Chocolate Cracking Iced Latte

# What You Need:

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

02 - 1 cup (8 fl oz) whole milk (or oat/almond milk for dairy-free option)

03 - 2.8 oz chopped dark or milk chocolate

04 - 1 tsp coconut oil (optional, for enhanced snap)

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

06 - 2 cups ice cubes

01 - Brew 2 shots of espresso and allow to cool slightly.

02 - Melt the chopped chocolate with coconut oil in a microwave-safe bowl or double boiler until smooth and glossy.

03 - Divide ice cubes evenly into two tall glasses.

04 - Pour ½ cup 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 to create layers.

06 - Gently spoon or drizzle the melted chocolate over the surface of each latte to form a thin solid layer.

07 - Serve immediately. Crack the chocolate layer with a spoon or straw and stir before drinking.

01 -

That addictive moment when you crack through the chocolate shell and it mingles with the cold coffee underneath.
It looks fancy enough to impress someone but takes barely fifteen minutes from espresso to serving glass.
Completely customizable—swap the milk, try white chocolate, adjust the sweetness to match your mood.

02 -

The chocolate must be poured while still liquid but not scorching hot, or it'll sink straight through the milk instead of floating on top—I learned this the hard way on my first attempt.
If your chocolate hardens before you use it, microwave it for 10 seconds and try again; reheating is always better than forcing a thick mixture onto an unsuspecting drink.

03 -

Keep the melted chocolate at a temperature just warm enough to pour smoothly but cool enough that it sets immediately on contact with the cold drink—around 45°C is the sweet spot.
If you're using plant-based chocolate, test it first because some brands set differently than traditional chocolate, and you might need to adjust the coconut oil ratio.