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Dubai Chocolate Inspired Mocha
Minaa
25 April 2025
Rich espresso, silky melted chocolate, creamy pistachio milk, and that sweet, crispy knafeh topping — it’s the Dubai Chocolate in a cup.
The Dubai Chocolate craze was eerrwhereee (still is) — no matter where I looked, it was there. But I ain’t Dido, and I had to wave that white flag and surrender. So here’s my version of Dubai Chocolate — in mocha form — because chocolate and coffee were meant to be in a cup together, and we all deserve a little bougie mocha moment now and then.
The pistachio frothed milk ties everything together — rich espresso, melty chocolate — and it’s all topped off with roasted sweet knafeh strands. If you’re looking to switch up your daily latte or coffee routine, this one’s worth a shot. It’s easy, it’s indulgent, and you get to use your favorite chocolate — total win-win. Even if you don’t own an espresso machine, you can still easily make this Dubai Chocolate Inspired Mocha recipe. Check out the deets below!
Would love to hear what you think, so leave a comment below or tag me if you make it! Don’t forget to use #thebeetable so I can see your delicious recreations!
Reviews
Ingredients:
Adjust Servings
| 30g Chocolate (dark, milk or mixed) chopped | |
| 60ml Espresso Shot (double) or 3.6 grams of Instant Espresso + 60 ml of Hot Water | |
| 1-2tbsp Pistachio Butter | |
| 260ml Whole Milk or any milk of choice |
Garnish (optional)
| 1tbsp Knafeh strands | |
| 1tsp Unsalted Butter | |
| 1tsp Fine White Sugar/Castor Sugar |
Nutritional Information
235 kcal
Calories
14 g
Total Fat
45 mg
Sodium
1.5 g
Dietary Fiber
3.5 g
Protein
0 mg
Vitamin C
20 mg
Cholesterol
24 g
Carbohydrates
17.5 g
Sugar
250 IU
Vitamin A
0.9 mg
Iron
Directions
1.
Make the Crispy Knafeh Topping
In a small nonstick pan, melt unsalted butter over medium heat. Add the knafeh strands and sprinkle the sugar. Toast gently, stirring occasionally, until the strands are golden and crispy (about 3–4 minutes). Remove from heat and transfer to a paper towel to cool — they will crisp up further as they cool.
Mark as complete
2.
Prepare the Chocolate
Roughly chop the chocolate — it doesn’t need to be super fine, but avoid large chunks.
Mark as complete
3.
Make the Pistachio Milk
There are two options for preparing the pistachio milk:
Option 1: Using a Milk Frother
In a milk pitcher, pour in whole milk (or any milk of choice).
Then, add the pistachio butter. Stir gently (don’t worry if it doesn’t fully dissolve — it will blend well during frothing).
Froth the milk until it reaches 60–65°C (140–150°F). Aim for a velvety microfoam — smooth, silky, with no large bubbles.
Option 2: Without a Frother
In a small saucepan over medium heat, combine milk and pistachio butter. Stir continuously to prevent burning. Heat until steam rises and small bubbles form around the edges — do not let it boil. Remove from heat.
(Optional) Use a handheld milk frother to froth the warm milk for a smoother, foamier texture — similar to steamed milk from a frother.
Mark as complete
4.
Build the Mocha Base
Add the chopped chocolate to your serving cups (each cup should hold about 180 ml / 6 oz of liquid). Place the cups under your espresso machine and brew the espresso directly into the cups. If you don’t have an espresso machine, mix 3.6 grams of instant espresso with 60 ml of hot water, and pour it into the cups instead. Stir gently until the chocolate is fully melted and smooth. Add sweetener, if desired, and stir to combine.
Mark as complete
5.
Assemble and Serve
Slowly pour the steamed pistachio milk over the mocha base. Spoon some milk foam on top.
Finish by topping with the crispy knafeh strands and enjoy!
Mark as complete
Notes
Knafeh Substitution: If you don’t have knafeh for the topping, simply leave it out. Instead, you can top the mocha with whipped cream, or enjoy it as is — it’ll still be delicious!
Storage: This beverage is best made fresh and consumed immediately.
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