This clever coffee drink from The Daily in Charleston gets a touch of savory complexity from the addition of tahini. Here we serve it on ice, but it can also be served hot in the colder months.
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In a small measuring cup, whisk the tahini with the cocoa powder. Whisk in the espresso, hot water, agave and salt until smooth. Fill a tall glass with ice and add the milk. Pour the tahini-espresso mixture over the top and garnish with toasted sesame seeds; serve.
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