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 plant-based alternative

03 - 2.8 oz dark or milk chocolate, chopped

04 - 1 tsp coconut oil (optional)

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

06 - 2 cups ice cubes

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

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

03 - Divide ice cubes evenly between 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.

06 - Gently spoon or drizzle melted chocolate over each latte to form a thin, solid layer on top.

07 - Serve immediately. Crack the chocolate top with a spoon or straw, stir to combine before drinking.

01 -

That satisfying snap of cold chocolate cracking under pressure while you're sipping something cool is genuinely therapeutic.
It looks fancy enough to impress someone but takes barely ten minutes, so you feel secretly clever.
The chocolate melts into the coffee as you stir, creating something between a latte and a mocha that feels indulgent without actual effort.

02 -

If your chocolate is too thick, it won't spread evenly and will clump; the coconut oil really does make a difference in getting that perfect snap.
Timing matters—if the chocolate sits too long before serving, it hardens completely and becomes difficult to crack; if it's too warm, it just sinks into the drink instead of forming a layer.

03 -

Chill your glasses in the freezer for five minutes before assembling—cold glasses keep the drink colder longer and help the chocolate set faster.
If your milk is room temperature instead of cold, the chocolate will melt too quickly; always use cold milk straight from the fridge.