White Chocolate Vanilla Bean Mocha Latte

1. 1

   In a small saucepan over low, heat heavy whipping cream with espresso and vanilla bean. Let heat for 5 to 10 minutes until the cream is a light grey brown. Remove the vanilla bean, scraping the seeds into the cream mixture.

2. 2

   Melt chips with shortening in microwave for about 45 seconds, stirring constantly. Stir until smooth and add to the cream espresso mixture. Stir well. Remove from heat.

3. 3

   Pour mixture into a mixer with instant espresso powder and powdered sugar. Beat until well blended and smooth and creamy.

4. 4

   Allow to cool for a minute or two and then spoon or pour over your cakes.

5. 5

   Eat up and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.