocolate sauce, for the drizzle
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- Enough cubed ice to fill the tumbler (about 250g)
- 1 small heatproof mug
- 1 small balloon whisk
- 1 wide paper or metal straw
Method
- Chill a tall glass in the freezer.
- Whisk the sachet with 80ml of hot water (around 90C) into a thick, glossy syrup.
- Fill the chilled glass with ice and pour the syrup over it.
- Top up with cold milk, poured over the back of a spoon so it layers over the syrup.
- Finish with a swirl of cream and a zigzag of white chocolate sauce.
- Dissolve the sachet fully in the hot water first; white chocolate powder turns gritty if it hits cold milk.
Want the background, not just the brew?
Brewed with: Starbucks White Mocha, 5 Sachets 120g
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