Iced White Mocha Recipe

The recipe

Exact quantities, then the method.

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.

8 min Serves 1 Easy Iced Tea Recipes

You'll need

1 Starbucks White Mocha sachet (24g)
80ml freshly drawn water, brought to a rolling boil, then cooled to about 90C (check with a thermometer)
200ml cold whole milk
1 generous swirl of squirty cream, for the top
1 teaspoon of white chocolate sauce, for the drizzle
Enough cubed ice to fill the tumbler (about 250g)
1 wide paper or metal straw

Equipment

1 tall 450ml glass, chilled in the freezer for ten minutes
1 small heatproof mug
1 small balloon whisk

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.

What you'll end up with: A tall, cold glass with a sweet white-chocolate-coffee base, cold milk through the middle and a cream-and-white-chocolate top. Milder and sweeter than a dark mocha, and not watery.

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