I have officially cracked the code to the glorious (yet discontinued) Starbucks Toasted White Chocolate Mocha Sauce.
It’s been a couple years since Starbucks decided not to bring back the Toasted White Mocha drink, and the insanely delicious sauce that came with it, as part of their holiday lineup.
I tried multiple rounds of recipe testing for a homemade sauce, and I am so excited to share this recipe with you so you can make your own Toasted White Mochas anytime, anywhere! Let’s dive into what you’ll need!
Ingredients You’ll Need
Full measurements for each ingredient can be found on the recipe card at the bottom of this recipe.
Granulated Cane Sugar: For this recipe we essentially combine a homemade caramel sauce and a white chocolate sauce together for that deliciously rich, toasty, sweet flavor. You’ll need cane sugar for the caramel sauce part. For a lower sugar option, feel free to use your favorite sugar free substitute like monk fruit or allulose.
Salted Butter: I recommend a high quality butter like Kerrygold for this recipe. I like salted butter plus using flaky sea salt later in the recipe, but if you only have unsalted butter on hand, that works fine too!
Heavy Cream: Heavy cream is an essential ingredient in this Homemade Starbucks Toasted White Chocolate Mocha Sauce recipe. If you’re wanting a lower calorie or dairy free version, feel free to swap the heavy cream with your favorite alternative: dairy free heavy cream, half & half, coconut cream, etc, just know the texture and, flavor, and consistency may change.
White Chocolate: You can’t have a Toasted White Chocolate Mocha Sauce without white chocolate! Be sure to use a high quality white chocolate for the best flavor. I recommend using a bar rather than white chocolate chips for the best texture and melting experience.
Flaky Sea Salt: Personally I love adding salt to all my syrup and sauce recipes to bring out the flavor and sweetness, especially with a caramel sauce. Feel free to skip the salt if you prefer a less salty and more sweet sauce.
Vanilla Extract: Use a good quality vanilla extract. This ties the entire sauce together well with just a hint of vanilla goodness.
Equipment You’ll Need
Saucepan: The recipe yields about 9-10 ounces of sauce but when you add butter and heavy cream to the melted sugar, the mixture will bubble up quite a bit. If your pot is too small, the mixture will bubble over the side, so be sure to use a 1-quart saucepan or larger.
Rubber Spatula: I like to use a rubber spatula to mix the sugar as it crystallizes and melts as well as to scoop all the Toasted White Mocha Sauce goodness out of the pot and into a jar. I don’t want any left behind in the pot!
Whisk: A whisk will be better for incorporating and mixing the ingredients quickly and efficiently so the mixture doesn’t seize up on you.
Glass Container/Jar (with lid): You’ll need a container to add the Toasted White Mocha Sauce when it’s done cooking. I like using a thick mason mason jar with a lid to store in the fridge.
How To Make Homemade Starbucks Toasted White Chocolate Mocha Sauce
Prep Your Vessel: Fill a mason jar (or whatever vessel you plan on storing your sauce in) with hot water and set aside. This preps the vessel for the Toasted White Mocha Sauce once it is made.
Melt The Sugar: Add the granulated sugar to a saucepan. Place the saucepan over medium heat, stirring occasionally with a rubber spatula. As the sugar heats up, you’ll notice it starting to stick and clump at the bottom. This process usually takes around 3-5 minutes. Stir occasionally to ensure the sugar is melting evenly.
Once the sugar is almost completely melted and has turned an amber brown color, set your rubber spatula down and switch to your whisk. Whisk the sugar until fully melted and is golden in color. You don’t want it to turn dark brown, just slightly darker than the initial amber color.
Add the Butter: Once golden, remove the pan from the heat, and immediately add the salted butter to the saucepan. Expect a bit of intense bubbling, and just keep whisking until the butter is entirely melted and incorporated.
Whisk in the Heavy Cream: Once the butter is incorporated, slowly pour in the heavy cream as you’re whisking. Again, expect some intense bubbling, and mix it well to ensure a smooth consistency throughout. If the sauce starts to thicken or get too hard to stir, just place the saucepan back over low heat and continue to stir.
