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 and 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 and let it sit for about two minutes.
- Using a spatula, gently mix until the chocolate is fully melted and the ganache is smooth. This sauce will be runny and thicken 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 it hot, heat the milk after combining with white chocolate sauce until hot, froth, and then add to warm espresso.