The Dubai Chocolate Latte

You need

• Double espresso of Cru No. 118g coffee, or a strong moka or AeroPress
• Pistachio cream2 tbsp
• Kataifi pastry30g
• Butter1 tsp
• Dark chocolate, melted20g
• Cold milk180ml
• Icea handful

Method

1. Pull the kataifi apart into loose strands, about 3cm long. Melt the butter in a frying pan over a medium heat, add the kataifi and keep it moving the whole time. After 4 to 5 minutes it is ready: deep golden all the way through, not just at the edges, a strand snaps cleanly when you bend it, and the pan smells of toasted biscuit. If it turns dark brown or smells bitter, it has gone too far. Tip it onto a plate, cool for 2 minutes (it crisps further as it cools), then fold in 1 tbsp of the pistachio cream. This is your kunafa crunch.
2. While the kataifi cools, melt the chocolate in a small bowl in the microwave in 20 second bursts, stirring between each, until smooth and glossy with no lumps, usually 40 to 60 seconds in all. No microwave? Set the bowl over a pan of barely simmering water, without the bowl touching the water, and stir until melted. Let it sit for 1 minute so it thickens slightly and clings to the glass rather than pooling at the bottom. Tilt a tall glass and drizzle the chocolate down the inside walls with a spoon, turning the glass as you go. Keep a spoonful back for the top.
3. Pull a double espresso of Cru No. 1: 18g of coffee to about 36g in the cup, in 25 to 30 seconds. Fill the glass two thirds with ice, add 150ml of cold milk, then pour the espresso slowly over the ice so it marbles down through the milk.
4. Put the remaining 30ml of cold milk and the last tbsp of pistachio cream in a jug and froth with a handheld frother for 20 to 30 seconds, until it roughly doubles and is thick enough to hold its shape on a spoon. Spoon it gently over the drink.
5. Pile the kunafa crunch on the foam, add a thin line of the chocolate you kept back, and serve straight away while the crunch still crackles.