Add in the Chocolate and Flavorings: Once fully mixed, add in the chopped white chocolate, flaky sea salt, and vanilla extract, and whisk until the chocolate is fully melted and incorporated. If the sauce starts to thicken or get too hard to stir, just place the saucepan back over low heat and continue to stir.
Cool the Sauce: Dump out the hot water from your mason jar/ storing vessel and dry with a towel. Transfer your Homemade Starbucks Toasted White Chocolate Mocha Sauce into your prepped mason jar or airtight container. Allow the sauce to cool down for at least 1 hour at room temperature.
Once cooled, seal the jar with a lid and place it in the refrigerator for up to 3-4 weeks.
Store the Sauce: The sauce will thicken in the fridge, so when you’re ready to indulge, simply run the container under warm water for 1-2 minutes to soften the sauce or place the amount you’d like to use in the microwave for 30 seconds to soften, and then drizzle directly into your favorite drinks, onto desserts, or even straight into your mouth, no judgement here!
How Can I Make A Sugar Free Toasted White Chocolate Mocha Sauce
For a sugar free Toasted White Chocolate Mocha Sauce:
- Use a sugar free substitue for the cane sugar like stevia or monk fruit
- Use a sugar free white chocolate bar
How Can I Make A Dairy Free Toasted White Chocolate Mocha Sauce
For a dairy free Toasted White Chocolate Mocha Sauce:
- Use a dairy free heavy cream, dairy free half & half or coconut milk/cream
- Use a dairy free butter
- Use a dairy free white chocolate
What Recipes Can I Make With This Sauce?
More Homemade Syrup and Sauce Recipes
- Homemade Starbucks Caramel Brûlée Sauce
- Starbucks Spiced Apple Drizzle
- Starbucks Apple Brown Sugar Syrup
- Homemade Starbucks Chestnut Praline Syrup
- Homemade Starbucks Sugar Cookie Syrup
- Homemade Starbucks Caramel Brûlée Sauce
- Homemade Gingerbread Syrup
- Homemade Peppermint Syrup
Homemade Starbucks Toasted White Mocha Sauce
Ingredients
- 1/2 cup granulated cane sugar
- 3 tablespoons salted butter
- 1/4 cup heavy cream
- 4 ounces white chocolate chopped
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon flaky sea salt
Instructions
- Fill a mason jar (or whatever vessel you plan on storing your sauce in) with how water and set aside. This preps the vessel for the hot Toasted White Mocha Sauce once it is made.
- Add the granulated sugar to a saucepan. Place the saucepan over medium heat, stirring occasionally with a rubber spatula. As the sugar heats up, you’ll notice it starting to stick and clump at the bottom. This process usually takes around 3-5 minutes. Stir occasionally to ensure the sugar is melting evenly.
- Once the sugar is almost completely melted and has turned an amber brown color, set your rubber spatula down and switch to your whisk. Whisk the sugar until fully melted and is golden in color. You don't want it to turn dark brown, just slightly darker than the initial amber color.
- Once golden, remove the pan from the heat, and immediately add the salted butter to the saucepan. Expect a bit of intense bubbling, and just keep whisking until the butter is entirely melted and incorporated.
- Once the butter is incorporated, slowly pour in the heavy cream as you're whisking. Again, expect some intense bubbling, and mix it well to ensure a smooth consistency throughout. If the sauce starts to thicken or get too hard to stir, just place the saucepan back over low heat and continue to stir.
- Once fully mixed, add in the chopped white chocolate, flaky sea salt, and vanilla extract, and whisk until the chocolate is fully melted and incorporated. If the sauce starts to thicken or get too hard to stir, just place the saucepan back over low heat and continue to stir.
- Dump out the hot water from your mason jar/ storing vessel and dry with a towel. Transfer your Homemade Starbucks Toasted White Chocolate Mocha Sauce into your prepped mason jar or airtight container. Allow the sauce to cool down for at least 1 hour at room temperature.
- Once cooled, seal the jar with a lid and place it in the refrigerator for up to 3-4 weeks.
- The sauce will thicken in the fridge, so when you’re ready to indulge, simply run the container under warm water for 1-2 minutes to soften the sauce or place the amount you’d like to use in the microwave for 30 seconds to soften, and then drizzle directly into your favorite drinks, onto desserts, or even straight into your mouth, no judgement here!
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