Cinnamon Roll Café Mocha
The Dubai chocolate phenomenon doesn’t have to end with just edible products. It can be enjoyed in beverages, particularly if you have a silky smooth pistachio cream that blends easily into drinks.
This recipe was developed with one, 14-ounce latte cup in mind. This can be adapted to any size cup you prefer. We even downsized it to a demitasse cup so we could prepare a flight of Dubai chocolate-inspired treats, like Cinnamon Roll Spiced Baklava and Cinnamon Roll Spiced Cream Puffs. To adjust the mocha ingredients, cater to taste and use more or less of the chocolate, pistachio cream, and simple syrup as needed. Chocolate syrup and pistachio cream will stay viable for months in the refrigerator; simple syrup should be used within one month.
1/4 cup water
3 Tablespoons Turbinado Sugar
1 Tablespoon Cinnamon Roll Seasoning
1-2 teaspoons pistachio cream
1 Tablespoon chocolate syrup
8 ounces freshly brewed espresso or dark roast coffee
2-3 ounces of whole milk, frothed
1. Make simple syrup. Combine water, Turbinado Sugar, and Cinnamon Roll Seasoning in a microwave-safe bowl. Microwave on high for 30 seconds to one minute, until sugar has melted into the water. (Alternately, put these ingredients in a small saucepan over medium-high heat and cook until all the sugar has melted.) Set aside to cool.
2. Carefully coat the rim of the cup with pistachio cream. Pour chocolate syrup directly into the bottom of the cup, along with 1 Tablespoon Cinnamon Roll Seasoning simple syrup. Reserve the rest of the syrup for another use.
3. Pour half of the coffee into the coffee cup. Stir gently to combine with chocolate and simple syrup, without disturbing the pistachio cream on the rim of the cup. When the syrups are thoroughly mixed, top with the remaining coffee.
4. Pour froth and milk over the top of the coffee, stopping right below the pistachio rim.
