White Chocolate Mocha Bianca

White Chocolate Mocha Bianca

In Berkeley, this drink is know as a Mocha Bianca, and I’m willing to bet it’s one of the more popular coffee drinks enjoyed on and around the UC Berkeley campus. Outside of Berkeley, coffee chains and independent coffee shops alike tend to call this drink a White Chocolate Mocha. No matter what you call it, it’s a tasty and simple drink to make. A White Chocolate Mocha Bianca (hybridizing the two names) is a classic mocha – a combination of coffee and chocolate – that uses white chocolate in place of cocoa powder, chocolate, chocolate syrup or some variant thereof.

This drink can be made as a latte, using espresso, or as a simple coffee drink using regular, brewed coffee. The white chocolate comes through a little bit bolder in the latte version of the drink, while the coffee flavor comes through more clearly in the coffee version. The method is the same for both options: melt white chocolate into milk, whisk until smooth and frothy, add coffee/espresso and serve. The great thing about this drink is that white chocolate is sweet on its own, so there is no need to add additional sugar, and its creaminess enhances the flavor of the milk.

I used low fat milk and Guittard white chocolate for this. Nonfat and whole milk will both work well. Nondairy milks like soy, almond and almond will work, too. Try to use the best quality white chocolate (with cocoa butter, as opposed to some kind of vegetable oil) you can get to get the best results. The measurements for coffee and espresso that I’ve given are approximate. Make the drink as strong, or as mild, as you like.

White Chocolate Mocha Bianca
2.5 ounces white chocolate, chopped
1 cup milk
4-oz espresso or 8 oz. strong coffee

In a small saucepan (or in the microwave), heat white chocolate and milk until mixture almost comes to a simmer. Stir frequently until white chocolate is completely melted.
Remove from heat and whisk vigorously, just until milk is frothy. Divide into two coffee mugs. Top off each with either 2-oz. of espresso or (approx.) 4-oz of strong, brewed coffee.

Serves 2.

14 comments

  1. This is fabulous! I love that you don’t need any special equipment. I’ll be linking to this in the weekend roundup!

  2. OMG I love this drink. I drank one nearly everyday at Berkeley as an undergrad. I think it was a huge chunk of my freshman “fifteen” (in my case it was more like freshman twenty-five–I had to quit the mocha biancas to lose the weight later).

    It brings back super fond memories.

  3. I was just wondering what to do with my two bars of white chocolate before they go bad in the summer heat. I LL try this drink even if its hot now. Think its delicious :-)

  4. As a Berkeley student, I try to drink this as often as I can, but making it at home will be a lot cheaper. Thanks!

  5. This reminds me of a drink at one of my favourite restaurants, Chocolate in Santa Cruz…they’re worth visiting for their mochas and hot chocolates alone!

  6. i absolutely love this. i like just the white hot chocolate too without the coffee. oh so good.

  7. I was absolutely addicted to the Mocha Bianca from Strada while at Cal and have found nothing quite like it on the Peninsula. Thanks for the recipe and reminding me of it.

  8. Yum Yum – what a great treat!

  9. mmmmmmmMMMMMM! Very tempting looking! I like coffee, I like chocolate combine the two and i’m in heaven!

  10. wow this is awesome :)

    Looks superb, cant wait to try it out now

  11. Oh, it looks very delicious though. I definitely going to try it for sure. Chocolate Mocha Bianca, Slurp!

  12. yum…yum..I’m not taste it yet….but looking to it like i want it now!!!

  13. Looks delicious! Sure… I’ll try it.

  14. I love mocha! Now and forever…

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