White Chocolate Syrup (for tea and coffee)

This 2-ingredient white chocolate syrup recipe takes less than 10 minutes to make. It is silky smooth with a sweet and milky flavour. There are multiple ways to use this syrup, including adding it to tea or coffee for white chocolate lattes!

What is White Chocolate Syrup? 

White Chocolate Syrup is a combination of white chocolate and milk heated and melted until it reaches a thick syrup consistency.

Once cooled, it can be used in coffee or tea for white chocolate lattes or white chocolate mochas. The taste is sweet and creamy.

What is the difference between white chocolate sauce and white chocolate syrup?

The main difference is that white chocolate sauce is thicker than white chocolate syrup. More ingredients are usually required when making white chocolate sauce.

How to Use White Chocolate Syrup

I mainly like to use this syrup in drinks, but the possibilities don’t end there! You can also:

• Pour it into tea/coffee based lattes or use it as a coffee creamer
• Add it to white chocolate desserts like cake or cookies
• Drizzle it over pancakes or french toast
• Serve with fresh fruit
• Use it as an ice cream topper

Tea Recommendations

Try this syrup with these teas:

• Matcha
• Peppermint
• Hojicha (like this white chocolate hojicha latte recipe!)
• Irish Breakfast
• Honeybush
• …and more!

Ingredient Notes 

This simple syrup recipe only requires 2 ingredients, plus an optional one.

• White Chocolate: You can use white chocolate chips or chop a white chocolate bar into smaller pieces.
• Milk: I have not tried this recipe with milk alternatives, only dairy milk.
• Salt: Just a pinch of this optional ingredient to enhance the flavours!

Easy White Chocolate Syrup Recipe

This recipe makes approximately 1 cup. Ingredient measurements and full directions are in the printable recipe card below.

In a small saucepan over medium-heat, add milk and white chocolate. Stir regularly (about every 30 seconds) to make sure the milk and white chocolate mixture is very smooth, no chunks.

This process can take around 5 minutes. Don’t leave it unattended! If you are not watching it carefully the chocolate may burn or curdle.

Remove the saucepan from heat once the white chocolate is melted and syrup is thick. Add a pinch of salt (optional) and stir.

Pour the white chocolate syrup into a clean airtight bottle or jar for storing.

Let it cool before sealing and refrigerating. The syrup will thicken a bit more when cooling, too. Store in the fridge for up to 2 weeks.

Flavour and sweeten your tea, coffee and lattes by using 1-2 tablespoon per 1 cup. You can adjust to your taste preference.

Important Tip

Since there are minimal ingredients for this recipe, the syrup may harden while stored in the fridge. However, if this happens to you this is easy to rectify.

Simply place the bottle/jar in hot water for a few minutes and stir occasionally before using so it will pour out easier. Alternatively, you can reheat it on the stovetop until it reaches syrup consistency again.

White Chocolate Syrup

This 2-ingredient white chocolate syrup recipe takes less than 10 minutes to make. It is silky smooth with a sweet and milky flavour. There are multiple ways to use this syrup, including adding it to tea or coffee for white chocolate lattes!

Print Recipe Pin Recipe SaveSaved!

Prep Time 2 minutes mins

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 1 cup

Cook ModePrevent your screen from going dark

Ingredients

  

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• 1 cup white chocolate chips or chopped white chocolate bar
• ½ cup milk
• pinch of salt optional

Instructions

 

• In a small saucepan over medium-heat, add milk and white chocolate. Stir regularly (about every 30 seconds) to make sure the milk and white chocolate mixture is very smooth with no chunks.This process can take around 5 minutes. Don't leave it unattended! If you are not watching it carefully the white chocolate may burn or curdle.
• Remove the saucepan from heat once the white chocolate is melted and syrup is thick. Add a pinch of salt (optional) and stir.
• Pour the white chocolate syrup into a clean airtight bottle or jar for storing. Let it cool before sealing and refrigerating. The syrup will thicken a bit more when cooling, too. Store in the fridge for up to 2 weeks.*

Notes

How to use this syrup: Flavour and sweeten your tea, coffee and lattes by using 1 tablespoon per 1 cup. You can adjust to your taste preference.

*The syrup may harden while stored in the fridge. If this happens, simply place the bottle/jar in hot water for a few minutes and stir occasionally before using so it will pour out easier. Alternatively, you can reheat the syrup on the stovetop.

Course Syrup

Cuisine American

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