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Test Kitchen Approved

Coffee Shop Peppermint White Chocolate Mocha Sauce

Coffee Shop Peppermint White Chocolate Mocha Sauce

Coffee Shop Peppermint White Chocolate Mocha Sauce

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

2 cups

Prep Time

5 Minutes

Cooking Time

5 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Skip the drive-through coffee shop lines and make a peppermint white chocolate mocha latte at home! This holiday coffee recipe compliments coffee or tea however you take it.

For a classic peppermint white chocolate mocha latte, add a tablespoon or two of this syrup to espresso and top with steamed milk. Or add holiday vibes to your coffee however you make it--drip, French press, pour-over, or instant. It's also great with black tea and a splash of milk.

Serving Suggestions

For a classic peppermint white mocha latte, add a tablespoon or two of this syrup to espresso and top with steamed milk. Or add peppermint white mocha flavor to your coffee however you make it--drip, French press, pour-over, or instant. It's also great with black tea and a splash of milk.

Ingredients

1/2 cup white chocolate chips

1 Tbsp. refined coconut oil


1/2 cup water

1 (14 oz.) can sweetened condensed milk


Savory Spice ingredients in this recipe

  • Peppermint Vanilla Bean Sugar

    This is only available during the holiday season. We add a peppermint kick to our classic Vanilla Bean Sugar for a seasonal sweet treat. Try in ho...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Directions

Step 1: Melt chocolate

In a small bowl, melt white chocolate chips and coconut oil in the microwave in 15-second intervals and set aside.

Step 2: Simmer & serve

In a small pot over medium-high heat, combine Peppermint Vanilla Bean Sugar and water and bring to a boil. Lower heat and add sweetened condensed milk, Mayan Sea Salt, and melted white chocolate mixture. Whisk to get rid of any lumps and simmer mixture for 2 to 3 min. to let flavors meld. Remove from heat and let cool. Store in fridge for 4 to 6 weeks.