Also available in sugar-free white chocolate syrup, our range from Amor, Monin, and Sweetbird has options to suit every need. All recipes, tips, and advice found on this blog are not meant to cure or treat any disease or condition.

I haven’t heard back from Carolyn, but if you’re just going to be putting it in hot coffee, it’ll dilute and dissolve any crystals. Add the chocolate sauce to your favorite coffee or espresso to create a coffeehouse drink right in your own kitchen.If it has separated, heat in the microwave for 30 seconds or so, and then blend it with an immersion blender or just whisk it really well. the syrups are amazing for coffee, I bought a whole bunch and we use them to make irish nut lattes and customise our coffee. For a very minimal version, you can add a splash of milk and white chocolate syrup to your regular brewed coffee. White chocolate syrup is a simple mixture of milk and white chocolate chips melted down, then cooled, to a syrupy consistency for using as a drizzle over desserts, fruit, or in coffee.

At that point, it’s a good idea to allow the sauce to rest at room temperature and cool before using it. Use almond milk or a low carb milk of choice for the white chocolate syrup and for the iced white mocha. The syrup did not harden for me in the fridge but if for some reason that happens to you, just microwave for 15 to 30 seconds. If you’re looking for an excellent white chocolate sauce, you really need look no further than this recipe. Unless you want visible chips of white chocolate in whatever you're making, adding cocoa butter--either melted or finely grated, depending on what you're making--is really all you need to do.It is sweet, and complements many flavors well, especially the bold flavors of coffee and the bright tang of fresh fruit. Since this recipe makes around two cups of white chocolate sauce, you’ll have plenty of syrup to use in the future. Use it in Coffee: Add a splash of this syrupy creamer to your coffee or use it to make a white mocha. We’ll break down what white chocolate is–and what it isn’t–and I’ll show you how to introduce the elements into your sauce even if you can’t find the high-quality stuff. This blog does not claim any responsibility for any product, recipe, or company discussed on this site.