Dubai Chocolate Pistachio Latte
Uses Dubai Chocolate Pistachio Syrup — make a batch ahead of time; it keeps in the fridge for a week or two, so you won't need to make it again for every drink.
Ingredients & steps
StandardWritten hot. Switch to see the iced version's ingredients and steps.
Ingredients
- 2oz espresso (or 1/3 cup strong coffee/moka pot equivalent)
- 8oz milk, steamed or frothed
- 2 tbsp Dubai Chocolate Pistachio Syrup (make a batch ahead of time -- it keeps about 2 weeks in the fridge)
- 2 tbsp crushed kataifi (shredded phyllo dough), pan-toasted in 1 tsp butter or ghee until golden -- added fresh at serving, not stored with the syrup
- Optional: whipped cream, extra crushed pistachios, or a chocolate drizzle for topping
Steps
- 1.Make a batch of Dubai Chocolate Pistachio Syrup ahead of time if you haven't already -- it keeps about 2 weeks in the fridge.
- 2.Toast 2 tbsp crushed kataifi in 1 tsp butter or ghee in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant, 2-3 minutes -- it goes from toasted to burnt fast, so watch closely. Set aside to cool; this can be done ahead and kept in an airtight container for a few days, separate from anything wet.
- 3.Pull a double shot of espresso (about 2oz) directly into your serving cup, or brew strong coffee.
- 4.Stir 2 tbsp of the syrup into the hot espresso until fully combined.
- 5.Steam or froth 8oz of milk to about 150°F and pour over the espresso-syrup mixture.
- 6.Top with whipped cream if using, then sprinkle the toasted kataifi generously over the top right before serving -- it goes soft within a few minutes once it hits liquid or steam, so this is a last-second step, not a make-ahead one.
Swap the milk
This recipe is written with Kirkland Signature Organic A2 Whole Milk (8oz). Pick a different milk to see the cost and calories update below.
Milk: Kirkland Signature Organic A2 Whole Milk
Cost per drink
$1.05
Calories per drink
282
Not medical or nutrition advice. Calorie figures on this page are estimates based on typical ingredient values, not a lab analysis of your exact batch — they'll shift with the brand of milk, syrup, or protein powder you actually use. "Ingredient-Honest" and "sugar-free" describe what's in the recipe, not a health claim. If you're managing diabetes, a caffeine sensitivity, pregnancy, or another condition, check with a doctor or dietitian before making a recipe part of your routine. Read the full disclaimer.
Dubai chocolate — the viral pistachio-cream, chocolate-shelled bar with a shredded-kataifi crunch inside — is the flavor moment of the moment, and it deserves real editorial care rather than a rushed cash-in. This latte carries the chocolate-and-pistachio flavor in a proper homemade syrup and puts the signature kataifi crunch on top, fresh, exactly where it can still do its job.
Make the Syrup First (Just Once)
This recipe assumes you already have a jar of Dubai Chocolate Pistachio Syrup in the fridge — a 15-minute batch that keeps 2 weeks and covers about 12 drinks. If you haven’t made a batch yet, go do that first, then come back here.
An Honest Note on the Crunch
The real Dubai chocolate bar’s texture comes from kataifi (shredded phyllo dough) toasted in butter, folded into a pistachio cream, and sealed inside a chocolate shell — which keeps it crisp indefinitely. A latte doesn’t have a chocolate shell to protect it. Toasted kataifi sprinkled onto a hot or wet drink starts softening within a few minutes, so this only works as a fresh, last-second topping, not something you can prep far ahead and expect to stay crunchy. We’d rather tell you that than let you toast a batch on Sunday and wonder why it’s gone soggy by Wednesday.
Building the Latte
- Toast 2 tbsp crushed kataifi in 1 tsp butter or ghee over medium heat, stirring constantly, until golden, 2-3 minutes. Set aside to cool.
- Pull a double shot of espresso (about 2oz) directly into your cup, or brew strong coffee.
- Stir in 2 tbsp of the syrup while the espresso is still hot.
- Steam or froth 8oz of milk to about 150°F and pour it over the espresso-syrup mix.
- Top with whipped cream if using, then sprinkle the toasted kataifi over the top right before serving.
The syrup batch itself is a one-time ~$1.29 and makes about 12 drinks — see the full syrup recipe for the batch method. Assumptions: dairy milk, $16/lb specialty beans or equivalent grocery beans, frozen kataifi at typical Middle Eastern/Mediterranean grocery pricing, and a specialty-café price reflecting this trend’s current premium positioning rather than a standard national-chain menu price (most major chains haven’t launched a version yet as of this writing).
Swaps & Notes
- Can’t find kataifi? It’s sold frozen, usually in the international/Mediterranean freezer section of larger grocery stores, or at any Middle Eastern grocer. Thaw before toasting. Crushed phyllo dough sheets are a passable substitute in a pinch, though the texture is slightly different (flatter shards instead of thin strands).
- Don’t want to deal with the crunch topping at all? The latte still tastes like real Dubai-chocolate flavor from the syrup alone — you’ll just be skipping the textural signature that makes the trend what it is.
- Watching sugar? This is Standard-tier only for now.
- Iced version: use the Hot/Iced toggle above the ingredients to switch — less milk (4oz cold over ice instead of 8oz steamed), same syrup and same fresh-kataifi-on-top rule either way.
Recipe Card Summary
Dubai Chocolate Pistachio Latte
- 2oz espresso + 8oz steamed milk + 2 tbsp Dubai Chocolate Pistachio Syrup (made ahead), topped with fresh-toasted kataifi
- Prep time: 8 minutes (after the syrup is made) · Total: 8 minutes
- Cost: ~$1.05/drink vs. ~$7.75 specialty café equivalent
FAQ
What is kataifi and where do I find it?
Shredded phyllo (filo) dough — thin, dry pastry strands, not a spice or flavoring. It’s sold frozen at Middle Eastern/Mediterranean grocers and in the international freezer aisle of many larger supermarkets. Thaw it before toasting.
Why isn’t the kataifi crunch mixed into the syrup itself?
Because it wouldn’t survive — kataifi is a dry, crisp pastry, and any contact with a liquid syrup or hot drink turns it soft within minutes. Keeping it as a fresh, last-second topping is the only way to actually get the crunch the trend is known for.
Is this really the same as the viral Dubai chocolate bar?
It borrows the bar’s core flavor signature — pistachio, chocolate, and toasted kataifi crunch — but it’s built as a latte, not a chocolate bar, and the texture is genuinely more delicate here since the crunch is floating on a hot or iced drink instead of sealed inside a chocolate shell. Close in flavor, honestly different in form.
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