White Chocolate Sauce

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White Chocolate Sauce

4 ounces half-and-half

2 ounces heavy cream

8 ounces white chocolate chips or chopped bar (about 1 cup)

1 tablespoon salted butter

½ teaspoon kosher salt

½ teaspoon vanilla extract

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Iced White Mocha

1-2 tablespoons Homemade White Chocolate Sauce (recipe follows or store-bought)

2 shots espresso (about 2 ounces, to brew)

8 ounces milk of choice

Ice cubes

Whipped cream (optional)

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White Chocolate Sauce

1. In a small saucepan, heat the half-and-half and heavy cream to a simmer over medium heat, then remove from the heat.

2. Add the white chocolate and stir until it is fully melted and the mixture is smooth.

3. Add the butter, salt, and vanilla and stir until fully melted and incorporated.

4. Pour the sauce into a Mason jar or heatproof airtight container. Use the sauce right away, or let it cool completely, cover and store in the fridge for up to 2 weeks.

Iced White Mocha

1. Add the white chocolate sauce to taste to a 16-ounce glass.

2. Using your preferred espresso making method, brew the espresso shots directly over the white chocolate sauce, and stir until combined.

3. Add the milk and ice to the glass and stir until combined and chilled.

4. Top with whipped cream if using, and enjoy.

5. Follow steps 1 and 2 using a 12-ounce mug, then steam or warm the milk and add it to the espresso mixture. Omit the ice, and top with whipped cream, if desired.