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I’ve used unsweetened cocoa powder for this recipe, but other cocoa powder substitutes such as baking cocoa powder or Dutch cocoa powder will also be fine. It’s best not to use drinking cocoa powder as these already contain milk and sugar and won’t give you as much flavour you need. On the other hand, white chocolate syrup is thinner and more pourable, made by combining white chocolate with sugar and a liquid base, such as water or non-dairy milk. It’s ideal for mixing into beverages like coffee or milkshakes, as well as for drizzling over pancakes, waffles, and ice cream. Cool to Room Temperature: Allow the white chocolate sauce to cool to room temperature before storing it. Do not refrigerate it while it’s still hot, as condensation can form inside the container, potentially affecting the texture. Yes, you can. To do so swap the whole milk or semi-skimmed milk and do not add any toppings such as whipped cream or sprinkles. Alternatively, opt for oat milk or almond milk.
Milk| I use whole milk, you could also use half and half or lower percentages of milk, even skim milk if that’s your thing, for this hot cocoa recipe.However, those aren’t the only things you can use to top your delicious drink. Here are a few of my other favorite options: Or make a peppermint white chocolate mocha latte by adding in a few drops of peppermint extract. Go steady adding this extract in though, as it can easily overpower a drink. Chocolate or caramel syrup. Add a squeeze or two of your favorite sweet syrup. You can squeeze it into the chocolate or around the mug’s rim.
Don’t stir too much once you start to boil the syrup as this will re-form the sugar crystals and makes them only stronger (e.g. you get a gritty syrup) The coffee granules (can be de-caff if you are making the syrup for the whole family) intensify the flavour of the chocolate. If you add only a 1/2 teaspoon of coffee granules, the sauce will not taste like coffee. What makes this chocolate syrup recipe work? Experience the irresistible allure of our White Chocolate Syrup. Drizzle, swirl, and savor the rich, velvety essence of white chocolate in everything from coffee to ice cream. What is the difference between white chocolate sauce and syrup? Heat milk, white chocolate and vanilla extract in a small saucepan. Whisk frequently, to help the chocolate melt. Once the chocolate has melted and the milk is warm – it is done! Add a pinch of salt, if you’d like to balance the sweetness. Step 3: Cool & Store. Allow to cool at room temperature for 10 minutes, then transfer to a mason jar or other airtight container and refrigerate for up to 7 days. Optional Variations & Dietary AdjustmentsThat’s why it isn’t brown like most chocolate. It’s also why it’s sweeter, not bittersweet, like its darker counterparts. Peppermint White Hot Chocolate | Add a ½ teaspoon of peppermint extract to the milk mixture and sprinkle crushed candy canes on top of the whipped cream, definitely serve with a candy cane hooked on the glass. Glass or plastic squeeze bottle works great, but any clean jam jar or airtight container will be find too. Best kept in the fridge. Shelf life You might need anything up to 1/4 teaspoon. I’d do about half and then add more if needed at the end of the recipe when you are adding the vanilla extract. At that stage the syrup is just warm and easy to taste. Vanilla Extract
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