Viral Dubai Chocolate Latte Recipe

When I think of indulgence in a cup, the first thing that comes to mind is this Dubai Chocolate Latte.

It’s not your average mocha or chocolate latte. It has this incredible richness thanks to a silky chocolate syrup base.

Then it takes a luxurious turn with a swirl of pistachio cream that instantly reminds me of the lavish flavors you’d find in Dubai cafés.

You can make it hot or iced, but I’m usually team iced when it comes to this one. It feels like dessert and coffee in one.

And the best part? You don’t need fancy equipment or expensive ingredients. Just good espresso, some quality chocolate syrup, and pistachio cream.

Let me walk you through how I make it and share a few tips that make all the difference.

What Makes It a “Dubai” Chocolate Latte?

The Dubai twist isn’t about a specific brand or café. It’s about that signature blend of luxury and flavor.

Chocolate and pistachio are both widely used in Middle Eastern desserts. Think baklava layered with pistachio and drizzled with chocolate.

Or chocolate-covered dates stuffed with nuts. This latte brings that flavor energy into a creamy drink.

I’ve tried a few versions of pistachio lattes at cafés, and most of them were overly sweet.

So I wanted to make sure mine stayed rich without becoming sugary.

I use pistachio cream, which already has some sweetness, but I balance it with dark chocolate syrup and strong espresso. The result is smooth, not cloying.

Dubai Chocolate Latte Step-by-Step Guide

1. Brew a Strong Espresso Base

Start with one to two shots of espresso, depending on how intense you want the flavor.

I usually go with two shots to balance the sweetness of the chocolate and pistachio.

If you don’t have an espresso machine, a moka pot works really well, or even a small cup of double-strength brewed coffee in a pinch.

2. Stir in the Chocolate Syrup

While your espresso is still hot, add about 1½ tablespoons of chocolate syrup.

I prefer using a dark chocolate syrup with a rich cocoa flavor instead of something too sugary.

Stir it in until fully dissolved. It should look like a deep, velvety mocha base by the end.

3. Add the Pistachio Cream

Add a tablespoon of pistachio cream to the espresso and chocolate mixture.

Keep in mind that pistachio cream is thick and sometimes stubborn to mix in when cold.

Pro tip: I scoop a tablespoon into a small bowl and microwave it for 10–15 seconds, just enough to loosen it up.

If yours is especially thick, you can stir in a splash of warm milk to help it melt more easily into the drink.

It might take a few seconds for the cream to fully blend in the espresso, but it’s worth it for that nutty depth of flavor.

You’ll notice the aroma change immediately. It smells rich, sweet, and a little earthy in the best way.

4. Steam or Froth the Milk

You’ll need about ¾ cup of milk for this latte.

I usually use whole milk or oat milk because they froth well and give that creamy texture I love.

If you’re making it hot, heat the milk until it’s steaming but not boiling.

Use a frother or whisk to create some foam, which adds that café-style finish.

5. Pour the Milk into the Cup

Slowly pour the warm milk into the espresso-chocolate-pistachio mix.

I hold back the foam with a spoon and then add it at the end.

Pro tip: Pour gently so everything stays layered and smooth. It gives you a more luxurious texture and makes it feel like a real treat.

6. Add Espresso and Your Finishing Touches

Pour your espresso, chocolate, and pistachio mixture and spoon the milk foam on top.

This is where the latte gets its “Dubai” feel.

I like to add an extra swirl of pistachio cream on top, a drizzle of chocolate syrup, and sometimes a sprinkle of crushed pistachios if I’m feeling extra.

You could even do a bit of whipped cream for a full dessert-in-a-cup moment. 

Tips for Making the Best Dubai Chocolate Latte

Here are some tips you should know for a fail-proof Dubai chocolate latte:

• Choose a rich chocolate syrup: I go for something dark and not too sweet—usually a Belgian chocolate or dark cocoa syrup. You want depth, not just sugar.
• Use a good pistachio cream: The thick, spreadable kind you might use on toast. It should be a pale green color and smell intensely nutty.
• Brew strong espresso: This drink stands up best with bold coffee. I use my Nespresso machine, but a moka pot or espresso shot works well too. If you only have brewed coffee, make it double strength.
• Steam or froth the milk: For the hot version, I steam the milk until it’s velvety. For the iced version, I still froth it a little so it’s creamy and doesn’t just sit on top of the espresso.
• Don’t skip the swirl: Once everything’s combined, I finish with an extra drizzle of chocolate and a spoonful of pistachio cream on top. It looks beautiful and adds that signature café feel.

Customizing Dubai Chocolate Latte

If you want to play around with the flavor, here are a few fun ways to adjust it:

• Make it iced: Use cold milk and espresso, and serve over ice. Stir the pistachio cream in well, since it can be thick when cold.
• Add whipped cream: If you want to take it full dessert-style, top it with whipped cream and crushed pistachios.
• Try white chocolate syrup: For a sweeter twist, use white chocolate syrup instead of dark. It plays really well with pistachio.

I’ve also made this with oat milk and almond milk. Both are great, but whole milk or barista oat gives it the creamiest texture.

Check out more delicious latte recipes:

• Iced Pistachio Matcha Latte Recipe
• White Chocolate Strawberry Latte Recipe
• 15 Nespresso Latte Recipes You Can Make at Home