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. Slideshow: More Coffee Recipes 

Melody Shemtov

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Abby Hocking / Food & Wine

Recipe Summary

total:
5 mins
Yield:
1 drink
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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