how to make white chocolate mocha

• White chocolate powder (or white chocolate syrup)
• Espresso
• Milk
• Ice cubes (for iced version)
• Measure out the chocolate. Follow the guide for measurements^[1].
• • 12 oz cup: 2 tablespoons, 1/8 cup, 1 ounce
  • 16 oz cup: 4 tablespoons, 1/4 cup, 2 ounces
  • 20 oz cup: 6 tablespoons, 3/8 cup, 3 ounces
  • 1. Steam the milk. Place the steam wand straight down into the milk instead of in a diagonal position. The temperature for the milk should be between 140 and 150 degrees F. Anything over 160 may scorch a person's mouth.
    2. 3
       
       Pour espresso shots by tamping the ground espresso into the portafilter and locking it into the espresso machine. The aim time is 10 seconds; anything longer than that, the espresso will cook itself and lose the taste.
    3. 4
       
       Pour the powder/syrup into the cup.
    4. 5
       
       Pour the espresso next in the cup and mix the powder/syrup together until the powder has dissolved or you don't feel any clumps.
    5. 6
       
       Pour the milk in(hold back the foam).
    6. 7
       
       Top off the drink with whipped cream or any topping of your choice.
       

    editIced White Chocolate Mocha

    1. 1
       Scoop the powder into the coffee cup.
    2. 2
       Pour espresso shots.
    3. 3
       Skip the steaming milk step.
    4. 4
       Mix the espresso with the powder in the coffee cup.
    5. 5
       
       Pour cold milk into the cup at a slow pace. As you're doing this, keep stirring so that the white chocolate is mixed thoroughly.
    6. 6
       Leave an inch (2.5 cm) or so of room from the top. Drop ice cubes into the cup.
    7. enjoy and this is a long one :)