Creamy Maple Tahini Iced Latte
A cozy fall-inspired iced latte combining creamy tahini, natural maple syrup sweetness, and strong coffee for a subtly nutty and refreshing drink perfect for autumn mornings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 shots espresso or strong brewed coffee (about 60 ml / 2 fl oz)
- 2 tablespoons smooth tahini
- 1 to 2 tablespoons pure maple syrup (Grade A Amber recommended)
- 1 cup (240 ml) milk (whole, oat, or almond milk)
- Ice cubes, enough to fill the glass
- Pinch of ground cinnamon (optional)
Instructions
- Brew 2 shots of espresso or prepare strong coffee concentrate and let it cool slightly.
- In a small bowl or measuring cup, combine 2 tablespoons of smooth tahini and 1 to 2 tablespoons of maple syrup. Stir vigorously until creamy and slightly thick. Warm gently if needed to loosen tahini.
- Add 1 cup of your chosen milk to the tahini-maple mixture. Blend with a blender or handheld frother until smooth and frothy, or stir energetically if no blender is available.
- Fill a tall glass with ice cubes.
- Pour the cooled espresso or coffee over the ice.
- Slowly add the tahini-maple milk mixture on top and gently stir to swirl the layers.
- Sprinkle a pinch of ground cinnamon on top if desired.
- Serve immediately with a straw or long spoon.
Notes
Use smooth tahini for best texture. Blend tahini with maple syrup and milk to avoid grainy texture. Adjust maple syrup to taste. Let coffee cool before pouring over ice to prevent dilution. Oat milk adds extra creaminess and is a great dairy-free option. For a hot version, warm the tahini-maple milk mixture and skip the ice.
Nutrition
- Serving Size: 1 cup (about 8 fl oz
- Calories: 200
- Sugar: 18
- Sodium: 70
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 5
Keywords: iced latte, tahini latte, maple syrup coffee, fall coffee recipe, vegan iced latte, creamy iced coffee, autumn drink