In a saucepan, transfer the white mocha hot chocolate and reheat it over low heat while stirring it continuously with a spatula or wooden spoon. Ensure the drink does not boil, as you only want to ensure it is warm enough to absorb the syrups you will add.
After it heats, transfers it to a mug immediately.
Add the hazelnut and vanilla syrups. The amount depends on the drink size – add one pump each for a Tall. Grande-size drinks take two pumps of each syrup, while Venti-size drinks take three pumps of each.
Stir the drink to mix all the ingredients.
Add whipped cream as a topping, and then sprinkle some raw sugar to garnish.
