Sometimes coffee just needs a change. If you’re feeling hot or in the mood for that holiday feeling then this iced tahini coffee latte is for you. It takes your usual espresso and gives it a nutty sesame twist, sweetened with date syrup and lifted with a touch of cinnamon and cardamom. It’s cold, creamy, and just different enough to make you forget your usual order. Smooth, rich, and lightly spiced, a refreshing coffee you’ll want on repeat especially during the warmer months.
Add the cooled espresso, tahini, date syrup, milk, ice, cinnamon, and cardamom to a blender.
Blend on high until smooth and frothy, about 20–30 seconds. Pour into two chilled glasses.
Drizzle with a swirl of date syrup, sprinkle with sesame seeds, and dust with a little extra cinnamon if desired.
Serve immediately. Sip slow and enjoy the creamy, spiced chill.
Use hulled, smooth tahini – Unhulled tahini is more bitter and can overpower the coffee. Smooth hulled tahini blends better for a creamy finish.
Chill your espresso before blending, hot coffee will melt the ice too quickly, giving you a watery drink instead of a frothy, creamy texture.
Toast sesame seeds for garnish, lightly toasting brings out oils and flavour, making the garnish pop rather than just look pretty.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment