Iced Dubai Chocolate Latte

This is the iced coffee that turned heads all over Dubai and has now taken social media by storm. Strong espresso meets homemade chocolate syrup, poured over ice, and topped with a cloud of pistachio cream foam and a sprinkle of crunchy kunafa crumbs. It looks like it costs $12 at a specialty cafe, but it takes 5 minutes at home.

The genius is in the layers: the bitter espresso, the sweet chocolate, the nutty pistachio foam, and that crunch on top. Every sip hits differently depending on how much you stir. Start from the top for pistachio-forward, or mix it all together for the full Dubai chocolate experience.

Chef's Notes

• Use a double shot of espresso for the best flavor. Regular brewed coffee works but produces a milder result.
• The pistachio cream foam is made by frothing milk with pistachio cream — a milk frother or French press works perfectly.
• Make the chocolate syrup in advance. It keeps for 2 weeks in the fridge and is useful for many other recipes.
• Fill the glass with ice FIRST, then pour the espresso. This prevents the ice from melting too quickly.

Variation Ideas

• Hot Version: Skip the ice and steam the milk with pistachio cream for a hot latte.
• Decaf: Use decaf espresso for an evening treat.
• Vanilla: Add 1/2 teaspoon of vanilla extract to the chocolate syrup.
• Dirty Chai: Replace the espresso with strongly brewed chai tea.

Storage Tips

• The chocolate syrup stores in the refrigerator for up to 2 weeks in a sealed jar.
• Make batches of pistachio cream foam by blending pistachio cream into milk and storing in the fridge. Re-froth before using.
• Pre-toast kunafa crumbs and store in an airtight container for up to 1 week.

Related Recipes

Pair this with our Dubai Chocolate Smoothie Bowl for the ultimate breakfast combo. For more Dubai beverages, try our Dubai Hot Chocolate with Pistachio Cream or the Dubai Cardamom Mocha.