Gingerbread White Mocha

Make your own cafe-worthy treat at home with this delicious recipe! It delivers the rich sweetness of white chocolate with delicate notes of cocoa elevated with the savory spices of gingerbread. Customize with your favorite milk variety!





Gingerbread White Chocolate Sauce

  • ⅔ c. heavy whipping cream (150g)

  • 1 tbsp. molasses
  • ¾ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ⅔ c. white chocolate, chopped (113g)

Gingerbread Whipped Cream

  • ¼ c. heavy whipping cream (55g)
  • 1 tbsp. gingerbread white chocolate sauce
  • ⅛ tsp. salt

Gingerbread White Chocolate Mocha

  • 2 tbsp. gingerbread white chocolate sauce

  • 8 oz. PapaNicholas White Chocolate Mocha Coffee, strongly brewed
  • 2 oz. whole milk



    Step 1: Make the gingerbread white chocolate sauce. Chop up the white chocolate and place it into a small mixing bowl.

     Step 2: Add the heavy cream, molasses, cinnamon, ginger and nutmeg to a small saucepan. Set the mixture over medium heat, stirring occasionally until it comes to a simmer.

    Step 3: Pour the hot cream over the white chocolate, then whisk the mixture together until it’s smooth.

    Step 4: Start brewing a strong batch of PapaNicholas White Chocolate Mocha Coffee. In the meantime, start on the gingerbread whipped cream.

    Step 5: Add the heavy cream, 1 tbsp. of the gingerbread white chocolate sauce, and salt to a medium sized mixing bowl. Use a hand mixer to beat the whipped cream until it reaches soft peaks.

    Step 6: Add 2 tbsp. of the gingerbread white chocolate sauce to a coffee cup.

    Step 7: Pour the coffee over the sauce, stirring to combine.

    Step 8: Froth the milk until it’s hot and foamy, then pour it over the coffee.

    Step 9: Top the coffee with the whipped cream and a dusting of cinnamon. Store extra gingerbread white chocolate sauce in the fridge.

    Serve and Enjoy!
    Don’t forget to snap a pic & tag #papanicholascoffee

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