Chocolate Cracking Iced Latte (Print)

A chilled espresso drink topped with a brittle chocolate layer that cracks delightfully when stirred.

# Ingredients:

→ Coffee

01 - 2 shots (2 fl oz) freshly brewed espresso

→ Dairy

02 - 1 cup (8 fl oz) whole milk or plant-based milk substitute

→ Chocolate Layer

03 - 2.8 oz dark or milk chocolate, chopped
04 - 1 tsp coconut oil (optional, for added snap)

→ Sweetener (optional)

05 - 1–2 tsp simple syrup or granulated sugar, to taste

→ Ice

06 - 2 cups ice cubes

# Directions:

01 - Prepare 2 shots of espresso and allow to cool slightly.
02 - Melt chopped chocolate with coconut oil in a microwave-safe bowl or double boiler until smooth and glossy.
03 - Fill two tall glasses with ice cubes.
04 - Pour ½ cup milk into each glass and add sweetener if desired; stir gently to combine.
05 - Slowly pour one shot of espresso into each glass over milk and ice.
06 - Drizzle or spoon the melted chocolate over each latte to create a thin, solid layer on top.
07 - Serve immediately. Break the chocolate layer with a spoon or straw and stir before drinking.

# Expert Tips:

01 -
  • The chocolate layer cracks like a frozen pond under your spoon, turning every sip into a little moment of theater.
  • It looks fancy enough for guests but comes together in the time it takes to scroll through your morning emails.
  • You can swap milk types and chocolate styles without losing the magic, so it bends to whatever you have on hand.
02 -
  • If the chocolate is too hot when you pour it, it will melt the ice and sink straight to the bottom instead of forming a shell.
  • Stirring the chocolate while it melts prevents seizing, especially if any water sneaks in, keep everything dry and patient.
03 -
  • Use a spoon to drizzle the chocolate in a spiral pattern for an even shell that cracks uniformly when tapped.
  • Let the espresso cool for two full minutes before pouring it over ice, this keeps the drink cold and prevents the chocolate from melting on contact.
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