Chocolate Cracking Iced Latte

# What You'll Need:

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 let them cool slightly.

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

03 - Fill two glasses with ice cubes.

04 - Pour ½ cup (4 fl oz) cold milk into each glass. Add sweetener if desired and stir gently.

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 iced latte to form a thin, solid layer.

07 - Serve immediately. Crack the chocolate layer with a spoon or straw before stirring and drinking.

01 -

That satisfying snap when you break through the chocolate layer feels like a tiny moment of control in a chaotic day.
It tastes like a dessert but actually contains less sugar than most iced coffees, so you can enjoy it without the guilt spiral.
Takes barely longer than a regular coffee run, but feels fancy enough to serve when someone stops by.

02 -

If your chocolate layer cracks into chunks instead of one clean break, it's either too thick or you added too much coconut oil—dial it back next time and watch it set.
The temperature of your espresso matters more than you'd think; if it's too hot, it'll melt the chocolate completely instead of letting you crack through it, which defeats the whole purpose of this drink.

03 -

Make your chocolate layer slightly thinner than you think it needs to be; it sets faster and cracks more satisfyingly when you have less material to break through.
If you're making two at once, melt and pour the chocolate onto one glass immediately, then start on the second while the first is still setting—timing is everything.