Chocolate Cracking Iced Latte (Printable)

A cool espresso drink with milk and a crisp chocolate topping that cracks delightfully.

# What You Need:

→ Coffee

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

→ Dairy

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

→ Chocolate Layer

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

→ Sweetener (optional)

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

→ Ice

06 - 2 cups ice cubes

# Directions:

01 - Brew two 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. Add simple syrup or sugar as desired and stir gently.
05 - Slowly pour one shot of espresso over the milk and ice in each glass.
06 - Carefully spoon or drizzle the melted chocolate atop each latte, forming a thin, solid layer.
07 - Serve immediately. Use a spoon or straw to crack the chocolate topping and stir before drinking.

# Expert Advice:

01 -
  • The crack of the chocolate layer is weirdly satisfying and turns a simple iced latte into something you want to show off.
  • It takes less than 15 minutes but feels fancy enough to serve when someone stops by unexpectedly.
  • You control the sweetness and can swap in any milk or chocolate you have on hand.
02 -
  • If you pour the chocolate too fast or from too high, it'll sink instead of forming a top layer. Go slow and stay close to the surface.
  • The chocolate sets faster if your milk and espresso are really cold, so don't skip chilling the espresso first.
  • If the chocolate seizes or gets grainy, it got too hot or water got in. Start over with fresh chocolate and keep everything dry.
03 -
  • Use a light hand when drizzling the chocolate. A thin layer cracks better than a thick one, which just turns into chunks.
  • If you don't have espresso, strong cold brew works too. Just reduce the milk slightly so it doesn't get too diluted.
  • Coconut oil isn't essential, but it's the difference between chocolate that snaps and chocolate that bends.
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