jscottt123 Senior Member Joined: 24 Mar 2009 Posts: 1 Location: USA Expertise: Just starting
Posted Tue Mar 24, 2009, 5:11pm Subject: Starbucks White Chocolate Mocha
Hello,
I am new to the world of espresso. My favorite drink is Starbuck's White Chocolate Mocha. I have read several recipies on the Internet, and I have discovered how to make a REALLY close version, just using standard coffee, and 6 tablespoons of white chocolate chips, along with some milk. Anyway, I wanted to try to get a bit closer, and plus, I didn't really like having to double boil the sauce because it takes too long.
Everyone on the cooking.com website talks about it being perfect, but I just can't get it. I've tried making a 20 oz cup by using a double shot of ground espresso, along with 3 to 4 "shots" of the white chocolate sauce, followed by topping it off with steamed milk. It didn't taste anywhere close. I have also tried just an 8 oz cup with a single shot, 1 shot of sauce, and then steamed milk. Nothing tastes right. I'm completely lost. Any advice would be greatly appreciated.
Posted Tue May 12, 2009, 7:34pm Subject: Re: Starbucks White Chocolate Mocha
Fontanna is the syrup that Starbucks used to use prior to developing its own syrup, From what I have heard it is similar but not identical.
I am not certain that the syrup is your problem though if similarity to the Starbucks drink is your goal and you should be using a very dark roast espresso blend with one oz of esprsso and 2 pumps of syrup in an 8 oz cup and double that for a 16 oz.
I could go on about improving your espresso setup (freshness, grind etc) but if recreating a starbucks drink is your goal these wont really help you
Rick_Cox Senior Member Joined: 18 May 2009 Posts: 48 Location: Federal Way, WA Expertise: Pro Barista
Posted Tue May 19, 2009, 4:34am Subject: Re: Starbucks White Chocolate Mocha
I will be the first to recognize Starbucks for having a great ambiance. Unfortunately, that's where their greatness begins and ends for me. They introduced America to espresso to which I'm thankful, but better coffee can be found elsewhere. Welcome to the world of the coffee geeks :)
I'm not sure where you're from - but I'd really encourage you to see if you can find a specialty coffee shop in your area that can pull you an amazing shot of espresso. The higher-end shops will usually have a really good white chocolate to compliment your drink. Should you be able to locate a great shop, you'll probably find that you don't need near as much of the syrup to have a really sweet drink.
jc1112 Senior Member Joined: 30 Apr 2009 Posts: 11 Location: USA pa Expertise: I love coffee
Espresso: vetrano Grinder: cimbali jr Vac Pot: no Drip: yes please Roaster: no
Posted Sat May 30, 2009, 6:14pm Subject: Re: Starbucks White Chocolate Mocha
I think the recipe is about two ounces of 'espresso', five shots of dense white chocolate sauce(~3/4oz each) and the rest minimally aerated steamed milk for a large 20 oz. And of course whip cream.
I do not know the syrup manufacturer but in my opinion it is way to sweet. Ghirardelli makes a good wm syrup. Starbucks uses a lot of syrup to espresso and I believe the key is to stir the 'sauce' with the hot espresso to properly incorporate everything.
dwalke10 Junior Member Joined: 5 Oct 2009 Posts: 3 Location: Gump Town, Alabama Expertise: Pro Barista
Posted Thu Oct 8, 2009, 5:31am Subject: Re: Starbucks White Chocolate Mocha
Try adding three shots (dark roast espresso) instead of two if your making a 20 oz. drink. Four pumps of white chocolate is the norm but that is usually far too sweet for me-Starbucks goes a little nuts with the sweet.
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