Go Back
White Chocolate Cranberry Latte

White Chocolate Cranberry Syrup & Latte

This cozy white chocolate cranberry syrup is made with dried cranberries and brown sugar for a warm, lightly caramelized sweetness. Creamy white chocolate balances the tart cranberry flavor, making it perfect for homemade hot or iced lattes, holiday coffee drinks, or drizzle over some whipped cream.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 20

Ingredients

  • 3/4 cup dried cranberries
  • 1 cup water use soaking liquid if soaking cranberries
  • 1/2-2/3 cup light brown sugar, packed
  • 1/2-2/3 cup white chocolate chips 3-4 oz
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

White Chocolate Cranberry Syrup

  • Soak the cranberries:
    Place dried cranberries in a heatproof bowl and cover with hot water. Let them soak for 15-20 minutes. Drain, reserving the soaking liquid.
  • Simmer the syrup:
    In a saucepan, combine cranberries, 1 cup water (or reserved soaking liquid), and brown sugar. Bring to a gentle boil, then reduce to a simmer and cook 15-20 minutes, until the cranberries are very soft and the liquid is deep red.
  • Blend or mash (optional):
    Lightly mash the cranberries or use an immersion blender to release more flavor.
  • Strain (optional):
    If you want a classic syrup consistency, then strain through a fine-mesh sieve into a clean saucepan, pressing the solids well. You can then discard solids. If you skip this step, the final outcome will be more like a sauce vs. a syrup.
  • Add white chocolate chips:
    Place the saucepan over very low heat or turn heat off completely. Whisk in the white chocolate chips slowly until fully melted and smooth.
  • Finish:
    Stir in vanilla extract, and salt. Let it cool slightly, the syrup will thicken as it cools.

To Make Your Latte:

  • Add one tbsp of your syrup to a mug. Brew your espresso shots over the syrup. If you're going for an iced latte, pour your syrup and espresso mixture over ice, and then top with milk. If you're going for a hot latte, then steam your milk and pour over your syrup and shots. Enjoy!!!

Notes

  • Keep heat low when melting white chocolate chips to prevent graininess
  • If syrup separates, whisk in 1 tablespoon warm milk at a time until smooth
  • Store in an airtight jar in the refrigerator for up to 10 day