Iced Tahini Mocha Latte with Cold Foam

I have always loved the combination of tahini and chocolate and this recipe is the perfect beverage for the warmer days ahead. Tahini is sesame seed paste, and it can be found in the ethnic, Mediterranean or Middle Eastern part of most every grocery. Now before you chalk this up to being too crazy of a flavor combo for you, just hear me out.

Tahini has a nutty, creamy flavor and adds a richness and complexity to this mocha that is absolutely delicious. Tahini also has a very slightly bitter taste but in the very best way. Because of its flavor profile, it lends itself to bringing out the espresso notes and overall chocolatiness of this lovely drink. Pair it all with the creamy cold foam on top and that is a match made in coffee drink heaven. I’ll still have a Starbucks habit, but this drink might actually take the place of a few trips! 😉 Try it the next time your mocha craving hits!

Iced Tahini Mocha Latte with Cold Foam

Special Equipment:

1 12-16 oz glass

Milk frother – CLICK HERE for my favorite on amazon. 8 years strong for only $20

Ingredients:

  • 2 shots of espresso (or 3 oz instant espresso) – I use the double button on my nespresso machine
  • 2/3 cup milk or non dairy alternative milk
  • 1/2 cup ice cubes
  • 1 tablespoon tahini (stir well before adding)
  • 2 tablespoons chocolate syrup (I use Torani or Hershey’s Simply brands as they contain no artificial colors or flavors)

for cold foam:

  • 1/4 cup heavy cream or whole milk or nondairy alternative (silk makes a dairy free whipping cream)
  • 1/2 tablespoon powdered sugar

Directions:

  1. Stir together 1/4 cup heavy cream or whole milk and 1/2 tablespoon powdered sugar and froth to make the cold foam.
  2. pour 2/3 cup milk into a 12-16 oz glass.
  3. Add 2 tablespoons chocolate syrup and 1 tablespoon tahini and stir vigorously until dissolved. You may want to switch to small whisk for this. *my frother wand mentioned above works perfectly for this.
  4. Add 1/2 cup ice to the glass.
  5. Pour over 2 shots espresso and stir.
  6. Pour the cold foam over the top and enjoy.

Notes:

Dairy free: In addition to the milk choice, make sure the chocolate syrup is also dairy free. Hershey’s Simply and Torani Dark Chocolate syrups are both dairy free. Dairy free milk does not hold its froth as long as dairy milk, so I highly suggest using Silk’s dairy free heavy whipping cream if you can find it. If you don’t milk the taste of coconut along with the other flavors (it delicious) and you want your foam to stick around longer, using coconut cream is another option.

Glass Size: Depending on the size of glass you use, this drink makes one serving and may not fill it completely to the top. If you do add more milk to fill up the glass, the drink ratios will be incorrect and you’ll lose the flavors intended.

No milk frother: This drink can also be made without the cold foam if you wish. As another alternative, you could whip the cream by hand with a wire whisk. From experience, using heavy cream (not whole milk) is better for this option and is a fantastic arm workout 😉

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Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.

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