Caramelized White Chocolate Moka Pot with Burnt Sugar

A luxurious coffee treat with caramelized white chocolate and rich burnt sugar notes

Love white chocolate and coffee? This dreamy drink combines slow-roasted white chocolate with rich moka pot coffee and a homemade burnt sugar syrup that adds an incredible depth of flavor. It's like dessert in a cup, but way more sophisticated!

This recipe is surprisingly simple to make at home. Using a moka pot gives you the perfect strong coffee base, while the caramelized white chocolate (made by slowly roasting it in the oven) adds creamy sweetness. We use a medium-dark roast coffee to complement the caramel notes. Perfect for weekend brunch or as an afternoon pick-me-up.

Why You’ll Love This Recipe

This isn't your average sweet coffee drink! Here's why you'll fall in love with it:

The caramelized white chocolate adds a complex toffee-like flavor
Making burnt sugar syrup is fun and adds amazing depth
It's impressive enough for guests but simple enough for home
Can be made ahead and reheated

Caramelized White Chocolate Moka Pot with Burnt Sugar

A luxurious coffee treat with caramelized white chocolate and rich burnt sugar notes

Coffee, White Chocolate, Caramel, Moka Pot Coffee, Burnt Sugar, Hot Coffee, Dessert Coffee

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Equipment

Moka pot
Baking sheet
Parchment paper
Small saucepan
Whisk
Measuring cups and spoons

Ingredients

4 oz high-quality white chocolate, chopped
2 tablespoons granulated sugar (for burnt sugar syrup)
1/4 cup water
4 tablespoons ground coffee (medium-dark roast)
1 cup whole milk
Whipped cream for garnish (optional)
Cocoa powder for dusting (optional)

Instructions

Preheat oven to 250°F (120°C). Spread white chocolate on a parchment-lined baking sheet
Roast white chocolate for 20-25 minutes, stirring every 5 minutes until golden brown
Make burnt sugar syrup: Heat sugar in a small pan until dark amber, carefully add water, stir until dissolved
Brew coffee in moka pot according to manufacturer's instructions
Heat milk until steaming but not boiling
Combine caramelized white chocolate with hot milk, stir until melted
Mix in coffee and 2-3 teaspoons burnt sugar syrup to taste
Top with whipped cream and dust with cocoa powder if desired

Pro Tips

**Toast the white chocolate** low and slow (250°F) for the best caramelization
**Use high-quality white chocolate** with at least 30% cocoa butter for best results
**Let the burnt sugar cool completely** before adding to the drink
**Store extra burnt sugar syrup** in the fridge for up to 2 weeks

Calories: 385kcal, Carbohydrates: 42g, Protein: 8g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 28mg, Sodium: 98mg, Potassium: 245mg, Fiber: 0g, Sugar: 38g, Calcium: 185mg, Iron: 1mg

Dessert

Hot

Beverage

Drink

European