Chocolate Cracking Iced Latte (Print Version)

A refreshing iced latte featuring rich espresso, cold milk, and a crisp chocolate layer that cracks on top.

# What You'll Need:

→ Coffee

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

→ Dairy

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

→ Chocolate Layer

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

→ Sweetener (optional)

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

→ Ice

06 - 2 cups ice cubes

# How to Make It:

01 - Prepare 2 shots of espresso and allow to cool briefly.
02 - Melt chopped chocolate with optional 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 to taste if desired.
05 - Slowly pour one shot of espresso over the milk and ice in each glass.
06 - Gently spoon or drizzle the melted chocolate over each latte to create a thin solid layer on top.
07 - Serve immediately. Crack the chocolate layer with a spoon or straw and stir to blend before sipping.

# Additional Tips::

01 -
  • The theatrical crack of chocolate breaking against cold coffee is oddly satisfying and makes you feel like you're doing something special every time.
  • It's indulgent enough to feel like dessert but refreshing enough to drink on a hot day without guilt.
  • Takes less time than a coffee shop visit and costs a fraction of the price.
02 -
  • The chocolate must cool to room temperature before you pour it, or it'll sink right through the milk instead of sitting on top like a lid.
  • Coconut oil really does make the difference in how snappable the chocolate layer becomes; don't skip it thinking it's just fancy.
03 -
  • If your chocolate is too thick to drizzle, warm it for 5 seconds; too thin, let it cool for another minute—this little adjustment is the difference between a beautiful cap and a mess.
  • Cold glasses make all the difference; pop them in the freezer for 5 minutes before building if your kitchen is warm.
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