This rich and decadent gourmet coffee drink is just as delicious as the one available at your local coffee shop. A perfect way to make a long, cold afternoon in the house – again!—more special and enjoyable.
Homemade Whipped Cream Start with cold heavy cream. The colder the cream, the easier and more successfully it will whip. Some people recommend putting the cream, the mixing bowl and the mixer whisk into the freezer for twenty minutes before whipping. I am not one of those people! 🙂 Who has advance time? And who has spare room in the freezer? But, if you do, go for it!
Whip the heavy cream, sugar, and vanilla together on medium-high speed. It only takes two to four minutes to whip to the right consistency. Don’t walk away or you could end up with butter! As cream begins to stiffen, stop and lift the whisk. Look for medium peaks – almost pointed tops with distinct sides. If you plan to keep this in the refrigerator for a day or so, add cream of tartar with the powdered sugar to stabilize the whipped cream – you know, a swirl or two today and the rest for tomorrow. This is one of those basic recipes you will refer to again and again. Here is a printable for your convenience. You can dollop the whipped cream on your drink with a spoon or use an icing bag to make pretty swirls. Add a few sprinkles for an extra bit of fun and fancy!
The addition of a little fat, such as the coconut oil, to the melted chocolate chips for the White Café Mocha helps prevent clumping if the chocolate should cool. If your store carries white Gharadelli chips, they do melt easier and are easier to work with than other brands. Of course, your experience could be different! Brew your coffee however you choose. We are Kuerig users at the moment with reusable cups. We also use Fairlife milk with only six grams of carbohydrates per cup (instead of 15 grams) which makes this a lower carb beverage! This makes two 16 ounce beverages, but is easily divided into four servings.
- ¾ cup heavy whipping cream
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar (optional)
- Sprinkles (optional)
- 2 cups whole milk
- ½ cup Ghirardelli white chocolate baking chips
- ½ Tablespoon coconut oil
- 2 cups freshly brewed strong black coffee
- Optional: Sprinkles, for garnish
- Pour cold heavy whipping cream into mixing bowl. Add powdered sugar and vanilla.
- Using a hand mixer or a stand mixer with whisk attachment, whip heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 2-4 minutes.
- Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.
- Pour milk into a saucepan over medium-low heat. Simmer, stirring frequently to prevent scorching, until heated through, approximately 3-5 minutes. It is hot enough when bubbles begin to form along the outside of the pan. Do not boil! Remove from heat.
- Place white chocolate chips into a medium microwave-safe bowl and heat in 20 second bursts, stirring between each one, until melted. Add coconut oil and stir to combine.
- Add warm milk to the white chocolate mixture and gently stir to combine. Set aside.
- Pour the hot coffee into 16-oz. mugs and top each one off with white chocolate milk mixture.
- Remove whipped cream from the refrigerator and add a big dollop to each mug OR spoon into an icing bag fitted with a large decorative tip to create an attractive swirl.
- Add sprinkles, if desired, and serve immediately. Enjoy!
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