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Iced Tahini Mocha Latte with Cold Foam

  • Author: Liz Willis

Description

Tahini has a nutty, creamy flavor and adds a richness and complexity to this mocha that is absolutely delicious.

Ingredients

Units Scale
  • 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

Instructions

  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 

Find it online: https://www.goodandwellglutenfree.com/?p=2272