Uploaded January 2026 | Updated September 2026, 3 weeks ago
For the white chocolate mocha, combine 2 oz. white chocolate sauce with a double shot of espresso in a 10 oz. mug. Stir until smooth, then add 5 oz. steamed milk and finish with whipped cream and white chocolate shavings. The tiramisu latte starts with a cream made of mascarpone cheese, heavy cream, powdered sugar, and rum extract whipped to soft peaks, then two espresso shots mixed with tiramisu syrup and topped with steamed milk and a generous spoonful of cream.
Learn More about How to Make a White Chocolate Mocha:
https://link.webstaurant.store/white-chocolate-mocha-recipe-Jan-23
Learn More about How to Make a Tiramisu Latte:
https://link.webstaurant.store/tiramisu-latte-recipe-blog-Jan-23
Learn More about How to Make Champurrado:
https://link.webstaurant.store/champurrado-mexican-hot-chocolate-recipe-blog-Jan-23
Champurrado brings a traditional, comforting option by toasting ½ cup masa harina until lightly golden and building a spiced chocolate base with boiling water, piloncillo, and a cinnamon stick. After dissolving a Mexican chocolate disc, add half-and-half, evaporated milk, and vanilla, then whisk in a blended masa-and-water slurry and cook on low for about 10 minutes until thickened. Discard the cinnamon stick before serving, and portion into 8 oz. mugs for a rich, warming drink.
For the white chocolate mocha, combine 2 oz. white chocolate sauce with a double shot of espresso in a 10 oz. mug. Stir until smooth, then add 5 oz. steamed milk and finish with whipped cream and white chocolate shavings. The tiramisu latte starts with a cream made of mascarpone cheese, heavy cream, powdered sugar, and rum extract whipped to soft peaks, then two espresso shots mixed with tiramisu syrup and topped with steamed milk and a generous spoonful of cream.
Learn More about How to Make a White Chocolate Mocha:
https://link.webstaurant.store/white-chocolate-mocha-recipe-Jan-23
Learn More about How to Make a Tiramisu Latte:
https://link.webstaurant.store/tiramisu-latte-recipe-blog-Jan-23
Learn More about How to Make Champurrado:
https://link.webstaurant.store/champurrado-mexican-hot-chocolate-recipe-blog-Jan-23
Champurrado brings a traditional, comforting option by toasting ½ cup masa harina until lightly golden and building a spiced chocolate base with boiling water, piloncillo, and a cinnamon stick. After dissolving a Mexican chocolate disc, add half-and-half, evaporated milk, and vanilla, then whisk in a blended masa-and-water slurry and cook on low for about 10 minutes until thickened. Discard the cinnamon stick before serving, and portion into 8 oz. mugs for a rich, warming drink.
