Dubai Chocolate Mocha {Starbucks Copycat}
The Starbucks Iced Dubai Chocolate Mocha combines espresso, mocha sauce, and pistachio cold foam for a drink that is absolutely luxurious. And it's so easy to make at home with this copycat recipe!
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Makes: 1 drink
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Ingredients
- 2 oz (2 shots) brewed espresso or strongly brewed coffee slightly cooled
- 1 ½ tablespoon mocha sauce store-bought or homemade with recipe below
- ¾ cup 2% milk (or dairy/non-dairy alternative of your choice)
- Ice
- ⅓ cup pistachio cold foam recipe below
Mocha Sauce
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ¾ cup water
- ⅛ teaspoon salt
- ¼ teaspoon xanthan gum (or 1 teaspoon cornstarch)
Pistachio Cold Foam
- ½ cup heavy cream
- ½ cup 2% milk
- 2 tablespoon pistachio sauce recipe below (can substitute with pistachio syrup)
- 2 teaspoon vanilla syrup store-bought or homemade- see notes for more options
Pistachio Sauce
- ¼ cup pistachio butter (unsweetened is best) see notes if making your own
- ½ cup sweetened condensed milk
- ½ cup 2% milk (or dairy/non-dairy alternative of your choice)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Salted Brown Butter Topping
- 2 tablespoon butter (salted or unsalted)
- ¼ cup granulated sugar
- ⅛ teaspoon salt (use only if using unsalted butter)
Instructions
- Add espresso and mocha sauce to a glass filled with ice and stir together.
- Pour in milk and top with pistachio cold foam and salted brown butter topping.
Mocha Sauce
- Put all the ingredients in a saucepan and whisk together.
- Bring the mixture to a boil and once boiling, lower heat to a simmer. Let simmer for about 15 minutes to thicken.
- Pour the syrup into a heat-proof bowl or jar and place in fridge to cool completely. It should continue to thicken as it cools.
Pistachio Cold Foam
- Place cream, milk, pistachio sauce, and vanilla syrup in a mason jar and shake well to combine. If you don't have a jar, mix all ingredients in a bowl. Keep in fridge until ready to use.
- To turn into foam, you can either use an electric frother, hand mixer, or blender with ⅓ cup cream at a time. Alternatively, you can shake the mixture vigorously in a mason jar until it's frothy.
Pistachio Sauce
- Put all ingredients in blender and process for about 45 seconds until completely smooth.
- Pour sauce into a jar or other airtight container and keep in fridge until ready to use. Sauce should keep fresh in fridge for about 2 weeks.
Salted Brown Butter Cookie Topping
- Put butter in a small saucepan and melt over medium heat. Once melted, continue cooking, swirling saucepan often, until butter turns golden brown and smells nutty. Remove from heat.
- In a small bowl, combine sugar and salt (if using).
- Pour browned butter over sugar and stir until evenly coated and crumbly.
- Spread mixture evenly on a piece of parchment paper or wax paper (or a plate). Let rest for about 30 minutes to dry, stirring once halfway through.
Notes
-
If making your own pistachio butter, put shelled pistachios in a blender or food processor and process until smooth. You can also put them in a mortar and use a pestle to crush them and turn them into a paste. You want the pistachio butter to be fairly smooth, but you can leave some chunks if you want.
- The cold foam has vanilla syrup in it, which you can purchase or make yourself. If you don't want to make or buy it, simply add 1-2 teaspoon of granulated sugar into the cold foam mixture and a little vanilla extract if you have it. Alternatively, you can add 1-2 teaspoon of sweetened condensed milk.
- Cold foam recipe makes enough to top about 3 drinks. You can keep the cream stored (before turning it into foam) in an airtight container in the fridge for about 3 days and turn it into cold foam right before making drink.
- Pistachio sauce recipe makes enough to make about 12 batches of cold foam. You can keep extra in an airtight container in the fridge for about 2 weeks.
- Salted brown butter cookie topping makes enough for a lot of drinks! Keep in an airtight container at room temperature for about a week.
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