Chocolate Cracking Iced Latte (Printable)

Refreshing iced latte layered with rich espresso, milk, ice, and a cracking chocolate topping.

# Components:

→ Coffee

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

→ Dairy

02 - 1 cup (8 fl oz) whole milk or plant-based milk (oat or almond) for dairy-free option

→ Chocolate Layer

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

→ Sweetener (optional)

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

→ Ice

06 - 2 cups ice cubes

# Method:

01 - Prepare 2 shots of espresso and allow them to cool slightly before use.
02 - Melt chopped chocolate with 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 cold milk into each glass and add sweetener if desired; stir gently to combine.
05 - Slowly pour one shot of espresso over the milk and ice layers in each glass.
06 - Carefully spoon or drizzle the melted chocolate over each latte to form a thin, solid layer on top.
07 - Serve immediately. Crack the chocolate layer with a spoon or straw, stir, and enjoy.

# Expert Advice:

01 -
  • The chocolate layer cracks like the top of a crème brûlée, making every sip feel a little fancy.
  • It comes together in under fifteen minutes with ingredients you probably already have.
  • You can swap the milk and chocolate to match your mood or dietary needs without losing any of the magic.
02 -
  • If your chocolate does not harden, your espresso or milk was probably too warm, so let everything chill a bit longer next time.
  • Do not skip the coconut oil if you want that clean crack, it really does make a difference in texture.
  • Use a spoon to drizzle instead of pouring straight from the bowl, it gives you way more control and prevents chocolate avalanches.
03 -
  • Chill your glasses in the freezer for ten minutes before building the drink, it helps the chocolate set faster and keeps everything colder longer.
  • If you are making these for a crowd, melt the chocolate in a squeeze bottle for easy drizzling and way less mess.
  • Try adding a tiny pinch of flaky sea salt on top of the chocolate before it hardens, the sweet-salty contrast is unreal.
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