Starbucks’ Black And White Mocha Collection Is Back In Stores For A Limited Time

Everybody knows that calories simply do not count between Christmas and New Year’s. Really, between Thanksgiving and New Year’s, but that’s another story. Given that (not-so) scientific fact, if you find yourself at Starbucks in the next few days, you may want to forego your usual drip coffee in favor of something off Starbucks’ Black and White Mocha Collection menu.

Back in stores for a very limited time—starting December 26 and running through the New Year or while supplies last—the collection brings together two delicious flavors: white chocolate and dark mocha.

You can order three different drinks off the menu. There’s the Black and White Mocha, if you need some caffeine. Baristas pour espresso over white chocolate and dark mocha, then add in steamed milk and top it with whipped cream and a stripe of chocolate “sequins” that are meant to resemble a black tie.

If you’re in the mood for hot chocolate, there’s also a Black and White Hot Cocoa that’s made by melting dark and white chocolate mocha sauce with steamed milk. This one comes with whipped cream and chocolate shavings, too.

Last but not least, there’s a Black and White Frappuccino, which blends the two sauces with Frappuccino roast coffee, milk, and ice to make a creamy coffee-meets-milkshake. Don’t worry, it also comes with whipped cream and chocolate on top. Try them out while you can!

Peppermint White Mocha Cheesecakes


  • 3 cups vanilla wafer cookies
  • 4 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1⁄2 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 2 -4 drops red food coloring, gel
  • 2 ounces white chocolate chips
  • 1 cup frozen whipped topping, thawed, plus more for topping
  • 1⁄2 cup mini marshmallows
  • 2 candy canes, crushed

Mocha Ice Cream


  • 1 (8-ounce) package semisweet chocolate squares, coarsely chopped
  • 1/4 cup strong brewed coffee
  • 2 cups whipping cream
  • 1 cup half-and-half
  • 3/4 cup sugar, divided
  • 3 tablespoons instant coffee granules
  • 4 egg yolks


  1. Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
  2. Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
  3. Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.
  4. Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.
  5. Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions.
  6. Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.

Caramel-Hazelnut Cafe Mocha


  • 8 cups half-and-half or light cream
  • 1/2 cup chocolate-hazelnut spread
  • 1/2 cup caramel dessert sauce
  • 1/4 cup unsweetened cocoa powder
  • 2 -3 tablespoons instant espresso coffee powder
  • Whipped cream
  • Caramel dessert sauce (optional)


  1. In a 3 1/2- or 4-quart slow cooker whisk together half-and-half, chocolate-hazelnut spread, the 1/2 cup caramel sauce, the cocoa powder and espresso powder.
  2. Cover; cook on low for 5 to 6 hours, whisking once or twice during cooking if possible, and again before serving.
  3. Serve topped with whipped cream and, if desired, drizzle with additional caramel sauce.

Mocha & Hazelnut Cake


  • 55g butter, melted and cooled, plus extra for the tin
  • 125g plain flour, plus extra for dusting
  • 115g plain chocolate, broken into pieces
  • 5 tsp instant espresso powder
  • 100g blanched hazelnuts, toasted
  • 375g light brown soft sugar
  • ¾ tsp bicarbonate of soda
  • 2 large eggs, lightly beaten
  • 115g soured cream
  • 3 tsp vanilla extract
  • 50ml hazelnut oil
For the buttercream filling
  • 1 tbsp instant espresso powder
  • 100g butter
  • 150g icing sugar, sieved
For the topping
  • 75ml double cream
  • ¾ tbsp instant espresso powder
  • 3 tbsp light brown soft sugar
  • 50g dark chocolate, broken into pieces
  • 30g blanched hazelnuts

Mocha Cashew Butter


  • 3 Cups Cashews, salty
  • 1/2 Cup Butter (softened)
  • 1/2 Cup Chocolate chips (semi sweet)
  • 2 tsp Instant coffee granules
  • 2 tsp Water


  1. Place cashews in a food processor.
  2. Cover and process until finely ground.
  3. Add half of the butter; process until smooth.
  4. Transfer to a small bowl.
  5. In a small saucepan, combine the chocolate chips, coffee granules, water along with remaining butter.
  6. Cook and stir over low heat until smooth.
  7. Stir into cashew mixture.
  8. Top with additional cashews if desired.
  9. Store in the refrigerator.