Chocolate Cracking Iced Latte (Printable)

Cool espresso and milk drink with a crunchy chocolate topping that cracks delightfully with each sip.

# Components:

→ Coffee

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

→ Dairy

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

→ Chocolate Layer

03 - 80 g (2.8 oz) dark or milk chocolate, chopped
04 - 1 tsp coconut oil (optional)

→ Sweetener (optional)

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

→ Ice

06 - 2 cups ice cubes

# Directions:

01 - Prepare 2 shots of espresso and allow to cool slightly.
02 - Gently 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 (4 fl oz) cold milk into each glass and add sweetener if desired.
05 - Slowly pour one shot of espresso into each glass over the milk and ice.
06 - Drizzle melted chocolate over each latte to form a thin, solid layer on top.
07 - Serve immediately. Crack the chocolate top with a spoon or straw and stir before drinking.

# Expert Advice:

01 -
  • The chocolate shell cracks with the most satisfying snap, turning your coffee break into a tiny event.
  • It looks impressive but takes less time than waiting in a café line.
  • You can adjust the sweetness and milk type to suit exactly what youre craving.
02 -
  • If your chocolate seizes or clumps, it got too hot or a drop of water snuck in, so melt it slowly and keep everything dry.
  • The chocolate layer works best when the drink is ice cold, so dont skip chilling the espresso or using plenty of ice.
  • Stir gently after cracking or the chocolate can clump instead of melting smoothly into the latte.
03 -
  • Chill your glasses in the freezer for 10 minutes before building the drink, it helps the chocolate set faster and keeps everything colder longer.
  • If the chocolate is too thick to drizzle, stir in a few extra drops of coconut oil to loosen it without thinning the flavor.
  • Leftover melted chocolate can be poured onto parchment paper and frozen into bark for snacking later.
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