How long does this syrup last?

When stored in the fridge, it’ll stay fresh for up to 2 weeks. Just make sure it’s in a sealed container.

Can I make a dairy-free version?

Totally. Swap the half-and-half for a creamy dairy-free option like coconut cream or almond milk. Use dairy-free white chocolate, and you’re good to go.

Why does my syrup get grainy?

This can happen if the chocolate doesn’t melt properly. Make sure your half-and-half is warm enough to fully melt the chocolate, and stir until smooth.

Can I use this syrup for baking?

Yes! You can drizzle it over baked goods or even swirl it into cake batter or brownie mix for a fun twist.

Is this syrup good for gifting?

Definitely! Pour it into a cute jar, add a ribbon, and you’ve got a thoughtful homemade gift.

Does Starbucks use white chocolate sauce or syrup?

Starbucks typically uses white chocolate sauce, which is thicker and creamier than syrup, in their drinks like the White Chocolate Mocha.

What does white chocolate syrup taste like?

White chocolate syrup is rich, creamy, and sweet, with a subtle vanilla flavor. It’s a smooth, milky sweetness that pairs beautifully with coffee and desserts.

Is mixing chocolate syrup into milk a good idea?

Absolutely! Mixing white chocolate syrup into milk creates a deliciously creamy drink. It’s like a white hot chocolate but served cold or warm.

How do you use Monin white chocolate syrup?

Monin white chocolate syrup can be used just like homemade syrup. Add it to coffee, milkshakes, or cocktails for a quick and easy burst of white chocolate flavor.

White Chocolate Syrup

Description

A creamy and rich white chocolate syrup made with just four simple ingredients! Perfect for coffee, desserts, or as a topping for pancakes and waffles. Quick and easy to make at home with customizable sweetness and no preservatives.

Ingredients

Scale

8 oz white chocolate, chopped
(Use high-quality white chocolate for the best results. Ghirardelli is a favorite!)
1/2 cup half-and-half
(Adds richness and prevents the syrup from hardening too much.)
1 tablespoon unsalted butter
(Enhances the creamy texture and flavor.)
1 teaspoon clear vanilla extract
(Keeps the syrup white and adds a subtle vanilla note.)

Instructions

Chop White Chocolate:
Finely chop the white chocolate so it melts evenly. Place it in a heatproof bowl.
Heat Half-and-Half and Butter:
In a small saucepan over medium heat, warm the half-and-half and butter until hot but not boiling.
Combine:
Pour the heated mixture over the chopped white chocolate. Let it sit for one minute, then stir until the chocolate is fully melted and smooth.
Add Vanilla:
Mix in the clear vanilla extract to enhance the flavor.
Cool and Store:
Allow the syrup to cool before transferring it to a jar or squeeze bottle. Store in the refrigerator for up to two weeks.

Notes

For a dairy-free option, substitute half-and-half with coconut cream or almond milk and use dairy-free white chocolate.
Adjust sweetness by choosing a higher-quality chocolate with less sugar.
Reheat gently in the microwave or a saucepan if the syrup thickens in the fridge.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce/Topping
Method: Stove
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 120
Sugar: 11g
Sodium: 10mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 1g
Cholesterol: 5mg

Keywords: White chocolate syrup, homemade syrup, coffee topping, dessert sauce, white chocolate recipe