Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Credit: Abby Hocking / Food & Wine

Recipe Summary

total:
5 mins
Yield:
1 drink
Advertisement

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.

    Advertisement
Advertisement