White Chocolate Mocha:
3 oz. brewed espresso coffee
6 oz. milk (I use 1% lactose free)
2 T. Ghirardelli White Mocha powder (or slightly more)
Iced White Mocha:
Dissolve white mocha powder in the espresso coffee in a mug or measuring cup. Add half of the milk to a 15-oz. glass 1/2 full of ice cubes. Add the espresso-white mocha mix to the glass. Fill the glass with the remainder of the milk and mix.
Hot White Chocolate Mocha:
Dissolve white mocha in the espresso coffee in a large mug. Heat the milk in the microwave for approximately 1 3/4-2 minutes (until about 180 degrees F). Froth the milk until double in volume (I use a Bodum frother that looks like a French press but the Aerolatte frother is cheaper and also works well.) Add milk to mug and mix.