Tahini Iced Coffee Recipe
Tahini Iced Coffee is an unexpected blend of nutty sesame, bold espresso, and maple—creating a creamy, naturally dairy-free summer drink that’s smooth, satisfying, and energizing.
Equipment
- A high-speed blender or a cocktail shaker will help emulsify the tahini into the drink.
- A glass for serving
- A spoon for stirring
- A strainer if you like it ultra-smooth.
Ingredients
- 1 double shot of espresso or ½ cup cold brew concentrate
- 1 tablespoon tahini unsweetened, stirred well
- ¾ cup cold oat milk or almond milk
- 1 –2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- Pinch of sea salt
- Ice cubes
Instructions
- Brew the espresso or prepare your cold brew concentrate.
- In a blender or shaker, combine espresso, tahini, oat milk, maple syrup, vanilla, and sea salt.
- Blend or shake until completely smooth and creamy.
- Fill a glass with ice and pour the mixture over it.
- Stir gently and taste; adjust sweetness or milk if needed.
- Serve immediately and enjoy chilled.
Notes
Use fresh, runny tahini for best emulsification.
If your tahini is too thick or separated, whisk it first.
To avoid bitterness, use smooth low-acid coffee or cold brew.
Top with cinnamon, cocoa powder, or espresso ice cubes for fun variations.