Iced Tahini Mocha

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.

  • Total Time:
  • Servings: 1 drink


  • 1 1/2 tablespoons tahini 
  • 2 teaspoons unsweetened Dutch-process cocoa powder 
  • 2 ounces hot brewed espresso 
  • 1 ounce hot water 
  • 1 tablespoon agave 
  • Pinch of kosher salt
  • Ice 
  • 6 ounces whole milk 
  • Toasted sesame seeds, for garnish 

How to make this recipe

  1. 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.

Contributed By Photo Abby Hocking / Food & Wine

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