Do you know that there are substitutes and alternatives for Starbucks Iced White Chocolate Mocha? So what are they? Keep reading this article to know more about the substitutes and alternatives of Starbucks Iced White Chocolate Mocha!
Let’s face it: there are few things in life as delicious as the famous Starbucks iced white mocha. It has the perfect combination of creaminess and sweetness to bring you to your knees with just one sip.
There’s just one catch, though. Not everyone can enjoy white chocolate. Some may be allergic to cocoa butter—the main ingredient in white chocolate—while some are simply sensitive to it and may suffer from minor symptoms after consuming like gastrointestinal discomfort, skin breakouts, and so on.
Not to worry! This article is here for you. We’ll cover several substitutes or alternatives to white chocolate that you can either buy at the store or make yourself at home in the later section below. The latter is preferable, as you can control exactly what ingredients there are.
With these alternatives to white chocolate, you’ll be able to make an iced white chocolate mocha that’ll feel just like the real thing.
White Chocolate Alternatives for Iced White Chocolate Mocha
To understand how substitutes for white chocolate work, we simply have to understand that the essence of white chocolate is cocoa butter. This is a white, shiny butter that quickly hardens when it’s cold or even at room temperature. As long as we can procure any other similar fat, we can make white chocolate.
The recipe for white chocolate is simple: cocoa butter, milk, and sugar. So as long as we can get an alternative fat or butter, the other two ingredients are easy enough. And because it’s just three ingredients, it’s quite an easy recipe. We’ll have a recipe for white chocolate at the end of the article.
#1 Coconut Oil
Coconut oil is, put simply, coconut fat. This is one of the best-suited alternatives, as the color is the same and the texture is also very similar. When heated, coconut oil becomes translucent (just like cocoa butter), and when it cools down, it becomes harder and whiter.
Coconut oil is also very neutral in flavor, which is a great advantage here. We want it to easily absorb the flavor of the milk and sugar. Some brands of coconut oil might have some leftover taste, but some would argue that’s actually a good thing! Coconut has a great flavor and it is frequently an ingredient in many coffee beverages.
#2 Vegan Butter
Margarine or vegan butter is made of fat. Animal butter is often much too soft for our purposes. Vegan butter is—in most cases—made almost completely of vegetable fat, which is hard and very solid when it is either cold or at room temperature. When heated, it becomes translucent: that is the sign that it is apt for this recipe.
When shopping for vegan butter, please make sure it is not salted. Some of them might have added salt because they are used for spreading on bread or for cooking. You want to get the unsalted one as we do not want any salty flavors in our white chocolate!
#3 Cacao Butter
What is the difference between cacao and cocoa? Well, they are essentially the same thing—except that cacao is unprocessed and unroasted; it’s completely raw and usually organic. Because of this, many people that experience allergies or other discomforts when consuming cocoa butter don’t feel any of these negative symptoms when consuming cacao butter.
It is true; however, that cacao butter has a very different flavor from cocoa butter. This is because it hasn’t been roasted, so it’s understandable that there is a difference in flavor. Just don’t expect it to taste exactly like white chocolate because it really doesn’t.
These three substitutes are a great way of bypassing regular cocoa butter and making white chocolate that looks exactly like the real thing and tastes much like the real thing. The most important thing, though, is that creamy texture that really makes this whole recipe. If you’re having trouble with the flavor aspect of these substitutes, there’s an old trick.
Add a little bit of chocolate! That’s right. Use regular chocolate in small quantities either along with the following recipe for white chocolate substitute or on top of the white chocolate mocha. Use just enough for it to still be a white chocolate mocha while still giving it a chocolatey taste.
How to Make Substituted Iced White Chocolate Mocha?
Here in this recipe, first, we’ll teach you how to make white chocolate using any of the three substitutes we just learned about and then, with that white chocolate, we’ll make our very own iced white chocolate mocha. Let’s go!
White Chocolate
Ingredients
- 4 tbsp cocoa butter substitute
- 4 tbsp powdered whole milk
- 1 tbsp icing sugar
Instructions
- In a small bowl, mix powdered milk and sugar.
- Heat up your substitute in the microwave until it’s melted and transparent.
- Using a spatula, stir while you slowly pour in the dry mix.
- Do this for a couple of minutes or until you see it is completely mixed.
- Pour into a mould or a small coffee cup and place inside the fridge.
You can skip the last step if you’re making the coffee right away. If not, let it chill in the fridge until it hardens and melt it whenever you want to make your iced white chocolate mocha.
White Chocolate Mocha
Ingredients
- 50 grams white chocolate substitute
- 60 ml espresso
- 200 ml milk
- Ice as needed
- Whipped cream
Instructions
- Brew espresso.
- Pour milk and white chocolate substitute; mix together thoroughly.
- Add ice.
- Top with whipped cream.
- Enjoy!
As you can see, the recipe couldn’t be any easier. The only somewhat difficult part is procuring the cocoa butter substitutes and then making the white chocolate alternative. But once that’s done, you can make a big batch of white chocolate substitutes that can last you as much as a whole month.
Since it’s mostly fat, as long as you store it in the fridge then white chocolate substitute should conserve itself in perfect condition. Simply pop it in the microwave to melt it and you can make yourself a nice white chocolate mocha in no time!