Save I stumbled onto this drink during a heat wave when regular iced coffee felt too plain. I had leftover chocolate from baking and thought, why not melt it over the top? The first crack of that chocolate shell with my straw was pure magic. Now it's my weekend treat whenever I need something that feels special without much effort.
The first time I made this for friends, they thought I'd ordered it from somewhere expensive. Watching their faces light up when the chocolate cracked under their spoons made me realize how much joy a simple twist on coffee could bring. It became our Sunday morning ritual that summer.
Ingredients
- Freshly brewed espresso (2 shots, 60 ml): The heart of this drink, use strong coffee if you don't have an espresso machine, just brew it concentrated and let it cool a bit so it doesn't melt all your ice.
- Whole milk (1 cup, 240 ml): Whole milk gives the creamiest base, but oat milk works beautifully if you want that silky dairy-free texture, almond milk is lighter and nuttier.
- Dark or milk chocolate (80 g, chopped): This is where the magic happens, dark chocolate gives a bittersweet snap, milk chocolate is sweeter and more indulgent, chop it fine so it melts evenly.
- Coconut oil (1 tsp, optional): I learned this trick from a chocolatier friend, it makes the chocolate set with a glossy, crisp shell that cracks perfectly.
- Simple syrup or sugar (1 to 2 tsp, optional): Taste your espresso first, some beans are naturally sweeter and don't need this, I usually skip it with milk chocolate.
- Ice cubes (2 cups): Use big cubes if you have them, they melt slower and keep your drink cold without watering it down too fast.
Instructions
- Brew and cool the espresso:
- Pull two shots of espresso and let them sit on the counter for a few minutes. If you pour boiling hot espresso straight over ice, it'll melt too fast and dilute the whole drink.
- Melt the chocolate:
- Chop your chocolate into small pieces and add the coconut oil if using. Microwave in 15 second bursts, stirring between each, or melt gently over a double boiler until smooth and glossy.
- Prep your glasses:
- Fill two tall glasses all the way to the top with ice. Pour 120 ml of cold milk into each glass and stir in sweetener if you want it.
- Add the espresso:
- Slowly pour one shot of espresso into each glass, pouring it over the back of a spoon helps create a pretty layered look. Watch the milk swirl and marble with the coffee.
- Top with chocolate:
- Spoon the melted chocolate gently over the surface of each latte, covering the top in a thin even layer. It'll start to set almost immediately when it hits the cold drink.
- Serve and crack:
- Hand it over with a spoon or straw and let whoever's drinking it crack through that chocolate shell themselves. Stir it all together and enjoy the swirls of chocolate melting into every sip.
Save There's something almost playful about this drink, like a little surprise waiting under that glossy chocolate cap. My neighbor once called it the most fun she'd had with coffee in years, and I think that's exactly what it is, coffee that makes you smile before you even taste it.
Make It Your Own
I've tried this with white chocolate when I wanted something sweeter, and it was like drinking a liquid dessert. You can also add a pinch of cinnamon or cardamom to the espresso before pouring, or swirl in a little vanilla extract with the milk. If you're feeling adventurous, try ruby chocolate for a fruity, pink top that tastes faintly of berries.
Serving Suggestions
This pairs beautifully with buttery shortbread or crunchy almond biscotti, something simple that won't compete with the chocolate. I've also served it alongside a light fruit salad on lazy Sunday mornings when I want something refreshing but still indulgent. It's the kind of drink that feels right for brunch or an afternoon pick me up.
Storage and Timing
This drink is best made fresh and served immediately while the chocolate is still crisp and the ice is cold. If you want to prep ahead, you can brew the espresso and melt the chocolate in advance, then assemble everything right before serving. Leftover melted chocolate can be stored in the fridge and reheated gently when you're ready for round two.
- Use plant based milk and dairy free chocolate if you're avoiding dairy, oat milk gives the creamiest result.
- Double the recipe easily for a crowd, just keep the chocolate warm in a small bowl so it stays pourable.
- Leftover espresso can be chilled and saved for iced coffee the next day.
Save This little drink has become one of my favorite ways to turn an ordinary moment into something memorable. I hope it brings you that same spark of joy every time you crack through the top.
Recipe FAQs
- → How do I create the cracked chocolate topping?
Melt dark or milk chocolate with a bit of coconut oil until smooth, then spoon it over the iced latte. Let it solidify, forming a crackable layer.
- → Can I use plant-based milk instead of dairy?
Yes, oat or almond milk works well and is a great alternative for dairy-free options.
- → What type of chocolate is best for the topping?
Dark or milk chocolate works best; for extra crispness, add a teaspoon of coconut oil when melting.
- → Is sweetener necessary for this beverage?
Sweetener is optional and can be added as simple syrup or sugar to suit your taste.
- → How should I serve the iced latte?
Fill glasses with ice, pour in milk and espresso, then top with melted chocolate. Crack the chocolate layer before stirring and enjoying.