Ingredients
Equipment
Method
- Finely chop the white chocolate and place it into a large bowl.
- Place the milk or cream in a microwave-safe bowl. Microwave for 1-2 minutes, or until hot to the touch but not boiling.
- Pour the hot milk or cream over the chopped white chocolate. Let it sit for about two minutes.
- Using a spatula, gently mix until the chocolate is fully melted and the mixture is smooth. This sauce will be runny and thicken slightly as it cools. Store in the fridge for up to a week; you may need to reheat it to make it runny again.
- Brew a double shot of espresso and pour it into a tall glass over ice. Coffee ice cubes are a good option.
- In a separate glass or bowl, combine your milk of choice with 1 tablespoon of white chocolate sauce. Use a handheld milk frother to combine fully. Taste and add more chocolate sauce if desired.
- Pour the white chocolate milk over the espresso and ice.
- Top with whipped cream and white chocolate shavings, if desired.
Nutrition
Notes
For a peppermint twist, add ¼ teaspoon of peppermint extract to the milk and top with crushed peppermint candies. For a boozy version, add 1 ounce of cream liqueur. To make a hot version, heat the milk and white chocolate mixture until hot, froth, and add to warm espresso.