White Hot Chocolate

Author: Jee Choe

Starbucks copycat recipe for a decadent caffeine-free white hot chocolate, topped with homemade whipped cream.

5 from 1 vote

Prep Time 5

Course Drinks

Yield (16 ounces)

Whisk together vanilla syrup and heavy cream. Set aside.
Use a handheld frother to make the whipped cream. Whisk until soft peaks form.
Froth or heat milk.
Frothed milk can be made using an electric milk frother or with the steam wand from an espresso machine. Milk can be heated on the stovetop.
Add white chocolate sauce to a mug.
Pour a small amount of frothed or heated milk into the mug and stir until the white chocolate sauce dissolves.
Add the rest of the frothed milk.
Top with whipped cream.

2 teaspoons of white sugar can be used to whisk with the heavy cream if you don't have vanilla syrup.
If you don't have white chocolate sauce, you can use sweetened condensed milk instead.
Starbucks uses 2% milk but you can use any milk you like, including plant-based milk like soy or oat milk.
If you don't have an electric milk frother that can heat and froth milk, simmer milk on the stovetop then pour it into a French press. Make sure the milk only comes halfway in the French press to give it room to froth. Move the French press plunger up and down 20-40 times to double the volume of the heated milk and to create cafe-quality frothed milk.
Homemade whipped cream can last in the refrigerator for up to 2 days in an airtight container. If it deflates over time, just stir it a little to fluff it back up.