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 (substitute with oat or almond milk for dairy-free)

03 - 2.8 oz dark or milk chocolate, chopped

04 - 1 tsp coconut oil (optional, for enhanced cracking effect)

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

06 - 2 cups ice cubes

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

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

03 - Fill two tall glasses with ice cubes.

04 - Pour ½ cup 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 atop 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 shell cracks with the most satisfying sound and turns every sip into a textured experience
It looks impossibly fancy but comes together in under 15 minutes with ingredients you probably already have
You can customize the sweetness and swap in any milk or chocolate you like without losing that signature crack

02 -

If your chocolate doesn't crack and just melts into the drink, it was too warm when you poured it, let it cool for 30 seconds after melting next time
Using skim or low fat milk makes the chocolate sink instead of float, so stick with whole milk or a creamy plant based option for the best results

03 -

Tap the glass gently on the counter after pouring the chocolate to release any air bubbles and create a smoother shell
If the chocolate sets too fast and gets thick, rewarm it for a few seconds and add a tiny bit more coconut oil to loosen it back up