Chocolate Cracking Iced Latte (Printable)

A chilled espresso drink with milk and a cracking chocolate layer for a refreshing treat.

# Components:

→ Coffee

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

→ Dairy

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

→ Chocolate Layer

03 - 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

# Method:

01 - Prepare espresso shots and allow to cool slightly.
02 - Melt chopped chocolate and 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 over the milk and ice in each glass.
06 - Gently spoon or drizzle the melted chocolate over each latte 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 -
  • The chocolate layer cracks like the top of a crème brûlée, turning an ordinary iced latte into something unexpectedly theatrical.
  • It comes together in under fifteen minutes with ingredients you probably already have tucked away in your pantry.
  • Every sip balances bitter espresso, creamy milk, and sweet chocolate in a way that feels both refreshing and luxurious.
02 -
  • If the chocolate is too hot when you pour it, it will melt the ice and thin out instead of forming a shell. Let it cool for about thirty seconds after melting.
  • Do not skip the coconut oil if you want that clean snap. Without it, the chocolate can stay soft and sticky instead of crisp.
  • Work fast once the chocolate is melted. It starts to thicken as it cools, and you want it pourable, not clumpy.
03 -
  • Use a spoon to drizzle the chocolate in a slow spiral from the center outward for the most even coverage and the best crack.
  • If your chocolate seizes or gets grainy, whisk in a tiny splash of warm milk to bring it back to a smooth, pourable consistency.
  • For an extra layer of flavor, add a pinch of flaky sea salt or a drop of vanilla extract to the melted chocolate before pouring.
Return