Plant-Based Coffee Recipes
Chocolate Tahini Coffee
Tahini can separate or cling to the pan if it is added too quickly. Warm it with the oat milk and cocoa, then whisk or blend until the mixture looks even before adding espresso. Scrape the sides of the pan so the sesame paste does not remain in one concentrated spot.
Key takeaways
- Tahini brings a savory, nutty note; cocoa adds bitterness; maple syrup sweetens the cup.
- Tahini can separate in the jar, with oil rising to the surface.
- Tahini is not a sweet chocolate spread; its sesame flavor can be earthy and savory.
Ingredients
- 60 ml espresso
- 160 ml oat milk
- 10 g tahini
- 5 g unsweetened cocoa
- 2 tsp maple syrup.
Method
- Warm oat milk with tahini, cocoa and maple syrup.
- Whisk or blend until smooth, then stir in espresso.
Balance sesame, cocoa, and coffee
Tahini brings a savory, nutty note; cocoa adds bitterness; maple syrup sweetens the cup. Taste the milk mixture before combining it with espresso, then adjust only on a future serving. The recipe contains sesame; check labels and alert anyone you serve who may have a sesame allergy.
Serve warm and stir before sipping if the tahini settles. For a sweeter plant-based chocolate drink, compare soy milk chocolate mocha.
Check the tahini before measuring
Tahini can separate in the jar, with oil rising to the surface. Stir it thoroughly before measuring so the recipe gets both the sesame paste and its oil. If the mixture feels grainy, warm it gently with the oat milk and keep whisking rather than increasing the cocoa or syrup.
Keep the savory note in balance
Tahini is not a sweet chocolate spread; its sesame flavor can be earthy and savory. Maple syrup softens that edge, while cocoa connects it to the espresso. Taste the warm mixture before adding coffee and change the sweetener only in a later version.
This recipe contains sesame. Check product labels and tell anyone you serve, especially when allergies or cross-contact matter.
Serving the sesame and chocolate flavors
Pour the drink while warm and stir once more before sipping if the tahini has settled. The cocoa and maple should soften the savory sesame rather than hide it. If the mixture is too thick, warm it gently and whisk; avoid boiling the oat milk, which can affect its texture.
This recipe contains sesame and may contain other allergens depending on the products used. Check packaging and avoid serving it to anyone with a relevant allergy.
Further reading
For background on espresso and oat milk, see Wikipedia.
Back to Plant-Based Coffee RecipesFrequently asked questions
Which ingredients do I need for Chocolate Tahini Coffee?
60 ml espresso 160 ml oat milk 10 g tahini 5 g unsweetened cocoa 2 tsp maple syrup.
How do I make Chocolate Tahini Coffee?
Warm oat milk with tahini, cocoa and maple syrup. Whisk or blend until smooth, then stir in espresso.
Balance sesame, cocoa, and coffee: what should I know?
Tahini brings a savory, nutty note; cocoa adds bitterness; maple syrup sweetens the cup. Taste the milk mixture before combining it with espresso, then adjust only on a future serving. The recipe contains sesame; check labels and alert anyone you serve who may have a sesame allergy.