Ingredients:

  • 2 oz (57g) semi-sweet chocolate chips
  • 1 tsp (5ml) coconut oil
  • 2 oz (60ml) double shot of espresso
  • 1 tbsp (15ml) vanilla syrup
  • 6 oz (180ml) whole milk
  • 1 cup (150g) ice cubes

Instructions:

  1. Melt the chocolate chips and coconut oil in a microwave-safe glass bowl in 30-second intervals, stirring in between, until the mixture is smooth.
  2. Carefully pour the melted chocolate into a chilled drinking glass, swirling it quickly to coat the entire inner wall.
  3. Place the glass in the freezer for 5–10 minutes until the chocolate shell is hard to the touch.
  4. Brew a double shot of espresso or strong coffee and stir in the vanilla syrup while the coffee is still hot to ensure the syrup dissolves completely.
  5. Allow the coffee blend to cool slightly to prevent the chocolate shell from melting instantly upon contact.
  6. Remove the glass from the freezer and fill it halfway with ice cubes, taking care not to crack the chocolate shell prematurely.
  7. Pour in the whole milk, then top with the prepared espresso blend.