Chocolate Cracking Iced Latte (Print Version)

A cool, espresso-based beverage topped with a thin, crackable chocolate layer for extra delight.

# What You Need:

→ Coffee

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

→ Dairy

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

→ Chocolate Layer

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

→ Sweetener

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

→ Ice

06 - 2 cups ice cubes

# How To Make:

01 - Brew 2 shots of espresso and allow to cool slightly.
02 - Melt chopped chocolate and coconut oil in a microwave-safe bowl or over a 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 stir in sweetener 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 on top to form a thin, solid layer.
07 - Serve immediately; crack the chocolate layer with a spoon or straw and stir before drinking.

# Expert Advice:

01 -
  • That satisfying crunch when the chocolate shell breaks is honestly half the appeal—it's tactile and fun.
  • You get the full espresso punch without the heaviness because the cold milk tempers everything perfectly.
  • It looks impressive enough to serve guests but so straightforward you can make it on a Tuesday morning.
02 -
  • If your espresso is too hot when you add the chocolate, it'll melt immediately into the drink instead of setting on top—cool it just slightly first.
  • The chocolate layer only works if it's thin; thick chocolate becomes too chewy to crack pleasantly, so less is more.
03 -
  • Cool your espresso for just one minute before pouring it over the chocolate—this prevents it from melting too quickly but keeps the whole drink cold and refreshing.
  • Use a tall glass with straight sides so the chocolate layer looks clean and intentional, not haphazard.
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