Chocolate Cracking Iced Latte

# Ingredient List:

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

02 - 1 cup (8 fl oz) whole milk or plant-based milk 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 - Prepare 2 shots of espresso and set aside to cool slightly.

02 - Melt the chopped chocolate and 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 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.

01 -

The chocolate layer cracks with the most satisfying snap when you stir it in.
It tastes like a fancy cafe drink but comes together in your own kitchen in minutes.
You can swap milk and chocolate types to match your mood or dietary needs.

02 -

Let the espresso cool for at least three minutes before pouring, or your ice will vanish in seconds and you'll end up with lukewarm coffee.
Don't skip the coconut oil if you want that crisp snap, without it the chocolate can stay soft and just sink instead of forming a shell.
Spoon the chocolate gently and avoid stirring it in right away, the whole point is that satisfying crack when you break through the top.

03 -

Freeze some milk or coffee into ice cubes ahead of time so your drink stays strong and doesn't get watery as the ice melts.
Use a kitchen torch to gently warm the chocolate just before spooning it on, it spreads easier and sets into an even thinner, crispier shell.
For an extra layer of flavor, add a tiny pinch of flaky sea salt on top of the chocolate before it sets.